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a skillet with ground beef and cabbage casserole.
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Ground Beef and Cabbage Casserole

This easy Ground Beef and Cabbage Casserole is made with lean ground beef, tender cabbage, peppers, and a flavorful tomato sauce, then topped with melted mozzarella cheese. A hearty, one-pan dinner that's perfect for busy weeknights.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

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.
    cooked ground beef in a skillet.
  • 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.
    chopped onion and bell peppers over seasoned ground beef.
  • 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.
    harissa added to seasoned ground beef and peppers.
  • 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.
    chopped cabbage added over seasoned beef.
  • 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.
    tomato sauce added over seasoned cabbage and ground beef.
  • 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.
    spoonful of cabbage and ground beef casserole.

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

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 25g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1162mg | Potassium: 1215mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1918IU | Vitamin C: 104mg | Calcium: 251mg | Iron: 5mg