I whipped this up on a chilly Sunday with a cabbage I had no plan for—and by dinner everyone wanted seconds.
Why You’ll Love This Recipe
I love this dish because it transforms humble ingredients—ground beef, cabbage, canned tomatoes—into something hearty and comforting. It’s relatively low-fuss, uses affordable pantry staples, and gives me that satisfying, warm-meal feeling without too much effort. When I made it, the cabbage softened into the sauce and the beef added rich flavour; perfect for a relaxed family-style dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, chopped
1 small cabbage, shredded
1 can (14.5 oz) diced tomatoes
1 cup cooked rice
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Directions
Preheat the oven to 350 °F (175 °C).
In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft. Drain any excess fat.
Add the shredded cabbage to the skillet and cook for 2-3 minutes just to begin wilting it.
Stir in the diced tomatoes (with their juice), the cooked rice, Worcestershire sauce, garlic powder, paprika, salt and pepper. Mix well and let simmer 4-5 minutes so the flavours combine.
Transfer the mixture into a greased 9×13-inch baking dish (or equivalent). Cover the dish with aluminium foil.
Bake in the preheated oven for about 35 minutes. Then remove the foil and bake another 10 minutes uncovered to let the top caramelise slightly.
Let the dish rest a few minutes before serving.
Servings And Timing
Makes about 6 servings.
Prep time: ~15 minutes
Cook (oven) time: ~45 minutes
Total time: ~60 minutes
Variations
Swap the ground beef for ground turkey or chicken for a leaner option.
Omit the rice (or replace with cauliflower rice) if you prefer a lower-carb version.
Add extra vegetables: chopped carrots, bell peppers, or mushrooms would work well.
Stir in some shredded cheese on top during the final 10 minutes of baking for a cheesy crust.
Spice it up: add red pepper flakes or chili powder if you like heat.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat: either warm in the microwave in 1-minute intervals (stirring between) or bake covered at 350 °F (175 °C) until heated through. You can also freeze portions: let cool completely, freeze in suitable containers for up to 2-3 months, then thaw overnight in the fridge and reheat as above.
FAQs
What if I don’t have rice cooked ahead of time?
You can cook the rice while the beef is browning, or swap for another grain like quinoa or even omit completely and increase the cabbage for more bulk.
Can I use a different type of cabbage?
Yes — green cabbage works well, but you could also try savoy cabbage or even red cabbage for colour variation. Just adjust cooking time if the leaves are thicker.
Do I have to cook the cabbage before baking?
In this recipe I only wilted the cabbage briefly in the skillet (step 3) so it begins to soften and mix with the flavours. It then continues to cook in the oven. If you prefer very soft cabbage, you could sauté it a bit longer before transferring to the baking dish.
Is the dish freezer-friendly?
Yes — once completely cooled, portion into freezer-safe containers, label, and freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
Can this recipe be doubled for a larger gathering?
Absolutely. You can double everything and use a larger baking dish (or two dishes) and increase the bake time by about 5-10 minutes if it’s deeper or larger volume.
Conclusion
I found this Savory Cabbage Beef Bake to be a warm, no-fuss dish that delivered big on comfort and flavour. It made excellent use of leftover cabbage and simple pantry ingredients, and the result was satisfying enough that seconds were requested. If I’m looking for an affordable, hearty meal that’s easy to throw together and delivers flavour, this one hits the mark.
This Savory Cabbage Beef Bake is a hearty, budget-friendly comfort meal made with ground beef, cabbage, tomatoes, and rice. It’s baked to perfection for a flavorful, family-style dinner that’s simple, filling, and satisfying on any night of the week.
Ingredients
1 lb ground beef
1 small onion, chopped
1 small cabbage, shredded
1 can (14.5 oz) diced tomatoes
1 cup cooked rice
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and onion softened. Drain excess fat.
Add the shredded cabbage and cook for 2–3 minutes to begin wilting.
Stir in diced tomatoes with juice, cooked rice, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix well and simmer for 4–5 minutes to combine flavors.
Transfer the mixture to a greased 9×13-inch baking dish and cover with foil.
Bake for 35 minutes, then remove foil and bake an additional 10 minutes to lightly caramelize the top.
Let rest a few minutes before serving.
Notes
Substitute ground beef with turkey or chicken for a lighter version.
Use cauliflower rice for a low-carb option.
Add vegetables like carrots, bell peppers, or mushrooms for extra nutrition.
Top with shredded cheese during the last 10 minutes for a cheesy crust.
Freeze leftovers up to 3 months for easy future meals.
