Description
A hearty Southern Style Cabbage Beef Bake combining ground beef, fresh cabbage, and savory spices baked to perfection with melted cheddar cheese on top. This comforting casserole is perfect for a family dinner, delivering a flavorful and nutritious meal in just over an hour.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head of cabbage, chopped
Liquids and Canned Goods
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Dairy
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Brown the beef: In a large skillet over medium heat, cook the ground beef until it is fully browned. Drain any excess fat to keep the dish from being greasy.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, enhancing the dish’s flavor.
- Combine ingredients: Stir in the chopped cabbage, diced tomatoes with juices, beef broth, salt, black pepper, paprika, and dried thyme until thoroughly mixed.
- Transfer to baking dish: Pour the mixture into a 9×13 inch baking dish, spreading it evenly.
- Bake covered: Cover with aluminum foil and bake in the preheated oven for 45 minutes to allow flavors to meld and cabbage to soften.
- Add cheese and continue baking: Remove the foil, sprinkle shredded cheddar cheese evenly over the top, and return to the oven for another 10–15 minutes until the cheese is melted and bubbly.
- Cool and serve: Let the casserole cool for a few minutes before serving to allow it to set slightly for easier portioning.
Notes
- Drain the ground beef well to reduce excess fat for a healthier dish.
- Use fresh cheddar cheese for better melting and flavor.
- Adjust seasoning to taste; extra paprika will add a smoky flavor.
- This casserole can be refrigerated for up to 3 days and reheated.
- For a milder taste, reduce or omit the black pepper.
