Cabbage Tree Island is a hearty, layered casserole that combines ground beef, cabbage, and a creamy tomato sauce, all topped with melted cheese. It’s a comforting, budget-friendly dish that’s perfect for feeding a family, and it comes together with simple, everyday ingredients. The name evokes a cozy, rustic feel, and the recipe is flexible enough to adapt to what you have on hand.
Ingredients
- 1 large head green cabbage (about 2 lb / 900 g), cored and cut into 1-inch chunks
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 cup (240 ml) beef broth
- 2 cups (200 g) shredded cheddar cheese, divided
- 1 cup (240 ml) cooked rice (optional, for a heartier casserole)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the cabbage chunks and cook for 5 minutes, just until slightly softened. Drain well and set aside.
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 more minute. Drain any excess fat.
- Stir in the tomato sauce, diced tomatoes, salt, pepper, paprika, thyme, and beef broth. Bring to a simmer, then reduce heat to low and let it simmer for 10 minutes to meld the flavors.
- If using rice, stir it into the meat sauce now.
- Spread half of the blanched cabbage in the bottom of a 9×13-inch (3-quart) baking dish. Pour half of the meat sauce over the cabbage. Sprinkle with 1 cup of shredded cheese.
- Repeat the layers: remaining cabbage, remaining meat sauce, and the last cup of cheese.
- Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for another 10-15 minutes, until the casserole is bubbly and the cheese is melted and lightly golden.
- Let the casserole rest for 10 minutes before serving. This helps the layers set and makes it easier to serve.
Tips
- Substitutions: Ground turkey or pork can replace the beef. If you don’t have tomato sauce, use a 15-ounce can of crushed tomatoes. For a vegetarian version, use a meat substitute or extra mushrooms and vegetable broth.
- Storage: Leftover Cabbage Tree Island can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until hot.
- Common Mistakes: Don’t skip blanching the cabbage—it removes some of the bitterness and ensures it cooks through without becoming tough. Also, be sure to drain the beef well after browning to avoid a greasy casserole.
- Make-Ahead: You can assemble the casserole a day ahead, cover, and refrigerate. When ready to bake, add 15-20 minutes to the baking time since you’re starting from cold.
Serving Suggestions
Serve this casserole with a side of crusty bread to soak up the sauce, or a simple green salad dressed with vinaigrette. It’s also great with a dollop of sour cream or a sprinkle of fresh parsley on top. For a complete meal, pair it with roasted potatoes or a side of steamed green beans.
Variations
- Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the meat sauce for a kick.
- Cheesy: Swap the cheddar for a mix of mozzarella and Parmesan, or add a layer of cream cheese for extra richness.
- Herbed: Stir in 1/4 cup of chopped fresh dill or parsley at the end of cooking for a fresh flavor.
- Low-Carb: Omit the rice and add more cabbage or a layer of cauliflower rice.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat on high for 2-3 minutes, or until hot. For larger amounts, reheat in a 350°F (175°C) oven covered with foil for 20-25 minutes. This casserole also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pre-shredded cabbage? Yes, a bag of coleslaw mix can work in a pinch, but the texture will be a bit different. Fresh cabbage is preferred for its firmer texture.
Do I have to blanch the cabbage first? Blanching helps soften the cabbage and reduces bitterness. If you skip it, the casserole may need a longer bake time and the cabbage might be crunchier.
Can I make this in a slow cooker? Yes, brown the beef and onion, then combine all ingredients except the cheese in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cheese during the last 30 minutes.
What if I don’t have beef broth? You can use chicken or vegetable broth, or just water. The flavor will be slightly less rich but still good.
Is this dish spicy? Not unless you add spice. The base recipe is mild and family-friendly, so adjust the heat to your liking.
Can I use ground turkey instead of beef? Absolutely. Ground turkey works well; just be sure to cook it until it reaches a safe internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Related
- Sugar Cookie Drawing: How to Decorate Like a Pro
- Sugar Cookie Extract: Easy Homemade Recipe
- Sugar Cookie Fudge with Condensed Milk
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).