Cabbage Beef Casserol

First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish or a similar 3-quart baking dish. Set it aside. This ensures your casserole won’t stick and makes for an easy cleanup.

Place a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef to the hot skillet. Break it apart with a spatula and cook until it’s thoroughly browned, about 8-10 minutes. There should be no pink remaining. Once cooked, use a slotted spoon to transfer the beef to a separate bowl, leaving about 1-2 tablespoons of rendered fat in the skillet. If you used very lean beef, you might need to add a tablespoon of olive oil.

Add the diced yellow onion to the skillet with the beef drippings. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Now, add the chopped cabbage to the skillet. It might look like a lot, but it will cook down significantly. Cook the cabbage for 10-12 minutes, stirring frequently, until it has wilted and become tender-crisp. You don’t want it to be completely mushy at this stage, as it will continue to cook in the oven.

Return the cooked ground beef to the skillet with the cabbage and onion mixture. Stir everything together. Add the softened cream cheese cubes, beef broth, smoked paprika, dried oregano, salt, and black pepper. Stir continuously over medium heat until the cream cheese has completely melted and a creamy, cohesive sauce has formed, coating all the ingredients evenly.

Turn off the heat. Stir 1 cup of the shredded cheddar cheese directly into the skillet mixture. Continue stirring until the cheese is melted and well incorporated. This step makes the entire filling extra cheesy and helps it bind together. Pour this entire mixture into your prepared 9×13 inch casserole dish. Use your spatula to spread it out into an even layer.

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Place the dish in the preheated oven and bake for 20-25 minutes. You’re looking for the casserole to be hot and bubbly and the cheese on top to be fully melted.

For a beautiful, golden-brown, and slightly crispy cheese crust, turn your oven’s broiler on to high for the last 1-3 minutes of cooking. Watch it VERY closely, as the cheese can go from perfectly golden to burnt in a matter of seconds. Once you’ve achieved the desired color, carefully remove the casserole from the oven.

This is a crucial step! Let the casserole rest on a wire rack for at least 10-15 minutes before serving. This allows it to set up, making it much easier to slice and serve. It also prevents you from burning your mouth on the molten cheese! Garnish with fresh parsley or chives if desired, and enjoy.