Description
Make-ahead tip: Prepare the casserole up to a day in advance – assemble beef and cabbage layers, cover and refrigerate. Add cheese topping just before serving.
Ingredients
Scale
- 1 to 1½ pounds lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon sugar (optional)
- 2 teaspoons cider vinegar
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 head cabbage (about 1½ to 2 pounds)
- ¾ cup shredded mild cheddar cheese
Instructions
- Preheat the oven to 350°F (180°C). Grease a 2-quart casserole dish.
- In a large skillet over medium heat, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain excess fat.
- Stir in garlic powder, sugar (if using), cider vinegar, and diced tomatoes with juice. Simmer uncovered for 10 minutes, stirring frequently. Season with salt and pepper to taste.
- Meanwhile, cut cabbage into wedges or coarsely chop, removing the tough inner core. Add about an inch of water and 1 teaspoon salt to a large saucepan. Add cabbage, bring to a boil, then reduce heat to medium-low. Cover and cook for about 10 minutes until tender. Drain thoroughly.
- Arrange the drained cabbage in the prepared baking dish. Pour the ground beef mixture over the cabbage and bake uncovered for 20-25 minutes.
- Sprinkle cheese over the casserole and bake for about 5 minutes longer, until cheese has melted.
- Let cool for a few minutes before serving.
Notes
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Tip: For best results, use a deep casserole dish to ensure all the delicious layers bake evenly and don’t overflow.
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Serving suggestion: Turn this into a complete, comforting meal by pairing it with fluffy rice or creamy mashed potatoes on the side.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 6