Homemade Cabbage Casserole With Ground Beef
Homemade Cabbage Casserole With Ground Beef
This warm, homey casserole brings simple foods into a rich, comforting meal. Cabbage casseroles have roots in many homes where people used what they had. Ground beef, cabbage, and a creamy soup come together in one dish that feeds a family and warms the kitchen. The smell as it bakes is savory and mild. You will smell sweet cooked cabbage, browned beef, and melted cheese. The taste is rich, salty, and a little smoky from the paprika. The texture gives you soft cabbage, tender beef, a creamy middle, and a crisp cracker top that makes a small crack when you press it with a fork.
This dish is a classic because it is easy and filling. Cooks have made similar casseroles for decades. It makes use of pantry staples and fresh cabbage. You can make it on a weeknight or for a small gathering. If you want ideas to pair it with other easy casseroles, see an example of a similar comfort dish like ground beef and potatoes casserole for side ideas and family meals.
Follow the steps below and your kitchen will soon fill with a warm scent. The finished dish looks golden on top and soft inside. It slices well and serves with sides or by itself. Read on to learn why this version works so well and how to make it every time.
Why make this recipe
- Simple ingredients: All items are easy to find. Cabbage, ground beef, a can of soup, crackers, and cheese make a full meal.
- Quick to prepare: Browning meat and mixing takes little time. Total hands-on work is short, so this is good for busy nights.
- Budget friendly: Ground beef and cabbage are cost-effective. The recipe stretches to feed a family without high cost.
- Pantry-staple friendly: Cream soup, crackers, and mayo often sit in the pantry. You can make this from what you already have.
- Beginner-friendly: Steps are clear and forgiving. Even new cooks can follow the layers and baking cues.
- Crowd-pleaser: The cheesy top and crunchy cracker layer make it popular with kids and adults.
- Versatile: You can change spices, use different cheese, or swap crackers for crumbs for new flavors.
This version is better because it balances creaminess and crunch. The cracker-butter topping adds texture that many versions lack. The smoked paprika gives a subtle warmth without too much heat. It is easy to scale up or down and to adapt for diet needs.
How to make Homemade Cabbage Casserole With Ground Beef
This recipe uses basic cooking science to make a good texture and flavor. First, browning the ground beef and onion creates Maillard flavor — that deep, roasted taste you like. Draining excess fat keeps the casserole from being greasy and helps the layers hold. Mixing the cabbage with soup and mayonnaise makes a creamy binder that softens the cabbage as it bakes. The crackers mixed with butter form a crust that browns and gives crisp contrast to the soft filling. The cheddar on top melts and seals the cracker layer, adding flavor and a golden finish.
When you brown the meat, aim for small, separate bits. This helps the meat spread evenly through the cabbage and makes each bite balanced. When you chop the cabbage, cut thin slices. Thin cabbage cooks faster and becomes tender inside without becoming mushy. Layering the casserole gives even cooking and prevents the crust from sinking. Baking at 350°F (175°C) warms the filling through and allows the top to brown in 30 minutes. Letting the dish rest after baking lets juices set and makes slicing neater.
If you want slight changes, you can make the cracker topping finer for a more uniform crust, or leave larger crumbs for crunch. Swap smoked paprika for regular paprika or add a dash of cayenne for heat. Use the second link for a different cabbage-beef idea if you want another style: low-carb Mongolian ground beef cabbage delights.
Ingredients
- 1 1/4 lbs Ground beef
- 1/2 tsp Garlic powder
- 1 Head cabbage
- 1 Onion
- 10 oz Cream of chicken soup
- 1/3 cup Mayonnaise
- 2 Black pepper (use 2 good pinches or to taste)
- 1/4 tsp Paprika, smoked
- 2 Salt (use 2 pinches or to taste)
- 30 Crackers
- 10 1/2 tbsp Butter
- 1 1/2 cup Cheddar
Choose the best quality by picking fresh cabbage with tight leaves and no brown spots. For ground beef, choose 80/20 for flavor and some fat to keep it moist, or 90/10 if you want leaner meat. Use a mild cheddar that melts well. For crackers, plain salted crackers work best; they add crunch and flavor without extra spices. For cream of chicken soup, pick a brand you trust or use a homemade cream sauce for better control of salt. Common substitutions: use ground turkey or chicken for lower red meat, use Greek yogurt mixed with a little milk instead of mayonnaise for a lighter binder, or use crushed gluten-free crackers or panko if you need a gluten-free option.
Directions
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Preheat the oven to 350°F (175°C).
- Visual cues: The oven should reach the set temperature before you put the dish in. The preheated oven helps the casserole cook evenly and browns the top well.
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Brown the ground beef with the chopped onion and garlic powder in a large skillet until fully cooked. Drain excess fat.
- What to do: Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Sprinkle the garlic powder. Stir often to break the meat into small pieces.
- Visual and scent cues: The beef will change from pink to brown. Liquid will appear in the pan then reduce. You will smell sweet cooked onion and savory beef. The meat should have small browned bits. When most liquid is gone and meat looks brown and slightly crisp in places, it is ready. Use a slotted spoon to lift the meat and let excess fat drain or pour fat off carefully. Too much fat will make the casserole greasy.
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In a large mixing bowl, combine the cooked beef mixture with chopped cabbage, cream of chicken soup, mayonnaise, black pepper, smoked paprika, and salt.
- What to do: Chop the cabbage into thin strips. Add it to a big bowl. Add the cooled browned beef. Spoon in the cream of chicken soup and the mayonnaise. Sprinkle black pepper, smoked paprika, and salt. Mix with a large spoon until well combined.
- Visual cues: The mix should look creamy and full of small meat bits and pale green cabbage. The cabbage should be coated with the creamy mix but still look fresh. Smell should be savory with a hint of smoke from the paprika.
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In a separate bowl, crush the crackers and mix them with melted butter.
- What to do: Put crackers in a plastic bag and crush with a rolling pin, or pulse in a food processor. Melt the butter and pour over the crumbs. Stir until crumbs are evenly moistened.
- Texture cues: Crumbs should be damp but not soggy. They should clump slightly when pressed but fall apart easily.
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Layer half the cabbage mixture in a greased baking dish, followed by half the crushed cracker mixture. Repeat the layers.
- What to do: Grease a 9×13 or similar baking dish with a little butter. Spread half the cabbage and beef mix in an even layer. Sprinkle half the cracker crumb mixture over it. Press gently with the back of a spoon to level. Add the rest of the cabbage mix, then the rest of the cracker crumbs on top.
- Visual cues: Layers should be even. The top cracker layer should fully cover the filling and look like a coarse crumb crust.
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Top with shredded cheddar cheese.
- What to do: Evenly spread shredded cheddar over the top crumbs. The cheese adds color and seals the crumbs as it melts.
- Visual cues: The dish should look ready for the oven with a cheese layer that hides the crumbs a bit.
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Bake in the oven for 30 minutes or until bubbly and golden on top.
- What to do: Place the dish in the preheated oven. Bake for about 30 minutes. Check at 25 minutes for browning. If the top browns too fast, loosely cover with foil for the last 5–10 minutes.
- Cues: The casserole will bubble around the edges and steam will rise. The top should turn golden brown and the cheese should be melted and slightly browned. If the center jiggles a little but is hot, it is done.
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Let cool for a few minutes before serving.
- What to do: Remove the dish from the oven and let it rest 5–10 minutes. This helps the filling to set.
- Cues: The steam will slow. The casserole will cut into neat squares without falling apart.
How to serve Homemade Cabbage Casserole With Ground Beef
- Serve with a simple green salad dressed with lemon vinaigrette to cut the richness. Place a slice of casserole on the plate and a small heap of salad on the side.
- Add pickled beets or pickled cucumbers for a tangy side that brightens the flavors. The acidity pairs well with the creamy filling.
- Pair with mashed potatoes or buttered noodles for a hearty plate. Spoon a small amount of casserole over noodles for a home-style presentation.
- Drinks: Serve with a light lager, a glass of dry white wine like Sauvignon Blanc, or iced tea with lemon for a family meal. For children, milk or apple juice works well.
- Plating tip: Use a square cutter or straight spatula to lift clean slices. Garnish with a small sprinkle of chopped parsley or a few extra crumbs on top for a neat look.
