Ground Beef + Cabbage = The Best Cheesy Casserole You’ll Ever Try

Ingredients

• 1 small head Cabbage (thinly sliced)
• 3 cloves Garlic (finely minced)
• 1 pepper Green Chili Pepper (seeds removed, diced)
• 4 tablespoons Olive Oil (extra‑virgin)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)
• 2 teaspoons Dried Thyme
• 1 medium Yellow Onion (diced)
• 1 pepper Bell Pepper (any color, sliced)
• 450 g Ground Beef (80% lean)
• 150 g Mushrooms (white button, sliced)
• 1 teaspoon Smoked Paprika
• 0.33 cup Clotted Cream (or sour cream, full‑fat)
• 0.33 cup Cheddar Cheese (grated)
• 4 large Eggs (room temperature)
• 0.5 cup Whole Milk (full‑fat)
• 1 cup Mozzarella Cheese (shredded)

Instructions

1. Prepare All Vegetables

   Thinly slice the cabbage, mince the garlic, dice the green chili (remove seeds), dice the onion, slice the bell pepper, and slice the mushrooms.

   Time: PT10M

2. Sauté Garlic and Chili

   Heat 2–3 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and diced green chili and sauté for 20–30 seconds until fragrant.

   Time: PT1M

3. Cook the Cabbage

   Add the sliced cabbage to the skillet, season with salt, pepper, and 1 tsp dried thyme. Stir, then cover and cook, stirring occasionally, for about 12 minutes until softened.

   Time: PT12M

   Temperature: medium heat

4. Add Bell Pepper

   Stir in the sliced bell pepper and continue cooking for another 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Set Cabbage Aside

   Transfer the cooked cabbage mixture to a bowl and let it cool slightly.

   Time: PT2M

6. Sauté Onion

   In the same skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté 3–4 minutes until translucent.

   Time: PT4M

   Temperature: medium heat

7. Brown the Ground Beef

   Add the ground beef, season with salt, pepper, the remaining 1 tsp dried thyme, and 1 tsp smoked paprika. Cook, breaking it up with a spatula, until fully browned (about 8 minutes).

   Time: PT8M

   Temperature: medium heat

8. Add Mushrooms

   Stir in the sliced mushrooms and cook for 5–7 minutes until they release moisture and soften.

   Time: PT6M

   Temperature: medium heat

9. Incorporate Cream and Cheese

   Reduce heat to low, stir in the clotted cream (or sour cream) and the grated cheddar cheese until melted and fully combined.

   Time: PT2M

   Temperature: low heat

10. Prepare Egg‑Milk Mixture

    In a large mixing bowl, crack 4 eggs, add 1/2 cup whole milk and a pinch of salt. Whisk until smooth.

    Time: PT3M

11. Combine Cabbage with Egg Mixture

    Fold the cooled cabbage into the egg‑milk mixture, then gently stir in the beef‑cream sauce until evenly distributed.

    Time: PT3M

12. Assemble in Baking Dish

    Grease a 9×13‑inch baking dish, pour in the combined mixture, spreading it evenly. Sprinkle the shredded mozzarella over the top.

    Time: PT5M

13. Bake and Finish

    Bake in a pre‑heated oven at 350°F (180°C) for 25–30 minutes. For a golden top, switch to broil for the last 2–3 minutes, watching closely to avoid burning.

    Time: PT30M

    Temperature: 350°F (180°C)

14. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then slice and serve warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

23g

Carbohydrates

9g

Fat

29g

Fiber

3g

Ingredient Substitutions

• Instead of Cabbage: Savoy cabbage, Napa cabbage
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Green Chili Pepper: Jalapeño, Serrano pepper
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Mushrooms: Zucchini, Carrots, extra bell pepper
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (½ tsp)
• Instead of Clotted Cream: Sour cream, Greek yogurt
• Instead of Cheddar Cheese: Monterey Jack, Gruyère
• Instead of Eggs: Egg substitute (¼ cup per egg)
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Mozzarella Cheese: Provolone, Monterey Jack

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Skillet
• Mixing Bowl
• Whisk
• Measuring Spoons
• Measuring Cups
• 9×13‑inch Baking Dish
• Spatula or Wooden Spoon
• Grater
• Oven

Critical Steps — Do Not Skip

• Slice the cabbage thinly for even cooking.
• Sauté garlic and chili just until fragrant to avoid bitterness.
• Cook cabbage until softened but not mushy.
• Brown the ground beef fully for flavor.
• Incorporate clotted cream and cheddar without curdling.
• Bake until the top is golden and bubbly, then broil briefly.

Chef Tips from the Video

• For extra depth, add a splash of dry white wine after browning the beef and reduce before adding cream.
• Use a mix of red and green bell peppers for a more vibrant color.
• If you prefer a spicier dish, leave some of the chili seeds in or add a pinch of cayenne.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Reheat in oven at 350°F until heated through.

Room temperature: Not recommended; perishable ingredients require refrigeration.

Make-Ahead Tips

• Assemble the casserole a day ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding an extra 5‑10 minutes if needed.
• Portion leftovers into individual containers for quick reheating in the microwave or oven.

Frequently Asked Questions