Stop Scrolling: the Ultimate Cabbage Hamburger Casserole, Ground Beef and Chopped Cabbage Recipe + What to Make With Cabbage, Pork and Cabbage Recipes, Cabbage Casserole Recipes Beef, Shredded Cabbage Recipes, Cabbage Dinner Ideas, Cabbage Burgers Recipes, Hamburger Cabbage Soup, Recipes Using Cabbage

You want cheap, fast, filling, and ridiculously good? This cabbage hamburger casserole crushes weeknight chaos with flavor and zero fluff. It’s the kind of dinner that turns “we have nothing to eat” into “wow, we should make this again tomorrow.” No fancy gadgets, no chef-level skills, just pure, cozy, crunchy-tender goodness. It reheats like a champ and feeds a crowd without feeding your stress. Hungry yet, or should I keep bragging?

Why This Recipe Works

High impact, low effort. You brown beef, toss in chopped cabbage, bake with a punchy sauce, and get a complete meal with real texture and big flavor.

Balanced bite. Sweet-savory cabbage meets umami ground beef and a bright tomato base, so every forkful pops.

Flexible by design. Keto? Skip the rice. Want comfort? Add rice or potatoes. Love heat? Spice it up. This base plays nice with dozens of spins.

Budget-friendly. Cabbage stretches beef like a pro, so you feed more people for less cash. That’s the kind of math we like.

What You’ll Need (Ingredients)

• 1 1/2 pounds ground beef (80–90% lean works great)
• 1 medium green cabbage, cored and chopped (about 8–10 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14–15 oz) crushed tomatoes or tomato sauce
• 1/2 cup beef broth (plus more as needed)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons olive oil or butter
• Optional comfort add-ins: 2 cups cooked rice or 2 cups par-cooked diced potatoes
• Optional freshness: 2 tablespoons chopped parsley or dill, lemon zest

Yield: 6–8 servings • Prep: 15 minutes • Cook: 45–55 minutes • Oven: 375°F

Instructions

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
2. Sweat the aromatics. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
3. Brown the beef. Add ground beef, season with salt and pepper, and cook 5–7 minutes, breaking it up, until no longer pink. Drain excess fat if needed.
4. Build the sauce. Stir in tomato paste, smoked paprika, oregano, thyme, and red pepper flakes. Cook 1 minute. Add crushed tomatoes, Worcestershire, and beef broth. Simmer 3–5 minutes. Taste and adjust salt.
5. Wilt the cabbage. In a separate large pot or the same skillet (work in batches), heat 1 tablespoon oil. Add chopped cabbage with a pinch of salt. Sauté 5–7 minutes until it softens and reduces in volume. You want tender-crisp, not mush.
6. Assemble the casserole. In the baking dish, layer half the cabbage, then spread half the beef mixture. Repeat with remaining cabbage and beef. If using cooked rice or par-cooked potatoes, tuck them evenly between layers.
7. Top and bake. Sprinkle cheese over the top. Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbly and lightly browned.
8. Rest and serve. Let it stand 10 minutes to set. Garnish with chopped parsley or dill and a whisper of lemon zest if you like contrast.

Stovetop-only option: Combine sautéed cabbage and beef sauce in a Dutch oven, sprinkle cheese, cover, and cook on low 10 minutes until melty.

Storage Instructions

• Fridge: Cool completely. Store in airtight containers up to 4 days.
• Freezer: Portion and freeze up to 3 months. Wrap tightly to prevent freezer burn.
• Reheat: Oven at 350°F for 20–25 minutes (covered), or microwave in short bursts, stirring once. Add a splash of broth if it looks dry.
• Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Bake an extra 5–10 minutes.

Why This is Good for You

Cabbage brings fiber, vitamin C, and antioxidants. That means better digestion and a little immune-system love with every serving.

Beef provides protein and iron. You’ll feel full, fueled, and not rummaging for snacks 20 minutes later.

Smart comfort. You control the fat, salt, and add-ins, so this casserole hits that comfort note without the nutrition crash.

Common Mistakes to Avoid

• Not draining the beef. Extra grease makes the casserole oily and heavy.
• Overcooking the cabbage. Mushy cabbage loses texture fast. Sauté to tender-crisp only.
• Under-seasoning. Taste your sauce. Cabbage is mild and begs for bold flavor.
• Too much liquid. If your sauce looks watery, simmer it longer before layering. Watery sauce equals soggy casserole.
• Burning the cheese. Keep it covered first, then uncover to brown. Don’t broil unless you watch it like a hawk.
• Cramped pan. Overfilled dishes steam instead of bake. Use a roomy 9×13 or larger.

