Dinner Recipes

Ground Beef and Cabbage Casserole with Tomato Sauce

By Clara ·
November 1, 2026

The cabbage looks like far too much to fit in the Dutch oven at first. Give it a few minutes in batches and it softens enough to make room for the tomato mixture. That’s the step that makes this Ground Beef and Cabbage Casserole with Tomato Sauce feel like a casserole instead of a pan of separate ingredients.

I brown the beef with onion, then let the tomato sauce, diced tomatoes, broth, and oregano simmer together while the cabbage starts to soften. Everything gets mixed before it goes into the baking dish, so each bite has beef and cabbage coated in tomato sauce. After baking, the cabbage is tender and the sauce bubbles at the edges, with enough time to rest before serving.

Ground Beef and Cabbage Casserole with Tomato Sauce, bubbling and tender

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Kitchen Note

Cover the baking dish tightly with foil before it goes in the oven. A snug cover helps trap the steam while the cabbage finishes softening.

Save this ground beef and cabbage casserole for a cozy, tomato-rich dinner with tender cabbage in every serving.

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Why the Cabbage Needs a Head Start Before the Casserole Bakes

Raw cabbage takes up a surprising amount of space, and it needs time to soften. If it goes straight into the baking dish with the beef and sauce, it can stay firm while the other ingredients heat through. Cooking the cabbage in the Dutch oven first gives it a head start and makes it easier to combine evenly with the beef mixture.

The tomato mixture gets its own brief simmer, too. That lets the garlic and oregano mingle with the tomatoes and broth before everything meets the cabbage. Don’t skip cooking the cabbage in batches; crowding it makes stirring harder, and the pieces don’t soften as evenly. You’re looking for cabbage that has started to relax but still holds its shape, not fully tender pieces that will break down during baking.

Once the beef mixture and cabbage are combined, the covered bake finishes the cooking without leaving the edges exposed to dry heat the whole time. Uncovering for the final stretch lets the sauce bubble at the edges. The result is a cohesive, tomato-sauced casserole rather than a watery layer of raw cabbage under cooked beef.

What the Beef, Cabbage, and Two Tomatoes Each Bring

Ground Beef and Cabbage Casserole with Tomato Sauce, hearty and bubbling

Ground beef — The 85% lean beef gives the casserole a meaty base without leaving as much fat behind as a fattier grind. Break it into small crumbles as it cooks so it distributes through the cabbage instead of forming large clumps.
Green cabbage — Choose a firm head with crisp leaves, then cut it into even pieces. Uniform pieces soften at a similar pace; thick chunks can stay firm while thinner bits collapse.
Tomato sauce and diced tomatoes — The sauce provides a smooth coating, while the diced tomatoes and their juices bring a chunkier texture. Using both keeps the casserole saucy without making it a smooth puree.
Beef broth — Broth adds savory depth and helps loosen the tomato mixture so it can coat the cabbage. For a vegetarian version, vegetable broth is a practical swap, though the casserole loses some of the beefy flavor.
Onion, garlic, and oregano — Onion cooks alongside the beef and adds sweetness to the base. Mince the garlic so it blends into the sauce, and add it after the beef browns; garlic can scorch if it sits in the pan for the full browning time.
Olive oil and seasonings — Dividing the oil gives the beef and cabbage their own cooking fat. Splitting the salt and pepper between those stages seasons the cabbage as well as the meat instead of relying on the sauce to carry all the seasoning.

Building a Cabbage Casserole Without Watery Layers

Brown the Beef and Onion

Heat the oven to 350°F and grease a 9×13-inch baking dish. In a 6-quart Dutch oven, heat 1 tablespoon of olive oil over medium-high heat, then add the beef, diced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 to 10 minutes, breaking up the beef, until it’s browned and reaches 160°F. Drain the excess fat before moving on; leaving it in can make the tomato sauce greasy.

Simmer the Tomato Base

Stir the minced garlic into the beef and cook for 30 seconds, just until fragrant. Add the tomato sauce, diced tomatoes with their juices, beef broth, and oregano. Simmer for 5 minutes, then transfer the mixture to a large bowl so the Dutch oven is free for the cabbage. Keep the garlic moving as it cooks; it needs only a short time before the tomatoes go in.

Soften the Cabbage in Batches

Heat the remaining olive oil in the Dutch oven over medium heat. Add the cabbage in batches, stirring and cooking for 8 to 10 minutes total, until it begins to soften. Season it with the remaining salt and pepper as it cooks. If the pot looks crowded, pause before adding more cabbage; it’s easier to stir the pieces evenly when they have room.

Combine, Bake, and Rest

Return the beef and tomato mixture to the Dutch oven and stir until the cabbage is evenly coated. Transfer everything to the prepared baking dish and cover tightly with foil. Bake for 25 minutes, then uncover and bake for 10 to 15 minutes more, until the cabbage is tender and the sauce bubbles at the edges. Rest the casserole for 10 minutes before serving so it settles and is easier to portion.

Swaps That Change the Casserole Without Losing Its Shape

Make It Vegetarian with Plant-Based Ground Meat

Replace the ground beef with the same amount of plant-based ground meat, and use vegetable broth instead of beef broth. Brown the plant-based meat according to its package directions before adding the tomatoes. The casserole keeps its hearty texture, though it won’t have the same browned-beef flavor.

Make the Tomato Layer Smoother

Use crushed tomatoes in place of the diced tomatoes, keeping the can size the same. The sauce will be more uniform and less chunky, but it still coats the cabbage well. Keep the tomato sauce in the mix so the finished casserole has enough body.

Use Ground Turkey for a Lighter-Tasting Casserole

Swap in the same amount of ground turkey for the beef. It has a milder taste and less of the rich, beefy flavor in the sauce. Cook ground turkey to 165°F before adding the tomatoes, and drain any excess fat from the pot.

Storage and Reheating

Refrigerator: Store leftovers covered for 3 to 4 days. The cabbage softens more as it sits, but the tomato sauce keeps the casserole moist.
Freezer: Freeze cooled portions in airtight containers for up to 3 months. The cabbage will be softer after thawing, though the casserole still reheats well.
Reheating: Warm a covered portion in a 350°F oven until the center reaches 165°F, or microwave individual servings until hot throughout. Reheating uncovered in the oven can dry the edges before the middle is warm.

Questions That Come Up Before This Casserole Goes in the Oven

Can I use pre-shredded cabbage instead of cutting a head?+

You can, but it will soften faster and make a looser, less chunky casserole than 1-inch cabbage pieces. Stir it gently and start checking for tenderness early during the bake so it doesn’t turn overly soft.

Can I assemble this casserole ahead of time?+

Yes. Cook the beef-tomato mixture and cabbage, cool them, and refrigerate them separately in covered containers; combine and transfer them to the baking dish when you’re ready. A chilled casserole will need longer in the oven, so use tender cabbage and bubbling sauce at the edges as your cues rather than relying only on the listed time.

How do I keep the beef from cooking into large clumps?+

Break the beef apart with a spoon as it browns, especially during the first few minutes in the pan. Smaller crumbles are easier to mix through the cabbage, so keep breaking them up until no large pieces remain.

Can I use a regular pot instead of a Dutch oven?+

Yes, use a large, heavy pot that has room for the beef mixture and cabbage. If your pot is smaller, cook the cabbage in more batches so you can stir it without spilling pieces over the sides.