Finding a satisfying, family-friendly dinner that doesn’t break the bank can feel nearly impossible sometimes. After all, feeding a hungry crew on a busy weeknight means you need something hearty and filling, but you also don’t want to spend hours in the kitchen or blow through your grocery budget.
That’s where this ground beef and cabbage casserole comes in handy: it’s budget-friendly and comforting, uses simple ingredients you probably already have, and makes enough to feed a crowd (or give you plenty of leftovers for the week).
Why You’ll Love This Ground Beef and Cabbage Casserole
- Budget-friendly ingredients – Cabbage is one of the most affordable vegetables you can buy, and combined with ground beef and rice, this casserole feeds a crowd without breaking the bank.
- Simple, everyday ingredients – You probably have most of these items in your pantry and fridge already, making this an easy go-to recipe when you need dinner on the table.
- Hearty and filling – The combination of ground beef, rice, and cabbage creates a satisfying one-dish meal that will keep everyone full and happy.
- Great for meal prep – This casserole reheats beautifully, so you can make it ahead for busy weeknights or enjoy leftovers throughout the week.
- Sneaky way to eat more vegetables – The cabbage becomes tender and mild when baked, making it an easy way to get more veggies into your family’s diet without any complaints.
What Kind of Ground Beef Should I Use?
For this casserole, you’ll want to pick ground beef with a fat content that balances flavor and health. I usually go with 85/15 (85% lean, 15% fat) because it gives you enough fat for good taste without leaving your dish swimming in grease. If you prefer something leaner, 90/10 works fine too, though you might want to add a tiny bit of oil when browning to prevent sticking. Whatever you choose, make sure to drain off any excess fat after browning the meat so your casserole doesn’t end up too oily.
Options for Substitutions
This casserole is pretty forgiving when it comes to swapping ingredients:
- Ground beef: You can easily swap ground beef for ground turkey, ground chicken, or ground pork. If using leaner meats like turkey or chicken, you might want to add a tablespoon of olive oil to keep things moist.
- Cabbage: Green cabbage is what’s called for here, but savoy cabbage or napa cabbage work too. Just keep in mind that napa cabbage is more delicate and cooks faster, so you might need to adjust your cooking time slightly.
- Rice: White rice, brown rice, or even cauliflower rice can work here. If using brown rice, add an extra 1/2 cup of broth and increase cooking time by 15-20 minutes. For cauliflower rice, add it in the last 30 minutes of cooking.
- Tomato sauce: Crushed tomatoes or diced tomatoes work just as well. You can also use marinara sauce if that’s what you have on hand.
- Beef broth: Chicken broth or vegetable broth are fine substitutes. You can also use water with a couple of beef bouillon cubes dissolved in it.
Watch Out for These Mistakes While Baking
The biggest mistake with this casserole is using instant rice instead of regular long-grain rice – instant rice will turn mushy during the long baking time, while uncooked regular rice needs the full cooking period to absorb the liquid and become tender.
Another common error is not draining the beef thoroughly, which adds excess grease that can make your casserole oily and prevent the flavors from blending properly.
To avoid a watery casserole, make sure your baking dish is tightly covered with foil during both baking stages, as this traps steam and helps the rice cook evenly while keeping the cabbage from drying out.
Finally, don’t skip the stirring step after the first hour – this redistributes the ingredients and ensures the rice on top gets exposed to the broth, so everything cooks at the same rate.
What to Serve With Ground Beef and Cabbage Casserole?
This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to add some freshness to the plate. A basic cucumber and tomato salad with a light vinaigrette cuts through the richness of the beef and tomato sauce really nicely. If you want something more substantial, some crusty bread or dinner rolls are perfect for soaking up any extra sauce at the bottom of your bowl. You could also add a dollop of sour cream on top of each serving for extra creaminess, or sprinkle some fresh dill or parsley over the casserole before serving.
Storage Instructions
Store: This casserole is a great make-ahead meal that actually tastes even better the next day once all the flavors have time to meld together. Keep it covered in the fridge for up to 4 days, and you’ve got easy lunches or dinners ready to go.
