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pink dutch oven with beef and cabbage casserole
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Dutch Oven Beef and Cabbage Casserole

Made with all your favorite stuffed cabbage ingredients, this simplified Dutch Oven Beef and Cabbage Casserole is quick and easy to make! So delicious even those who think cabbage isn't for them will gobble this up!
Course Main Course
Cuisine American, German
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 170kcal
Author Jennifer Draper

Ingredients

  • 1 pound lean ground beef
  • 1/2 head cabbage
  • 8 oz carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 24 oz tomato sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Wash, dry and remove core from cabbage and shred
  • Peel and slice carrots into 1/4 inch thick rounds
  • Brown brown beef in dutch oven over medium high heat
  • Add cabbage and carrots and sauté for 5-10 minutes until cabbage begins to wilt
  • Add seasonings, tomato sauce and sugar and let simmer for 10 minutes until veggies are fully tender

Notes

  • leftover casserole will keep for up to 3 days tightly covered in fridge
  • can serve over rice or mashed potatoes if desired, but I like it as is
  • sub shredded packaged cabbage for regular cabbage if desired

Nutrition

Calories: 170kcal | Carbohydrates: 15g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 781mg | Potassium: 892mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6880IU | Vitamin C: 37.9mg | Calcium: 64mg | Iron: 3.5mg