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This Ground Beef Cabbage Casserole No Tomato is a simple main dish that will serve a small crowd and a wonderful naturally gluten-free and grain-free dish.
You can do this all in one or as I did do the prep ahead of time for a quick dinner because then you can just pop it in the oven to bake and voila you have a tasty meal ready in ½ hour of baking.
If needed, you can also do the prep, and keep covered it in the fridge for a day or 2, and then bake it when ready.
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Ground Beef Cabbage Casserole No Tomato
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 portions 1x
- Category: Dinner Recipes
Description
This is an easier way than preparing your standard cabbage rolls, this way you will skip all the work and make it in one dish and you can prepare ahead, freeze or keep in the fridge for 2 days.
Ingredients
- 500g lean ground beef
- 4 large strips of bacon
- 4 large cremini mushrooms
- 1/2 onion
- 1 tsp of crushed garlic
- Salt **
- Pepper
- 1/4 of medium cabbage (you can use more if you wish to feed more people)
- 3/4 cup of 2% milk (but you can also use cream or plain Greek yogurt). We do not carry cream or plain yogurt and I had 2% milk, so that’s what I used).
- 3 eggs
- 1–1 1/2 cups of crated cheddar (you can add more if you love cheese.
- Oil for frying
Instructions
- Lightly cover the base of your pan with oil and fry the diced onion until soft and starting to turn brown.
- Add the sliced mushrooms, diced bacon, and continue to fry until it is soft and brown.
- Add finely sliced cabbage and minced garlic and fry until the cabbage is just starting to go soft, but not soggy.
- You still need some crunch.
- Spice to your liking with salt, pepper, and cayenne pepper.
- Remove from the pan and place it in an oven-proof dish but remove the excess liquid to avoid a watery casserole.
- Next, if required, add another small amount of oil to the pan and fry the ground beef, and flavor with salt and pepper. Again, do not over-spice.
- Once done add the beef on top of the cabbage mixture, but again remove the excess liquid.
- Lightly whisk together the eggs and cream/mix/yogurt (whichever you prefer) and then pour over the cabbage and meat mixture.
- Generously cover it with grated cheese.
- Bake for 30 minutes at 350F / 180C until egg set and cheese melted and have a nice toasted topping.
- Serve immediately with some fresh salad or as we did, just some fruit salad.
Notes
** Be cautious not to add a lot of salt as you already use bacon which is salty.
Dash of cayenne pepper.
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes.
Nutrition
- Serving Size: 1
- Calories: 507
- Sugar: 8
- Sodium: 591
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 11
- Fiber: 1
- Protein: 43
- Cholesterol: 221
This is an easier way than preparing your standard cabbage rolls, this way you will skip all the work and make it all in one dish! I love this, as it’s so much quicker and easier and super delicious. You can also prepare this upfront, freeze it, or leave it in the fridge for up to two days and then bake once ready.
I made this and gifted it to our daughter and family to use after the birth of our youngest grandson, and it came in very handy and the other older children and the parents loved it.
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Thank you for sharing this recipe. My husband is Lebanese and he loves cabbage. Have you heard of Malfouf? I’m going to bookmark this to make for him! Thanks again!
Hi, Beth Thank you for popping in and for saving this and I genuinely hope your husband will enjoy it. Now I am not familiar with Malfouf! I will have to look it up and try to experiment with it. I trust that you make this often for him
I don’t have enough cabbage in my life!
This is a superb one to try and as mentioned you can make it, freeze and then bake when needed. I have made it numerous times since and it’s always a treat. Hope you will also enjoy it