Cabbage Beef Bake
A hearty, cheesy, and comforting casserole made with ground beef, cabbage, tomatoes, and rice. Perfect for family dinners, cozy nights, or potluck gatherings.
Equipment
- Large Skillet
- Mixing spoon
- 9×13 inch baking dish
- Aluminum foil
Ingredients
Base Mixture
- 1 lb ground beef
- 1 small onion chopped
- 1 small cabbage shredded
- 1 can diced tomatoes 14.5 oz, with juice
- 1 cup cooked rice
Seasoning
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper freshly cracked
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion translucent. Drain excess fat.
- Add shredded cabbage to the skillet and cook 2–3 minutes until slightly wilted.
- Stir in diced tomatoes with juice and cooked rice until well combined.
- Season with Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir well.
- Simmer mixture for 5 minutes to allow flavors to meld.
- Transfer mixture to the greased baking dish, spreading evenly.
- Cover with foil and bake for 30–35 minutes until cabbage is tender.
- Remove from oven and let rest 5 minutes before serving.
Notes
Optional: top with shredded cheese before baking for a cheesy version. Pairs well with salad, garlic bread, or sour cream on the side. Store leftovers in fridge for 3–4 days or freeze up to 3 months.