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Homemade Cabbage Casserole

A warm and simple dish featuring layers of browned beef, soft cabbage, tangy tomato, and melty mozzarella, perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 lb Ground beef Use lean ground beef (80/20 or 85/15)
  • 1 1/2 tbsp Garlic (minced) Use fresh garlic for bright taste
  • 1 1/2 heads Cabbage (about 1.5 heads) Choose fresh, firm cabbage heads with tight leaves
  • 1 large Onion (chopped) Use a firm onion for best flavor
  • 1/2 tsp Thyme, dried For flavoring
  • 14 1/2 oz Tomatoes (diced can) Good-quality canned tomatoes recommended
  • 15 oz Tomato sauce Choose no added sugar varieties
  • 2 cups Brown rice, cooked Use day-old rice for best texture
  • 1 1/2 tsp Paprika For added depth of flavor
  • 1/4 tsp Red pepper flakes Adjust to taste for spiciness
  • 1 tsp Salt Adjust according to taste
  • 2 tsp Olive oil For sautéing
  • 2 1/2 cups Mozzarella (shredded) Freshly shredded is best
  • 1/3 cup Water To create steam during baking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the garlic and onion until softened (about 4–6 minutes).
  3. Add the ground beef to the skillet and cook until browned, breaking it into small pieces.
  4. Stir in the diced tomatoes, tomato sauce, cooked rice, thyme, paprika, red pepper flakes, and salt. Simmer for 10 minutes.
  5. In a large baking dish, layer half of the cabbage, followed by the beef mixture, and then top with the remaining cabbage.
  6. Pour water over the casserole and sprinkle mozzarella cheese on top.
  7. Cover with foil and bake for 1 hour.
  8. Remove the foil and bake for an additional 30 minutes or until the cheese is bubbly and the cabbage is tender.
  9. Let cool slightly before serving.

Notes

Short-term (fridge): Store in the fridge for up to 4 days. Long-term (freezer): Freeze for up to 3 months. This dish is beginner-friendly and allows for substitutions.