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Cabbage Casserole with Ground Beef

Cabbage Casserole with Ground Beef. Original recipe adapted with source quantities and workflow.

Adapted from Annie Holmes. Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Appliances needed
StovetopPans
Not provided prep time (publisher) 4 servings 20 min total time
Illustration of ground beef and cabbage casserole with tomatoes and melted cheese.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Ingredient describes meat as browned/drained but method browns it. This adaptation follows method from raw meat, avoiding double cooking.
  • The publisher lists 20 minutes of cooking, which may be shorter than meat browning plus 3–5 minutes for onions and 15–18 minutes of covered cooking.
  • Ingredient quantities are scaled from 6 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Chop onion and cabbage. The meat is browned in the method despite ingredient wording browned and drained.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Brown and drain meat; cook onion 3–5 min.Add cabbage, undrained tomatoes, sauce and spices; cover medium 15–18 min, stir; top cheese.
Learn more about Tabular Recipe Notation

Method

  1. Brown. Brown beef or turkey in a skillet over medium, then drain excess fat. Add onion and cook 3–5 minutes.
  2. Simmer. Stir in cabbage, undrained tomatoes, tomato sauce, chili powder, garlic powder and salt and pepper. Cover and cook over medium for 15–18 minutes, stirring occasionally.
  3. Top. Scatter shredded cheese over the finished casserole.

Nutrition per serving

Calories
240 kcal
Protein
19 g
Total carbs
9 g
Fiber
2 g
Net carbs
7 g
Vitamins & minerals

Cabbage Casserole with Ground Beef

Keto · 4 servings · US measures · Prep time not provided

Total time: 20 min

Cabbage Casserole with Ground Beef. Original recipe adapted with source quantities and workflow.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Chop onion and cabbage. The meat is browned in the method despite ingredient wording browned and drained.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Brown and drain meat; cook onion 3–5 min.Add cabbage, undrained tomatoes, sauce and spices; cover medium 15–18 min, stir; top cheese.
Learn more about Tabular Recipe Notation

Ingredients

  • ⅔ lb ground beef or turkeyraw; brown and drain in method
  • ⅔ count small oniondiced
  • 2 cup Cabbagechopped into medium chunks · Source gives half a head, roughly 3 cups. Uses its explicit cup equivalent.
  • 6.7 oz Tomatoes with green chiliescanned; undrained
  • 5.3 oz Tomato saucecanned
  • ⅔ tsp chili powder
  • ⅔ tsp garlic powder
  • to taste salt and pepper to tasteSource does not state an amount; measure to taste or as needed.
  • ⅔ cup shredded cheesecheddar or colby jack is our favorite

Before you start

  • Lidded skillet
  • Mixing bowl
  • Instant-read thermometer

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Brown

    Brown beef or turkey in a skillet over medium, then drain excess fat. Add onion and cook 3–5 minutes.

  2. Simmer

    Stir in cabbage, undrained tomatoes, tomato sauce, chili powder, garlic powder and salt and pepper. Cover and cook over medium for 15–18 minutes, stirring occasionally.

  3. Top

    Scatter shredded cheese over the finished casserole.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: 240 kcal; protein: 18.9 g; total carbs: 9.0 g; fiber: 1.6 g; net carbs: 7.4 g

Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • Ingredient describes meat as browned/drained but method browns it. This adaptation follows method from raw meat, avoiding double cooking.
  • The publisher lists 20 minutes of cooking, which may be shorter than meat browning plus 3–5 minutes for onions and 15–18 minutes of covered cooking.
  • Ingredient quantities are scaled from 6 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.