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Cabbage Beef Bake

A comforting dish with layers of tender cabbage, savory ground beef, and molten cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cabbage, core removed and leaves separated About 2 lbs
  • 1 lb ground beef (halal)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup shredded cheese (cheddar or mozzarella) For topping
  • 2 teaspoons Italian seasoning
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil
  • ½ cup rice (optional) For extra heartiness

Method
 

Preparing the Cabbage
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Carefully add the cabbage leaves and blanch them for about 3-4 minutes until they are soft and pliable. Remove them and set aside to cool.
Cooking the Beef Filling
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
  2. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, roughly 5-7 minutes. Drain any excess fat.
  3. Stir in the diced tomatoes, Italian seasoning, salt, and pepper. If using rice, incorporate it at this stage as well. Allow the mixture to simmer for about 10 minutes.
Layering and Baking
  1. In a baking dish, start layering the blanched cabbage leaves and the beef mixture. Alternate layers until all ingredients are used, finishing with a layer of cabbage on top.
  2. Sprinkle the cheese generously over the top layer. Cover the dish with aluminum foil.
  3. Bake in the preheated oven for approximately 30 minutes. Remove the foil and continue to bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

Notes

Substitutions: You can swap the ground beef for ground chicken or turkey. For a vegetarian version, replace the meat with lentils or plant-based protein. Avoid using too much liquid in the beef filling to prevent mushy layers. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.