Creamed cabbage and ground beef casserole is a hearty, comforting dish packed with savory flavor and creamy goodness. I layer tender cooked cabbage with seasoned ground beef and a rich, cheesy sauce to create a meal that’s simple to prepare and satisfying enough to feed the whole family.
Why You’ll Love This Recipe
I love this casserole because it’s warm, filling, and incredibly budget-friendly. It’s one of those old-fashioned dishes that reminds me of home-cooked meals from scratch, but it doesn’t take much effort. The ground beef gives it heartiness, while the cabbage adds texture and balance. Plus, it’s creamy, cheesy, and perfect for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Green cabbage (chopped)
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Onion (chopped)
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Garlic (minced)
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Butter or oil
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All-purpose flour
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Milk
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Chicken or beef broth
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Shredded cheddar cheese
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Salt
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Black pepper
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Paprika (optional)
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Crushed red pepper flakes (optional, for a bit of heat)
Directions
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I preheat the oven to 375°F (190°C) and grease a casserole dish.
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I cook the ground beef in a skillet over medium heat until browned. I drain the excess grease, then add onion and garlic and cook until softened.
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In a separate pot, I boil the chopped cabbage in salted water for 5–6 minutes until just tender, then drain well.
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I make a quick white sauce by melting butter in a saucepan, whisking in flour to make a roux, then slowly adding milk and broth. I cook and whisk until the sauce thickens, then stir in salt, pepper, and half the cheese.
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I mix the cooked cabbage and beef mixture into the sauce, then transfer it all into the casserole dish.
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I sprinkle the remaining cheese over the top and bake uncovered for 20–25 minutes, or until bubbly and golden.
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I let it rest for 5–10 minutes before serving.
Servings and timing
This recipe serves 6–8 people. It takes about 20 minutes to prep and 25 minutes to bake.
Variations
Sometimes I add cooked rice or egg noodles to make it even more filling. I’ve also stirred in sour cream or cream cheese for a richer sauce. For a lower-carb option, I skip the flour and thicken the sauce with heavy cream or cheese. I also switch up the cheese—mozzarella, Swiss, or Colby Jack all work well.
Storage/Reheating
I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I microwave individual portions or warm the casserole in the oven at 350°F until heated through. It also freezes well—just cool it completely, wrap tightly, and freeze for up to 2 months. I thaw overnight before reheating.
FAQs
Can I use red cabbage?
You can, but the flavor is a bit stronger and the color changes when cooked. I prefer green cabbage for this dish.
What’s the best beef to use?
I usually go with 80/20 ground beef for flavor and moisture, but leaner beef works too if I want to cut fat.
Can I make this ahead of time?
Yes, I assemble it up to a day in advance and refrigerate it until ready to bake. I add 5–10 extra minutes to the baking time if it’s cold from the fridge.
How do I keep the casserole from being watery?
I drain the cabbage well after boiling and cook the beef until any moisture is gone. That keeps the sauce nice and thick.
Is this good for meal prep?
Definitely. It reheats well, stores easily, and stays flavorful for several days—great for lunch or dinner throughout the week.
Conclusion
Creamed cabbage and ground beef casserole is the kind of no-fuss, cozy dinner I turn to when I want something hearty and homemade. It’s full of flavor, easy to prepare, and endlessly adaptable to what I have on hand. Whether I serve it fresh or enjoy the leftovers later, it’s always a hit at the table.
Print
Creamed Cabbage and Ground Beef Casserole
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Casserole
- Method: Bake
- Cuisine: American Comfort
Description
Hearty layers of tender cabbage, savory ground beef, and creamy cheese sauce baked into a comforting casserole.
Ingredients
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Instructions
Preheat oven to 375°F (190°C) and grease a 9×13″ casserole dish.,In a large skillet, cook ground beef over medium heat until browned. Drain fat, then add onion and garlic; cook until softened.,Bring a pot of salted water to boil. Add chopped cabbage and blanch 5–6 minutes until just tender; drain thoroughly.,In a saucepan, melt butter over medium heat, whisk in flour to form a roux and cook ~1 min.,Slowly whisk in milk and broth, cook until sauce thickens (~3–4 min). Stir in half the cheddar, salt, pepper, and spices.,Combine blanched cabbage and beef mixture into the sauce. Stir in rice or noodles and sour cream if using.,Transfer mixture to prepared casserole dish. Sprinkle remaining cheddar on top.,Bake uncovered 20–25 minutes until bubbly and cheese is golden.,Let rest 5–10 minutes before serving.
Notes
Red cabbage can be used, though flavor/color will differ.,Use leaner ground beef (90/10) to cut fat—just drain excess moisture.,To reduce carbs, skip rice/noodles and thicken sauce with cheese or cream.,Make ahead: assemble and refrigerate up to 1 day; add 5–10 extra minutes to bake time.,Freeze leftovers sealed up to 2 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: undefined
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: undefined
