Cheesy Cabbage Casserole

Why You’ll Love This Recipe

I like this casserole because it’s fast, fuss-free, and totally satisfying. The cabbage softens beautifully and soaks up the savory flavors from the beef and tomato mixture. The melted cheddar on top gives it just the right amount of cheesy richness without making it heavy. It’s a great way for me to use up extra cabbage and a perfect one-pan meal that the whole family enjoys—even the picky eaters.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground beef

• ½ medium onion, chopped

• 2 cloves garlic, minced

• 3 cups chopped cabbage

• 15 oz canned diced tomatoes

• 8 oz canned tomato sauce

• 2 tsp Italian seasoning

• 2 tsp salt

• 1½ cups shredded cheddar cheese

• Minced parsley (for garnish)

Directions

1. Brown the beef: I place the ground beef in a large skillet over medium heat and cook it, breaking it up as it browns.

2. Add aromatics: When the beef is about halfway cooked, I stir in the chopped onion and minced garlic. I keep cooking until the beef is fully browned and the onions are soft.

3. Add the vegetables and sauce: I mix in the chopped cabbage, diced tomatoes, tomato sauce, Italian seasoning, and salt. Everything gets stirred together thoroughly.

4. Simmer: I cover the skillet and let it simmer for about 15 minutes, or until the cabbage reaches the tenderness I like.

5. Add cheese: I remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the top. I let it stand for 5 minutes so the cheese melts into the casserole.

6. Garnish and serve: Right before serving, I sprinkle some fresh minced parsley on top for color and a little extra flavor.

Servings and timing

This recipe makes 6 servings and is ready in just 40 minutes:

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

I switch things up from time to time depending on what I have in my kitchen:

• Different cheese: I sometimes swap the cheddar for mozzarella or Monterey Jack for a milder flavor.

• Add spice: A pinch of red pepper flakes or a diced jalapeño adds a nice kick.

• Stretch it: I mix in a handful of cooked rice or cauliflower rice to make it go further.

• Low-fat option: I use ground turkey instead of beef for a leaner version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes, or I warm them in a covered skillet over medium heat until heated through. It also freezes well—just let it cool completely before transferring to a freezer-safe container. It keeps in the freezer for up to 2 months.

FAQs

Can I make this ahead of time?

Yes, I often prep the whole dish earlier in the day and just reheat it before serving. It’s perfect for meal prep or busy weeknights.

Is this casserole keto-friendly?

It’s naturally low in carbs thanks to the cabbage and has no added sugars or starches, so it fits well in most low-carb or keto meal plans.

Can I use a different kind of meat?

Absolutely. I’ve made this with ground turkey and even ground pork—both turn out delicious.

Will pre-shredded cabbage work?

Yes, if I’m short on time, I’ll use a bag of pre-shredded coleslaw mix (without the dressing) as a shortcut.

How can I make this vegetarian?

To make it meatless, I use a plant-based ground meat substitute or cooked lentils. The flavor still holds up with the seasoning and tomatoes.

Conclusion

This Cheesy Cabbage Casserole is the kind of meal I come back to over and over—it’s easy, flexible, and incredibly satisfying. Whether I’m looking for a quick dinner or a way to use up cabbage, this one-skillet dish always hits the spot. Warm, cheesy, and packed with goodness, it’s comfort food I can feel good about serving.

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