Cabbage Hill Oregon is a hearty, one-pot dinner that layers savory ground beef, caramelized cabbage, and a tangy tomato broth, all topped with melted cheese and crispy tater tots. It’s a comforting, budget-friendly casserole that comes together quickly and feeds a crowd. The name nods to the Pacific Northwest’s love for cabbage and the classic “hill� of golden tots that crowns the dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (85% lean)
- 1 small head green cabbage (about 2 lb / 900 g), cored and chopped into 1-inch pieces
- 1 can (14.5 oz / 411 g) diced tomatoes, with juice
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup (240 ml) beef broth (low sodium)
- 1 cup (120 g) shredded cheddar cheese
- 1 bag (16 oz / 454 g) frozen tater tots
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Stir in the chopped cabbage, diced tomatoes with their juice, tomato paste, smoked paprika, oregano, salt, and black pepper. Pour in the beef broth. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally, until the cabbage is tender but still has a bit of bite.
- Remove the lid and let the liquid reduce slightly, about 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Sprinkle the shredded cheddar cheese evenly over the top of the cabbage mixture.
- Arrange the frozen tater tots in a single layer on top of the cheese.
- Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until the tots are golden and crispy and the casserole is bubbling around the edges.
- Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Substitutions: Use ground turkey or Italian sausage instead of beef. For a vegetarian version, replace the beef with 2 cups of cooked lentils and use vegetable broth.
- Make it ahead: You can assemble the casserole (without the tots) up to 24 hours in advance. Cover and refrigerate, then add the tots just before baking. You may need to add 5-10 minutes to the baking time.
- Don’t overcook the cabbage: It should be tender but still hold its shape. Overcooking will make it mushy.
- Tater tot placement: For extra crispiness, place the tots in a single layer and don’t overlap them. If you like them extra crunchy, spray them lightly with cooking oil before baking.
Serving Suggestions
Serve this casserole hot, straight from the skillet. It’s a complete meal on its own, but you can pair it with a simple green salad dressed with vinaigrette to cut through the richness. A side of crusty bread or garlic bread is also great for soaking up any remaining sauce.
Variations
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño with the onions for heat.
- Cheese Swap: Use pepper jack, mozzarella, or a smoked gouda instead of cheddar.
- Add Beans: Stir in a can of drained and rinsed kidney beans or black beans along with the tomatoes for extra protein and fiber.
- Top with Crunch: Instead of tater tots, use crushed potato chips or french-fried onions for a different texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 2-3 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until heated through. The tots will lose some crispness, but the flavor stays great. You can also freeze the casserole (without tots) for up to 3 months; thaw overnight in the fridge, then add fresh tots and bake as directed.
Frequently Asked Questions
Can I use red cabbage instead of green? Yes, red cabbage works, but it will turn the dish a pinkish color and may take a few extra minutes to soften.
Do I have to use tater tots? No, you can substitute with frozen hash browns, mashed potato dollops, or even a layer of sliced potatoes. Adjust baking time accordingly.
Can I make this in a slow cooker? Yes, brown the beef and onions first, then transfer everything except the cheese and tots to a slow cooker. Cook on low for 4-5 hours, then add cheese and tots and cook on high for 30 minutes until tots are crispy.
How do I know when the ground beef is fully cooked? Use a food thermometer to check that the internal temperature reaches 160°F (71°C), the safe minimum for ground meat.
Can I use fresh tomatoes instead of canned? Yes, substitute 2 cups of chopped fresh tomatoes and add an extra 1/4 cup of broth, since fresh tomatoes are less juicy.
Is this dish spicy? No, it’s mild. The smoked paprika adds a subtle warmth, not heat. Add chili powder or cayenne if you like it spicier.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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