Description
Comforting Cabbage Casserole with ground beef, tender vegetables, creamy soup, and buttery Ritz cracker topping.
Ingredients
Scale
- 1 large head of cabbage, about 2–3 pounds, cored and shredded
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup milk
- 1 sleeve (about 40 crackers) Ritz crackers, crushed
- 1/4 cup (1/2 stick) butter, melted
- 1 cup shredded cheddar cheese (or your favorite cheese), divided
- Salt to taste
Instructions
- Prepare Cabbage and Vegetables: Core and shred the cabbage. Chop the onion, green bell pepper, and red bell pepper into roughly 1/2 inch pieces.
- Brown Ground Beef and Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease. Add onion, green bell pepper, and red bell pepper; cook until softened, about 5-7 minutes. Stir in garlic powder, onion powder, black pepper, cayenne pepper (if using), dried thyme, and dried oregano; cook for 1 minute until fragrant.
- Combine Ingredients: Add shredded cabbage to the skillet; stir well. Pour in diced tomatoes (undrained), cream of mushroom soup, and cream of celery soup; stir to combine. Add milk and stir again. Season with salt to taste. Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until cabbage is tender, stirring occasionally. Remove from heat and stir in half of the shredded cheddar cheese (about 1/2 cup).
- Prepare Ritz Cracker Topping: In a medium bowl, combine crushed Ritz crackers and melted butter. Mix well until crackers are evenly coated.
- Assemble and Bake: Preheat oven to 350°F (175°C). Pour cabbage mixture into a greased 9×13 inch baking dish. Sprinkle remaining shredded cheddar cheese (about 1/2 cup) evenly over the top. Top with Ritz cracker mixture, spreading evenly. Bake for 20-25 minutes, or until topping is golden brown and casserole is bubbly.
- Cool and Serve: Remove from oven and let cool for a few minutes before serving. Serve hot.
Notes
- Add more vegetables: Feel free to add other vegetables to the casserole, such as carrots, celery, or mushrooms.
- Use different meat: You can substitute ground beef with ground turkey, ground chicken, or even Italian sausage.
- Spice it up: If you like a spicier casserole, add more cayenne pepper or a pinch of red pepper flakes.
- Add a creamy sauce: For an even creamier casserole, add a can of cream of chicken soup or a cup of sour cream to the cabbage mixture.
- Make it vegetarian: Omit the ground beef and add a can of drained and rinsed beans, such as kidney beans or black beans, for a vegetarian version.
- Use different cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or mozzarella.
- Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the Ritz cracker topping just before baking.
- Freezing: This casserole freezes well. Assemble the casserole, but don’t add the Ritz cracker topping. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add the Ritz cracker topping just before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes