Description
This hearty stovetop cabbage and ground beef casserole combines tender shredded cabbage, savory ground beef, and aromatic spices, all simmered together to create a comforting and flavorful meal topped with melted mozzarella cheese. It’s a satisfying one-pot dish perfect for an easy weeknight dinner with a delicious cheesy finish.
Ingredients
Vegetables & Aromatics
- 2 medium carrots (peeled and grated, about 2 cups)
- 3 cloves garlic (minced)
- 1 small head green cabbage (cored and chopped or shredded, about 9 cups loosely packed or 630 g)
Meat & Dairy
- 1 pound lean ground beef (90/10)
- 1 cup grated mozzarella cheese
Pantry & Seasonings
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 tablespoon tomato paste
- 14.5 ounces can fire-roasted crushed tomatoes
- ¾ cup water
- 1 tablespoon Worcestershire sauce
- 2 cups cooked white rice
Instructions
- Sauté Carrots: Heat olive oil in a Dutch oven or large oven-safe skillet with high sides over medium-high heat. Add the grated carrots and sauté until they just start to soften, about 2 to 3 minutes.
- Cook Ground Beef: Add the ground beef to the skillet, breaking it into crumbles as it browns. Season with ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Cook the beef thoroughly, about 7 minutes. Then stir in the minced garlic and tomato paste and cook for another minute until fragrant, stirring constantly.
- Add Tomatoes and Simmer: Pour in the fire-roasted crushed tomatoes, water, Worcestershire sauce, and add the remaining salt and pepper. Bring the mixture to a simmer, then cover and reduce the heat to maintain a gentle simmer. Cook for about 7 minutes to allow flavors to meld.
- Incorporate Rice and Cabbage: Stir in the cooked white rice and shredded cabbage. Cover the pot again and cook for an additional 10 minutes, stirring occasionally, until the cabbage is tender.
- Broil Cheese Topping: Preheat the broiler. Sprinkle the grated mozzarella cheese evenly over the top of the cabbage and beef mixture. Place under the broiler until the cheese melts and lightly browns, about 1 minute. Watch carefully to prevent burning.
- Serve: Spoon the casserole onto plates and enjoy immediately while hot.
Notes
- Use a Dutch oven or an oven-safe skillet to allow broiling the cheese topping right on the stovetop dish.
- If you prefer a spicier dish, add a pinch of red pepper flakes when adding the spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-carb version, substitute cooked cauliflower rice instead of white rice.
- If you don’t have fire-roasted crushed tomatoes, regular crushed tomatoes work fine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American
