Savory Cabbage Beef Bake

This Savory Cabbage Beef Bake delivers a homey mix of browned beef, sweet cabbage, tomatoes, and rice that makes weeknights feel cozy. I reach for this recipe whenever I want a dish that pleases both picky eaters and hearty appetites in my house. It is assembled in one pan and tucked into the oven so you can prep a salad or simply sit down for a bit after a long day.

I started making this bake for Sunday suppers when my kids were toddlers and it quickly became one of those dishes everyone looked forward to after a chilly afternoon together.

Gather Your Ingredients

• Ground beef: Provides the rich, savory flavor base look for fresh beef with little excess fat for best results
• Onion: Brings sweetness and depth choose a firm bulb with shiny skin
• Cabbage: Becomes tender and slightly sweet as it bakes seek out a tight green head that feels heavy
• Diced tomatoes: Add tangy brightness opt for a can with no added sugar
• Cooked rice: Creates heartiness and absorbs all the delicious juices use day-old rice for the fluffiest results
• Worcestershire sauce: Layers in umami flavor check the label for a good, aged brand
• Paprika: Adds warm color and subtle spice go for sweet Hungarian paprika if possible
• Garlic powder: Offers gentle savoriness
• Salt and pepper: Enhance and balance every bite use kosher salt and freshly cracked pepper for the best finish

How to Make It

Brown the Beef and Onion:

Add the ground beef and chopped onion to a large skillet over medium heat. Let them cook together slowly, stirring occasionally to break up the meat and to allow the onion’s sweetness to develop. Cook for about 7 minutes until there is no pink left in the beef and the onion looks translucent. If there is excess fat, drain it off gently before moving on.

Combine the Filling:

Scatter in the shredded cabbage, pour in the diced tomatoes with their juices, add the cooked rice, Worcestershire sauce, paprika, and garlic powder. Mix thoroughly to combine all the ingredients. Be sure to use a big spoon to get everything well mixed so no streaks of tomato or clumps of rice remain.

Gently Simmer on the Stove:

Let the cabbage and beef mixture simmer on low heat for about 5 minutes to let the flavors meld together. The cabbage should start to soften a bit and the spices will start to bloom in the warm pan.

Assemble and Bake:

Transfer the savory mixture into a baking dish spreading it evenly. Cover tightly with foil to keep in moisture and ensure the cabbage turns tender. Bake in a 350 F oven for 30 to 35 minutes until all the flavors have come together and the cabbage is fully softened.

Rest and Serve:

Once baked uncover the dish and let it sit on the counter for about five minutes. This lets the juices settle and makes serving neater. Spoon into bowls and enjoy right away.

Whenever I make this with sweet late-fall cabbage from our farmers market the house fills with a warm, nostalgic smell that always takes me back to Sunday evenings at my grandmother’s table.

Flavor Boosters

This bake keeps great in the fridge for up to four days just let it cool and store in an airtight container. To freeze portion into meal-sized containers and freeze for up to two months. Thaw in the fridge overnight before reheating for best texture.

Serving Suggestions

I love to serve this bake with a dollop of sour cream or a sprinkle of cheddar cheese on top. A quick green salad or roasted carrots alongside makes it a fuss-free complete meal. If you are feeding a hungry group warm crusty bread is perfect for soaking up the tomato juices.

Creative Twists

You can easily swap the ground beef for ground turkey or even a plant-based meat substitute. Cauliflower rice can take the place of regular rice if you want it lower in carbs. For extra veggies try adding shredded carrots or diced bell peppers in with the cabbage. In spring swap out regular cabbage for savoy or napa for a milder flavor. In summer use garden-fresh tomatoes diced and juicy in place of the canned version. In the winter a pinch of caraway seeds adds warmth.

Many friends have told me this became their go-to way to use up a half head of cabbage found in their fridge. I always add a splash more Worcestershire before baking for a richer flavor.

Common Questions About This Recipe

→ Can I substitute ground beef with another protein?

Yes, ground turkey, chicken, or plant-based crumbles work well and provide a lighter flavor profile.

→ Should the rice be cooked or raw before combining?

Use fully cooked rice before stirring it into the mixture for even texture throughout the bake.

→ What vegetables pair well in this bake?

Chopped carrots, bell peppers, or diced potatoes can be mixed in for added nutrition and color.

→ How do I keep the cabbage tender but not mushy?

Bake covered as directed and check doneness at 30 minutes—cabbage should be soft with a bit of bite.

→ Can this meal be made in advance?

Absolutely. Prepare and assemble ahead, then bake just before serving. Leftovers reheat well.