Total comfort food! This 5-Ingredient Cabbage Casserole is a healthy dinner that bakes in one dish. With ground beef, tomato soup, veggies, rice and cheese, it's a wholesome, satisfying and crowd-pleasing meal to serve your family!
Wondering, "what can I make with cabbage and ground beef?" You've come to the right place!
Even if you think that your family doesn't like cabbage, trust me: this cabbage casserole recipe will change their minds! The cabbage becomes tender and slightly sweet as it cooks, so that when it's combined with hamburger, rice and cheese, your kids will be begging for more.
How do you make a Cabbage Casserole?
This Cabbage and Hamburger Casserole with tomato soup and rice isn't just your average vegetable side dish! Instead, I've created a complete dinner to nourish your family...and you only need 5 ingredients!
For a quick shortcut, I like to use a microwaveable pouch of brown rice, but you can certainly cook your own rice at home if you prefer.
First, you'll need to thinly slice your cabbage. To do so, remove the outer leaves, cut the large head of green cabbage in half, and cut out the core.
A large head of cabbage should yield about 12 cups thinly sliced. Cook this cabbage in boiling water for about 5 minutes, or until it's nice and tender. Then drain it thoroughly in a colander.
Meanwhile, you can work on the ground beef mixture. This is kind of like the stuffing in your "stuffed cabbage casserole!"
Simply brown the beef in a large skillet until no longer pink, drain off the grease, and then stir in the condensed tomato soup and the cooked rice.
Combine the cooked, drained cabbage with the beef mixture and transfer everything to a large baking dish.
Sprinkle some cheese on top, and then pop it in the oven!
Bake the casserole, uncovered, at 350 degrees F for about 20-30 minutes, or until it's completely heated through and the cheese is melted on top. Garnish with fresh parsley, if you like!
Can Cabbage Casserole be frozen?
Yes! You can freeze this cabbage casserole after baking. Just make sure that the casserole cools completely before you wrap it tightly and keep it in the freezer for up to 3 months.
What goes with Cabbage Casserole?
As I mentioned, thanks to the meat, veggies, rice and cheese, you get an entire dinner in one dish. There's no need for sides!
That said, if you want to round out your meal with a few other options, you can serve your cabbage casserole with:
- Make Ahead Garlic Mashed Potatoes
- Crispy Seasoned Oven Roasted Potatoes
- No-Knead 3-Ingredient Beer Bread
- 3-Ingredient Breadsticks
- Perfect Oven Roasted Asparagus
- Light and Creamy Apple Salad
- Slow Cooker Applesauce
COOK'S TIPS AND RECIPE VARIATIONS:
- Substitute an equal amount of ground turkey or ground chicken in lieu of the ground beef.
- Use any type of rice that you prefer -- white rice, brown rice, or wild rice will all work!
- Want a cabbage casserole with no rice? Try substituting with an equal amount of riced cauliflower! The riced cauliflower will release some extra liquid in the dish as it cooks, so the sauce will be thinner, but it should still work fine!
- For a vegetarian cabbage casserole, omit the ground beef and substitute with 2 cups of drained, rinsed beans or 2 cups of additional rice.
- Want to make this cabbage casserole in the slow cooker? After cooking and draining the cabbage and preparing the beef and rice mixture, combine everything in the slow cooker. Cover and cook on LOW for 1-2 hours, or just until heated through and cheese is melted.
Other easy cabbage recipes that you might enjoy:
- Fried Cabbage with Apples and Onion
- Dump-and-Bake Sausage and Cabbage Dinner
- Dump-and-Bake Corned Beef and Cabbage
- Dump-and-Bake Stuffed Cabbage Rolls Casserole
- Slow Cooker Cabbage Patch Soup
5-Ingredient Cabbage Casserole
- 1 large head cabbage, thinly sliced (about 12 cups)
- 1 lb. ground beef (I used extra lean ground beef, but you can also use ground turkey)
- 2 cans (10.75 ounces each) condensed tomato soup, NOT diluted
- 1 ½ cups cooked rice (I used brown rice, but any variety of rice will work)
- 4 ounces grated cheese (I used a reduced fat cheddar blend, but you can use your favorite)
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook cabbage in boiling water until tender (about 5 minutes); drain thoroughly.
- Meanwhile, sauté ground beef or ground turkey in a large skillet until no longer pink; drain off grease and return meat to the skillet. Add tomato soup and rice.
- Combine drained cabbage with beef mixture. Season with salt and pepper, to taste.
- Transfer cabbage mixture to the prepared baking dish. Sprinkle cheese over top.
- Bake (uncovered) for about 20-30 minutes, or until heated through.