Homemade cabbage casseroles have deep roots in home cooking across Europe and America. This dish grew from simple peasant food where people turned cheap, fresh cabbage and ground meat into a warm, filling meal. It became a favorite at family tables because it uses few ingredients but gives big comfort. The oven brings a soft, sweet heat to the cabbage. The first smell is rich and meaty from the browned beef and buttered crackers. A warm tang from the cream soup and mayonnaise mixes with smoked paprika to make the air smell cozy and savory.
When you cut into the casserole, you see soft cabbage leaves wrapped in a creamy mix and small bits of browned beef. The top becomes golden and crisp from crackers and butter. The cheese melts into thin strings, adding a creamy stretch and sharp bite. The texture moves from crunchy top to tender middle. Each forkful gives meat, cream, and cabbage in one bite. This mix of textures and tastes makes it a classic. It fills you and comforts you at the same time.
This recipe is also easy to change. If you like low-carb versions or other twists, you can find similar ideas like the simple low-carb Mongolian ground beef and cabbage dish that shows how flexible beef-and-cabbage meals can be. Try this casserole when you want a slow, cozy meal that feeds many and makes good leftovers. The smell alone will make you hungry and ready to cook.
Why make this recipe
- Cost effective: This recipe uses simple, low-cost items—ground beef, cabbage, canned soup, and crackers—so it feeds a family without spending much.
- Time saving: It cooks in one dish with a quick stovetop step and a single bake. You can have it on the table in about an hour.
- Pantry-friendly: The recipe uses pantry staples like cream of chicken soup and mayonnaise, so you can often make it with what you already have.
- Beginner friendly: The steps are simple—brown, mix, bake—so new cooks can follow along and still get great results.
- Crowd-pleaser: The mix of creamy filling and crispy top appeals to kids and adults. It works well for potlucks, weeknight dinners, or meal prep.
- Great leftovers: The casserole holds up well in the fridge and reheats without much fuss, making lunch or dinner for the next day easy.
This version balances creaminess with a crunchy top and uses smoked paprika for a mild, warm flavor. It keeps the cabbage tender, not mushy, and uses crackers and butter to give a satisfying crust. That blend makes this dish better than versions that get soggy or lack spice.
How to make Homemade Cabbage Casserole With Ground Beef
Start with browning the beef to build flavor. Searing the meat at medium heat creates tiny browned bits called “fond” that add deep taste. Drain excess fat so the casserole is not greasy; the filling should be moist but not slick. Sautéing onion with garlic powder after browning softens the onion and releases sweet, savory scent that mixes into the beef. The goal here is to cook the onion until it is translucent and soft, not browned, so it blends into the mix.
When you mix cooked beef, chopped cabbage, cream of chicken soup, mayonnaise, salt, pepper, and smoked paprika, the soup and mayo act as binders. They coat the cabbage and meat so the casserole stays moist while baking. The salt, pepper, and smoked paprika season the whole dish; paprika adds a slight smoky note that lifts the flavor. The crackers on top act like a crumble. When dotted with butter, they brown and crisp in the oven, giving a contrast to the soft filling.
Baking at 350°F lets the cabbage soften slowly so it keeps some texture. The aim is tender cabbage that still holds shape. After the main bake, adding cheddar and returning to the oven melts the cheese for richness and a glossy finish. Let the casserole rest five to ten minutes after baking so juices settle and the slices hold together.
For another oven-style comfort recipe with a different mix of flavors and slow-cook ease, try this hearty crockpot pierogi casserole with kielbasa to see other ways casseroles can feed a crowd.
Ingredients
- 1 1/4 lbs ground beef
- 1/2 tsp garlic powder
- 1 head cabbage, chopped (about 6–8 cups)
- 1 onion, chopped
- 10 oz cream of chicken soup (1 can)
- 1/3 cup mayonnaise
- 2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tsp salt
- 30 crackers (saltine or Ritz work)
- 10 1/2 tbsp butter, divided for dotting top and greasing dish
- 1 1/2 cup cheddar cheese, shredded
Choose fresh, firm cabbage with tight leaves and no brown spots. Pick ground beef with a fat content around 80/20 for best flavor; leaner meat can dry the dish. Use a good white or yellow onion that feels heavy. For cream of chicken soup, choose a trusted brand or use a homemade condensed soup for less sodium. For cheese, sharp cheddar gives stronger flavor; mild cheddar is smoother.
