Creamy Mushroom & Beef Cabbage Casserole

Soften the Cabbage Steam or boil the chopped cabbage for about 5–7 minutes until it is “al dente” (tender but not mushy). Drain it thoroughly and pat it dry.

Pro Tip: If the cabbage is too wet, the casserole will become watery.
Brown the Beef & Mushrooms In a large skillet, brown the ground beef with the onions. Once the beef is nearly cooked, add the sliced mushrooms. Sauté until the mushrooms have released their moisture and turned golden brown. Stir in the garlic and thyme for the last minute.
Whisk the Sauce In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth. Season with plenty of black pepper.
The Assembly In a greased 9×13 baking dish, layer half of the cabbage, followed by the beef and mushroom mixture. Pour half of the sauce over the meat. Repeat with the remaining cabbage and sauce.
The Bake Cover with foil and bake at 350°F for 30 minutes.
The Cheesy Finish Remove the foil, sprinkle the Mozzarella and Parmesan over the top, and bake for another 10–15 minutes until the cheese is bubbly and starting to brown.

Mushrooms are Meat: Sauté the mushrooms until they are deeply browned. This “Maillard reaction” provides the savory depth that makes the beef flavor pop.
The “Crunch” Factor: If you like a bit of texture, mix ½ cup of crushed Ritz crackers with a tablespoon of melted butter and sprinkle them over the cheese before the final bake.
Low-Carb Friendly: This recipe is naturally low-carb. If you want to make it even heartier without adding rice, double the mushrooms or add a layer of sautéed kale.

The “Stroganoff” Twist: Add a tablespoon of Worcestershire sauce and a teaspoon of Dijon mustard to the cream sauce for a Beef Stroganoff flavor profile.
The Spicy Kick: Add a pinch of red pepper flakes to the beef while browning to cut through the richness of the cream.