Comforting Ground Beef and Cabbage Casserole

I’ll be honest—I used to think casseroles were just something my grandma made in the 70s. You know, the kind with canned soup and mystery ingredients that all sort of blended together into one beige dish. But then I tried ground beef and cabbage casserole, and I totally got it.

This is comfort food that actually makes sense. You’ve got savory beef, tender cabbage that soaks up all the flavor, and a cheesy, crunchy topping that keeps everyone coming back for seconds. It’s the kind of dinner that uses simple ingredients you probably already have, comes together without much fuss, and somehow tastes like you spent way more time on it than you did. Plus, it’s one of those meals where the leftovers are just as good—maybe even better—the next day.

What Kind of Ground Beef Should I Use?

For this casserole, you’ll want to pick ground beef with a fat content that balances flavor and moisture without making your dish too greasy. I usually go with 80/20 ground beef (that’s 80% lean, 20% fat) because it gives you plenty of flavor and keeps the casserole from drying out. If you prefer something leaner, 85/15 will work just fine, though you might want to drain off any excess fat after browning. You can even use ground turkey or ground chicken as a lighter alternative, but keep in mind you may need to add a bit more seasoning since these options are milder in flavor.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily use ground turkey, ground chicken, or ground pork instead. If using leaner meats like turkey or chicken, you might want to add a tablespoon of olive oil to the pan to keep things from drying out.
• Cream of chicken soup: Cream of mushroom or cream of celery soup work just as well here. You can also make your own by mixing 1 cup of milk with 3 tablespoons of flour and 2 tablespoons of butter, then seasoning with salt and pepper.
• Mayonnaise: Sour cream is a great substitute if you’re not a mayo fan. Use the same amount and you’ll still get that creamy texture.
• Cheddar cheese: Feel free to use whatever cheese you have on hand – Monterey Jack, Colby, or even a Mexican blend would taste great in this casserole.
• Crackers: Ritz crackers are traditional, but you can use saltines, butter crackers, or even crushed potato chips for the topping. Panko breadcrumbs work too if that’s what you’ve got.
• Cabbage: Green cabbage is what’s called for, but savoy cabbage or Napa cabbage will work fine. Just keep in mind that Napa is more tender and cooks faster.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is not draining the ground beef after browning, which can leave your dish swimming in grease and make the bottom layer unappetizing – always drain the beef thoroughly and even pat it with paper towels if needed.

Another common error is undercooking the cabbage in step 4, since raw or crunchy cabbage won’t soften properly during baking – make sure it’s tender and slightly golden before layering it over the beef.

To keep your cracker topping crispy instead of soggy, wait until the casserole has baked for about 20 minutes before adding it, then return to the oven for the final 10 minutes.

Finally, let the casserole rest for 5-10 minutes after baking so the layers set up nicely and don’t slide apart when you serve it.

What to Serve With Ground Beef and Cabbage Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to add some freshness to the plate. A basic mixed greens salad with ranch or a light vinaigrette works great to balance out the richness of the cheese and cream. If you want to make it more of a complete meal, some buttered egg noodles or mashed potatoes on the side are always a hit with my family. You could also serve some warm dinner rolls or garlic bread for soaking up any extra sauce from the casserole.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. The flavors actually get even better the next day, so it’s great for making ahead for busy weeknights.

Freeze: You can freeze this casserole for up to 3 months, either before or after baking. If freezing unbaked, assemble everything but hold off on the cracker topping until you’re ready to bake. Wrap it well in plastic wrap and then foil to prevent freezer burn.

Reheat: Warm up leftovers in the oven at 350°F for about 20 minutes, covered with foil so it doesn’t dry out. You can also microwave individual portions for 2-3 minutes, though the cracker topping won’t be quite as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3550
• Protein: 120-140 g
• Fat: 240-260 g
• Carbohydrates: 150-170 g

Ingredients

For the base:

• 1.25 lbs ground beef (I prefer using 80/20 lean for better flavor)
• salt
• black pepper

For the vegetable layer:

• 1 head cabbage (chopped into 1-inch squares for best texture)
• 1 onion (finely diced into 1/4-inch pieces)
• 8 tbsp butter (I like Kerrygold unsalted butter for this)

For the sauce:

• 10 oz cream of chicken soup (I use Campbell’s for a classic taste)
• 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest results)
• 1/2 cup cheddar cheese
• 1/4 tsp garlic powder

For the topping:

• 30 crackers (crushed into coarse crumbs)
• 3 tbsp butter (melted and cooled to room temperature)
• 1 cup cheddar cheese

Step 1: Prepare Mise en Place and Preheat

• 1 head cabbage, chopped into 1-inch squares
• 1 onion, finely diced
• 30 crackers, crushed into coarse crumbs

Preheat your oven to 350°F.

While it heats, chop the cabbage into 1-inch squares, dice the onion into 1/4-inch pieces, and crush the crackers into coarse crumbs—you want some texture, not fine powder.

Measure out all your remaining ingredients so everything is ready when you need it.

This prep work takes just a few minutes and ensures smooth cooking without scrambling.

