Hearty Cabbage and Cornbread Casserole

Ingredients

• Ground beef (1 pound)
• Cabbage (4 cups, shredded)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Tomato sauce (1 cup)
• Dried oregano (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Green onions (2, sliced (for garnish))
• Cornbread mix (1 package (about 8.5 ounces))
• Cheddar cheese (1 cup, shredded)
• Egg (1 (for cornbread mix))
• Milk (1 cup (for cornbread mix))

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spatula. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
4. Stir in the tomato sauce, dried oregano, salt, and black pepper. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
5. Meanwhile, in a separate pot, bring water to a boil. Add the shredded cabbage and cook for 5 minutes until slightly tender. Drain well and set aside.
6. Prepare the cornbread mix according to package instructions, adding the egg and milk as specified.
7. In a greased casserole dish, layer half of the cooked cabbage, followed by half of the ground beef mixture. Repeat the layers with the remaining cabbage and ground beef.
8. Pour the prepared cornbread batter evenly over the top of the layered casserole.
9. Sprinkle the shredded cheddar cheese generously on top.
10. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11. Once baked, let the casserole cool for a few minutes before garnishing with sliced green onions and serving.