One-Skillet Hamburger Cabbage Casserole

Ground beef, tender cabbage, and rice come together in one skillet for a hearty dinner with melty cheese on top. It’s the kind of weeknight meal that uses one pan, feeds a crowd, and leaves everyone full without a sink full of dishes.

What Makes This Casserole So Good

The cabbage turns soft and sweet as it cooks down, soaking up the tomato broth so every bite has flavor. Ground beef keeps it filling, and the rice makes it a complete meal.

That layer of bubbling cheese on top brings it all together. I keep this one in rotation because it’s cheap, quick to prep, and my kids clean their plates without a single complaint.

Ingredients

• 1 lb ground beef, 85% lean: any ground meat works, but 85% gives flavor without being greasy
• 1 tbsp olive oil: only if your beef is very lean, to keep things moving in the pan
• 1 medium yellow onion, diced: white or sweet onion work too
• 2 cloves garlic, minced: fresh gives the best savory backbone
• ½ medium green cabbage, chopped into bite-sized pieces: about 4 packed cups, savoy or napa are fine substitutes
• 1 can (14.5 oz) diced tomatoes: undrained, fire-roasted add extra depth
• 1 can (8 oz) tomato sauce: plain, no added herbs needed
• 1 cup beef broth: low-sodium lets you control the salt
• 1 cup long-grain white rice, uncooked: do not use instant rice
• 1 tsp Italian seasoning: or a mix of dried oregano and basil
• ½ tsp salt: plus more to taste
• ¼ tsp black pepper
• 1½ cups shredded cheddar cheese: or half mozzarella, half cheddar for a gooey top

Variations / Substitutions

• Ground turkey: turkey will be leaner, so add a drizzle of oil to keep it from drying out.
• Low-carb version: swap the rice for 2 cups of riced cauliflower and skip the simmer step, just bake until hot.
• Dairy-free cheese: a plant-based shred that melts well works here, add it in the last 5 minutes of baking.
• Extra vegetables: sliced mushrooms, diced bell pepper, or shredded carrot can go in with the onion.

For a similar one-pan comfort dish, try our Unstuffed Cabbage Rolls.

How To Make One-Skillet Hamburger Cabbage Casserole

Step 1: Brown the Meat and Onion

Heat a large oven-safe skillet over medium-high heat. Add the 1 lb ground beef and the diced onion. Cook, breaking the meat apart with a spoon, until the beef is no longer pink and the onion is soft, about 6 minutes. Drain off any excess fat if the skillet looks greasy, then stir in the 2 cloves minced garlic and cook 30 seconds more.

The onion should turn translucent and the beef will start to sizzle in its own juices. You want the garlic fragrant but not browned, so keep it moving.

Step 2: Add the Cabbage

Add the 4 cups of chopped cabbage to the skillet. Stir it all together, then let it cook for about 5 minutes, scraping the bottom of the pan a few times. The cabbage will begin to wilt and lose about half its volume. A little browning on the edges is good, it adds sweetness.

Step 3: Stir in the Rice and Simmer

Pour in the can of diced tomatoes, the tomato sauce, 1 cup beef broth, 1 cup uncooked white rice, Italian seasoning, salt, and pepper. Stir well and bring the liquid to a bubble. Once it’s bubbling, reduce the heat to low, cover the skillet, and let it simmer for 12 minutes. The rice will be partially cooked and still have a slight bite, which is fine because it will finish in the oven.

You’ll see the liquid reduce slightly and the rice grains look plump. If the mixture seems dry before the 12 minutes are up, add a splash of broth.

Step 4: Top with Cheese and Bake

While the skillet simmers, preheat your oven to 375°F (190°C). After 12 minutes, remove the lid and sprinkle the 1½ cups shredded cheddar evenly over the top. Transfer the skillet to the oven and bake, uncovered, for 18 to 20 minutes. The cheese should be fully melted, lightly browned in spots, and the casserole bubbly around the edges.

The rice will finish steaming and absorb any last bit of liquid during the bake. Let the skillet sit out of the oven for about 5 minutes before the next step so the layers set.

Step 5: Spoon and Serve

Scoop generous portions straight from the skillet onto plates. The rice and cabbage will be tender, and the cheese will stretch a little with each spoonful. Serve it while it’s hot, with a crack of black pepper on top if you like.

Tips for the Best Casserole

• Use a deep skillet with a lid: that can go from stovetop to oven. A 12-inch cast iron or stainless steel pan works great. If your skillet isn’t oven-safe, transfer everything to a greased 9×13 baking dish before topping with cheese.
• Don’t over-simmer the rice: on the stovetop. It should be a little underdone because the oven will finish cooking it. Overcooked rice turns mushy.
• For extra browning, switch the oven to broil for the last 2 minutes. Watch it closely so the cheese doesn’t burn.
• Cut the cabbage into similar-sized pieces: so they cook evenly. No one wants a crunchy chunk next to a soft one.

If you like your rice with a bit more bite or want it ultra tender, adjust the simmer time using the table below.

Storing and Reheating Leftovers

• Refrigerate: Keep leftovers in an airtight container for up to 4 days. The rice will soak up more liquid as it sits, so the casserole thickens.
• Reheating: Warm individual portions in the microwave with a damp paper towel on top, or reheat in a covered skillet over low heat with a splash of beef broth to loosen it back up.

What To Serve With Hamburger Cabbage Casserole

A crisp green salad with a simple vinaigrette cuts through the richness of the cheese and beef. For something warm, steamed green beans or roasted broccoli with a squeeze of lemon work well. Crusty bread on the side is good for scooping up any tomato broth left in the skillet.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but you’ll need more liquid and time. Add an extra ½ cup of broth and simmer for 25 to 30 minutes before baking. The bake time stays about the same.

Can I freeze this casserole?

Absolutely. Cool it completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat covered at 350°F (175°C) until hot through, about 25 minutes.

My rice turned out crunchy. What went wrong?

The simmer time was likely too short or the heat too low. Next time, make sure the liquid is bubbling gently, and test a grain of rice before you top it with cheese. It should be mostly tender.

How do I keep the cheese from getting greasy?

Shred your cheese from a block rather than using pre-shredded bagged cheese, which has anti-caking agents that can make it less smooth. Baking for the shorter end of the time range also helps.

Hamburger Cabbage Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 398

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef, 85% lean
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• ½ medium green cabbage, chopped (about 4 cups)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 cup long-grain white rice, uncooked
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups shredded cheddar cheese

Method

 

1. In a large oven-safe skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink, about 6 minutes. Drain fat if needed, then stir in garlic for 30 seconds.
2. Add the cabbage and cook, stirring, until wilted and reduced by half, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, beef broth, rice, Italian seasoning, salt, and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 12 minutes.
4. Preheat oven to 375°F (190°C). Remove lid, sprinkle cheese over the top, and bake uncovered for 18 to 20 minutes until bubbly and golden.
5. Let the skillet rest for 5 minutes, then spoon servings onto plates and enjoy hot.

Notes

The rice will keep absorbing liquid as the casserole sits, so it thickens on the plate. If you want it a little soupier, stir in an extra ¼ cup of broth before you add the cheese. Leftovers reheat well with a splash of broth to loosen them back up.