Mix It Up

• Keto/Low-Carb: Skip rice and potatoes. Add extra cabbage and cheese. Consider swapping tomato sauce with diced tomatoes for fewer carbs.
• Pork and Cabbage: Use ground pork or half pork/half beef. Add a splash of rice vinegar and a drizzle of sesame oil for a takeout-inspired twist.
• Turkey Light: Ground turkey works. Boost umami with extra Worcestershire or a teaspoon of soy sauce.
• Smoky Sausage: Add sliced kielbasa or smoked sausage with the beef. Paprika loves it.
• Cheese Swap: Try Swiss or Gruyère for a Reuben vibe. Add caraway seeds and a swirl of mustard in the sauce.
• Sweet-Heat: Add a teaspoon of brown sugar and hot sauce. It balances the tomato acidity like a pro.
• Shredded Cabbage Shortcut: Use bagged coleslaw mix. It saves time and adds a bit of carrot sweetness.
• Hamburger Cabbage Soup: Craving cozy soup? Brown beef with onion and garlic, add 6 cups broth, 1 can tomatoes, 4 cups chopped cabbage, seasonings, and simmer 20–25 minutes. Finish with dill and lemon.
• Cabbage Burgers (Runza-ish): Sauté cabbage and onion, mix with seasoned beef, and stuff into dough or pita for handheld magic. Or use grilled cabbage “steaks” as a low-carb bun. Yes, seriously.

FAQ

Can I use pre-shredded coleslaw mix instead of chopping a whole cabbage?

Yes. Use about 2 standard bags (24–28 ounces total). It cooks faster, so keep it tender-crisp to avoid a soggy bake.

Will red cabbage work in this recipe?

It works, but it’s firmer and a bit sweeter. Cook it a minute longer when wilting, and expect a more vibrant hue in the sauce.

How do I make this dairy-free?

Skip the cheese or use a meltable plant-based alternative. For richness, add a tablespoon of olive oil to the sauce and a dusting of nutritional yeast.

Can I add rice without making it soggy?

Use fully cooked rice and layer it lightly. Keep the sauce thicker by simmering off excess liquid first. The casserole will finish with a perfect, hearty bite.

What if I want more vegetables in the casserole?

Fold in diced bell peppers, shredded carrots, or mushrooms with the onions. Just cook off moisture so the bake stays sturdy.

How do I make Hamburger Cabbage Soup from this base?

Brown beef with onion and garlic. Add cabbage, tomatoes, 6–7 cups broth, seasonings, and simmer 20–30 minutes. It’s the same flavor profile, spoon-ready.

Can I make this in a slow cooker?

Yes. Brown beef and aromatics first. Layer cabbage and beef sauce in the slow cooker and cook on Low 4–5 hours or High 2–3 hours. Top with cheese for the last 15 minutes.

How do I keep cabbage from smelling strong?

Don’t overcook it. Add a splash of lemon juice or vinegar at the end for freshness. Good ventilation helps too—your future self will thank you.

Is this recipe gluten-free?

It is if your Worcestershire and broth are certified gluten-free. Most brands are, but labels exist for a reason—check them.

Can I make it spicier without blowing out the flavor?

Increase red pepper flakes and add a teaspoon of hot smoked paprika or a dash of cayenne. Heat should lift, not hijack, the dish.

How do I prevent a watery casserole?

Sauté the cabbage to release some moisture, drain the beef, and simmer the sauce until thick. If needed, bake uncovered for a few extra minutes to reduce.

What cheese melts best on top?

Mozzarella gives you stretch, cheddar brings bold flavor, and a blend hits both. Add a sprinkle of Parmesan for a salty finish, IMO.

Can I prep this ahead for meal prep?

Absolutely. Portion it in containers, add a lemon wedge or herb bundle for fresh zip, and reheat with a splash of broth. It stays tasty for days.

The Bottom Line

This Cabbage Hamburger Casserole hits that sweet spot of fast, affordable, and absurdly satisfying. It doubles as a base for dozens of spins—from Pork and Cabbage to Hamburger Cabbage Soup—so you’ll never run out of cabbage dinner ideas. Save this one, because FYI, it’s the weeknight hero you’ll keep calling up when time is tight and hunger is loud.