Bookmark
This cheesy cabbage casserole with ground beef, tomatoes, and melted cheddar is a comforting dish perfect for a quick weeknight dinner. Its combination of hearty protein and tender vegetables delivers a satisfying flavor that’s both simple and filling.
I made this casserole when I needed something cozy after a long day and it quickly became a family favorite. The mix of melted cheese and cabbage surprised everyone with its deliciousness and ease.
Ingredients
- One pound lean ground beef: provides protein and richness without excess fat choose fresh and lean for best results
- Half a medium onion chopped: adds sweetness and depth opt for firm onions with no soft spots
- Two cloves garlic minced: brings aroma and flavor fresh garlic is always best
- Three cups chopped cabbage: the star vegetable that softens beautifully green cabbage with crisp leaves works well
- Fifteen ounces canned diced tomatoes: adds acidity and moisture look for no added salt varieties if possible
- Eight ounces canned tomato sauce: creates a smooth sauce base select high quality without preservatives
- Two teaspoons Italian seasoning: blend of herbs that lifts the dish use fresh if you can or good quality dried
- Two teaspoons salt: balances flavors adjust to taste
- One and a half cups shredded cheddar cheese: melts perfectly and adds a comforting cheesiness pick a sharp or mild variety depending on your preference
- Minced parsley for garnish: brings a fresh bright finish fresh flat leaf parsley is ideal
Instructions
- Saisir la viande hachée:
- Place the ground beef in a large skillet over medium heat. Use a wooden spoon to break it up as it cooks. Stir gently until the beef begins to brown, about five minutes. Browning builds the base flavor for the casserole.
- Ajouter l'oignon et l'ail:
- When the beef is half cooked, add the chopped onion and minced garlic to the skillet. Continue cooking until the beef is fully browned and the onions are translucent and soft, about five to seven minutes more. This step deepens the complexity of the dish.
- Incorporer le chou et les tomates:
- Add the chopped cabbage, canned diced tomatoes with their juices, canned tomato sauce, Italian seasoning, and salt. Stir everything thoroughly so the ingredients combine well. This creates a rich and hearty mix with layers of flavor.
- Cuire à couvert:
- Cover the skillet with a lid and reduce heat slightly. Let it cook for 15 minutes, stirring occasionally. The cabbage will soften and absorb the tomato mixture, becoming tender but still slightly crisp depending on your preference.
- Ajouter le fromage:
- Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Let it sit for five minutes so the cheese melts gently into the warm mixture. This step adds the creamy texture that makes this dish stand out.
- Parsemer de persil:
- Just before serving, sprinkle minced parsley over the casserole for a fresh color and taste lift. It adds a subtle herbal brightness to complement the richness.
Cheddar cheese is my favorite ingredient here because it melts so smoothly and brings that comforting flavor. I remember serving this casserole at a family dinner and watching everyone reach for seconds without hesitation. The simple freshness of parsley on top always makes it look and taste a little more special.
Storage Tips in France
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave. To prevent dryness, add a splash of water or broth before warming. This casserole also freezes well for up to two months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions in France
Ground turkey or chicken can replace beef for a lighter option. Mozzarella or Gruyère can be used instead of cheddar for a different cheesy profile. If you do not have canned tomatoes, fresh diced tomatoes with a bit of tomato paste will work, though cooking times may increase slightly due to extra liquid.
Serving Suggestions in France
Serve this casserole with a simple green salad tossed in a light vinaigrette to balance the richness. Crusty bread or garlic bread makes a great side for mopping up any sauce. A glass of red wine or a crisp rosé pairs nicely with the tomato and cheese flavors.
Enjoy this cheesy cabbage casserole warm with a salad or crusty bread. It’s simple, adaptable, and great for weeknight dinners.
Common Recipe Questions
- → Quels fromages peuvent remplacer le cheddar ?
La mozzarella ou tout autre fromage à pâte fondante peut être utilisé en remplacement du cheddar.
- → Peut-on préparer ce plat à l'avance ?
Oui, il est possible de préparer les ingrédients à l'avance et de réchauffer la casserole avant de servir.
- → Ce plat est-il adapté aux régimes faibles en glucides ?
Oui, avec des ingrédients comme le chou et le boeuf maigre, ce plat convient à un régime faible en glucides.
- → Quelles épices sont utilisées pour relever la saveur ?
Un mélange d'assaisonnement italien et du sel apporte une saveur équilibrée et aromatique.
- → Quels ustensiles sont nécessaires pour réaliser cette préparation ?
Un grand poêle est recommandé pour cuire les ingrédients uniformément.