This Cabbage Casserole with Ground Beef delivers a comforting, oven-baked dinner that fits busy weeknights while still tasting like a slow-cooked classic. Tender cabbage, seasoned beef, rice, and tomatoes bake together into a satisfying one-dish meal that feels both familiar and filling. Because everything cooks in one pan, cleanup stays simple. Even better, this recipe works well for make-ahead meals, leftovers, and freezer storage. If you enjoy cozy casseroles that feed a crowd without extra steps, this dish deserves a spot in your regular rotation.

Story

I grew up watching casseroles come out of the oven on nights when time felt short, but appetites felt big. This Cabbage Casserole with Ground Beef became a favorite because it uses humble ingredients and turns them into something deeply satisfying. Cabbage softens as it bakes, soaking up tomato juices and beef flavor. Rice cooks directly in the dish, which saves both time and dishes. Over the years, this recipe proved itself dependable, affordable, and filling. Whenever I need a reliable Cabbage Casserole with Ground Beef, this version still feels like the right choice for family dinners and leftovers alike.

Ingredients

1 1/3 lb green cabbage, chopped
1 1/2 lb ground beef
1 medium onion, finely chopped
1 medium carrot, grated
2 celery stalks, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 1/2 cups canned crushed tomatoes or tomatoes in juice
1 cup uncooked white rice
1 to 1 1/4 cups water
1 teaspoon salt
1/2 teaspoon black pepper
5 oz shredded mozzarella cheese (optional)

Step-by-Step Instructions

Preparing the Ingredients

Chop the cabbage into bite-sized pieces so it cooks evenly. Finely chop the onion and celery, then grate the carrot for quick softening. Measure the rice and set it aside dry. Preheating the oven early keeps the cooking process smooth and consistent.

Cooking Instructions

Brown the ground beef in a skillet, breaking it up as it cooks. Add onion, carrot, and celery, then cook until softened. Stir in garlic and tomato paste, followed by crushed tomatoes, salt, and pepper. Combine the meat mixture with cabbage and rice, transfer to a baking dish, add water, cover, and bake until tender. Finish with cheese if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting the cabbage too large, since oversized pieces stay firm. Skipping the foil early can cause uneven rice cooking. Also, resist draining all tomato liquid, because moisture helps the rice cook properly.

Pro Tips for Better Flavor

Use freshly cracked black pepper for a stronger aroma. Let the casserole rest for a few minutes before serving, so the rice firms slightly. A small sprinkle of herbs like parsley adds color without changing the core flavor.

Serving and Storage

How to Serve

Serve this casserole hot, accompanied by a simple green salad or crusty bread. It works well as a complete meal because it already includes vegetables, protein, and grains.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave. For longer storage, freeze fully cooled portions for up to two months.

Conclusion

This Cabbage Casserole with Ground Beef proves that simple ingredients can create a filling, dependable meal. With minimal prep and a single baking dish, it fits both busy schedules and comfort-food cravings. Give it a try and enjoy a dinner that feels familiar, hearty, and practical.

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day ahead, refrigerate it covered, and bake when ready. Add a few extra minutes to the cooking time if baking straight from the fridge.

Can I use a different type of meat?

Ground turkey or chicken works well as a substitute. The texture stays similar, though the flavor turns slightly lighter.

Does this recipe freeze well?

This casserole freezes very well after baking and cooling. Thaw overnight in the refrigerator before reheating for best results.