Description
This Low Carb Unstuffed Cabbage Casserole is a flavorful, keto-friendly dinner option featuring ground beef, tender cabbage, and a blend of tomatoes and cheeses. It’s an easy, comforting casserole that comes together quickly and bakes to perfection with melted mozzarella and Parmesan topping. Ideal for low-carb, gluten-free, and keto diets, this dish is perfect for weeknight meals or meal prepping.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped (about 6 cups)
Tomato Base and Spices
- 1 can (15 oz) diced tomatoes with juices
- 1/2 cup tomato sauce (no sugar added)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Cheese Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking after the skillet preparation.
- Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary to keep the dish lean.
- Sauté aromatics: Add diced onion and minced garlic to the browned beef. Sauté for 2–3 minutes until softened and fragrant.
- Cook the cabbage: Stir in the chopped cabbage and cook for 5–7 minutes, allowing it to soften and shrink while blending with the meat and aromatics.
- Add tomatoes and spices: Incorporate the diced tomatoes with juices, tomato sauce, smoked paprika, dried oregano, salt, black pepper, and optional red pepper flakes. Stir well and cook for another 5 minutes to meld the flavors.
- Transfer to baking dish: Move the cabbage and beef mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Add cheese toppings: Sprinkle shredded mozzarella and grated Parmesan evenly over the top of the casserole.
- Bake the casserole: Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and golden.
- Rest and garnish: Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- This recipe is keto-friendly and reheats well, making it great for meal prep.
- For extra volume and nutrients, add cauliflower rice or chopped bell peppers when cooking the cabbage.
- Use ground turkey or plant-based meat alternatives to suit your dietary preferences.
- Adjust the red pepper flakes to control heat level.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
