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ground beef cabbage bake
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Ground Beef Cabbage Bake

Stella Drivas
This ground beef cabbage bake is a delicious and simple to make dish. It's packed with cabbage, ground beef, black beans, corn and cheese for an incredibly healthy dinner!
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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Equipment

Ingredients
 

  • 2 tbs olive oil, divided
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 small green cabbage, chopped
  • 1 lb (0.45 kg) ground beef
  • 4 cloves garlic , minced
  • 1 tsp each salt, garlic powder, onion powder, paprika + Italian herb blend
  • pinch red chili flakes
  • 1 cup (245 g) marinara sauce
  • 14 oz (400 g) black beans, rinsed + drained
  • 1 cup (165 g) frozen sweet corn
  • 2 cups (225 g) shredded Mexican blend cheese, divided
  • 2 tbs grated parmesan cheese
  • Garnish: scallions, chopped

Instructions
 

  • Preheat oven to 400℉.
  • Heat 1 tablespoon of olive oil in a deep, 12 inch skillet over medium heat. Sauté the onions and pepper for 2 minutes. Add in the cabbage and remaining olive oil and sauté for 10-12 minutes or until they soften - season with salt and pepper to taste! Transfer the vegetable mixture to a large plate and set aside.
  • Heat a light drizzle of olive oil in the same skillet on medium high heat. Add in the ground beef and break up the ground beef until no longer pink. Drain any excess oil. Add in the garlic, salt, garlic powder, onion powder, paprika, Italian herb blend, red chili flakes and stir to coat. Next, add in the marinara sauce and stir to coat.

Assembly:

  • In a 9x13 inch baking dish, add in the cooked cabbage mixture, ground beef mixture, black beans, corn, Mexican blend cheese and mix until combined. Sprinkle with grated parmesan. Bake for 30 minutes. Take it out of the oven and top it with the remaining cup of Mexican blend cheese. Bake for 5-10 minutes or until melted and golden.

Notes

You may also like this Ground Beef Zucchini Bake
  1. To make this LOW CARB, simply leave out the beans and corn.
  2. Store leftovers in an airtight container in your fridge for up to 3-4 days.
  3. You can use shredded cheddar cheese instead Mexican blend cheese.
  4. You can use Pinto beans or any other type of bean you prefer or you can leave them out.
  5. You can use salsa instead of marinara sauce.
  6. Use any type of ground meat works in this recipe like ground turkey, chicken, lamb or pork.
Calories: 543kcal, Carbohydrates: 36g, Protein: 32g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 525mg, Potassium: 955mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1180IU, Vitamin C: 76mg, Calcium: 356mg, Iron: 4mg
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