If you grew up loving warm, baked dinners that filled the kitchen with comforting aromas, this cabbage casserole with ground beef will feel instantly familiar. It brings together tender cabbage, seasoned beef, rice, and tomatoes in one hearty dish that feeds a crowd and reheats beautifully. This recipe fits busy weeknights, slow weekends, and meal-prep plans alike. It uses simple ingredients, relies on straightforward steps, and delivers a satisfying bake every time. If you enjoy dependable oven meals with deep flavor and minimal effort, this casserole deserves a regular place on your table.

Story

I first made this cabbage casserole with ground beef on a cold evening when I needed something filling without extra fuss. I had cabbage in the fridge, ground beef ready to cook, and just enough time to let the oven do the work. As the dish baked, the kitchen smelled rich and savory, and the result felt like a classic family meal. Over time, this cabbage casserole with ground beef became a reliable favorite because it balances vegetables, protein, and rice in one pan. It also adapts easily, which makes this cabbage casserole with ground beef a smart choice for home cooks who value flexibility and comfort.

Ingredients

1 1/3 pounds green cabbage, finely shredded
1 1/2 pounds ground beef
1 medium onion, finely chopped
1 medium carrot, grated
2 celery stalks, finely chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 (21-ounce) can crushed tomatoes or whole tomatoes in juice
1 cup uncooked white rice
1 to 1 1/4 cups water
1 teaspoon salt
Black pepper, to taste
5 ounces mozzarella cheese, shredded (optional)

Step-by-Step Instructions

Preparing the Ingredients

Start by shredding the cabbage finely so it softens evenly during baking. Chop the onion and celery into small, even pieces, then grate the carrot for quick cooking. Mince the garlic and set it aside. Measure the rice, water, and seasonings before cooking so everything stays organized. This preparation step keeps the cooking process smooth and prevents overcooking any component.

Cooking Instructions

Preheat the oven to 375°F and lightly grease a large baking dish. Heat a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Add the onion, carrot, and celery, then cook for several minutes until softened. Stir in the garlic briefly, followed by tomato paste, canned tomatoes, salt, and black pepper. Let the mixture simmer. In a bowl, mix the cabbage and rice, then combine with the beef mixture and water. Transfer to the dish, cover with foil, and bake until tender. Finish uncovered with cheese if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting the cabbage into large chunks, since uneven pieces stay firm after baking. Do not skip covering the dish during the first bake, because the rice needs steam to cook properly. Also, avoid draining all the liquid from the tomatoes, as moisture helps soften the cabbage and rice together. Measuring water carefully keeps the casserole moist without turning soggy.

Pro Tips for Better Flavor

For a deeper taste, lightly season the beef as it browns. Adding smoked paprika or dried herbs gives the casserole warmth and balance. Letting the dish rest before serving helps the layers settle, which improves texture. Using whole milk mozzarella adds a gentle creaminess that pairs well with the tomato base.

Serving and Storage

How to Serve

Serve this casserole hot, straight from the oven, with a simple green salad or crusty bread. It works well as a complete meal because it already includes vegetables, protein, and rice. For gatherings, slice it into neat squares and serve family-style. It also pairs nicely with roasted vegetables or a light soup on the side.

How to Store Leftovers

Let leftovers cool fully, then store them in an airtight container in the refrigerator for up to three days. Reheat portions in the oven or microwave until warmed through. This dish keeps its texture well, which makes it a strong option for meal prep lunches or quick dinners later in the week.

Conclusion

This cabbage casserole with ground beef brings together simple ingredients in a way that feels familiar and filling. It fits busy schedules, feeds families generously, and tastes just as good the next day. With flexible ingredients and clear steps, it suits cooks of all levels. Once you try it, this casserole often becomes one of those dependable recipes you return to again and again.

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. When ready to cook, bake it as directed, adding a few extra minutes to the covered baking time. This approach works well for planning meals ahead.

What meat works best if I do not use beef?

Ground turkey or pork both work well in this recipe. Each option brings a slightly different taste, yet the overall structure stays the same. Choose a meat with some fat for the best texture after baking.

Does this recipe freeze well?

You can freeze the baked casserole in tightly wrapped portions for up to two months. Thaw it overnight in the refrigerator, then reheat until hot. The cabbage softens slightly more after freezing, but the flavor stays strong.