Ground Beef & Cabbage Cheddar Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet, melt butter or heat oil over medium heat. Add the chopped cabbage and diced onion. Cook for 7–10 minutes, stirring occasionally, until softened and lightly golden. Add garlic and cook for another minute. Remove the mixture and set aside.
In the same skillet, brown the ground beef, breaking it apart as it cooks. Season with salt, pepper, and optional paprika. Drain excess fat if needed.
Return the cabbage mixture to the skillet with the beef. Stir in sour cream, heavy cream (or milk), and 1 cup of the shredded cheddar cheese until well blended and creamy.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with the remaining ½ cup cheddar cheese and sprinkle with breadcrumbs or crushed pork rinds, if using.
Bake for 20–25 minutes, or until the top is golden and the casserole is bubbling. For a crispier top, broil for 2–3 minutes at the end.
Let the casserole rest for 5 minutes before slicing and serving.

Spicy Option: Add red pepper flakes or a diced jalapeño for a spicy kick.
Extra Vegetables: Mix in shredded carrots, bell peppers, or spinach for added nutrition and color.
Cheese Swap: Use Monterey Jack, mozzarella, or a cheese blend for a different flavor profile.
Low-Carb Crust: Skip breadcrumbs and stick to crushed pork rinds or even almond flour mixed with butter for a keto-friendly topping.

Use freshly shredded cheese for better melting and texture.
Don’t overcrowd the skillet when cooking the cabbage—it needs space to caramelize.
Make ahead by preparing the casserole up to the baking step and refrigerating. Just bake when ready to serve.
Leftovers reheat well and can be frozen for up to two months.

This casserole is a testament to how basic ingredients can create a deeply satisfying meal that feels both nostalgic and nourishing.