Freeze: Ground beef and cabbage casserole freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or wrap the whole dish tightly in plastic wrap and foil. I like to freeze individual servings so I can grab just what I need.
Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen. You can also microwave individual portions for a few minutes, stirring halfway through to make sure it heats evenly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 80-90 minutes |
| Total Time | 95-110 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 160-180 g
- Fat: 80-95 g
- Carbohydrates: 260-280 g
Ingredients
- 2 lb ground beef
- 4 lb cabbage (coarsely chopped)
- 32 oz tomato sauce (I use Hunt’s crushed tomatoes)
- 1 cup onion (finely diced)
- 1 cup rice (uncooked, white or brown)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 28 oz beef broth
Step 1: Brown the Ground Beef and Preheat Oven
- 2 lb ground beef
Heat your oven to 350°F.
While it preheats, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks.
Cook for 5 to 7 minutes until the beef is no longer pink, then drain off the excess fat by tilting the skillet and pressing the meat against the side with a spoon.
Set the cooked beef aside on a plate.
Step 2: Assemble the Casserole Base
- cooked ground beef from Step 1
- 4 lb cabbage
- 32 oz tomato sauce
- 1 cup onion
- 1 cup rice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
In a large bowl, combine the coarsely chopped cabbage, tomato sauce, diced onion, uncooked rice, salt, garlic powder, and black pepper.
Add the cooked ground beef from Step 1 and stir everything together until well mixed.
I like to use a large spoon to gently fold rather than stir aggressively—this helps the cabbage stay slightly intact rather than getting bruised, which keeps the final texture more interesting.
Step 3: Transfer to Baking Dish and Add Broth
- casserole mixture from Step 2
- 28 oz beef broth
Pour the casserole mixture from Step 2 into a 9×13 inch baking dish, spreading it out evenly.
Pour the beef broth over the entire mixture, making sure it’s distributed throughout.
The liquid should partially submerge the ingredients—this allows the rice and cabbage to cook evenly and absorb all those savory flavors.
Step 4: Bake, Stir, and Finish Cooking
Cover the baking dish tightly with foil and place it in the preheated 350°F oven.
Bake for 1 hour without lifting the lid.
After 1 hour, carefully remove the dish from the oven and give the casserole a good stir to redistribute the rice and ensure even cooking.
Re-cover with foil and return to the oven for another 20 to 30 minutes, until the rice is tender and most of the liquid has been absorbed.
I find the final texture is best when there’s just a little liquid left at the bottom—this keeps everything moist without being soupy.
Best Ground Beef and Cabbage Casserole
Ingredients
- 2 lb ground beef
- 4 lb cabbage (coarsely chopped)
- 32 oz tomato sauce (I use Hunt's crushed tomatoes)
- 1 cup onion (finely diced)
- 1 cup rice (uncooked, white or brown)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 28 oz beef broth
Instructions
- Heat your oven to 350°F. While it preheats, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. Cook for 5 to 7 minutes until the beef is no longer pink, then drain off the excess fat by tilting the skillet and pressing the meat against the side with a spoon. Set the cooked beef aside on a plate.
- In a large bowl, combine the coarsely chopped cabbage, tomato sauce, diced onion, uncooked rice, salt, garlic powder, and black pepper. Add the cooked ground beef from Step 1 and stir everything together until well mixed. I like to use a large spoon to gently fold rather than stir aggressively—this helps the cabbage stay slightly intact rather than getting bruised, which keeps the final texture more interesting.
- Pour the casserole mixture from Step 2 into a 9x13 inch baking dish, spreading it out evenly. Pour the beef broth over the entire mixture, making sure it's distributed throughout. The liquid should partially submerge the ingredients—this allows the rice and cabbage to cook evenly and absorb all those savory flavors.
- Cover the baking dish tightly with foil and place it in the preheated 350°F oven. Bake for 1 hour without lifting the lid. After 1 hour, carefully remove the dish from the oven and give the casserole a good stir to redistribute the rice and ensure even cooking. Re-cover with foil and return to the oven for another 20 to 30 minutes, until the rice is tender and most of the liquid has been absorbed. I find the final texture is best when there's just a little liquid left at the bottom—this keeps everything moist without being soupy.
