Rich, creamy, and perfectly comforting, this Creamed Cabbage and Ground Beef Casserole is the epitome of hearty home-cooked goodness. Picture tender cabbage layered with seasoned ground beef and soft carrots, all enveloped in a velvety cream sauce. It’s the kind of dish that brings the family together around the table and keeps them coming back for seconds.

This casserole is not only deeply satisfying, but also budget-friendly and easy to prepare. It brings together simple ingredients in a way that highlights their best qualities—savory meat, sweet cabbage, and smooth, cheesy sauce all melting into a unified, oven-baked delight. Whether you’re feeding a crowd or prepping meals for the week, this recipe checks all the boxes for comfort and convenience.

Why You’ll Love This Creamed Cabbage and Ground Beef Casserole

One-dish wonder: Everything cooks together in the same baking dish—less cleanup, more flavor.
Affordable ingredients: Uses pantry staples and economical meat and veggies.
Customizable: Add cheese, swap in turkey or sausage, or spice it up with paprika or mustard.
Family-friendly: Mild flavors make it a hit with kids and adults alike.
Perfect for leftovers: Tastes even better the next day, making it ideal for meal prepping.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why Each Matters)

To create the perfect Creamed Cabbage and Ground Beef Casserole, having the right tools on hand can make the entire process smoother and more enjoyable. Here’s what you’ll need and why each item plays a crucial role:

Large Skillet or Sauté Pan: You’ll brown the ground beef and sauté vegetables here. A wide, deep skillet helps distribute heat evenly and gives ingredients room to cook without crowding.
Chef’s Knife & Cutting Board: Essential for chopping cabbage, carrots, onions, and any additional veggies. A sharp knife makes prep safer and faster.
Large Mixing Bowl: Ideal for combining the sautéed meat mixture with the cabbage and creamy elements before layering.
Measuring Cups & Spoons: Precision matters, especially for the sauce and seasonings.
Oven-Safe Casserole Dish (9×13″): The star of the show—your final destination for layering and baking the casserole.
Wooden Spoon or Silicone Spatula: Great for mixing without scratching nonstick surfaces.
Aluminum Foil: Use it to cover the casserole while baking to prevent over-browning during the first phase of cooking.

Preparation Tips

Prep all ingredients before you start cooking: Slice the cabbage, dice the carrots, and mince the onions in advance to streamline your process.
Drain the beef well: After browning the meat, make sure to drain off any excess fat. This prevents the final dish from becoming too greasy.
Sauté the veggies until just tender: Don’t overcook at this stage—they’ll continue softening as they bake.
Season in layers: Taste as you go. Add a pinch of salt and pepper while cooking the beef, and again when mixing the cabbage and sauce.
Don’t skip the foil: Covering the casserole helps steam the cabbage gently before you uncover it for a final golden finish.

Ingredients for This Creamed Cabbage and Ground Beef Casserole

This casserole relies on a simple lineup of wholesome, everyday ingredients. The beauty of the recipe is how these basic elements transform into something rich, flavorful, and deeply comforting.

Here’s everything you’ll need:

1 ½ pounds ground beef – Lean or regular, depending on preference
1 medium head of green cabbage – Roughly chopped (about 6–8 cups)
2 medium carrots – Peeled and sliced into thin rounds
1 medium yellow onion – Finely chopped
3 cloves garlic – Minced
2 tablespoons olive oil or butter – For sautéing vegetables
1 cup beef broth – Adds savory depth to the meat and veggie mix
1 ½ cups heavy cream – Creates the rich, velvety base for the casserole
1 tablespoon all-purpose flour – Slightly thickens the cream sauce
1 teaspoon salt – Or to taste
½ teaspoon black pepper – Adds subtle heat
½ teaspoon dried thyme or Italian seasoning – Optional, for herbal notes
1 cup shredded mozzarella or cheddar cheese – Optional, for topping
Fresh parsley – Optional garnish for a pop of color and freshness

Optional add-ins: A pinch of red pepper flakes for spice, or swap in ground turkey or pork for a different meat profile.

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C). While the oven heats up, prepare all your ingredients—chop the cabbage, slice the carrots, dice the onion, and mince the garlic. This mise en place will help the cooking process go smoothly and efficiently.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart with a wooden spoon as it cooks. Once done, drain excess fat and set the meat aside in a bowl.

