The prep time is just 20 minutes, and the casserole is ready in about an hour and can feed six people. This cabbage casserole reminds me of my grandma Chava’s cabbage rolls. In her recipe, cabbage leaves were lightly steamed, stuffed with a mixture of beef, onions, and rice, and cooked lovingly in well-seasoned tomato sauce. It was a delicate, flavorful, and laborious dish. I belong to a different generation. I expect my food to taste good but I also expect it to be easy and quick. That’s why I love this casserole so much. It has all the wonderful flavors of stuffed cabbage but requires much less work.
Ingredients
Instructions
Recipe Card
Olive oil: If you prefer an oil with a higher smoke point, use avocado oil. Lean ground beef: I use 85% lean and 15% fat. Onion and garlic: Jarred minced garlic is acceptable, but freshly minced will have the best flavor. To season: Kosher salt, black pepper, paprika, thyme, and cayenne pepper. Diced tomatoes: Drain them well. Green cabbage: You want it roughly chopped, so it’s best to buy a whole head of cabbage and chop it yourself. Bagged chopped cabbage is usually finely chopped. Shredded cheddar: I love the flavor of extra-sharp cheddar in this casserole.
You start by cooking ground beef, onions, garlic, and spices in olive oil. Add the tomatoes and shredded cabbage and cook until the cabbage is tender. Bake the casserole until the cheese is browned, 20-30 minutes, in a 400°F oven. When I add a vegetable side, I typically add a salad, a steamed vegetable, or a veggie that I can bake in the same 400°F oven as the casserole. Here are a few ideas:
Roasted asparagus Steamed broccoli Roasted mini sweet peppers Arugula salad Cucumber tomato salad Roasted carrots Steamed asparagus
