Beef and Cabbage Gratin
Who doesn’t love a cozy, cheesy gratin? This humble yet heavenly Beef and Cabbage Gratin transforms everyday ground beef and cabbage into something truly magical with a golden parmesan custard on top. One bite of this creamy, comforting skillet meal will make this your new favorite dish!
Why We Love This Beef and Cabbage Gratin Recipe
This gratin is the ultimate comfort food makeover, taking simple ground beef and cabbage and making them even better with a delicious parmesan custard topping! It’s a brilliant way to make cabbage – often overlooked in many kitchens – into something your family will actually crave. The combination of tender vegetables, seasoned meat, and creamy custard creates layers of flavor that make this dish feel special, while still being budget-friendly.
Beef and cabbage gratin is a one pan meal, minimizing cleanup while maximizing flavor as all the ingredients build upon each other in the same pan. The result is a dish that’s rustic enough for a weeknight dinner but special enough to serve to guests, with a golden, cheesy top that’s impossible to resist!
Ingredients You Need
- Ground Beef: Ground beef adds a rich base to this beef cabbage casserole recipe. You can opt for a lean ground beef, or try it with ground turkey as an extra lean option.
- White Cabbage: Look for a firm head of cabbage with crisp leaves.
- Onion: Adds a savory depth and hint of sweetness as it cooks!
- Olive Oil: Used to sauté everything in the pan.
- Salt & Pepper: To taste!
- Spices: A combination of paprika and a little bit of cayenne adds plenty of flavor.
For the Topping
- Eggs: Eggs make the base of the creamy custard layer in this gratin.
- Heavy Cream: Heavy cream is best, but you can also use half & half. Just don’t use milk as it is too thin!
- Parmesan Cheese: Lots of parmesan cheese adds so much flavor here! If you’d like, you can add additional shredded cheeses like cheddar cheese or gruyere!
How to Make Ground Beef and Cabbage Gratin
- Preheat & Brown Beef: Preheat the oven to 350 degrees F. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook for 8-10 minutes, breaking it apart as it browns.
- Add Onion: Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add Cabbage: Once the beef is browned, add the chopped cabbage to the skillet. Stir in the salt, black pepper, paprika and cayenne. Cook for 10-15 minutes, stirring occasionally, until the cabbage softens and starts to brown slightly.
- Make Topping: In a bowl, whisk together the eggs, heavy cream, and grated parmesan cheese.
- Pour over the Ground Beef Mixture: Pour the egg and cream mixture evenly over the cabbage and ground beef in the skillet, making sure to cover the surface.
- Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly, and the mixture is set.
- Cool & Serve: Let the gratin cool for 5-10 minutes before serving directly from the skillet. Enjoy!
Tips for Success
- Cut the cabbage into uniform pieces for even cooking! I cut mine up using a large kitchen knife, since I don’t want it to be super thin. I like bigger chunks to keep an al dente texture.
- Let the beef develop a good brown crust for extra flavor, before adding the cabbage into the pan! If the beef isn’t browned thoroughly before adding the cabbage, the beef will steam instead of sear.
- For ease, I recommend using a skillet that can go right into the oven. If you don’t have an oven-safe pan, then transfer the ground beef and cabbage mixture to a baking dish before pouring the parmesan egg custard on top and baking!
Serving Suggestions
This beef and cabbage skillet can be served as a main dish with a few light sides to accompany it! I like to serve mine with a salad, some crusty bread, and many some roasted vegetables, too! Here are some of my favorite recipes to pair with it:
- Golden Beets & Burrata Salad
- Lemon Butter Green Beans
- Easy Homemade Popovers
- Charred Fall Romaine Salad
- Miso Orange Roasted Carrots
Frequently Asked Questions
Yes! You can definitely use ground turkey or ground chicken instead of ground beef here. Keep in mind that it is leaner and doesn’t have as rich of a flavor, though.
Yes! Cabbage reduces significantly during cooking – don’t worry if it seems like too much at first.
Store any leftover ground beef and cabbage gratin in the fridge for up to 3 days. Reheat in the oven for best results.
More Cozy Recipes to Try
- Greek Pastitsio
- Bacon & White Cabbage Gratin
- Savory Prosciutto and Cheese Rolls
- Roasted Cauliflower Casserole
- White Bean & Sausage Cassoulet
Beef and Cabbage Gratin
Ingredients
- 1 lb ground beef
- 1 medium white cabbage
- 1 yellow onion chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- pinch of cayenne
For the Topping
- 3 eggs
- 1 cup heavy cream
- 1 cup parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook for 8-10 minutes, breaking it apart as it browns.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Once the beef is browned, add the chopped cabbage to the skillet. Stir in the salt, black pepper, paprika and cayenne. Cook for 10-15 minutes, stirring occasionally, until the cabbage softens and starts to brown slightly.
- In a bowl, whisk together the eggs, heavy cream, and grated parmesan cheese.
- Pour the egg and cream mixture evenly over the cabbage and ground beef in the skillet, making sure to cover the surface.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly, and the mixture is set.
- Let the gratin cool for 5-10 minutes before serving directly from the skillet. Enjoy!
