7 Delicious Cabbage Beef Casseroles That Deserve a Spot in Your Oven

Comfort food alert: juicy beef, tender cabbage, and cozy casseroles coming right up. These seven recipes are hearty, budget-friendly, and perfect for weeknights or feeding a hungry crowd. Each one hits a different mood—classic, cheesy, spicy, or downright nostalgic. And yes, they’re all weeknight simple.

1. Classic Weeknight Cabbage Beef Bake That Tastes Like Home

This is the casserole you make when you want something deeply satisfying without fuss. It’s old-school flavors—garlic, tomato, beef, and cabbage—layered and bubbling under a crown of melty cheese. No special ingredients, just solid comfort in a dish.

Ingredients:

• 1 lb (450 g) ground beef (80/20)
• 1 medium green cabbage, cored and chopped (about 8 cups)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz/410 g) diced tomatoes, undrained
• 1 can (8 oz/227 g) tomato sauce
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp kosher salt (plus more to taste)
• 1 cup shredded mozzarella
• 1/2 cup shredded sharp cheddar
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high. Add beef and onion; cook 6–8 minutes, breaking up meat, until browned. Stir in garlic for 30 seconds.
3. Add diced tomatoes, tomato sauce, beef broth, oregano, smoked paprika, pepper, and salt. Simmer 5 minutes to marry the flavors.
4. Stir in chopped cabbage. Cook 5–7 minutes until slightly wilted (it will soften more in the oven).
5. Transfer mixture to the baking dish. Top with mozzarella and cheddar.
6. Bake 20–25 minutes until bubbly and the cheese is golden in spots.
7. Rest 5 minutes before serving so it sets nicely.

Serve with crusty bread or buttered egg noodles. Want heat? Add red pepper flakes. Want cozy? Stir in 1/2 cup sour cream before baking for a creamy vibe.

2. Cheesy Keto Cabbage Beef Casserole That Doesn’t Feel Like a Compromise

Low-carb comfort lovers, this one’s for you. It’s rich, beefy, and extra cheesy, with cabbage stepping in for pasta like an absolute hero. It bakes up creamy with golden edges—seriously satisfying.

Ingredients:

• 1 lb (450 g) ground beef
• 6 cups green cabbage, thinly sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded Monterey Jack
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×11-inch baking dish.
2. Heat olive oil in a skillet. Brown beef with onion 6–8 minutes. Add garlic and cook 30 seconds. Season with salt, pepper, Italian seasoning, and red pepper if using.
3. Add cabbage and cook until it softens, 6–8 minutes.
4. In a bowl, whisk heavy cream and cream cheese until smooth. Stir into the skillet. Simmer 2 minutes to thicken.
5. Transfer to baking dish. Sprinkle Monterey Jack and Parmesan over top.
6. Bake 18–22 minutes until bubbling and golden at the edges.
7. Let it rest 5 minutes. Slice, serve, feel smug.

Garnish with chopped parsley or green onion. Swap Monterey Jack for gouda for extra melt. Add mushrooms for depth or spinach for color—just sauté out the moisture first.

3. Unstuffed Cabbage Roll Casserole With Sweet-Tangy Tomato Sauce

All the flavor of cabbage rolls, none of the rolling. This casserole uses rice to soak up a sweet-tangy tomato sauce, while beef and cabbage do their cozy casserole thing. It’s nostalgic and great for reheating all week.

Ingredients:

• 1 lb (450 g) ground beef
• 1 cup uncooked white rice (or 3 cups cooked)
• 8 cups chopped green cabbage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz/425 g) tomato sauce
• 1 can (14.5 oz/410 g) diced tomatoes
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 cup beef broth (plus more if needed)
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. If using uncooked rice, par-cook it: rinse, then simmer in salted water for 8 minutes; drain (it’ll finish in the oven).
3. In a large skillet, heat oil. Brown beef with onion 6–8 minutes. Add garlic; cook 30 seconds.
4. Stir in cabbage and cook 5 minutes to wilt.
5. Add tomato sauce, diced tomatoes, ketchup, brown sugar, vinegar, broth, paprika, salt, and pepper. Simmer 5 minutes.
6. Fold in rice. Mixture should be saucy; add splash of broth if dry.
7. Transfer to baking dish. Cover with foil and bake 25 minutes (30 if using uncooked rice). Uncover and bake 10 more minutes until bubbly.
8. Rest 10 minutes to set before scooping.

Top with a dollop of sour cream and fresh dill. Want it spicier? Add a teaspoon of chili flakes. Make it lean with ground turkey and a little extra olive oil for richness.

4. Tex-Mex Cabbage Beef Skillet Casserole With Cornbread Crust

Think chili meets casserole with a cornbread topper. It’s bold, a little spicy, and wildly crowd-pleasing. The cabbage melts into the beefy filling under a sweet-savory crust—hello, comfort.

Ingredients:

• 1 lb (450 g) ground beef
• 5 cups shredded green cabbage
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (10 oz/283 g) diced tomatoes with green chiles
• 1 can (8 oz/227 g) tomato sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1 cup shredded cheddar or pepper jack
• 1 box cornbread mix (8.5 oz/240 g) + ingredients per box
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (205°C). Grease a deep 10-inch skillet or 9×13-inch dish.
2. Heat oil in skillet. Brown beef with onion and bell pepper, 6–8 minutes. Add garlic; cook 30 seconds.
3. Stir in cabbage; cook 4–5 minutes to soften. Add diced tomatoes with chiles, tomato sauce, chili powder, cumin, smoked paprika, and salt. Simmer 5 minutes.
4. Sprinkle cheese over the beef-cabbage mixture.
5. Prepare cornbread batter per package directions. Spread evenly over the top.
6. Bake 18–22 minutes until cornbread is golden and a toothpick comes out clean.
7. Cool 5 minutes, then scoop big, cheesy portions.

