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Easy Crispy Cabbage Burger Bake

Easy crispy cabbage burger bake with seasoned ground beef, tender cabbage wedges, and tomato sauce, finished with a golden, bubbly cheesy top. One dish dinner that bakes until the cheese crust sets and the casserole slices cleanly.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cabbage burger bake base
  • 1.5 lb ground beef Use 80–90% lean for less grease.
  • 0.5 head green cabbage Roughly chopped into wedge-like pieces.
  • 1 medium onion Dice for even browning.
  • 3 cloves garlic Minced.
  • 1 can (14.5 oz) diced tomatoes Do not drain.
  • 1 can (8 oz) tomato sauce Stir until fully combined with the meat.
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste Season to preference.
  • 1.5 cup shredded cheddar or mozzarella cheese Use whichever you prefer; cheddar browns fastest.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
Brown the beef and season
  1. Brown the ground beef with the onion over medium-high heat, then drain excess fat.
  2. Add the minced garlic, Italian seasoning, smoked paprika, salt, and pepper, and cook for 30–60 seconds until fragrant, then stir to coat.
Simmer the tomato sauce
  1. Stir in the diced tomatoes and tomato sauce and simmer for 5 minutes, making sure the mixture is evenly blended.
Assemble the bake
  1. Spread the roughly chopped cabbage in the baking dish in an even layer.
  2. Pour the beef mixture over the cabbage and stir gently to combine, keeping the cabbage mostly covered by sauce.
Bake covered, then crisp the top
  1. Cover with foil and bake for 20 minutes at 375°F, until the cabbage looks slightly softened.
  2. Uncover, top evenly with the shredded cheddar or mozzarella cheese, and bake 12–15 more minutes at 375°F until the cheese is golden and bubbly.
Rest and serve
  1. Let the casserole rest 5 minutes before serving so the cheesy top sets slightly.

Notes

For extra crisp on top, use cheddar (it browns faster) and make sure the cheese is spread to the edges of the dish. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze portions for up to 2 months and thaw overnight before reheating. For a gluten-free swap, verify the seasoning labels are gluten-free; the recipe is naturally low-carb and generally grain-free.