Cheesy Cabbage Beef Casserole
Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutesServings: 6Course: Main CourseCuisine: AmericanCalories: Approximately 430 kcal per servingIngredients1 medium green cabbage, chopped1 lb ground beef1 small onion, diced3 garlic cloves, minced1 tablespoon olive oil1 cup tomato sauce2 tablespoons tomato paste½ cup beef broth1 tablespoon Worcestershire sauce1 teaspoon smoked paprika1 teaspoon Italian seasoning¾ teaspoon salt½ teaspoon black pepper1 cup shredded cheddar cheese1 cup shredded mozzarella cheeseInstructionsPreheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.Brown the beef: Cook the ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into crumbles. Drain excess grease.Add the aromatics: Add the diced onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.Cook the cabbage: Add the chopped cabbage and cook for 5–7 minutes, stirring occasionally, until it begins to soften.Make it saucy: Stir in the tomato sauce, tomato paste, beef broth, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and black pepper. Simmer for 3–5 minutes.Assemble: Transfer the beef and cabbage mixture to the prepared baking dish. Spread evenly and top with cheddar and mozzarella.Bake: Bake uncovered for 20–25 minutes, or until the casserole is hot and the cheese is melted and bubbly.Serve: Let the casserole rest for 5–10 minutes before serving.NotesDon't fully cook the cabbage in the skillet; it will continue softening in the oven.Drain excess beef grease to prevent a watery or oily casserole.For extra heat, add red pepper flakes or use Pepper Jack cheese.Ground turkey can be substituted for ground beef.Store leftovers covered in the refrigerator for up to 3–4 days.