Savory Cabbage Beef Bake

Why You’ll Love This Recipe

I love how everything comes together in a single dish, layered with flavor and warmth. The cabbage softens in the oven, the beef adds richness, and the rice soaks up all those savory juices. With a hint of garlic, paprika, and Worcestershire sauce, this bake has the kind of depth that makes it feel like a complete, satisfying meal. Plus, it’s naturally dairy-free and beginner-friendly—what’s not to love?

Ingredients

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

• 450 grams ground beef

• 1 small onion, finely chopped

• 1 small cabbage, shredded

• 410 grams canned diced tomatoes with juice

• 200 grams cooked rice

• 15 millilitres Worcestershire sauce

• 5 grams paprika

• 5 grams garlic powder

Directions

1. Preheat the Oven: I set my oven to 175°C (350°F) so it’s ready when I need it.

2. Brown the Beef and Onion: In a large skillet over medium heat, I brown the ground beef and cook the chopped onion until it turns translucent. This builds the flavor base of the dish.

3. Add the Remaining Ingredients: I stir in the shredded cabbage, diced tomatoes with their juice, cooked rice, Worcestershire sauce, paprika, and garlic powder. I mix it all thoroughly to make sure every bite is well-seasoned.

4. Simmer Briefly: I let the mixture cook gently for about 5 minutes. This helps the flavors meld together and softens the cabbage just slightly before baking.

5. Assemble the Bake: I spoon the mixture into a baking dish and spread it evenly. Then I cover it tightly with foil to trap in the steam as it bakes.

6. Bake: I place the dish in the oven and bake for 30 to 35 minutes, or until the cabbage is soft and the flavors are well developed.

7. Let It Rest: Once baked, I remove the dish from the oven and let it rest for a few minutes before serving. This gives the juices time to settle and makes it easier to serve.

Servings and timing

• Yield: 4 servings

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Spice It Up: I sometimes add crushed red pepper flakes or a dash of cayenne for a spicy version.

• Add Cheese: For those who aren’t dairy-free, sprinkling a bit of shredded cheddar or mozzarella on top before baking adds richness.

• Different Protein: Ground turkey, pork, or even a plant-based alternative works well in place of beef.

• Extra Veggies: I occasionally toss in diced bell peppers, mushrooms, or zucchini to add more variety and bulk.

• Tomato Boost: A spoonful of tomato paste can deepen the tomato flavor if I’m in the mood for something richer.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. It reheats well in the oven or microwave—just add a splash of water or broth before warming to keep it moist. This dish also freezes well. I let it cool completely, wrap it tightly, and freeze for up to 2 months.

FAQs

Can I use uncooked rice?

No, I always use cooked rice in this recipe. Uncooked rice won’t soften properly during the short baking time.

What kind of cabbage works best?

I typically use green cabbage, but Napa or savoy cabbage would work just as well. I make sure it’s thinly shredded so it softens evenly.

Can I prep this ahead of time?

Yes, I often assemble everything ahead, cover it, and refrigerate for a few hours or overnight. Then I bake it just before serving.

How can I add more flavor?

I sometimes sauté the spices with the beef or add a little tomato paste, broth, or even a splash of vinegar for extra punch.

Is this recipe gluten-free?

It can be, as long as the Worcestershire sauce is gluten-free. I always check the label to be sure.

Conclusion

This Savory Cabbage Beef Bake is one of those reliable, cozy meals I reach for when I want something hearty, simple, and satisfying. It’s the kind of dish that fills the kitchen with delicious aromas and hits all the right notes—protein-packed, veggie-loaded, and full of comforting flavors. Whether I’m cooking for family or just looking for leftovers that reheat beautifully, this recipe always delivers.

Print