Sometimes you just need something warm and cheesy for dinner. This creamed cabbage ground beef casserole is the ultimate solution for cold winter nights. It is hearty, filling, and incredibly easy to put together. You will love how the tender cabbage melts into the rich sauce.
This dish is a fantastic way to get more vegetables onto your table. Your family will enjoy the comforting flavors of melted cheddar and savory beef. It feels like a hug in a bowl while staying low-carb. Let’s get cooking and make something delicious tonight.
Why This Creamed Cabbage Ground Beef Casserole Works
This recipe is a massive hit because it balances richness with simple ingredients. The heavy cream and cream cheese create a velvety sauce that coats everything perfectly. It is ideal for those following a keto lifestyle or anyone craving comfort. You can have this on the table in under an hour.
Winter evenings call for meals that fill the house with savory aromas. This casserole delivers that home-cooked goodness without hours of effort. It is a complete meal in one single baking dish. Your busy weeknights just got a whole lot easier and tastier.
Simple Cooking Steps
Making this casserole is very straightforward, even for a beginner cook. You start by browning the beef and softening the cabbage separately. This ensures the perfect texture for every ingredient in the dish. Then, you simply whisk together the quick cream sauce and combine everything.
The oven does most of the hard work for you at the end. You just need to wait for that cheese to turn golden and bubbly. Using a large skillet helps speed up the browning process significantly. You will feel like a pro as you assemble this beautiful meal.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. Fresh cabbage and sharp cheddar are the stars of the show here.
- 1 lb ground beef (85/15)
- 1 medium head green cabbage, cored and shredded
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream (36% fat)
- 4 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- In a large heavy-bottomed skillet over medium-high heat, brown the ground beef and diced onion until the beef reaches an internal temperature of 160°F and onions are translucent. Drain rendered fat.
- Add minced garlic to the skillet and sauté for 60 seconds until aromatic. Set aside.
- In a large stockpot, melt butter over medium heat. Add shredded cabbage and sauté for 8 minutes until volume is reduced by approximately 40% and texture is tender-crisp.
- Reduce heat to low and incorporate heavy cream, softened cream cheese, salt, pepper, and paprika. Stir continuously until cream cheese is fully emulsified and sauce thickens.
- Fold the cooked beef mixture and 1 cup of shredded cheddar cheese into the creamed cabbage.
- Transfer the mixture into a 9×13 inch ceramic baking dish, spreading evenly.
- Distribute the remaining 1 cup of shredded cheddar cheese across the surface.
- Bake for 20 to 25 minutes until the cheese topping achieves a golden-brown Maillard reaction and the sauce is bubbling at the edges.
- Remove from heat and allow to rest for 5 minutes to stabilize the cream sauce before portioning.
Best Ways to Enjoy It
Serve this dish warm directly from the oven for the best experience. A crisp green salad provides a nice contrast to the rich cream sauce. You might also enjoy a side of steamed green beans. It is a very satisfying meal all on its own.
If you aren’t watching carbs, serve it with a piece of crusty bread. This helps you soak up every last bit of the cheesy sauce. Set the table, pour a cold drink, and enjoy a quiet evening. This meal makes any weeknight feel a little more special.
Storage & Reheating
Your creamed cabbage ground beef casserole stays fresh in the fridge for three days. Make sure to keep it in an airtight container to maintain flavor. It is a great option for meal prep for the week ahead. The flavors actually deepen and improve after a day in the fridge.
To reheat, place a portion in the oven at 350°F for 15 minutes. This helps the cheese stay perfectly melted and the sauce creamy. You can use a microwave for a quick lunch if you are busy. Avoid freezing this dish as the cream sauce may separate when thawed.
Tips for Best Results
- Don’t skip draining the fat from the beef to keep the sauce smooth.
- Avoid overcooking the cabbage in the pot because it softens more while baking.
- Use sharp cheddar cheese for a bolder and more savory flavor profile.
- Prep your cabbage ahead of time to save minutes during the dinner rush.
- Add an extra pinch of smoked paprika during winter for a deeper warmth.
- Garnish with fresh parsley to add a pop of color and freshness.
- Let the casserole rest for five minutes so the sauce sets properly.
Easy Flavor Ideas
- Swap the ground beef for ground turkey for a slightly lighter version.
- Add a pinch of cayenne pepper if you enjoy a little spicy heat.
- Use a dairy-free cream cheese and coconut cream for a lactose-free twist.
- Try red cabbage in the fall for a beautiful and vibrant color.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the casserole a day before you plan to bake. Keep it covered in the fridge and add five minutes to the bake time. This is perfect for busy holiday schedules or meal planning.
How do I know when the cabbage is done?
The cabbage should be tender but still have a very slight bite. It will continue to soften as it bakes in the rich cream sauce. If it is translucent and soft in the pan, it is ready.
Will my picky eaters like this?
Most kids love the combination of ground beef and melted cheese. The cabbage becomes very mild and sweet once it is creamed and baked. It is a kid-approved way to serve more vegetables at dinner.
I hope this cozy casserole brings a little extra warmth to your winter table. It is one of my favorite ways to feed the family without any stress. Happy cooking!
— Alex
Ingredients
- 1 lb ground beef (85/15)
- 1 medium head green cabbage, cored and shredded
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 cup heavy cream (36% fat)
- 4 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375°F (190°C).
- In a large heavy-bottomed skillet over medium-high heat, brown the ground beef and diced onion until the beef reaches an internal temperature of 160°F and onions are translucent. Drain rendered fat.
- Add minced garlic to the skillet and sauté for 60 seconds until aromatic. Set aside.
- In a large stockpot, melt butter over medium heat. Add shredded cabbage and sauté for 8 minutes until volume is reduced by approximately 40% and texture is tender-crisp.
- Reduce heat to low and incorporate heavy cream, softened cream cheese, salt, pepper, and paprika. Stir continuously until cream cheese is fully emulsified and sauce thickens.
- Fold the cooked beef mixture and 1 cup of shredded cheddar cheese into the creamed cabbage.
- Transfer the mixture into a 9x13 inch ceramic baking dish, spreading evenly.
- Distribute the remaining 1 cup of shredded cheddar cheese across the surface.
- Bake for 20 to 25 minutes until the cheese topping achieves a golden-brown Maillard reaction and the sauce is bubbling at the edges.
- Remove from heat and allow to rest for 5 minutes to stabilize the cream sauce before portioning.