Top with sliced jalapeños, cilantro, and a squeeze of lime. Add black beans or corn to the filling if you like. For extra heat, swap in pepper jack and a pinch of cayenne.

5. Cozy Irish-Style Cabbage, Beef, and Potato Casserole

Hearty and earthy, this baked beauty layers buttery cabbage with savory beef and tender potatoes. It’s like a shepherd’s pie met a skillet fry-up and decided to get married. Perfect for Sunday dinner or St. Patrick’s Day—but honestly, any chilly night works.

Ingredients:

• 1 lb (450 g) ground beef
• 1 lb (450 g) yellow potatoes, thinly sliced
• 6 cups green cabbage, sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp butter, divided
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. Heat oil in a skillet. Brown beef 5–6 minutes. Stir in tomato paste; cook 1 minute. Add garlic for 30 seconds. Stir in Worcestershire, thyme, salt, pepper, and broth. Simmer 3 minutes.
3. In a separate pan, melt 2 tbsp butter and sauté onions and cabbage 6–8 minutes until softened and slightly golden. Season with a pinch of salt.
4. Layer half the potatoes in the dish. Top with half the cabbage mixture, then half the beef. Repeat layers.
5. Dot the top with the remaining 1 tbsp butter. Cover with foil.
6. Bake 40 minutes. Uncover and bake 15–20 minutes until potatoes are tender and the top is lightly browned.
7. Rest 10 minutes before serving.

Finish with chopped parsley and a grind of black pepper. Add grated Irish cheddar between layers if you want cheesy decadence. Leftovers are even better the next day—trust me.

6. Asian-Inspired Cabbage Beef Casserole With Gingery Soy Glaze

Meet the savory-sweet casserole with serious umami. Ginger, garlic, soy, and sesame make the beef and cabbage shine, and a quick glaze brings everything together. It’s different, light-ish, and completely addictive.

Ingredients:

• 1 lb (450 g) ground beef
• 6 cups napa or green cabbage, sliced
• 1 medium carrot, shredded
• 4 scallions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp neutral oil
• 1 tbsp toasted sesame seeds

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil an 8×11-inch baking dish.
2. Heat neutral oil in a skillet. Brown beef 5–6 minutes. Add garlic, ginger, and scallion whites; cook 1 minute.
3. Stir in cabbage and carrot; cook 4–6 minutes to wilt slightly.
4. Whisk soy sauce, hoisin, rice vinegar, and sesame oil. Pour over the mixture and simmer 2 minutes.
5. Stir in cornstarch slurry and cook 1 minute until glossy and lightly thickened.
6. Transfer to baking dish and bake 10–12 minutes until bubbling.
7. Top with scallion greens and sesame seeds before serving.

Serve over steamed rice or cauliflower rice. Add chili crisp for heat or toss in mushrooms for extra umami. A fried egg on top? Not required, but wildly good.

7. Creamy Dijon Cabbage and Beef Casserole With Crispy Breadcrumbs

If you love a good gratin, this is your new favorite. It’s beefy, silky, and gently sharp from Dijon, with a crunchy golden breadcrumb top. Elegant enough for company, easy enough for a Tuesday.

Ingredients:

• 1 lb (450 g) ground beef
• 7 cups shredded savoy or green cabbage
• 1 small leek, white and light green parts sliced (or 1 onion, diced)
• 2 cloves garlic, minced
• 1 cup half-and-half or light cream
• 2 tbsp Dijon mustard
• 1/2 cup grated Gruyère or Swiss cheese
• 1/4 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch of nutmeg (optional but lovely)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×11-inch dish.
2. Heat olive oil in a skillet. Sauté leek 3 minutes until soft. Add beef; cook 5–6 minutes. Stir in garlic; cook 30 seconds. Season with salt, pepper, and nutmeg.
3. Add cabbage and cook 5 minutes to wilt.
4. Whisk half-and-half with Dijon. Pour into skillet and simmer 2 minutes. Stir in Gruyère until melted.
5. Transfer mixture to baking dish.
6. Toss panko with melted butter and Parmesan. Sprinkle over the top.
7. Bake 18–22 minutes until bubbling and the crumbs are golden and crisp.
8. Cool 5 minutes, then serve warm and creamy.

Finish with chopped chives or tarragon. Swap Gruyère for white cheddar if that’s what you’ve got. For extra richness, stir in a spoonful of sour cream before baking—seriously, it’s dreamy.

Final Tips for Cabbage Beef Casserole Success

• Salt in stages: season the beef, then taste the sauce so it doesn’t go flat.
• Let it rest: 5–10 minutes after baking helps everything set and slice cleanly.
• Use the right dish: too small and it steams; too big and it dries. Aim for a snug 8×11 or 9×13 depending on volume.
• Make-ahead friendly: assemble, cover, and refrigerate up to 24 hours. Add 10 extra minutes to bake time.

There you go—seven ways to turn humble cabbage and beef into craveable comfort. Pick one for tonight, save another for later, and don’t be shocked when your leftovers “mysteriously” vanish. Happy casserole-ing!