This oven baked 6-ingredient beef and cabbage casserole is one of those weeknight meals I lean on when I’m tired, hungry, and don’t want to babysit anything on the stove. You literally layer raw shredded cabbage in a glass casserole dish, season some ground beef, and scatter it over the top with just four more pantry-friendly ingredients. It bakes up into a cozy, slightly cheesy, saucy casserole that feels like comfort food without a ton of prep or dishes. It’s very Midwest in spirit—simple, hearty, and made for busy evenings when everyone just wants something warm and filling on the table fast.
I usually serve this beef and cabbage casserole with a simple green salad or steamed green beans to keep things light and fresh on the side. Warm dinner rolls or buttered toast are great for soaking up the extra juices in the pan. If you want to bulk it up, spoon the casserole over mashed potatoes, rice, or buttered egg noodles. A little sour cream or hot sauce at the table lets everyone customize their own bowl.
Oven-Baked 6-Ingredient Beef and Cabbage CasseroleServings: 4
Ingredients
1 small head green cabbage (about 1 1/2 to 2 pounds), cored and thinly sliced
1 pound ground beef (80–90% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1 cup canned tomato sauce
1/2 cup beef broth
1 tablespoon olive oil or melted butter (for greasing the dish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with olive oil or melted butter so the cabbage doesn’t stick.
Prep the cabbage by removing the tough outer leaves, cutting out the core, and thinly slicing the cabbage into shreds. You want it roughly coleslaw-style, not big chunks, so it softens nicely in the oven.
Spread the raw shredded cabbage evenly in the bottom of the glass casserole dish. It will look like a lot, but it cooks down as it bakes.
In a medium bowl, add the ground beef, kosher salt, black pepper, garlic powder, and onion powder. Use a fork or your hands to gently mix until the seasonings are evenly distributed, but don’t overwork the meat.
Sprinkle the seasoned raw ground beef in small clumps over the top of the raw cabbage, covering it as evenly as you can. It’s okay if there are little gaps; the beef will shrink and the juices will drip down into the cabbage.
In a measuring cup or small bowl, whisk together the tomato sauce and beef broth until combined. Pour this mixture evenly over the beef and cabbage layers, letting it seep down into the dish.
Cover the glass casserole dish tightly with foil and bake in the preheated oven for 35 minutes. This helps the cabbage steam and the beef cook through without drying out.
Carefully remove the foil, then sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the uncovered casserole to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the beef is cooked through (no pink remains). If you like a more golden top, you can broil it for 1–2 extra minutes, watching closely.
Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the juices settle and makes it easier to scoop neat portions. Serve warm straight from the glass dish.
Variations & Tips
To keep this a true 6-ingredient base, think of the main players as cabbage, beef, tomato sauce, cheese, broth, and basic seasoning, then customize from there. For extra flavor without changing the method, you can swap cheddar for mozzarella or a Mexican blend, or mix in a little Parmesan on top. If you want more veggies, tuck a layer of thinly sliced onions or bell peppers on top of the cabbage before adding the beef. To lighten it up, use lean ground beef or even ground turkey and low-sodium broth, then bump up the spices a bit. For a little heat, add red pepper flakes or a dash of hot sauce to the tomato sauce and broth mixture. This also reheats really well, so I’ll often double it in two glass dishes and bake both—one for dinner and one for lunches later in the week. Leftovers can be microwaved or reheated in the oven, and they’re great spooned into tortillas or over rice for a quick second-day meal.
