Creamed Cabbage and Ground Beef Casserole is a delicious and hearty dish that combines simple ingredients into a comforting meal. With tender ground beef, creamy cabbage, and melted cheese, it’s perfect for a family dinner or a cozy night in. This recipe is easy to prepare, making it a great choice for busyweeknights.
Why Make This Recipe
This casserole is loved for its rich flavors and satisfying textures. The combination of creamy cabbage and savory ground beef makes each bite incredibly delightful. It’s also budget-friendly, uses common ingredients, and can be made in under an hour. If you want a dish that warms you from the inside out, this creamed cabbage casserole is the way to go.
How to Make Creamed Cabbage and Ground Beef Casserole
Ingredients:
- 1 pound Ground Beef
- 1 medium Onion, chopped
- 1 small head Cabbage, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 cup Heavy Cream
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Sour Cream
- 1 tablespoon Olive Oil
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and chopped onion. Cook for about 7 minutes, stirring occasionally, until the beef is browned and the onion is tender. Drain any excess fat.
- Stir in the minced garlic, salt, black pepper, and paprika. Cook for an additional 2 to 3 minutes.
- Add the chopped cabbage to the skillet. Cook, stirring often, for about 8 minutes until the cabbage starts to soften.
- Lower the heat and stir in the heavy cream and sour cream. Mix well until combined and warmed through.
- Preheat your oven to 375°F. Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and golden brown.
- Allow the casserole to rest for 5 minutes before serving.
How to Serve Creamed Cabbage and Ground Beef Casserole
This casserole is great served hot. You can enjoy it as a main dish on its own or pair it with a side salad or crusty bread for a complete meal. It also makes fantastic leftovers for lunch the next day!
How to Store Creamed Cabbage and Ground Beef Casserole
Store any leftover casserole in an airtight container in the fridge. It should last for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to let it cool completely before freezing, and reheat it in the oven for the best taste.
Tips to Make Creamed Cabbage and Ground Beef Casserole
- For extra flavor, you can add spices like garlic powder or onion powder.
- If you like a bit of heat, add a dash of hot sauce or red pepper flakes.
- Experiment with different cheeses or add vegetables like carrots or bell peppers to the mix!
Variation
You can easily make this casserole with ground turkey or chicken instead of beef for a lighter option. Additionally, try using different types of cheese, like mozzarella or gouda, for a unique twist.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the point of baking and then refrigerate it. When you’re ready, just bake it directly from the fridge, adding a few extra minutes to the cooking time.
2. Can I use frozen cabbage?
Yes, you can use frozen cabbage. Just be sure to thaw and drain any excess water before adding it to the skillet.
3. Is this casserole vegetarian-friendly?
This recipe is not vegetarian due to the ground beef. However, you can substitute the beef with plant-based ground meat or omit it entirely to create a vegetarian version.
Creamed Cabbage and Ground Beef Casserole
Ingredients
Main Ingredients
- 1 pound Ground Beef
- 1 medium Onion, chopped
- 1 small head Cabbage, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Paprika
- 1 cup Heavy Cream
- 1 cup Shredded Cheddar Cheese
- ½ cup Sour Cream
- 1 tablespoon Olive Oil
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and chopped onion. Cook for about 7 minutes, stirring occasionally, until the beef is browned and the onion is tender. Drain any excess fat.
- Stir in the minced garlic, salt, black pepper, and paprika. Cook for an additional 2 to 3 minutes.
- Add the chopped cabbage to the skillet. Cook, stirring often, for about 8 minutes until the cabbage starts to soften.
- Lower the heat and stir in the heavy cream and sour cream. Mix well until combined and warmed through.
- Preheat your oven to 375°F. Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and golden brown.
- Allow the casserole to rest for 5 minutes before serving.
