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Ground Beef and Cabbage Casserole with Tomato Sauce

Ground beef and cabbage casserole with tomato sauce combines browned beef, tender cabbage, and a savory tomato sauce in one 9x13-inch baking dish. The casserole bakes until the sauce bubbles at the edges, then rests before serving.
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Prep Time 15 minutes
Cook Time 1 hour 1 minute
resting time 10 minutes
Total Time 1 hour 26 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 cloves garlic minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes with juices
  • 0.5 cup beef broth
  • 1 tsp dried oregano
  • 1 green cabbage medium-large head (about 3 pounds), cored and cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Heat 1 tablespoon of the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Add the ground beef, onion, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook for 8 to 10 minutes, breaking up the beef, until browned and it reaches 160°F.
  5. Drain excess fat.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the tomato sauce, diced tomatoes with their juices, beef broth, and oregano; simmer for 5 minutes.
  8. Transfer the mixture to a large bowl.
  9. Heat the remaining 1 tablespoon olive oil in the Dutch oven over medium heat.
  10. Add the cabbage in batches and cook and stir for 8 to 10 minutes total until it begins to soften.
  11. Season the cabbage with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  12. Return the beef and tomato mixture to the Dutch oven and stir until evenly combined with the cabbage.
  13. Transfer the mixture to the prepared baking dish.
  14. Cover tightly with foil.
  15. Bake for 25 minutes.
  16. Uncover and bake for 10 to 15 minutes more, until the cabbage is tender and the sauce is bubbling at the edges.
  17. Let the casserole rest for 10 minutes before serving.

Notes

Cook the cabbage in batches so it has room to soften evenly. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium version, use low-sodium beef broth and no-salt-added tomato products.