Cheesy Baked Cabbage and Beef Rounds Tips, FAQ & printable recipe

Tips for success

To slice the cabbage perfectly, keep the core intact during the slicing process. The core holds the leaves together, preventing the rounds from separating on the baking sheet.

You can trim the tough bottom core after baking if desired, but keeping it on during cooking is essential for maintaining the structure of each round. Use a long, sharp chef's knife to make clean, straight cuts through the dense cabbage head.

If the cabbage rounds seem dry before adding the beef, a very light spray of cooking oil can help them roast more evenly. When applying the seasoned beef, flatten it into thin patties that match the diameter of each cabbage slice.

This ensures that every bite of cabbage is accompanied by meat and that the cooking time remains consistent across all the rounds on the baking sheet.

Variations

• Spicy Pepper Jack Beef: Substitute the mozzarella cheese with shredded pepper jack cheese and add a pinch of crushed red pepper flakes to the ground beef mixture for a spicy kick.
• Herb and Garlic Pork: Swap the ground beef for seasoned ground pork, adding dried oregano and Italian seasoning to the meat mixture before layering it onto the cabbage.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the cabbage and tomato will lose their texture and become mushy upon thawing.

Reheat

Reheat on a baking sheet at 350°F (177°C) for 10 to 12 minutes until warmed through and the cheese is melted.

Allow any leftover cabbage and beef rounds to cool completely at room temperature for no more than two hours. Transfer the cooled rounds to an airtight container, placing a sheet of parchment paper between layers if you need to stack them.

Store the container in the refrigerator. Consume the leftovers within three to four days for the best quality and flavor.

You can prep the cabbage rounds and the seasoned beef mixture up to a day in advance. Keep the sliced cabbage in a sealed container in the fridge, and store the seasoned beef in a separate airtight container. Assemble the rounds just before baking to prevent the cabbage from absorbing too much moisture from the meat, which can make the final dish soggy.

Serving ideas

Serve these cheesy cabbage and beef rounds hot, straight from the oven, while the cheese is still warm and stretchy. Use a wide spatula to carefully lift each round from the baking sheet to the serving plates, ensuring the layers stay intact.

This dish is hearty enough to stand alone as a complete meal, offering a satisfying combination of protein, vegetables, and savory cheese in every single portion.

For a more substantial dinner, pair these rounds with a simple side salad, roasted potatoes, or a warm crusty bread to soak up any juices left on the plate. A sprinkle of fresh herbs like chopped parsley or oregano over the melted cheese right before serving adds a touch of color and a fresh flavor contrast that complements the rich beef and cheese.

Frequently asked questions

Recipe card

Cheesy Baked Cabbage and Beef Rounds

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 medium head green cabbage, cut into 1-inch thick rounds
• 1 lb seasoned ground beef
• 1 large tomato, sliced into rounds
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Cut the green cabbage into thick, one-inch rounds and place them carefully in a single layer on a prepared baking sheet lined with parchment paper.
2. Portion the seasoned ground beef into equal patties, shaping them to match the size of the cabbage rounds.
3. Place the seasoned ground beef patties firmly and evenly onto the top of each cabbage round on the baking sheet.
4. Bake the assembled rounds in the preheated oven at 400°F (204°C) for 20 to 25 minutes. Ensure the ground beef is fully cooked through and reaches a safe internal temperature of 160°F (71°C) on a meat thermometer before proceeding.
5. Carefully place a slice of tomato on top of each beef patty, then cover each round with a generous portion of shredded mozzarella cheese.
6. Place the baking sheet under the broiler for 2 to 3 minutes until the mozzarella cheese is completely melted, bubbling, and golden brown.

Contains: milk

Estimated nutrition per serving

Calories

460

Protein

32.5 g

Carbohydrates

15.2 g

Fat

29.8 g

Fiber

3.5 g

Sugar

6.8 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.