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Savory Cabbage Beef Bake

Ground beef and tender sautéed cabbage in creamy mushroom sauce, topped with crispy Panko bread crumbs and melted Colby cheese for a satisfying low-carb casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 3/4 head medium cabbage chopped (about 6-7 cups)
  • 1/2 white onion chopped
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 can beef broth about 6-7 oz
  • 3 tbsp butter for sautéing
  • garlic salt and black pepper to taste
  • 1 cup Colby cheese shredded
  • 1 cup Panko bread crumbs
  • 2 tbsp butter melted, for topping

Equipment

  • 9x13-inch casserole dish
  • large skillet
  • Large pot or deep skillet
  • small mixing bowl

Method
 

  1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch casserole dish.
  2. In a large skillet, brown the ground beef over medium-high heat until no longer pink, about 6-8 minutes. Drain any excess fat.
  3. Stir the cream of mushroom soup and beef broth into the skillet with the beef. Mix well and let simmer for 3-5 minutes. Remove from heat and set aside.
  4. In a large pot or deep skillet, melt 3 tablespoons of butter over high heat. Add the chopped cabbage and onions. Season with garlic salt and black pepper.
  5. Sauté the cabbage for 8-10 minutes, stirring frequently, until tender and lightly browned on the edges.
  6. Gently stir the beef mixture into the pot with the cabbage until well combined.
  7. Transfer the mixture into the prepared casserole dish, spreading evenly.
  8. In a small bowl, mix the shredded Colby cheese, Panko bread crumbs, and melted butter. Sprinkle this evenly over the top of the casserole.
  9. Bake uncovered for 25-35 minutes until the topping is golden brown and the edges are bubbly.
  10. Let rest for 5 minutes before serving. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 350°F to maintain crispy topping.
Substitutions: Use cream of celery or cream of onion instead of mushroom soup. Ground turkey or chicken works for leaner option. For low-carb topping, use crushed pork rinds instead of Panko.
Make-Ahead: Assemble casserole without topping, cover, and refrigerate up to 24 hours. Add topping before baking and increase baking time by 10 minutes.
Cabbage Tip: Don't skip the sautéing step - browning the cabbage slightly adds natural sweetness and depth of flavor essential to this dish.
Topping Tip: The melted butter helps Panko toast to golden perfection. Don't reduce the butter in the topping mixture.