Oven-Baked 6-Ingredient Beef and Cabbage Casserole
Tender cabbage, savory ground beef, and a rich tomato sauce come together in this simple 6-Ingredient Beef and Cabbage Casserole. Everything is baked in one dish until the cabbage is tender, the beef is flavorful, and the top gets beautifully golden.
This is the kind of old-fashioned dinner that doesn’t need anything fancy to taste good. It’s hearty, inexpensive, filling, and incredibly easy to put together. If you’ve got a head of cabbage sitting in the refrigerator and some ground beef in the freezer, you’re already halfway to dinner.
I especially love serving this on chilly evenings when everyone wants something warm and comforting. The cabbage becomes soft and sweet as it bakes, while the beef and tomato sauce give the casserole a satisfying savory flavor.
And the best part? You only need six main ingredients.
❤️ Why You’ll Love This Recipe
Only 6 simple ingredients
Easy one-dish dinner
Budget-friendly
Hearty and filling
Family-friendly
Great for meal prep
Naturally gluten-free
No complicated preparation
Delicious leftovers
Perfect comfort food for busy weeknights
📋 Recipe Information
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 15 minutes
Servings: 6
Course: Dinner, Main Dish
Cuisine: American, Homestyle
Difficulty: Easy
Ingredients
The 6 Main Ingredients
1½ pounds lean ground beef
1 medium green cabbage, chopped
1 medium yellow onion, diced
2 cups tomato sauce
1 cup uncooked long-grain white rice
1½ cups beef broth
Optional Seasonings
These don’t count toward the six main ingredients:
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
Fresh parsley, for garnish
🍳 Equipment Needed
Large skillet
9×13-inch baking dish
Large mixing bowl
Wooden spoon
Cutting board
Sharp knife
Aluminum foil
👩🍳 How to Make Oven-Baked Beef and Cabbage Casserole
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Brown the Beef and Onion
Heat a large skillet over medium-high heat.
Add the ground beef and diced onion.
Cook for about 7–9 minutes, breaking the beef apart with a wooden spoon as it cooks.
Continue until the beef is browned and the onion has softened.
Drain excess grease if necessary.
Season with salt, black pepper, garlic powder, and paprika if using.
Step 3: Prepare the Cabbage
While the beef cooks, chop the cabbage into bite-sized pieces.
You don’t need to cook the cabbage beforehand.
Keeping it raw makes this recipe especially easy—the oven does most of the work.
Step 4: Combine the Casserole
In a large bowl, combine:
Cooked ground beef and onion
Chopped cabbage
Tomato sauce
Uncooked rice
Beef broth
Stir everything together until well combined.
The mixture may look a little loose at this stage, but the rice will absorb the liquid as it cooks.
Step 5: Transfer to the Baking Dish
Pour the mixture into the prepared 9×13-inch baking dish.
Spread everything into an even layer.
Cover the dish tightly with aluminum foil.
A tight seal is important because the trapped steam helps cook the cabbage and rice.
Step 6: Bake Covered
Place the casserole in the preheated oven.
Bake for approximately 40–45 minutes.
The rice should begin to soften and absorb the broth while the cabbage becomes tender.
Step 7: Finish Baking
Carefully remove the foil.
Give the casserole a gentle stir if needed.
Return it to the oven, uncovered, and bake for another 15–20 minutes.
The top should look lightly browned and the cabbage should be completely tender.
If the rice still has a firm texture, cover the casserole again and bake for another 10 minutes, checking as needed.
Step 8: Rest and Serve
Remove the casserole from the oven.
Let it rest for 10 minutes before serving.
This gives the rice time to finish absorbing the remaining liquid and allows the casserole to set.
Garnish with fresh parsley if desired.
Serve warm.
💡 Tips for the Best Beef & Cabbage Casserole
Chop the Cabbage Small
Bite-sized pieces cook more evenly and make the casserole easier to scoop and serve.
Don’t Skip the Foil
The covered baking time creates steam, which is essential for cooking the uncooked rice and tenderizing the cabbage.
Drain Very Fatty Beef
If you’re using regular ground beef rather than lean beef, drain excess grease after browning.
Check the Rice
Rice varieties can cook at different speeds. If your rice isn’t tender after the initial baking time, add a small splash of broth, cover, and continue baking.
Let It Rest
Those 10 minutes after baking make a noticeable difference in texture.
🌟 Delicious Variations
Cheesy Beef & Cabbage Casserole
Sprinkle 1½ cups shredded cheddar cheese over the casserole during the final 10 minutes of baking.
Spicy Version
Add crushed red pepper flakes, chili powder, or diced jalapeño to the beef mixture.
Italian-Inspired
Use Italian seasoning and add a little grated Parmesan on top before serving.
Low-Carb Version
Replace the rice with 2 cups cauliflower rice. Reduce the broth accordingly so the casserole doesn’t become watery.
Creamy Version
Stir in a little sour cream or cream cheese after baking for a richer casserole.
Extra Vegetable Version
Add diced carrots, bell peppers, mushrooms, or zucchini.
🍽️ What to Serve With It
This casserole is filling enough to serve as a complete meal, but a simple side can round it out beautifully.
Simple Side Dishes
Green salad
Steamed green beans
Roasted carrots
Garlic bread
Dinner rolls
Roasted potatoes
Cucumber salad
For a cozy family dinner, I especially like serving it with a crisp green salad and warm bread.
🥡 Storage Instructions
Refrigerator
Transfer leftovers to airtight containers and refrigerate for up to 4 days.
Reheating
Reheat individual portions in the microwave until hot.
For larger portions, cover with foil and warm in a 325°F (163°C) oven.
Add a splash of beef broth if the casserole seems dry.
Freezer
Allow the casserole to cool completely before transferring portions to freezer-safe containers.
Freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
📊 Approximate Nutrition Per Serving
Calories: 430
Protein: 29g
Fat: 18g
Carbohydrates: 39g
Fiber: 5g
Net Carbs: 34g
Sodium: 650mg
Nutrition information is approximate and will vary depending on the ground beef, tomato sauce, broth, rice, and portion sizes used.
❓ Frequently Asked Questions
Can I use brown rice?
Yes, but brown rice generally needs more liquid and a longer cooking time. Adjust the broth and baking time according to the rice package directions.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well if you’d like a lighter version.
Do I have to cook the cabbage first?
No. That’s one of the reasons this casserole is so easy. The cabbage cooks right in the baking dish.
Can I use pre-shredded cabbage?
Yes. Bagged shredded cabbage or coleslaw mix can save you some chopping time. If using coleslaw mix, check that it doesn’t contain dressing or other prepared ingredients.
Why is my rice still crunchy?
Usually, there wasn’t enough moisture or the baking dish wasn’t covered tightly enough. Add a little warm broth, cover securely, and continue baking until the rice is tender.
Can I make this ahead?
Yes. Assemble the casserole, cover it tightly, and refrigerate for several hours before baking. Because the ingredients will be cold, you may need to add extra baking time.
Can I add cheese?
Definitely! Cheddar, mozzarella, Monterey Jack, or Parmesan all work wonderfully.
💚 Final Thoughts
This Oven-Baked 6-Ingredient Beef and Cabbage Casserole is proof that simple ingredients can make an incredibly satisfying dinner.
The combination of seasoned ground beef, sweet tender cabbage, tomato sauce, and fluffy rice creates that comforting, home-cooked flavor everyone loves. It’s inexpensive enough for a regular weeknight meal, but hearty enough to satisfy the whole family.
Make it once and don’t be surprised if it becomes one of those recipes you turn to whenever you need something easy, cozy, and dependable.