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This Ground Beef and Cabbage Casserole is an easy, hearty dinner made with lean ground beef, cabbage, bell peppers, and a flavorful tomato sauce. Everything comes together in one skillet, then goes into the oven with melted mozzarella cheese. It’s a simple, filling meal that’s perfect for busy weeknights.
I love recipes that make good use of everyday ingredients, and cabbage is one of those vegetables that’s easy to overlook. It might seem like a lot when you first add it to the skillet, but it cooks down quite a bit and soaks up all the flavors from the beef, tomatoes, and seasonings. I also like adding a little harissa for extra flavor and a touch of heat. You can easily adjust the amount depending on how spicy you like your food.
Recipe Overview
Ingredients You’ll Need
Below are the ingredients you will need to make this ground beef casserole. Full measurements are in the recipe card below.
- Lean ground beef: I prefer 90/10 ground beef because it has lots of flavor without too much excess grease.
- Green cabbage: You’ll need about 2 pounds. Chop it into roughly 1-inch pieces so it cooks evenly.
- Onion and bell pepper: Add a little sweetness and extra flavor to the casserole.
- Garlic: Freshly minced garlic works best.
- Harissa paste: Gives the casserole a little heat and a delicious, smoky flavor. Use mild or spicy, depending on your preference.
- Tomato sauce: A 28-ounce can creates a rich tomato base that coats the beef and cabbage.
- Seasonings: Cumin, smoked paprika, oregano, salt, and pepper bring everything together.
- Mozzarella cheese: I like using low-moisture mozzarella so the topping melts nicely without making the casserole watery.
Tips for the Best Cabbage Casserole
- Brown the beef first: Letting the ground beef cook undisturbed for a couple of minutes helps develop more flavor.
- Add the cabbage in batches: Don’t worry if it looks like too much at first. It shrinks a lot as it cooks.
- Cook off the extra moisture: Cabbage releases water as it softens. Let most of that moisture evaporate before adding the tomato sauce so the casserole doesn’t turn out watery.
- Adjust the spice level: Harissa varies quite a bit between brands. Start with less if you’re unsure, then add more to taste.
- Broil for a golden topping: If you like browned, bubbly cheese, broil for a minute or two at the end. Keep an eye on it because it browns quickly.
How To Make Ground Beef and Cabbage Casserole
Preheat the oven to 400°F. Heat a large, deep oven-safe skillet over medium-high heat.
Add the ground beef directly to the skillet. If using 90/10 beef, you shouldn’t need additional oil.
Cook undisturbed for 2-3 minutes to develop some golden-brown color. Break it into small pieces. Add the onions and bell pepper, then cook for another 5-7 minutes, until they start to brown.
Add the minced garlic and cook for another 30-60 seconds, until fragrant. Stir in the harissa paste, cumin, smoked paprika, and oregano.
Add the chopped cabbage to the skillet in batches, stirring as it wilts. Once you’ve used all the cabbage, season with salt and pepper.
Cook, uncovered, until the cabbage reduces significantly in volume and most of the released moisture evaporates, around 6-8 minutes.
Add the tomato sauce and stir until everything is evenly combined. Sprinkle the shredded mozzarella evenly over the top. Bake uncovered at 400°F for 12-15 minutes, until the filling is bubbling around the edges and the mozzarella is completely melted.
For a more golden topping, broil for 1-2 minutes, watching carefully. Sprinkle with fresh thyme or parsley, if desired.
Easy Variations
You can make a few simple changes to this recipe depending on what you have on hand.
- Use ground turkey: Swap the beef for lean ground turkey or ground chicken. You may need a little olive oil to prevent sticking.
- Try another cheese: Monterey Jack, cheddar, or a cheese blend would also work.
- Add rice: Stir in some cooked rice before baking for a more filling meal. You may need a little extra tomato sauce. You may even like my ground beef and rice casserole.
- Make it dairy-free: Leave off the mozzarella or use your favorite dairy-free shredded cheese.
- Skip the harissa: If you don’t have it, leave it out and adjust the seasonings to taste. The flavor will be milder.
Common Questions
Yes! You can cook the beef and cabbage mixture ahead of time and refrigerate it. When ready to serve, transfer it to an oven-safe dish if needed, add the cheese, and bake until hot and bubbly. Allow extra baking time if the mixture is cold.
No. The cabbage cooks directly in the skillet with the beef and vegetables. This saves time and keeps you from washing another pot.
The key is cooking the cabbage uncovered before adding the tomato sauce. This allows excess moisture to evaporate instead of collecting in the bottom of the casserole.
What to Serve With Ground Beef and Cabbage Casserole
This casserole is filling enough to enjoy on its own, especially if you want a lower-carb dinner. If you want to serve something alongside it, I recommend steamed rice, quinoa, roasted potatoes, or a slice of crusty bread to soak up the tomato sauce.
Storing and Reheating
- Fridge: Let the casserole cool, then transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze in individual portions or in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the cabbage may soften a little more after freezing.
- Reheating: Warm individual portions in the microwave or reheat in a covered skillet over medium-low heat until heated through. Add a splash of water or tomato sauce if needed.
Ground Beef Recipes
More Casseroles
- Cowboy Casserole
- Cheeseburger Casserole
- Broccoli Casserole
- Mexican Chicken Casserole
- Chicken Fajita Casserole
Thanks for stopping by and trying a recipe of mine. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Ground Beef and Cabbage Casserole
Ingredients
For the Casserole
- 1½ pounds lean ground beef, preferably 90/10
- 1 medium green cabbage, about 2 lbs, cored and chopped into 1-inch pieces
- 1 large sweet onion, diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 3 tablespoons harissa paste, mild or spicy depending on preference
- 28 ounces tomato sauce, one can
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup shredded low-moisture mozzarella cheese
Optional:
- Fresh thyme, to garnish
Instructions
- Heat a large, deep oven-safe skillet over medium-high heat.
- Add the 1½ pounds lean ground beef directly to the skillet. If using 90/10 beef, you shouldn't need additional oil. Spread the beef into an even layer and let it cook undisturbed for 2-3 minutes to develop some golden-brown color.
- Break it into small pieces; Add in the 1 large sweet onion and 1 large red bell pepper and continue cooking for another 5-7 minutes, until they start to brown.
- Add the minced 4 garlic cloves and cook for another 30-60 seconds, until fragrant.
- Stir in the 3 tablespoons harissa paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Cook for 1-2 minutes.
- Add the chopped 1 medium green cabbage to the skillet in batches, stirring as it wilts. Once you've used all the cabbage, season with ½ teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
- Cook, uncovered, until the cabbage reduces significantly in volume and most of the released moisture evaporates, around 6-8 minutes.
- Add the 28 ounces tomato sauce and stir until everything is evenly combined. Sprinkle the 1 cup shredded low-moisture mozzarella cheese evenly over the top.
- Bake uncovered at 400°F for 12-15 minutes, until it is bubbling around the edges and the mozzarella is completely melted.
- For a more golden topping, broil for 1-2 minutes, watching carefully. Sprinkle with Fresh thyme or parsley, if desired.
Notes
- Serving Size: Approximately 1½ cups
- Use a large, deep oven-safe skillet to fit all the cabbage as it cooks down. If you don’t have a large enough skillet, transfer everything to a 9-by-13-inch baking dish before adding the cheese and baking.
- Add the cabbage in batches and cook off excess moisture before adding the tomato sauce.
- Harissa varies in heat between brands, so adjust to your taste.
- If using a skillet that isn’t oven-safe, transfer the mixture to a baking dish before adding the cheese.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
