‘Amish simple favorite’—Just 3 ingredients. I keep this in rotation because it never fails on busy nights.

In a large skillet over medium heat, cook the ground beef (or pork) until it is fully browned, breaking it up with a spoon as it cooks. If there is a lot of grease, drain off most of the fat, leaving just a little for flavor.

In a bowl, stir the condensed cream of mushroom soup until smooth. (Do not add water; you want it thick and creamy.) Add the cooked, drained ground meat to the soup and stir until everything is well combined and coated.

Spoon the meat-and-soup mixture evenly over the bed of cabbage, spreading it out so most of the cabbage is covered. Don’t worry if some cabbage peeks through; it will soften and steam under the topping as it bakes.

Cover the baking dish tightly with foil. Bake in the preheated oven for 45 minutes. This helps the cabbage steam and turn tender under the creamy topping.

After 45 minutes, carefully remove the foil and continue baking, uncovered, for another 20–25 minutes, or until the cabbage is very tender and the top is bubbly and lightly browned around the edges.

Let the casserole rest for about 5–10 minutes before serving. This gives the juices a chance to settle and makes it easier to scoop into neat, cozy portions.

For picky eaters, you can use cream of chicken soup instead of cream of mushroom for a milder flavor, and chop the cabbage into smaller pieces so it feels more like a hidden veggie than big chunks. If your family likes a little extra richness and you don’t mind adding a fourth ingredient, sprinkle shredded cheddar or mozzarella over the top during the last 10 minutes of baking for a cheesy crust. To lighten things up, use lean ground turkey and a reduced-sodium cream soup; you can also mix half cabbage and half thinly sliced carrots for a touch of sweetness. For a more old-fashioned Amish feel, try ground pork or a beef-and-pork blend and serve it over buttered egg noodles. If you’re cooking ahead, assemble the casserole earlier in the day, cover, and refrigerate; just add about 10 extra minutes to the covered baking time. Leftovers reheat well in the oven or microwave and make an easy next-day lunch tucked into a bowl with a scoop of mashed potatoes.