Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 2 tsp or 6g)
  • 1.5 lbs ground beef (700g), 80/20 blend
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • 1/2 tsp salt (2.5 ml), plus more to taste
  • 1/4 tsp black pepper (1.25 ml), plus more to taste
  • 1 (14.5 oz) can diced tomatoes, undrained (410g)
  • 1 cup beef broth (240 ml)
  • 1 tbsp unsalted butter (15g)
  • 1 medium head of cabbage, cored and shredded (approx. 6 cups or 450g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480 ml)
  • 1/4 tsp ground nutmeg (1.25 ml)
  • 1/2 cup shredded cheddar cheese (50g), plus more for topping (optional)

Instructions:

  1. Brown ground beef with onion and garlic in a large skillet. Drain excess fat. Stir in thyme, rosemary, salt, and pepper. Add diced tomatoes and beef broth. Simmer until thickened.
  2. Melt butter in the same skillet. Add shredded cabbage and cook until slightly softened. Whisk in flour until incorporated. Gradually whisk in milk until smooth. Simmer until thickened, stirring constantly. Stir in nutmeg and cheddar cheese.
  3. Preheat oven to 375°F (190°C). Spread half of the creamed cabbage mixture in the bottom of the baking dish. Top with the ground beef mixture, then cover with the remaining creamed cabbage.
  4. Sprinkle with additional cheddar cheese, if desired. Bake until bubbly and golden brown. Let rest for a few minutes before serving.