Can I use red cabbage instead of green?

Yes! Red cabbage will work, though it has a slightly stronger flavor and may change the color of the dish a bit.

Is this recipe gluten-free?

Not by default, since most canned cream of mushroom soups contain gluten. Use a certified gluten-free soup or make your own to keep it GF.

Absolutely! Assemble it up to 24 hours in advance, cover, and refrigerate. Just bake when you're ready.

Sure! Skip the meat and add sautéed mushrooms or lentils for a hearty meat-free version.

Use dairy-free sour cream, cheese, and soup alternatives. There are great plant-based options that work well here.

It pairs great with crusty bread, a light salad, or roasted veggies for a full meal.

Yes! Layer the ingredients and cook on low for 4–5 hours or high for 2–3 hours, until bubbly and tender.

Scale

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped cabbage and sauté for 8–10 minutes until softened. Transfer to baking dish.
In the same skillet, cook ground beef with diced onion and garlic until meat is browned and onions are tender. Drain excess grease.
In a large bowl, mix cooked meat with cream of mushroom soup, sour cream, 1 cup shredded cheese, salt, pepper, and paprika (if using).
Pour the creamy mixture over sautéed cabbage in the dish and spread evenly.
Top with remaining ½ cup cheddar cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes, until bubbly and golden.

Customize with different proteins or cheeses. Add extra veggies like carrots or bell peppers, or spice it up with red pepper flakes or hot sauce.

Keywords: cabbage casserole, creamy casserole, cheesy bake, budget meal, comfort food