Cabbage is one of the most budget-friendly and versatile vegetables in the kitchen. It roasts into sweet, caramelized wedges, braises into meltingly tender comfort food, and even shines raw in crunchy slaws. These seven cabbage dinner recipes prove that this humble head can be the star of a satisfying weeknight meal, from hearty soups and stir-fries to cheesy bakes and stuffed rolls.
Ingredients
- 1 medium green cabbage (about 2 lb / 900 g)
- 2 tbsp (30 ml) olive oil, divided
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup (240 ml) beef broth
- 1 cup (185 g) long-grain white rice, uncooked
- 1 cup (100 g) shredded cheddar cheese
- 2 tbsp (8 g) fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Remove the core from the cabbage and slice it into 1-inch (2.5 cm) thick wedges. Place wedges on a rimmed baking sheet, drizzle with 1 tbsp (15 ml) olive oil, and toss to coat. Roast for 20 minutes, until edges are lightly browned and leaves are tender.
- Meanwhile, heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Season with salt, pepper, and smoked paprika.
- Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in the diced tomatoes and beef broth. Bring to a simmer, then add the rice. Cover and reduce heat to low. Cook for 15 minutes, or until rice is tender and liquid is absorbed.
- Remove the roasted cabbage from the oven. Place the wedges in a 9×13-inch (23×33 cm) baking dish. Spoon the beef-rice mixture over the cabbage.
- Sprinkle with shredded cheddar cheese. Return to the oven and bake for 10 minutes, until cheese is melted and bubbly.
- Garnish with parsley, if using, and serve hot.
Tips
- Substitutions: Use ground turkey or chicken instead of beef; cook to 165°F (74°C) safe minimum. For a vegetarian version, replace beef with 1.5 cups (240 g) cooked lentils and use vegetable broth.
- Storage: Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat in the microwave or oven until piping hot.
- Common mistake: Don’t skip roasting the cabbage—it brings out sweetness and prevents a watery casserole. If you prefer softer cabbage, roast 5 minutes longer.
- Make ahead: Assemble the dish up to a day ahead, but add the cheese just before baking. You may need to add 5-10 minutes to the bake time if starting from cold.
Serving Suggestions
Serve this hearty casserole with a dollop of sour cream or Greek yogurt, a side of crusty bread to soak up the juices, and a simple green salad. It’s a complete meal on its own, but a sprinkle of fresh dill or chives adds a bright finish.
Variations
- Stuffed Cabbage Rolls: Instead of roasting wedges, blanch whole cabbage leaves and roll them around the beef-rice filling. Place in a baking dish, top with tomato sauce, and bake at 350°F (175°C) for 30 minutes.
- Asian-Style Stir-Fry: Skip the oven. Shred cabbage and stir-fry with garlic, ginger, and soy sauce. Add cooked chicken or tofu and serve over rice.
- Cheesy Cabbage Bake: Layer roasted cabbage with a béchamel sauce and extra cheese for a decadent gratin.
- Spicy Kick: Add 1-2 tsp (2-4 g) chili flakes or a diced jalapeño to the beef mixture for heat.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. The casserole will keep for 3-4 days. To reheat, place a portion in the microwave for 2-3 minutes, or in a 350°F (175°C) oven for 10-15 minutes, until heated through to 165°F (74°C) for food safety. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the fridge before baking.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works well, but it will turn the dish slightly purple and has a firmer texture. Roast it a few minutes longer.
Is it necessary to roast the cabbage first? Roasting adds caramelization and reduces bitterness. If you skip it, the cabbage will be more watery and less flavorful. You can blanch the wedges in boiling water for 2 minutes as a quicker alternative.
Can I make this gluten-free? Yes, the recipe is naturally gluten-free as written. Just ensure your beef broth and diced tomatoes are certified gluten-free.
How do I know the ground beef is fully cooked? Use a food thermometer to check that the internal temperature reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat.
Can I use instant rice? Yes, but reduce the broth to 1/2 cup (120 ml) and skip the 15-minute simmer; stir the instant rice in just before baking.
What if I don’t have a 9×13-inch dish? Use a large cast-iron skillet or any oven-safe baking dish that fits. Just ensure the cabbage wedges fit in a single layer.
Related
- Sugar Glass Cookie Crk Recipe: How to Make It
- Sugar Cookies Using Cake Mix: Easy 3-Ingredient Recipe
- Sugar Cookies with Crisco: Soft & Chewy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).