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Easy Crispy Cabbage Burger Bake

Easy crispy cabbage burger bake with seasoned ground beef, tender cabbage wedges, and tomato sauce layered for an easy one dish dinner. Baked until the cheese top turns golden and bubbly for a casserole-style stuffed cabbage bake without fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Ground beef cabbage bake ingredients
  • 1.5 lb ground beef
  • 0.5 green cabbage
  • 1 onion
  • 3 garlic
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste
  • 1.5 cup shredded cheddar or mozzarella cheese

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Make sure the baking dish is evenly greased so the casserole releases cleanly after baking.
Brown the beef and build the sauce
  1. Brown the ground beef with the diced onion over medium-high heat, then drain excess fat.
  2. Add the minced garlic, Italian seasoning, smoked paprika, salt, and pepper and stir for about 30 seconds to bloom the spices.
  3. Stir in the diced tomatoes and tomato sauce and simmer for 5 minutes, until slightly thickened and hot throughout.
Assemble and bake
  1. Spread the roughly chopped cabbage in the baking dish.
  2. Pour the beef and tomato mixture over the cabbage and stir gently to combine without fully breaking up the cabbage wedges.
  3. Cover with foil and bake for 20 minutes at 375°F.
  4. Uncover and top evenly with the shredded cheddar or mozzarella cheese.
  5. Bake uncovered for 12–15 more minutes at 375°F until the cheese is golden and bubbly.
Rest and serve
  1. Let the casserole rest for 5 minutes so the layers set and slice cleanly.

Notes

Pro tip: drain the beef well before simmering so the sauce doesn’t turn watery, which helps the cheese crisp on top. Store leftovers in the fridge up to 4 days; reheat in a 350°F oven until hot. Freezing: yes, freeze in portions up to 2 months and thaw overnight in the fridge. For a low-carb swap, keep the cabbage ratio the same and choose an unsweetened tomato sauce if your brand is added-sugar heavy.