Beef, Barley, & Cabbage Casserole

Beef, Barley, & Cabbage Casserole

Cabbage often times gets overlooked at any time of the year but St. Patrick’s Day. It is a great way to add some texture to foods, as well as stretch ingredients.

This casserole is an affordable way to feed the family without breaking the bank.

Barley, Beef, & Cabbage Casserole

Course Main Course
Cuisine American
Keyword Barley, Cabbage, Hamburger
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 servings


  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1 clove garlic finely chopped
  • 1 cup pearl barley
  • 4 slices bacon diced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 Tbsp concentrated tomato paste
  • 3 cup beef broth or water you can adjust the amount based on your preference
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3-4 cups sliced green cabbage
  • 2 teaspoons caraway seeds
  • 1 cup shredded cheddar cheese


  • Saute beef, onions, and garlic in a large saucepan over medium heat.
    1 lb lean ground beef, 1/2 cup chopped onion, 1 clove garlic
  • Pour off grease.
  • Add barley and bacon; sauté 2 to 3 minutes.
    1 cup pearl barley, 4 slices bacon
  • Stir in diced tomatoes, tomato paste, beef broth (or water), salt, and pepper, and bring to a low boil.
    1 14.5 oz can diced tomatoes, undrained, 1 Tbsp concentrated tomato paste, 3 cup beef broth or water, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper
  • Preheat oven to 350F.
  • Reduce heat, cover, and simmer 30 minutes, or until barley is tender.
  • Stir in cabbage and caraway seeds.
    3-4 cups sliced green cabbage, 2 teaspoons caraway seeds
  • Spoon mixture into 2-quart casserole.
  • Bake for 30 minutes.
  • Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
    1 cup shredded cheddar cheese


You can also make this a one dish meal if you use a Dutch Oven. Simply cook the first part on your stove top, then pop the whole thing into the oven. 



Share This Page

Table of Contents