Step 3: Sauté the Aromatics and Veggies

In the same skillet, add 2 tablespoons of olive oil or butter. Toss in the diced onions and carrots. Sauté for 5–6 minutes until slightly softened, then stir in the garlic and cook for another minute. Add the chopped cabbage and cook until it begins to wilt—about 7–10 minutes. Stir occasionally to ensure even cooking.

Step 4: Make the Cream Sauce

Sprinkle 1 tablespoon of flour over the cabbage mixture and stir for 1–2 minutes to remove the raw flour taste. Gradually pour in the beef broth, then the heavy cream, stirring constantly to avoid lumps. Let it simmer for 3–5 minutes until the sauce thickens slightly. Season with salt, pepper, and herbs of your choice.

Step 5: Combine the Mixture

Return the browned ground beef to the skillet and stir until everything is evenly combined. Let the mixture cook together for another 2–3 minutes so the flavors meld.

Step 6: Assemble the Casserole

Transfer the entire mixture into a greased 9×13-inch casserole dish. Spread it out evenly. If you’re using cheese, sprinkle it generously over the top. Cover the dish with foil to trap moisture during the initial bake.

Step 7: Bake

Place the casserole in the preheated oven and bake covered for 25 minutes. After that, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.

Step 8: Rest and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes. This allows the sauce to settle and makes slicing easier. Garnish with chopped fresh parsley if desired, and serve warm.

Notes

Cabbage Choice: Green cabbage works best due to its mellow flavor and ability to hold up well during baking. Savoy cabbage is a softer alternative for a more delicate texture.
Cheese Options: While mozzarella gives a gooey, mild melt, you can opt for sharp cheddar for a bolder taste or a cheese blend for complexity.
Meat Variations: Ground turkey, chicken, or pork can easily be substituted. Each one brings a slightly different texture and flavor to the dish.
Low-Carb Tip: Skip the flour and use a lower-carb thickener like xanthan gum or just reduce the broth slightly for a thicker sauce.
Make-Ahead Friendly: This casserole can be fully assembled a day in advance and baked when needed. It even freezes well after baking.
Customize with Spices: Add smoked paprika, mustard powder, or a touch of nutmeg for flavor enhancement.
More Veggies?: Mushrooms, bell peppers, or celery can be sautéed in with the onion and carrots for extra volume and nutrients.

Watch Out for These Mistakes While Cooking

Not draining the beef: Skipping this step leads to excess grease in the casserole, which can make the final dish overly oily.
Overcooking the cabbage on the stovetop: Remember it will cook again in the oven. You want it just wilted before baking.
Adding cream too fast: Pouring in the cream all at once can cause curdling or clumping with the flour. Always add it slowly while stirring.
Under-seasoning: This dish relies on well-balanced seasoning. Be sure to taste and adjust salt, pepper, and herbs as you go.
Using too much liquid: Stick to the measurements, especially for broth and cream, or the final result may be soupy.
Skipping the rest time after baking: This short break helps the sauce set and makes the casserole easier to serve cleanly.
Crowding the skillet: Cook in batches if necessary to ensure even browning and sautéing.
Forgetting to grease the casserole dish: This can lead to sticking, especially with melted cheese involved.

What to Serve With Creamed Cabbage and Ground Beef Casserole

This creamy and savory casserole is a satisfying main dish, but pairing it with the right sides can elevate the whole meal. Whether you’re going for light, refreshing contrasts or hearty accompaniments, these ideas will complete your table beautifully.

8 Recommendations

Crusty Bread or Garlic Toast
Use the bread to soak up every drop of that rich cream sauce. A rustic sourdough or a slice of garlic toast makes a perfect companion.
Simple Green Salad
A fresh salad with mixed greens, cucumbers, and a tangy vinaigrette balances out the richness of the casserole.
Roasted Brussels Sprouts
Their slight bitterness and caramelized edges offer an excellent contrast to the creamy, mild flavors.
Mashed Potatoes
Double down on comfort with buttery mashed potatoes. It’s a hearty match for colder nights or when serving a crowd.
Steamed Green Beans with Lemon Zest
Light and vibrant, they add a welcome crunch and a citrus note to cleanse the palate.
Pickled Vegetables or Sauerkraut
Their acidic punch cuts through the richness and brings a whole new dimension to your plate.
Apple Slaw or Carrot Slaw
A slightly sweet slaw made with apples or carrots can balance the savory and creamy notes in the casserole.
Grilled Asparagus or Zucchini
Easy to prepare and adds a smoky layer of flavor to the meal, without overpowering it.