Substitutions:
- For dairy-free: use dairy-free mayo and a dairy-free cream soup substitute; top with panko tossed in olive oil instead of buttered crackers.
- For lower fat: use 90% lean ground beef or ground turkey and low-fat mayonnaise.
- For gluten-free: use gluten-free crackers or crushed pork rinds on top, and ensure your condensed soup is gluten-free.
Directions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with about 1 tablespoon of butter. The oven should be fully heated before you bake so the casserole cooks evenly and the topping browns right away.
Visual cue: The oven light will show steady heat; the dish will feel warm when you touch it briefly with an oven mitt after a minute. -
In a large skillet, brown the ground beef over medium heat. Break the meat into small pieces and stir often. Let the meat develop brown edges and small dark bits; this is flavor.
Visual cue: Meat will change from pink to brown and give off a rich meaty smell. It should sizzle but not smoke. -
Drain any excess fat into a safe container or cup and discard. This step prevents a greasy filling. Return the skillet to the heat and add chopped onion and garlic powder. Sauté until the onion is translucent, about 3–5 minutes.
Visual cue: Onions will turn clear and soft and give a sweet smell. Do not let them turn brown. -
In a large mixing bowl, add the cooked beef and onion mixture. Add the chopped cabbage, cream of chicken soup, mayonnaise, black pepper, smoked paprika, and salt. Stir until well mixed.
Visual cue: The mixture should look creamy, with cabbage coated and bits of beef and onion spread evenly. It will smell savory with a hint of smoke from the paprika. -
Pour the mixture into the greased casserole dish and spread it evenly with a spoon. Press lightly so there are no large air pockets.
Visual cue: The surface should be level and compact, about 1–2 inches thick depending on dish size. -
Crush the crackers in a bag or food processor and sprinkle them evenly on top. You want a thin, even layer, not a thick paste.
Visual cue: The cracker layer should cover the surface in a crumb coat. -
Dot the top with small pieces of butter using the remaining butter. Place small bits about every inch. The butter helps the crumbs brown and adds richness.
Visual cue: Little yellow dots will sit on top. -
Bake in the preheated oven for 30–35 minutes, or until the cabbage is tender and the top is golden brown. Check after 25 minutes—if the top is browning too fast, cover with foil.
Visual cue: The top will turn golden and smell buttery; the edges may bubble gently. -
Remove from the oven and sprinkle the cheddar cheese evenly over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and glossy.
Visual cue: Cheese will melt into soft pools and may get light golden spots. -
Let it cool slightly, 5–10 minutes, before serving. This helps the filling set so slices hold shape.
Visual cue: The casserole will firm up and be easier to serve in neat portions.
How to serve Homemade Cabbage Casserole With Ground Beef
- Classic family plate: Serve a scoop with mashed potatoes or buttered noodles. The creamy carbs match the rich filling.
- Bright salad side: Pair with a crisp green salad with vinaigrette to cut the richness. Add thin slices of apple or lemon zest to the salad for contrast.
- Comfort combo: Serve with roasted root vegetables and a glass of light red wine like Pinot Noir or a cold lager beer.
- Plated for guests: Use a ring mold to cut round portions, place on warm plates, sprinkle fresh parsley, and add a small spoon of sour cream or a light chutney for color.
How to store Homemade Cabbage Casserole With Ground Beef
Short-term (fridge): Cool the casserole to room temperature, cover tightly with foil or airtight lid, and store for up to 4 days. Reheat single portions in the microwave with a damp paper towel over the top to keep moisture.
Long-term (freezer): Freeze in an airtight container for up to 3 months. For best texture, freeze without cheese on top; add fresh cheese when reheating. Thaw in the fridge overnight before reheating.
Best reheating method: Preheat oven to 350°F (175°C). Place portion in an oven-safe dish, add a splash of broth or water to the bottom to add moisture, cover with foil, and bake 15–20 minutes until hot. Remove foil for the last 5 minutes to re-crisp the top. This keeps the inside moist and the top crisp.
