Layer seasoned beef over raw cabbage, along with these 4 ingredients, into a glass casserole dish for a weeknight meal that’s always a yes in my house

Ingredients
1 small head green cabbage (about 1 1/2 to 2 pounds), cored and thinly sliced
1 pound ground beef (80–90% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1 cup canned tomato sauce
1/2 cup beef broth
1 tablespoon olive oil or melted butter (for greasing the dish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with olive oil or melted butter so the cabbage doesn’t stick.
Prep the cabbage by removing the tough outer leaves, cutting out the core, and thinly slicing the cabbage into shreds. You want it roughly coleslaw-style, not big chunks, so it softens nicely in the oven.
Spread the raw shredded cabbage evenly in the bottom of the glass casserole dish. It will look like a lot, but it cooks down as it bakes.
In a medium bowl, add the ground beef, kosher salt, black pepper, garlic powder, and onion powder. Use a fork or your hands to gently mix until the seasonings are evenly distributed, but don’t overwork the meat.
Sprinkle the seasoned raw ground beef in small clumps over the top of the raw cabbage, covering it as evenly as you can. It’s okay if there are little gaps; the beef will shrink and the juices will drip down into the cabbage.
In a measuring cup or small bowl, whisk together the tomato sauce and beef broth until combined. Pour this mixture evenly over the beef and cabbage layers, letting it seep down into the dish.
Cover the glass casserole dish tightly with foil and bake in the preheated oven for 35 minutes. This helps the cabbage steam and the beef cook through without drying out.
Carefully remove the foil, then sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the uncovered casserole to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the beef is cooked through (no pink remains). If you like a more golden top, you can broil it for 1–2 extra minutes, watching closely.
Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the juices settle and makes it easier to scoop neat portions. Serve warm straight from the glass dish.
Variations & Tips