This cozy one-pan casserole brings together tender cabbage, savory ground beef, sweet onion, and rich tomato flavor. It reminds me of classic stuffed cabbage but without the extra work, making it an easy and comforting weeknight meal.
Why You’ll Love This Recipe
I love this recipe because it cooks entirely in one skillet, the ingredients are affordable, and the flavors come together into a warm, old-fashioned dish that tastes even better the next day. It’s simple, hearty, and perfect for when I want something comforting without a lot of prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
1 medium onion, diced
28 ounces crushed tomatoes
1 teaspoon dried oregano
1 medium head green cabbage, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1 teaspoon garlic powder
Directions
I heat a large deep skillet over medium heat and brown the ground beef until it begins to develop color.
I add the diced onion and butter, cooking until the onion softens and the beef is fully cooked.
I stir in the oregano, garlic powder, salt, pepper, and crushed tomatoes until everything is well combined.
I add the chopped cabbage and stir thoroughly so the cabbage is coated in the tomato mixture.
I cover the skillet with a lid, reduce the heat to low, and let it simmer for 10–15 minutes, stirring occasionally, until the cabbage becomes tender.
I remove the skillet from the heat and let the casserole rest for about 10 minutes before serving.
Servings And Timing
Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
I sometimes add 1 cup of cooked rice for a heartier, cabbage-roll–inspired version.
I sprinkle shredded cheddar or mozzarella on top after cooking if I want a cheesy finish.
For a creamier texture, I replace half the crushed tomatoes with condensed cream-of-mushroom or cream-of-celery soup.
If I want a baked version, I transfer the mixture to a casserole dish, top with crushed buttery crackers, and bake at 350°F for about 20 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave. I find the flavors deepen nicely after sitting overnight.
FAQs
Can I bake this instead of cooking it entirely on the stovetop?
Yes, I sometimes transfer the mixture to a casserole dish and bake at 350°F for 30–40 minutes for a slightly different texture.
What can I serve with this casserole?
I like serving it with rice, egg noodles, or crusty bread to soak up the sauce.
Can I substitute ground turkey or chicken?
Absolutely. I use turkey or chicken when I want a lighter version, adding a little extra butter or oil since they’re leaner meats.
Can this dish be frozen?
Yes, I freeze cooled portions for up to 2 months. I thaw them overnight in the refrigerator before reheating.
Can I make this vegetarian?
Yes. I skip the meat and increase the butter or olive oil, sometimes adding mushrooms, beans, or extra vegetables for heartiness.
Conclusion
This simple Amish cabbage casserole is one of my favorite easy comfort meals. It’s flavorful, budget-friendly, and flexible enough to adapt to whatever I have on hand. I appreciate how satisfying it is while still being effortless to prepare.
This one-pan Amish cabbage casserole combines tender cabbage, savory beef, onion, and tomato for a hearty, comforting dish reminiscent of stuffed cabbage — but without the fuss.
Ingredients
1 pound ground beef
1 medium onion, diced
28 ounces crushed tomatoes
1 teaspoon dried oregano
1 medium head green cabbage, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1 teaspoon garlic powder
Instructions
Heat a large deep skillet over medium heat. Brown ground beef until it begins to color.
Add diced onion and butter. Cook until onion softens and beef is fully cooked.
Stir in oregano, garlic powder, salt, pepper, and crushed tomatoes. Mix well.
Add chopped cabbage and stir until coated in the tomato mixture.
Cover with a lid, reduce heat to low, and simmer for 10–15 minutes, stirring occasionally, until cabbage is tender.
Remove from heat and let rest for 10 minutes before serving.
Notes
Add 1 cup cooked rice for a cabbage roll–style meal.
Top with shredded cheese for a creamy, cheesy variation.
Swap half the tomatoes for cream soup for extra richness.
For baked version, top with crushed crackers and bake at 350°F for 20 minutes.
