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Simple, satisfying, and full of “tastes like home” goodness.
I don’t know about you, but there are days when all I want is something warm, savory, and wrapped in a little Southern comfort. Something that fills the house with a smell that practically hugs you at the door. That’s this dish right here.
This cabbage beef bake is the kind of meal that doesn’t try to be trendy — it’s not dressed up with microgreens or hiding behind a fancy name. It’s humble. It’s hearty. And every single bite feels like your grandma wrapped it in foil and sent it home with you, still warm from the oven.
I’ve been making some version of this dish since my kids were little. And even now that they’re grown, they still come sniffing around the kitchen when they hear me pulling out the cabbage and ground beef. It’s not fancy — but Lord, is it good.
Why Folks Keep Asking for This Recipe
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It’s cozy, y’all. Like Sunday dinner in a dish.
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Feeds a crowd. Or leaves you with leftovers that taste even better the next day.
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Cheap ingredients, big flavor. Cabbage and ground beef? Can’t beat that combo.
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Cheese on top. Need I say more?
What You’ll Need
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1 lb ground beef
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1 medium onion, chopped
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2 cloves garlic, minced
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1 medium head of cabbage, chopped (don’t worry about being too neat)
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1 (14.5 oz) can diced tomatoes, undrained
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1 cup beef broth
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp dried thyme
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1 cup shredded cheddar cheese (or more, if you’re feeling generous)
How To Make It — Step by Step
1. Preheat the oven to 350°F.
Let’s get that oven ready while you pull everything together.
2. Brown your beef.
In a big skillet, cook the ground beef over medium heat. Break it up with your spoon and cook until it’s browned. Drain off the fat — we want flavor, not grease.
3. Add the aromatics.
Throw in your chopped onion and minced garlic. Cook for a few more minutes until the onions soften up and start to smell real good.
4. Bring in the cabbage and friends.
Stir in your chopped cabbage, the can of tomatoes (juice and all), beef broth, salt, pepper, paprika, and thyme. Mix it all together. It’s gonna look like a lot of cabbage — that’s okay, it’ll cook down.
5. Into the baking dish it goes.
Pour that whole mixture into a greased 9×13-inch casserole dish. Spread it out nice and even.
6. Cover and bake.
Cover the dish tightly with foil and bake for 45 minutes. This gives the cabbage time to soften and soak up all that flavor.
7. Cheese it up.
Take off the foil, sprinkle your shredded cheddar all over the top, and pop it back in the oven for 10–15 minutes — just long enough to melt the cheese and let it get bubbly.
8. Let it sit, then serve.
Once it’s out of the oven, let it cool for about 5–10 minutes before digging in. It’ll be hot, and that resting time helps everything settle.
What to Serve with It
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A big hunk of cornbread — my personal favorite
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Buttery dinner rolls for soaking up every bit of juice
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A simple salad with vinaigrette to balance all that richness
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Green beans or collards if you want to go full Southern
Little Twists You Can Try
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Spice it up: Add red pepper flakes, or toss in a chopped jalapeño.
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Go meatless: Use lentils or plant-based crumbles — works like a charm.
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Add rice: Stir in some cooked white rice for a stretchier casserole.
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Turn it into shepherd’s pie: Add a layer of mashed potatoes on top before you bake with the cheese.
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Try different cheese: Pepper jack adds a kick. Swiss gives it a whole different vibe.
Leftovers (If There Are Any)
Cover what’s left and pop it in the fridge. It’ll keep for about 3–4 days, and the flavors just keep getting better. Reheat gently in the microwave or oven — maybe with an extra sprinkle of cheese on top, because why not?
Final Thoughts From My Table to Yours
There’s a reason this recipe keeps showing up at potlucks and weeknight dinners all over the South. It’s one of those dishes that just works — simple, comforting, and full of flavor.
It’s a casserole, yes. But more than that, it’s the kind of food that reminds you of being taken care of. Of someone thinking, “I know what will make you feel better tonight.”
So if your day’s been long, if the weather’s cold, or if you just need something that tastes like it came from a kitchen full of love — this cabbage beef bake is here for you.
And hey, if you try it, come back and let me know. Did you add a twist? Did your family scrape the dish clean? Did it taste like home? I’d love to hear it all.
Until then — keep your oven warm and your heart full. 💛
Southern Style Cabbage Beef Bake
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium head of cabbage chopped
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- Stir in chopped cabbage, diced tomatoes (with juices), beef broth, salt, pepper, paprika, and thyme. Mix well.
- Transfer the mixture to a 9x13 inch baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle shredded cheddar cheese on top, and return to oven for 10–15 more minutes, or until cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
Nutrition