Ingredients
Main Ingredients
- 1 small head cabbage, chopped
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cups shredded cheese (cheddar or your choice)
- 1 can cream of mushroom soup
- to taste Salt and pepper
- for cooking tbsp Olive oil
- optional cup breadcrumbs for topping Use for added crunch
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add ground beef to the skillet, cooking until browned. Drain excess fat.
- Stir in chopped cabbage, salt, and pepper, cooking until cabbage is tender.
Assembly and Baking
- In a large bowl, combine the beef mixture with cream of mushroom soup and half of the shredded cheese.
- Pour the mixture into a greased casserole dish and top with the remaining cheese and breadcrumbs (if using).
- Bake for 25-30 minutes or until bubbly and golden on top.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Notes
Serve this casserole warm right from the oven, ideally with a simple side salad. For extra flavor, consider adding garlic or herbs during beef cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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