Creamed Cabbage and Ground Beef Casserole
Ground beef and cabbage cooked in a creamy sour cream sauce, topped with cheddar and baked until golden.
Equipment
- Large oven safe skillet
- Casserole dish
- Cutting board
- Sharp knife
- Box grater
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 small head green cabbage about 24 oz, chopped
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Brown. Cook the beef and onion in oil until browned, then drain most of the fat.
- Season. Stir in the garlic, salt, pepper, and paprika for two minutes.
- Soften. Add the cabbage and cook about 8 minutes until it wilts, then stir in the creams on low heat.
- Top. Heat the oven to 375 degrees F, spread the filling in a dish, and cover with cheddar.
- Bake. Bake 20 to 25 minutes until golden, then rest 5 minutes.
Notes
Substitutions: Use half and half for the heavy cream, or mozzarella for the cheddar.
Tips: Cook off the cabbage liquid before adding the cream and keep the heat low so the sour cream stays smooth.
Storage: Refrigerate for three to four days and reheat to 165 degrees F, or freeze for up to two months.