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 brilliant, low-carb take on “unstuffed cabbage rolls,” providing a hearty, high-fiber meal with almost zero stovetop prep. By layering raw shredded green cabbage under seasoned ground beef and a savory tomato-beef broth reduction, you allow the cabbage to steam in the meat’s natural juices, transforming it into a tender, buttery base. The final molten layer of shredded cheddar cheese binds the ingredients together, creating a savory, one-pan wonder that is as nutritious as it is comforting.

Oven-Baked 6-Ingredient Beef and Cabbage Casserole

Ingredients:

Step-by-Step Directions:

Step 1: The Cabbage Bed: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass casserole dish. Remove the core from the cabbage and thinly slice it into shreds (coleslaw-style). Spread the raw cabbage evenly across the bottom of the dish.

Tip: Don’t be alarmed by the volume of raw cabbage—it may nearly fill the dish! As it bakes, the cell walls break down and the water evaporates, causing the cabbage to “sink” and concentrate its natural sweetness.

Step 2: The Seasoned Beef: In a medium bowl, gently mix the raw ground beef with the salt, pepper, garlic powder, and onion powder.

The Mechanical Secret: Instead of forming a solid layer, sprinkle the beef in small, loose clumps over the cabbage. This allows the heat to circulate and ensures the rendered beef fat drips down to “fry” the cabbage shreds below.

Step 3: The Savory Braise: Whisk the tomato sauce and beef broth together in a measuring cup. Pour this mixture evenly over the beef and cabbage. Cover the dish tightly with foil to trap the steam.

Step 4: The Foil-Steam: Bake covered for 35 minutes. This initial phase is crucial for tenderizing the tough cabbage fibers and fully cooking the beef while keeping it moist.

Step 5: The Cheese Crown: Carefully remove the foil (watch for the steam!) and sprinkle the shredded cheddar evenly over the top. Return the uncovered dish to the oven for another 10/15 minutes until the cheese is bubbling and the beef is thoroughly browned.

Tip: For a professional “casserole crust,” switch to broil for the final 1/2 minutes until the cheese develops those signature toasted brown spots.

Step 6: The Essential Rest: Let the casserole rest for 5/10 minutes before serving.

Tip: This rest allows the cabbage to re-absorb some of the tomato-beef broth, preventing a “soupy” plate and ensuring every scoop is rich and cohesive.