How to store Homemade Cabbage Casserole With Ground Beef
Short-term (fridge): Cool to room temperature, cover tightly with plastic wrap or transfer to an airtight container. Store up to 3–4 days. Reheat single portions in the microwave for 1–2 minutes until hot, adding a teaspoon of water if it seems dry.
Long-term (freezer): Cool completely. Wrap the whole dish tightly with plastic wrap and then foil, or freeze in portioned, freezer-safe containers. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
Best way to reheat: For whole dish, thaw in the fridge, then bake at 350°F (175°C) covered for 20–30 minutes until hot. For a single plate, cover with a damp paper towel and microwave in 30–45 second bursts until hot. To keep the cracker top crisp, reheat in a 350°F oven uncovered for 10–15 minutes after microwaving, or toast the top lightly under a broiler for 1–2 minutes while watching closely.
Tips to make Homemade Cabbage Casserole With Ground Beef
- Do not skip draining the beef fat. Too much fat makes the filling runny.
- Chop cabbage thinly so it cooks evenly and becomes tender.
- Cool the beef slightly before mixing with mayonnaise and soup to avoid thinning the binder.
- Use room-temperature melted butter for the crumbs so they absorb evenly.
- Press the crumb layer lightly but do not compact it; leave space for browning.
- Test doneness by checking the center temperature; it should be hot and bubbling.
- If the top browns too fast, cover with foil to prevent burning.
Variation
- Make it Spicy: Add 1/2 tsp chili powder and a diced jalapeño to the beef. Use pepper jack cheese for extra heat.
- The Healthy Version: Use lean ground turkey or extra-lean beef, replace mayonnaise with plain Greek yogurt, and use whole-grain crackers or panko. Reduce butter to 8 tbsp for the crumbs.
- The Deluxe Version: Add sautéed mushrooms and bell peppers to the beef. Mix in a cup of cooked rice or cooked barley for texture, and top with a blend of sharp cheddar and Gruyère.
- Vegetarian Swap: Replace beef with cooked lentils or a plant-based ground meat. Use vegetable cream soup or a homemade white sauce.
FAQs
Q: Can I make this ahead of time?
A: Yes. You can assemble the casserole and keep it covered in the fridge for up to 24 hours before baking. Keep the cracker topping separate until just before baking for best texture.
Q: Why is my casserole watery?
A: Watery casserole can come from too much fat or too-large cabbage pieces. Drain beef well and chop cabbage thin. Also avoid overmixing the filling before baking.
Q: Can I use other cheeses?
A: Yes. Mild cheddar melts well. Sharp cheddar gives more flavor. Swiss or Gruyère add a nutty note. Mix cheeses if you like.
Q: What if the top is not brown after 30 minutes?
A: If the filling is hot but the top is pale, place the casserole under the broiler for 1–2 minutes, watching carefully so it does not burn.
Q: Can I freeze single portions?
A: Yes. Cool slices, wrap tightly in plastic and foil, or place in freezer containers. Thaw overnight in the fridge and reheat in the oven or microwave.
Q: Can I make this gluten free?
A: Yes. Use gluten-free crackers or crushed gluten-free cereal for the topping and ensure the cream soup is labeled gluten-free or use a homemade sauce.
Conclusion
This Homemade Cabbage Casserole With Ground Beef is an easy, comforting meal that works for weeknights and small gatherings. For more ideas on ground beef and cabbage dishes, see a similar take on a classic at Ground Beef & Cabbage Casserole. If you want a different style that leans on cabbage roll flavors, try the layered approach in Beef Cabbage Roll Casserole – Yummy Healthy Easy.
Homemade Cabbage Casserole With Ground Beef
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Brown the ground beef with the chopped onion and garlic powder in a large skillet until fully cooked. Drain excess fat.
- In a large mixing bowl, combine the cooked beef mixture with chopped cabbage, cream of chicken soup, mayonnaise, black pepper, smoked paprika, and salt.
- In a separate bowl, crush the crackers and mix them with melted butter.
- Layer half the cabbage mixture in a greased baking dish, followed by half the crushed cracker mixture. Repeat the layers.
- Top with shredded cheddar cheese.
- Bake in the oven for 30 minutes or until bubbly and golden on top.
- Let cool for a few minutes before serving.
