Ground Beef and Cabbage Casserole That Converts Even the Biggest Skeptics

Ground Beef and Cabbage Casserole That Converts Even the Biggest Skeptics

Some dishes have a quiet kind of power. They don't look flashy. They don't need a fancy name or a dozen exotic ingredients. They just taste like something your body genuinely needed, and before you know it, you're scraping the bottom of the dish and wondering if it would be rude to ask for more. This ground beef and cabbage casserole is exactly that kind of meal.

Tender, slow-cooked cabbage soaks up all the savory juices from seasoned ground beef, while sweet red bell pepper adds little pops of color and brightness throughout. It's hearty without being heavy, comforting without being complicated, and it reheats beautifully — which is great news, because you will absolutely want leftovers.

Ingredients

• 1.5 lbs (680g) ground beef (80/20 blend works best for flavor)
• 1 medium head of green cabbage, roughly chopped
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons olive oil or butter
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh green onions or chives, sliced, for garnish

Method