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Easy Crispy Cabbage Burger Bake

Easy cabbage burger bake is a one-dish dinner with seasoned ground beef and tender cabbage wedges baked in tomato sauce, finished with a golden bubbly cheesy top. Bake-topped casserole layers for a crispy cheese crust with minimal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Cabbage
  • 0.5 head green cabbage roughly chopped
Onion
  • 1 medium onion diced
Garlic
  • 3 cloves garlic minced
Diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
Tomato sauce
  • 1 can (8 oz) tomato sauce
Italian seasoning
  • 1 tsp Italian seasoning
Smoked paprika
  • 1 tsp smoked paprika
Cheese
  • 1.5 cup shredded cheddar or mozzarella cheese
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly after baking.
Brown the beef and season
  1. Brown the ground beef with the diced onion over medium-high heat until no pink remains, then drain excess fat.
  2. Add the minced garlic, Italian seasoning, and smoked paprika, then cook 30 seconds until fragrant.
  3. Season with salt and pepper to taste, stirring so the spices coat the meat evenly.
Simmer the tomato mixture
  1. Stir in the diced tomatoes and tomato sauce, then simmer for 5 minutes so the flavors meld.
Assemble the bake
  1. Spread the chopped cabbage in the greased baking dish in an even layer.
  2. Pour the beef and tomato mixture over the cabbage and stir gently to combine without fully mashing the cabbage.
  3. Cover tightly with foil and bake for 20 minutes until the cabbage begins to soften.
Add the crispy cheesy top
  1. Uncover the dish, sprinkle with shredded cheddar or mozzarella cheese, and spread in an even layer.
  2. Bake 12–15 more minutes at 375°F until the cheese is golden and bubbly with visible browned edges.
Rest and serve
  1. Let the casserole rest for 5 minutes so it sets up and slices more neatly.

Notes

For the crispiest top, use cheddar for more browning and spread the shredded cheese all the way to the edges of the dish. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because cabbage can soften further after thawing. For a lower-sodium option, use no-salt-added diced tomatoes and season gradually with salt.