Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Servings: 6

Ingredients

For the Beef

• 1½ pounds lean ground beef (90/10 or 85/15)
• 1 tablespoon olive oil (optional)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)

Vegetables

• 1 small head green cabbage (about 2 pounds), chopped into bite-sized pieces
• 1 red bell pepper, diced
• 2 green onions, sliced

Cheese

• 2 cups shredded sharp cheddar cheese
• ½ cup mozzarella cheese (optional, for extra melt)

Optional Add-Ins

• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup mushrooms, sliced
• 1 can (10 ounces) diced tomatoes with green chilies, drained

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Instructions

1. Prepare the Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.

2. Brown the Beef

• Heat a large skillet over medium-high heat.
• Add the ground beef and cook for 6–8 minutes, breaking it into crumbles.
• Stir in the onion and cook until softened.
• Add the garlic and cook for 30 seconds.
• Drain excess fat if needed.

3. Season

Mix in:

• Salt
• Pepper
• Smoked paprika
• Italian seasoning
• Onion powder
• Garlic powder
• Worcestershire sauce (if using)

Cook another 2 minutes.

4. Cook the Cabbage

• Add the chopped cabbage to the skillet in batches.
• Cook for 6–8 minutes, stirring often, until it begins to soften.
• Stir in the diced bell pepper.

5. Assemble

Transfer the mixture to the prepared baking dish.

Top evenly with:

• Cheddar cheese
• Mozzarella (optional)

Sprinkle with sliced green onions.

6. Bake

Bake for 20–25 minutes, until the cheese is melted and bubbly.

For a browned top, broil for 2–3 minutes at the end, watching closely.

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Nutrition (Approximate Per Serving)

• Calories: 390
• Protein: 29 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Total Fat: 27 g
• Saturated Fat: 11 g
• Cholesterol: 95 mg
• Sodium: 620 mg
• Potassium: 600 mg
• Calcium: 260 mg
• Iron: 3 mg

Values will vary depending on the beef and cheese used.

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Nut Information

This recipe contains no nuts.

Naturally Nut-Free Ingredients

• Ground beef
• Cabbage
• Onion
• Garlic
• Bell pepper
• Green onion
• Cheddar cheese
• Mozzarella
• Olive oil
• Common herbs and spices

Allergy Notes

• Check shredded cheese labels if serving someone with a severe nut allergy, as manufacturing facilities can vary.
• Worcestershire sauce and seasoning blends may contain unexpected ingredients, so verify labels if allergies are a concern.

Gluten-Free

Yes, if you use:

• Gluten-free Worcestershire sauce (if included)
• Gluten-free spice blends

Dairy-Free

• Omit the cheese or use a dairy-free shredded cheese alternative.

Keto / Low-Carb

Yes. Cabbage is a low-carbohydrate vegetable, making this casserole suitable for many low-carb eating plans.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

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Tips for Success

• Cook the cabbage until just tender before baking so it doesn’t release too much moisture.
• Drain excess grease from the beef to keep the casserole from becoming oily.
• Freshly shred cheese for smoother melting.
• For extra flavor, add a pinch of crushed red pepper flakes or smoked paprika on top before serving.
• Let the casserole rest for 5–10 minutes after baking to make serving easier.

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Q&A

Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Both work well; you may want to add a little extra seasoning since they are milder in flavor.

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze it before baking?
A: Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: What cheese works best?
A: Sharp cheddar provides great flavor, while mozzarella adds extra stretch. Monterey Jack, Colby Jack, or a cheddar blend also work well.

Q: Why is my casserole watery?
A: Cabbage naturally releases water as it cooks. Pre-cooking the cabbage, draining excess fat, and allowing the casserole to rest after baking help reduce excess moisture.

Q: Can I add rice?
A: Yes. Stir in 1–2 cups of cooked rice before baking for a heartier version similar to unstuffed cabbage rolls.

Q: What vegetables can I add?
A: Mushrooms, carrots, zucchini, spinach, diced tomatoes, or cauliflower all pair well with the beef and cabbage.

Q: What can I serve with it?
A: This casserole is filling on its own, but it also goes well with a green salad, roasted vegetables, garlic bread, or mashed potatoes if you’re not following a low-carb diet.