Layer seasoned beef over raw cabbage, along with these 4 ingredients, into a glass casserole dish for a weeknight meal that’s always a yes in my house

This Oven-Baked 6-Ingredient Beef and Cabbage Casserole is a fantastic “unrolled cabbage roll” that keeps things simple and low-carb. By layering the raw cabbage and beef together, you allow the cabbage to steam in the savory juices of the meat and tomato sauce, becoming incredibly tender and flavorful. It’s a rustic, one-pan wonder that delivers classic comfort without the tedious rolling.

Beef and Cabbage Casserole

Ingredients:

Directions:

Step 1: Prep and Preheat: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass casserole dish. Shred the cabbage thinly (coleslaw-style); this ensures it softens at the same rate the beef cooks.

Step 2: Layer the Base: Spread the raw cabbage shreds evenly across the bottom of the dish.

Tip: Don’t be alarmed by how much cabbage there is! It is mostly water and will shrink down significantly as it bakes, just like spinach does.

Step 3: Season the Beef: In a medium bowl, mix the ground beef with the salt, pepper, garlic powder, and onion powder. Gently sprinkle the seasoned raw beef in small clumps over the top of the cabbage.

Step 4: The Sauce Pour: Whisk the tomato sauce and beef broth together. Pour this mixture evenly over the beef and cabbage layers, allowing it to seep down to the bottom of the dish.

Step 5: The Steaming Phase: Cover the dish tightly with foil. Bake for 35 minutes. This trapped steam is what breaks down the cabbage fibers and keeps the beef juicy.

Step 6: Cheesy Finish: Remove the foil and sprinkle the cheddar cheese over the top. Bake uncovered for another 10/15 minutes until the cheese is bubbly and the beef is fully cooked.

Step 7: Rest and Serve: Let the casserole rest for 5/10 minutes before scooping. This allows the juices to settle so the dish isn’t too watery on the plate.