I really enjoy how effortless this dish is to prepare. It’s made with everyday pantry ingredients and doesn’t require any special techniques, which makes it perfect for beginner cooks. I like that it’s filling yet budget-friendly, and the combination of beef, cabbage, and tomatoes creates an aroma that instantly makes my kitchen feel warm and cozy. Plus, it reheats well, so I can enjoy leftovers for an easy lunch the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground beef 1 small onion, chopped 1 small cabbage, shredded 1 can (14.5 oz) diced tomatoes, with juice 1 cup cooked rice 1 tbsp Worcestershire sauce 1 tsp garlic powder 1 tsp paprika 1/2 tsp salt 1/4 tsp black pepper
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
In a skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned, which usually takes about 7 minutes. Then, I drain off any excess fat.
Next, I stir in the shredded cabbage, diced tomatoes with juice, cooked rice, Worcestershire sauce, garlic powder, paprika, salt, and pepper. I mix everything together well.
I let the mixture simmer for about 5 minutes so the flavors blend nicely.
After that, I transfer the mixture into the prepared baking dish and spread it evenly.
I cover it with foil and bake for 30–35 minutes, or until the cabbage is tender.
Once done, I let it rest for about 5 minutes before serving warm.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes to prepare and 35 minutes to bake, for a total of 50 minutes from start to finish.
Variations
I sometimes add 1/2 teaspoon of chili powder for a little heat and extra depth of flavor. For a more filling version, I mix in some shredded cheese before baking. I also like to use ground turkey instead of beef for a lighter option, or add bell peppers for extra color and sweetness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either warm a portion in the microwave for about 1–2 minutes or reheat it in the oven at 350°F for around 10 minutes until it’s hot throughout. It also freezes well for up to 2 months—I just thaw it in the fridge overnight before reheating.
FAQs
How do I make this dish ahead of time?
I prepare the mixture, place it in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. When I’m ready to bake, I add a few extra minutes to the cook time.
Can I use uncooked rice instead of cooked rice?
I prefer using cooked rice because it ensures the right texture and prevents excess liquid in the bake.
What type of cabbage works best?
I like using green cabbage because it becomes tender while still holding its shape after baking.
Can I make this recipe vegetarian?
Yes, I replace the beef with cooked lentils or a plant-based meat substitute for a vegetarian version.
Is this recipe freezer-friendly?
Absolutely. I freeze the baked dish in portions, and it reheats wonderfully without losing flavor.
Can I use ground turkey or chicken instead of beef?
Yes, both work great. I often use ground turkey for a lighter, leaner option.
How do I keep the cabbage from getting soggy?
I make sure not to overbake and to shred the cabbage finely but not too thin—it softens perfectly without turning mushy.
Can I add cheese to this recipe?
Yes, I like sprinkling shredded cheddar or mozzarella on top before baking for a cheesy twist.
What can I serve with this dish?
I usually serve it with crusty bread or a simple green salad for a complete meal.
Can I make it spicier?
Definitely. I add chili flakes or hot sauce to the mixture before baking for a bit of heat.
Conclusion
I love how this savory cabbage beef bake turns simple ingredients into a wholesome, comforting meal. It’s hearty, flavorful, and easy to make, which makes it a staple in my kitchen. Whether I’m cooking for family or meal-prepping for the week, this dish always delivers satisfying results.
A hearty and comforting baked casserole featuring tender cabbage, savory ground beef, tangy tomatoes, and rice, all blended into a flavorful, easy-to-make dish perfect for busy weeknights.
Ingredients
1 lb ground beef
1 small onion, chopped
1 small cabbage, shredded
1 can (14.5 oz) diced tomatoes, with juice
1 cup cooked rice
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned, about 7 minutes. Drain excess fat.
Stir in shredded cabbage, diced tomatoes with juice, cooked rice, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix well.
Let the mixture simmer for about 5 minutes to blend the flavors.
Transfer the mixture to the prepared baking dish and spread evenly.
Cover with foil and bake for 30–35 minutes, or until the cabbage is tender.
Remove from the oven and let rest for 5 minutes before serving warm.
Notes
Add 1/2 tsp chili powder for extra heat.
Top with shredded cheddar or mozzarella before baking for a cheesy version.
Use ground turkey instead of beef for a lighter option.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in the microwave or oven until heated through.