Step 2: Brown the Ground Beef

• 1.25 lbs ground beef
• salt
• black pepper

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks.

I prefer 80/20 lean ground beef because it has enough fat to stay flavorful without becoming greasy.

Season generously with salt and pepper as it cooks, and continue cooking until the beef is deeply browned, about 5-7 minutes.

Transfer the cooked beef to a 9×13 inch baking dish, spreading it in an even layer as the base for your casserole.

Step 3: Sauté Cabbage and Onion

• 8 tbsp butter
• 1 onion, diced
• 1 head cabbage, chopped
• salt
• black pepper

In the same skillet (keeping those flavorful browned bits), melt 8 tablespoons of butter over medium heat.

Add the diced onion first and cook for 2 minutes until softened, then add the chopped cabbage.

Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite to it.

Season with salt and pepper to taste.

I like using Kerrygold butter here because its rich flavor really elevates the vegetable layer.

Step 4: Layer Vegetables and Build the Cream Sauce

• sautéed cabbage and onion mixture from Step 3
• 10 oz cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese
• 1/4 tsp garlic powder

Spread the sautéed cabbage and onion mixture from Step 3 over the browned beef in your baking dish.

In a bowl, whisk together the cream of chicken soup, mayonnaise, 1/2 cup cheddar cheese, and garlic powder until smooth and well combined.

Spread this creamy mixture evenly over the cabbage layer, making sure it’s distributed throughout.

Step 5: Create and Add the Cracker Topping

• 30 crushed crackers from Step 1
• 3 tbsp butter, melted and cooled
• 1 cup cheddar cheese

In a small bowl, toss together the crushed crackers from Step 1, the 3 tablespoons of melted butter (cooled slightly so it doesn’t clump), and the remaining 1 cup of cheddar cheese.

Mix gently until the crackers are evenly coated and the cheese is distributed throughout.

Spread this mixture evenly over the cream sauce layer in your baking dish, pressing down gently so it adheres.

Step 6: Bake and Rest

Place the casserole in your preheated 350°F oven and bake for 30 minutes until the cracker topping is golden brown and the casserole is heated through.

You should see some bubbling around the edges and the top should be lightly golden.

Remove from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to portion and enjoy.

Comforting Ground Beef and Cabbage Casserole

Delicious Comforting Ground Beef and Cabbage Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 7 servings

Calories 3400 kcal

Ingredients

  

For the base::

• 1.25 lbs ground beef (I prefer using 80/20 lean for better flavor)
• salt
• black pepper

For the vegetable layer::

• 1 head cabbage (chopped into 1-inch squares for best texture)
• 1 onion (finely diced into 1/4-inch pieces)
• 8 tbsp butter (I like Kerrygold unsalted butter for this)

For the sauce::

• 10 oz cream of chicken soup (I use Campbell's for a classic taste)
• 1/2 cup mayonnaise (I prefer Hellmann's for the creamiest results)
• 1/2 cup cheddar cheese
• 1/4 tsp garlic powder

For the topping::

• 30 crackers (crushed into coarse crumbs)
• 3 tbsp butter (melted and cooled to room temperature)
• 1 cup cheddar cheese

Instructions

 

• Preheat your oven to 350°F. While it heats, chop the cabbage into 1-inch squares, dice the onion into 1/4-inch pieces, and crush the crackers into coarse crumbs—you want some texture, not fine powder. Measure out all your remaining ingredients so everything is ready when you need it. This prep work takes just a few minutes and ensures smooth cooking without scrambling.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks. I prefer 80/20 lean ground beef because it has enough fat to stay flavorful without becoming greasy. Season generously with salt and pepper as it cooks, and continue cooking until the beef is deeply browned, about 5-7 minutes. Transfer the cooked beef to a 9x13 inch baking dish, spreading it in an even layer as the base for your casserole.
• In the same skillet (keeping those flavorful browned bits), melt 8 tablespoons of butter over medium heat. Add the diced onion first and cook for 2 minutes until softened, then add the chopped cabbage. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite to it. Season with salt and pepper to taste. I like using Kerrygold butter here because its rich flavor really elevates the vegetable layer.
• Spread the sautéed cabbage and onion mixture from Step 3 over the browned beef in your baking dish. In a bowl, whisk together the cream of chicken soup, mayonnaise, 1/2 cup cheddar cheese, and garlic powder until smooth and well combined. Spread this creamy mixture evenly over the cabbage layer, making sure it's distributed throughout.
• In a small bowl, toss together the crushed crackers from Step 1, the 3 tablespoons of melted butter (cooled slightly so it doesn't clump), and the remaining 1 cup of cheddar cheese. Mix gently until the crackers are evenly coated and the cheese is distributed throughout. Spread this mixture evenly over the cream sauce layer in your baking dish, pressing down gently so it adheres.
• Place the casserole in your preheated 350°F oven and bake for 30 minutes until the cracker topping is golden brown and the casserole is heated through. You should see some bubbling around the edges and the top should be lightly golden. Remove from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to portion and enjoy.