Name: Cabbage Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium head cabbage, chopped; 1 lb ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (15 oz) tomato sauce; 1 cup shredded cheddar cheese; 1 cup cooked white rice; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil

Alright, Let’s Talk Cabbage Casserole for a Sec

I don’t know about you, but I’ve always had a weird soft spot for anything involving cabbage. Maybe it’s because my mum’s kitchen always smelled of it during winter, or maybe it’s just that nothing says old-school comfort like a big, bubbling cabbage Casserole fresh out of the oven. Truth be told, the first time I tried making this, I dropped half the shredded cabbage right on the floor. Still made it—probably added some extra character (don’t worry, it made it into the bin, not the dish!). Anyway, whenever I want to feed a hungry crowd without faffing around or breaking the bank, this is my go-to. And if you’re into recipes that taste cozy and forgiving—even when you get distracted mid-chop—this one’s for you.

Why I Keep Coming Back to This One…

I make this Cabbage Casserole when it’s freezing out, or whenever I only have, like, 20 minutes of actual energy. My family goes a bit mad for it (my teenager even comes out of hiding, so that’s saying something) because it’s hearty without being too stodgy. I’ll be honest, the first few times I made it, the topping turned out a bit more… abstract… than I’d planned, but nobody really cared as long as the cheese was melty. I think I love it most because it’s the kind of thing where you throw everything together, cross your fingers, and it still works out better than expected (well, unless you burn it—don’t do that, trust me).

Here’s What You’ll Need (Roughly…)

1 medium head of cabbage (about 6 cups chopped)—sometimes I use Savoy for a change but regular green is just grand
500g ground beef or pork—or heck, turkey if it’s what’s lurking in your freezer. I’ve even gone half-and-half in a pinch
1 onion, diced—yellow or white, but red will work if that’s all you’ve got
2-3 garlic cloves, minced (or a squeeze of the jar stuff, if you’re knackered)
1 can (400g) diced tomatoes—my grandmother always said to buy Brand X, but really anything decent works
1 cup cooked rice (sometimes I use leftover quinoa. Don’t tell my mum though, she’d roll her eyes)
1 tsp paprika (smoked if you fancy)
Salt and pepper—it gives you an excuse to taste, honestly
1-2 cups shredded cheese (cheddar, mozzarella, or whatever’s half-eaten in the fridge)
Optional: a handful of fresh parsley, though half the time I forget

How I Actually Make This (Imperfections and All)

Crank your oven to 180°C (about 350°F). Grab your biggest skillet—or a saucepan if that’s all that’s clean—and brown the meat with the onion. If your onions go a bit too brown, it’ll just add “flavour” (or so I tell myself).
Chuck in the garlic, let it sizzle for a bit, then toss in the chopped cabbage. This is the bit I always overestimate; it looks like way too much cabbage but somehow wilts down to not much. Don’t be shy about squashing it in.
Pour in the tinned tomatoes (juice and all), then the paprika, salt, pepper, and whatever else you’re feeling. Let it simmer till the cabbage is softish but still holding itself together—maybe 10-15 minutes; or longer if you get distracted by the telly.
Mix in the cooked rice. This is where I usually sneak a taste (and sometimes regret how much salt I chucked in earlier), so adjust if you need to.
Spoon the whole lovely mess into a deep-ish baking dish. Scatter cheese over the top—don’t bother being precise. More is more, right?
Bake uncovered for about 25 minutes, until bubbling and golden on top. If the cheese starts looking suspiciously dark, just cover it with foil for the last bit. Or, actually, I find it works better if you let it go a bit crispy at the edges. Up to you.

A Few Things I’ve Learned (Usually the Hard Way)

If the cabbage you’ve got is looking a bit sad, just peel off the outside leaves and use the rest. No one will notice once it’s all baked up.
I tried using brown rice once, and it took ages longer in the oven before it softened up—so now I just stick to white or whatever’s quick-cooking.
Don’t stress if you only have half the amount of meat; bulking up with extra veggies or even lentils works fine, though my son claims it’s “not the same.”

Some Experiments (Not All Genius)

I once tried throwing in a spoonful of curry powder. Don’t do it—tasted like two recipes fighting in my mouth.
Swapping in sweet potato for rice works in a weirdly good way—just chop it small so it cooks through.
If you’re veggie, go heavy on mushrooms, maybe some lentils (and lots more cheese, of course).

Do You Really Need Fancy Gear?

I usually use my old heavy Casserole dish (the kind you could use as a doorstop). But once I made it in a foil tray when I couldn’t find anything clean; just put a baking sheet underneath in case it bubbles over. You do you.

Let’s Talk Leftovers (Not That We Ever Have Them…)

Technically, you can store leftovers in an airtight container in the fridge for 2-3 days—and I actually think it tastes better the next day after the flavours have had a chance to hang out. But honestly, between midnight snackers and impromptu teenage gatherings, it barely lasts till morning around here.

What Goes With It? (Besides a Comfy Couch)

Honestly, I just serve it with some crusty bread and a dollop of sour cream. A friend of mine swears by a sprinkle of dill on top; up to you. Sometimes we do a salad, sometimes not. If I’m feeling proper fancy, maybe some quick pickled onions on the side.

If I Had to Give Some Tips (Learned the Hard Way)

I once tried skipping the rice step to save time—just ended up with a watery mess, not recommended.
If you toss the cheese on too early, it can burn while the Casserole’s still bubbling away. (Guilty. Just cover it for part of the bake, or throw it on halfway.)
Actually, I find it works better if you chop the cabbage sorta chunky; too thin and it just disappears.

Questions Folks Have Actually Asked Me

Can I make this ahead?: Yep! I think it gets even tastier the next day. Pop it back in the oven or microwave to warm up.
Do I have to use meat?: Not at all. It’s ace with mushrooms, beans, or even just loads of cheese (for true cheese fiends). Vegan cheese works okay too, though I’ll admit, it’s just not my thing.
Can you freeze cabbage casserole?: Yeah, it’s pretty freezer-friendly. Just let it cool, cover with foil or a lid, and freeze. Thaw in the fridge overnight, then reheat. Sometimes it’s a little wetter after thawing, but still tasty.
What if I don’t have an oven dish?: You can use just about any pan that’s oven-safe—cast iron skillet, foil tray, heck, even a roasting pan; once I used my lasagna tray and it worked.
Can I use leftover cooked cabbage?: Actually, yes—you might want to use a bit less liquid though, since pre-cooked cabbage doesn’t soak it up the same.

Oh, and totally unrelated—last time I made this, my cat sat on the recipe card while I was prepping. So if anything tastes vaguely like cat hair, well, sorry! (Just kidding—or am I?) Anyway, happy cooking!

Cabbage Casserole