Place the remaining cabbage over the tomatoes and gently pour the beef broth over everything, ensuring the dish is evenly moistened.

Cover the dish with aluminum foil and bake for 45 minutes, letting the flavors meld together beautifully.

Remove the foil, sprinkle the shredded cheddar cheese across the top, and return to the oven, uncovered, for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Variations & Tips:

For a Tex-Mex flair, add cumin and chili powder to the beef mixture and consider mixing in a can of drained black beans.

Quinoa can substitute rice for those looking for a low-carb option.

Prep the cabbage and onion ahead of time to make this dish even quicker to put together after a busy day.

Leftovers reheat well for a delicious lunch or dinner the next day.

Feel free to sneak in extra veggies, like shredded carrots or zucchini, for an added nutritional boost.

This Cabbage Beef Bake not only warms your home but also fills it with the inviting aroma of comfort food at its best. It’s proof that simple ingredients can create the most memorable and satisfying meals. I’d love to hear about your experience with this dish, whether through comments or photos. Let’s keep the warmth and conversation going in our cozy culinary community!