Cabbage Beef Bake — One-Pan Comfort (All the Flavor of Cabbage Rolls, Zero Fuss)
If you love cabbage rolls but dread rolling and stuffing, this Cabbage Beef Bake is your new weeknight hero. Layers of tender shredded cabbage, savory seasoned beef, and a creamy tomato-sour cream sauce come together in a single 9×13 pan, then finish under golden, melted Swiss for a cozy, crowd-pleasing casserole.
Ingredients — what you need and why each ingredient matters
| Ingredient | Quantity | Role in the recipe |
|---|---|---|
| Small cabbage, shredded | 1 | The backbone of the casserole — when baked, cabbage becomes tender and slightly sweet, providing a lighter, vegetable-forward base that soaks up juices and sauce. |
| Ground beef or turkey | 1½ lbs | Adds hearty, savory depth. Beef gives a richer flavor; turkey yields a lighter profile while still supplying protein and meaty texture. |
| Large onion, chopped | 1 | Onion builds aromatic sweetness and umami when sautéed with the meat — an essential flavor layer. |
| Red bell pepper, chopped | ½ cup | Brightens the dish with fresh, fruity notes and a pop of color; balances the savory meat. |
| Diced tomatoes, undrained | 1 (15 oz) can | Adds acidity, tomato flavor, and liquid to help the cabbage steam and the filling meld. |
| Salt | ½ teaspoon | Enhances and balances all flavors — don’t skip. |
| Pepper | ¼ teaspoon | Subtle heat and complexity. |
| Sugar | ¼ teaspoon | Small touch of sugar brightens the tomato acidity and tames bitterness from the cabbage. |
| Caraway seeds (optional) | 1 teaspoon | Traditional in some cabbage dishes — lends an earthy, slightly anise-like warmth that pairs beautifully with cabbage and beef. |
| Tomato sauce | 1 (8 oz) can | Creates the saucy binder when combined with sour cream — smooth, tomato-forward layer that ties the casserole together. |
| Reduced-fat sour cream | 1 cup | Adds creaminess and a mild tang that lightens the tomato sauce and lends a silky texture without heaviness. |
| Shredded Swiss cheese (or preferred cheese) | 1 cup | Melts into a golden, nutty topping — Swiss adds a mellow finish, but cheddar, Gruyère, or mozzarella are delicious alternatives. |
Tip: Feel free to swap ground turkey for beef for a lighter casserole, or use a blend. If caraway isn’t your thing, leave it out and add a bay leaf to the meat while simmering (remove before assembling).
Step-by-step instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a light coating of oil.
- Layer the cabbage: Spread the shredded cabbage in an even layer across the bottom of the prepared baking dish. Push it gently so the cabbage forms a compact base that will steam and soften while baking.
- Brown the meat: In a large skillet over medium-high heat, add the ground beef or turkey. Break it up with a spatula and cook until it starts to brown, about 6–8 minutes.
- Add aromatics: Add the chopped onion and red bell pepper to the skillet. Continue to cook until the vegetables soften and the meat is fully browned, about 4–5 minutes.
- Season & simmer: Drain excess grease from the skillet. Return skillet to medium heat and stir in the diced tomatoes (undrained), salt, pepper, sugar, and caraway seeds if using. Let the mixture simmer for 3–5 minutes so flavors meld and excess liquid reduces slightly.
- Assemble the casserole: Spoon the cooked beef and vegetable mixture evenly over the cabbage layer in the baking dish.
- Make the creamy tomato sauce: In a bowl, whisk together the tomato sauce and reduced-fat sour cream until smooth. Taste and adjust seasoning if needed. Spread the sauce uniformly over the beef layer.
- Cover and bake: Cover the dish tightly with foil and bake in the preheated oven for 1 hour. The covered bake lets the cabbage steam and become tender without drying out.
- Add cheese and finish baking: Remove foil, sprinkle the shredded Swiss cheese evenly over the top, and return to the oven uncovered. Bake an additional 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Rest & serve: Remove from oven and let rest for about 10 minutes to set. Slice or spoon into portions and serve warm.
Why this recipe is loved — and pro tips for perfect results
- All the comfort, less work: This casserole captures the heart of cabbage rolls — tomato, beef, and tangy dairy — without rolling individual leaves.
- Even cooking: Shredding the cabbage ensures it softens evenly during the covered bake. If you prefer larger bites of cabbage, chop it into thin wedges instead, but expect slightly different texture.
- Drain the grease: Always drain excess fat after browning beef to prevent a soggy bake. For extra flavor control, brown the meat in a dry pan, then add a teaspoon of oil only if vegetables stick.
- Control moisture: If your diced tomatoes are very watery, drain a small portion before adding to the meat to avoid a soupy casserole.
- Cheese choices: Swiss gives a nutty, mellow finish. For a sharper bite, use aged cheddar; for creamy stretchiness, choose mozzarella. Mix cheeses for complexity.
- Make-ahead: Assemble through the sauce step, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to covered bake time if starting chilled.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 325°F (160°C) until warmed through.
Serving suggestions — round out the meal
- Simple sides: A crisp green salad with lemon vinaigrette cuts through the richness and adds freshness.
- Comfort pairings: Serve with buttery mashed potatoes or buttered egg noodles to soak up the creamy sauce.
- Pickled contrast: Offer pickled beets or pickled red cabbage at the table — their tang contrasts beautifully with the casserole.
- Beverage ideas: A light-bodied red wine or a cold lager pairs nicely; for nonalcoholic options, try sparkling water with lemon.
In short — why you should make this Cabbage Beef Bake tonight
The Cabbage Beef Bake delivers the soul-soothing flavors of traditional cabbage rolls with a fraction of the effort. It’s a one-pan, family-friendly casserole that balances tender cabbage, savory seasoned beef, and a creamy, tangy tomato-sour cream layer finished with melted cheese. Whether you’re feeding a hungry family, planning a simple potluck contribution, or prepping make-ahead comfort food, this recipe performs every time.
Try it once: and you’ll appreciate how easily it turns humble ingredients into a satisfying, homey meal. Swap proteins, experiment with cheeses, or add a pinch of smoked paprika for a twist — the foundation is flexible and forgiving.