Tips to make Homemade Cabbage Casserole With Ground Beef
- Don’t overcook cabbage before baking; chop and mix raw so it softens in the oven and keeps texture.
- Drain fat well after browning beef to avoid a greasy bake.
- Use smoked paprika sparingly at first; it adds depth without overpowering.
- Crush crackers evenly for a uniform crust; larger pieces may not brown well.
- Let it rest after baking so it firms up and slices cleanly.
- If the top browns too fast, tent foil over the dish to finish cooking the filling.
- Taste and adjust seasoning in the mixing bowl before baking; the cream soup can be salty.
Variation
- Make it Spicy: Add 1 diced jalapeño or 1/2 tsp cayenne and swap smoked paprika for chipotle powder. Use pepper jack cheese for more heat.
- The Healthy Version: Swap half the ground beef for cooked lentils, use Greek yogurt instead of mayonnaise, and choose low-sodium soup. Use whole-grain crackers or crushed nuts for the topping.
- The Deluxe Version: Mix in cooked mushrooms and chopped bell pepper. Use homemade cream sauce, top with panko mixed with Parmesan, and finish with a blend of sharp cheddar and Gruyère.
FAQs
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works but it is leaner. Add 1–2 tablespoons of oil when browning or increase mayo slightly to keep moisture.
Q: Why is my casserole watery?
A: Watery casserole can come from not draining fat or using very wet cabbage. Drain cooked meat well and chop cabbage into larger pieces so it releases less water. You can also bake uncovered a few extra minutes to evaporate liquid.
Q: Can I make this ahead?
A: Yes. Prepare the mix and keep it covered in the fridge for up to 24 hours, then add crackers and bake when ready. For longer prep, assemble and freeze before baking.
Q: How can I make the top crunchier?
A: Mix crumbs with a little melted butter and a pinch of salt before sprinkling. Broil for 1–2 minutes at the end, watching closely to avoid burning.
Q: My cheese didn’t melt evenly. What went wrong?
A: If the cheese is cold or the oven temp is low, it may not melt well. Shred cheese fresh from the block; it melts better than pre-shredded cheese with anti-caking agents.
Conclusion
This homemade cabbage casserole with ground beef gives warm, simple comfort and strong flavor with easy steps and common pantry items. For another take on ground beef with cabbage, see this classic Ground Beef & Cabbage Casserole recipe that offers a similar cozy dish. For a different style of baked cabbage and beef dish inspired by cabbage rolls, check out this Beef Cabbage Roll Casserole – Yummy Healthy Easy page for more ideas. Enjoy cooking and sharing this simple, tasty casserole.
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Homemade Cabbage Casserole With Ground Beef
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A comforting casserole combining ground beef, tender cabbage, and a creamy filling topped with a crunchy cracker crust.
Ingredients
- 1 1/4 lbs ground beef
- 1/2 tsp garlic powder
- 1 head cabbage, chopped (about 6–8 cups)
- 1 onion, chopped
- 10 oz cream of chicken soup (1 can)
- 1/3 cup mayonnaise
- 2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 tsp salt
- 30 crackers (saltine or Ritz work)
- 10 1/2 tbsp butter, divided for dotting top and greasing dish
- 1 1/2 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with about 1 tablespoon of butter.
- Brown the ground beef over medium heat in a large skillet. Drain excess fat.
- Add chopped onion and garlic powder to the skillet; sauté until translucent, about 3–5 minutes.
- Combine the cooked beef and onion with chopped cabbage, cream of chicken soup, mayonnaise, black pepper, smoked paprika, and salt in a large mixing bowl. Stir until well mixed.
- Pour the mixture into the greased casserole dish and spread evenly.
- Crush the crackers and sprinkle them evenly on top, then dot with remaining butter.
- Bake for 30–35 minutes, or until the cabbage is tender and the top is golden brown.
- Sprinkle cheddar cheese over the top and return to the oven for an additional 5 minutes until melted.
- Let cool slightly, 5–10 minutes, before serving.
Notes
For gluten-free, use gluten-free crackers. For dairy-free, substitute dairy-free mayo and cream soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: cabbage casserole, beef casserole, comfort food