Ingredients
Scale
- 1 lb ground beef, lean (80/20 for optimal juiciness)
- 1/2 head cabbage, chopped (about 4 cups)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth, low-sodium
- 1 cup cheddar cheese, shredded
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
Instructions
- In a large skillet over medium heat, add one pound of ground beef. Cook until browned, breaking it apart with a spatula. Drain excess fat.
- Add one chopped onion and three minced garlic cloves into the skillet with the cooked beef. Sauté until softened and fragrant.
- Stir in half a head of chopped cabbage into the skillet. Cook until wilted but still slightly crunchy.
- Reduce heat to low and pour in one cup of heavy cream along with one cup of chicken broth. Sprinkle in two teaspoons of paprika, one teaspoon each of salt and pepper, plus half a teaspoon of dried oregano. Stir everything together until well combined.
- Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish. Top generously with one cup of shredded cheddar cheese.
- Bake uncovered in the preheated oven for about 25-30 minutes or until bubbly and golden brown on top. Let it rest for five minutes before serving.
Notes
For best results, store leftovers in an airtight container in the fridge for up to three days.
Reheat individual portions in the microwave for quick warming, or bake at 350°F until heated through.
Serve with crusty bread or a side salad for a complete and satisfying meal experience.
To enhance flavors, sauté onions until caramelized before adding them to the casserole mix.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg