Hearty Cabbage Casserole with Ground Beef
A cheesy, deconstructed cabbage roll casserole offers a fuss-free meal, baked until bubbly.
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Instructions
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Preheat the oven to 350F and grease a 2-quart casserole dish.
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In a large skillet, cook 1 to 1.5 pounds lean ground beef, 1 chopped medium onion, and 1 chopped green bell pepper until the meat is no longer pink; drain fat.
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Stir in 1 teaspoon garlic powder, 1 teaspoon sugar (if using), 2 teaspoons cider vinegar, and 1 can diced tomatoes with juice. Simmer uncovered for 10 minutes, stirring frequently, then season with 1 teaspoon salt and pepper to taste.
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Meanwhile, cut 1 head of cabbage (1.5 to 2 pounds) into 6 wedges or coarsely chop, removing the core.
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Add the cabbage to a large saucepan with 1 inch of salted water and bring to a boil. Reduce heat to medium-low, cover, and cook for 10 minutes until tender; drain thoroughly.
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Arrange the drained cabbage in the prepared baking dish. Pour the ground beef and tomato mixture over the cabbage.
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Bake uncovered for 20 to 25 minutes.
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Sprinkle 3/4 cup shredded mild cheddar cheese over the casserole and bake for 5 minutes longer until melted. Allow to cool for a few minutes before serving.