Cheesy Cabbage Beef Casserole

Cheesy Cabbage Beef Casserole is one of those old-school comfort dishes I bring out when I need dinner guaranteed to leave a crowd happy and full. There is something about tender cabbage, savory beef, and a gooey layer of melted cheddar that feels like a warm hug at the end of a long day. Perfect for weeknights or bringing to potlucks, this is a casserole you will return to again and again.

I first threw this together when I had extra cabbage in the fridge and not much else. My family scraped the pan clean and now even my mother requests it for Sunday dinner.

• Cabbage: chopped, a medium head, use a firm green cabbage, look for one that feels heavy for its size
• Ground beef: one pound, opt for eighty five percent lean for flavor but not too much grease
• Onion: chopped, choose a yellow onion for its mild sweetness
• Garlic: minced, fresh cloves give a deeper flavor than pre minced
• Diced tomatoes with juice: one can fourteen point five ounces, the juice adds tang and moisture
• Cooked rice: one cup, leftover rice is perfect or make a fresh batch with long grain for fluffiness
• Italian seasoning: one teaspoon, this blend brings herbal notes so use a fresh jar if possible
• Salt and pepper: to taste
• Shredded cheddar cheese: two cups, sharp cheddar melts best and brings that signature cheesy top
• Beef broth: one cup, low sodium or homemade for best results

When picking cheese always go for block cheese you shred yourself for the best melting texture.

Step by Step Instructions

Brown the Beef With Aromatics:

In a large skillet over medium heat cook your ground beef with chopped onion and minced garlic stir and break up the meat until browned and the onion is soft this builds a savory foundation do not rush the browning it adds extra flavor

Cook the Cabbage:

Add the chopped cabbage to the skillet keep the heat at medium and stir well as it softens after about five minutes the cabbage should be limp and will take on the flavors from the pan

Mix in Tomatoes Rice and Seasonings:

Pour in the diced tomatoes with their juice stir in the cooked rice Italian seasoning salt and pepper let everything simmer so the juices reduce slightly and the flavors meld together

Transfer to Baking Dish and Add Broth:

Use a greased nine by thirteen inch baking dish to avoid sticking carefully spoon in the casserole mixture pour the beef broth evenly over the top to add moisture so the casserole will not dry out as it bakes

Add Cheese and Bake:

Sprinkle the whole top with shredded cheddar cheese cover loosely with foil bake for thirty minutes so the flavors steam together then remove the foil and bake for ten to fifteen minutes more until the cheese bubbles and browns

Let Rest Before Serving:

Pull the casserole from the oven and let it rest five to ten minutes before slicing so you get clean pieces and the cheese sets nicely

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If you ask me nothing makes this dish shine more than good cheddar cheese I always let my daughter be in charge of sprinkling it over the top and she gets so excited to watch it melt and bubble in the oven during family dinners

Storage Tips

Wrap any leftovers tightly and store in the refrigerator for up to four days For longer storage portion the casserole into airtight containers and freeze for up to three months When reheating from frozen I like to add a splash of beef broth before baking to keep things moist Otherwise microwave on medium power to prevent the cheese from getting rubbery

Ingredient Substitutions

Ground turkey works instead of beef if you want a lighter result Try different cheeses like Monterey Jack or a little mozzarella for extra stretch For rice you can use brown rice or even cauliflower rice for a lower carb casserole During tomato season diced fresh tomatoes with a pinch of sugar make a bright switch from canned

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Serving Suggestions

This casserole is a meal on its own but I love pairing it with a crisp green salad or roasted green beans Some crusty bread on the side is always a hit if you are serving company For a kid friendly presentation scoop it into bowls and add a sprinkle of extra cheese while hot

Cultural Context

Baked cabbage dishes show up in family recipes across Eastern Europe and the American Midwest This version leans classic American comfort casserole with a big cheesy topping It is a creative twist on stuffed cabbage rolls but so much easier for busy nights When I serve this for potlucks I always hear stories from friends about their grandmothers making something similar

If you forget to cook rice ahead of time try microwaving a pouch of ready rice It is a real weeknight saver and works just as well for this recipe

Frequently Asked Questions

→ Can I use a different cheese instead of cheddar?

Yes, mozzarella, Monterey Jack, or a cheese blend all melt well and pair nicely with beef and cabbage.

→ Should the rice be cooked before adding?

It's best to use fully cooked rice, as raw rice won't soften enough during the baking process.

→ Can I prepare this dish ahead of time?

You can assemble the casserole in advance, refrigerate, and bake before serving for easy prep.

→ Is there a way to make this casserole lighter?

Swap in lean ground beef or ground turkey, use reduced-fat cheese, and add extra vegetables if desired.

→ How do I store leftovers?

Cool completely, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or oven.

→ Can I freeze the casserole?

Yes, assemble and freeze before baking or freeze cooled leftovers in airtight containers for up to 2 months.