Storage Instructions

Creamed Cabbage and Ground Beef Casserole stores exceptionally well, making it a perfect option for leftovers, meal prep, or freezing ahead.

Refrigeration

Cool Completely: Let the casserole cool to room temperature before storing.
Store in Airtight Containers: Portion into sealed containers or cover the casserole dish tightly with foil or plastic wrap.
Shelf Life: Keeps well in the refrigerator for up to 4 days.

Freezing

Freeze Before or After Baking: You can freeze it assembled (but unbaked) or after it’s fully cooked.
Wrap Securely: Use heavy-duty foil or a freezer-safe baking dish with a lid to prevent freezer burn.
Label & Date: Always mark the container with the name and date.
Freezer Life: Best used within 2 months for optimal texture and flavor.
Reheating: Thaw overnight in the fridge, then bake at 350°F (175°C) for 25–30 minutes, covered, until heated through.

Reheating Tips

Microwave: Reheat individual portions in a microwave-safe dish for 2–3 minutes, stirring halfway.
Oven: Reheat larger portions covered in the oven at 350°F until hot (15–20 minutes).

Estimated Nutrition

Note: Values are approximate and may vary based on exact brands and substitutions used.

Serving Size: 1 cup
Yields: About 6–8 servings

Calories: 360–420 kcal
Protein: 20–25g
Fat: 25–30g
Carbohydrates: 12–15g
Fiber: 3–5g
Sugars: 5g
Sodium: 500–650mg
Calcium: ~120mg
Iron: ~2.5mg

For a lighter version, you can reduce the cream, use low-fat cheese, or substitute lean meat.

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Absolutely. You can fully assemble it and store it in the fridge for up to 24 hours before baking. When ready to cook, let it sit at room temperature for 20–30 minutes, then bake as directed.

2. Can I freeze this casserole?

Yes! It freezes well either baked or unbaked. Wrap it tightly in foil or use a freezer-safe container. Thaw in the fridge overnight before reheating or baking.

3. Is it possible to make this dish low-carb or keto-friendly?

Definitely. Omit the flour, use heavy cream, and skip the carrots or replace them with a low-carb veggie like zucchini. Also, go easy on onions or use green onions to reduce carbs.

4. What type of cabbage works best?

Green cabbage is the go-to, but Savoy cabbage can also work if you prefer a softer bite. Red cabbage is not recommended due to its stronger taste and color bleeding.

5. Can I use other meats instead of ground beef?

Yes, ground turkey, chicken, or pork are excellent alternatives. Just be sure to adjust seasoning as leaner meats may need a flavor boost.

6. How do I prevent the casserole from getting watery?

Make sure to sauté the cabbage until most of its moisture has evaporated before baking. Also, don’t add extra broth or cream beyond the recipe’s measurements.

7. Can I add pasta or rice to make it more filling?

You can! Stir in cooked pasta or rice before baking, though you may want to slightly reduce the broth to keep the casserole from becoming too loose.

8. Do I need to use cheese?

Nope. Cheese is optional and mostly adds a creamy topping and extra flavor. If you’re avoiding dairy, the dish still works well with just the cream base.

Conclusion

The Creamed Cabbage and Ground Beef Casserole is a deliciously creamy, comforting dish that transforms humble ingredients into a cozy, family-friendly meal. With its tender cabbage, savory meat, and velvety sauce, it’s an ideal bake for chilly nights or anytime you need a satisfying dinner with minimal fuss.

Versatile, easy to make ahead, and customizable to suit your tastes or dietary needs, this casserole belongs in your regular meal rotation. Whether you serve it as-is or alongside a crisp salad or crusty bread, one thing’s certain—it’ll be the kind of dish you make again and again.