Low Carb Unstuffed Cabbage Casserole Recipe

When you’re on a low-carb or keto diet, finding meals that are both satisfying and full of flavor can sometimes be a challenge. However, the Low Carb Unstuffed Cabbage Casserole is a dish that checks all the boxes—it’s delicious, filling, low in carbs, and a great way to enjoy the flavors of a classic stuffed cabbage without all the carbs.

This casserole combines tender cabbage, savory ground beef, and a rich tomato sauce seasoned with a mix of herbs and spices, all topped with melted cheese for an extra layer of indulgence. It’s like a deconstructed version of stuffed cabbage rolls but without the need for labor-intensive rolling. The result is a hearty, comfort food casserole that the whole family will love. Best of all, it’s low in carbs and works well for those following a ketogenic or low-carb lifestyle.

Instructions:

Step 1: Prepare the Cabbage

1. Chop the Cabbage: Start by chopping the cabbage into bite-sized pieces. You can cut it into quarters and then slice it thinly or roughly chop it into small, bite-sized chunks depending on your preference.

2. Blanch the Cabbage: Bring a large pot of salted water to a boil. Add the chopped cabbage to the pot and blanch it for 2-3 minutes, just enough to soften it slightly. This will help the cabbage cook evenly in the casserole without becoming too crunchy. Once the cabbage has softened, drain it well using a colander and set it aside. You can also rinse it under cold water to stop the cooking process if desired.

   - Advertisement -

Step 2: Cook the Ground Beef and Aromatics

1. Cook the Ground Beef: While the cabbage is blanching, heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the ground beef to the skillet. Use a spatula to break up the meat as it cooks, ensuring that it browns evenly. Cook the beef until it’s no longer pink, about 7-8 minutes.

2. Sauté the Onion and Garlic: Once the beef is browned, add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes soft and translucent. Stir occasionally to prevent the garlic from burning.

3. Season the Meat: Add the dried thyme, oregano, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir to combine and allow the spices to toast slightly in the pan for about 1 minute, releasing their flavors.

Step 3: Add the Tomatoes and Sauce

1. Add the Tomatoes: Once the meat is fully cooked and seasoned, add the can of diced tomatoes (with juice) and the tomato paste to the skillet. Stir everything together to combine, ensuring that the tomato paste is dissolved into the mixture.

2. Add Worcestershire Sauce and Vinegar: Stir in the Worcestershire sauce and apple cider vinegar (if using). These ingredients will add a depth of flavor and a slight tang to the casserole. Allow the mixture to simmer for about 5-10 minutes, letting the flavors meld together and the sauce to thicken slightly.

Step 4: Assemble the Casserole

1. Combine the Cabbage and Meat Mixture: Once the cabbage is drained and the meat sauce has simmered, add the cabbage to the skillet. Stir the cabbage and meat mixture together, ensuring that the cabbage is evenly coated with the sauce. If the skillet is too small to combine everything properly, you can transfer the mixture to a large bowl and then return it to the skillet or a casserole dish.

2. Transfer to Baking Dish: Once everything is well-mixed, transfer the entire mixture into a 9×13-inch baking dish or casserole dish, spreading it out evenly. This will be the base layer of your casserole.

Step 5: Add Cheese and Bake

1. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the cabbage and beef mixture. Then, sprinkle the grated Parmesan cheese on top for an extra layer of flavor and to create a beautiful, golden crust when it bakes.

2. Bake the Casserole: Preheat your oven to 350°F (175°C). Once the oven is preheated, cover the baking dish with aluminum foil and place it in the oven. Bake the casserole for 20-25 minutes, or until it’s heated through and the cheese is melted and bubbly. If you want the top to be more browned and crispy, remove the foil during the last 5 minutes of baking and let the cheese brown.

Step 6: Serve and Garnish

1. Rest and Serve: Once the casserole is done baking, remove it from the oven and let it rest for about 5 minutes. This allows the casserole to set and makes it easier to slice and serve.

2. Garnish: For a fresh pop of color and flavor, garnish the casserole with freshly chopped parsley or basil. You can also add a dollop of sour cream on top for a creamy and tangy contrast to the savory dish.

3. Enjoy: Serve the casserole hot, either on its own or alongside a side salad for a complete low-carb meal. It’s perfect for lunch or dinner and is filling enough to satisfy even the heartiest of appetites.

Tips for Success:

1. Make It Spicy: If you enjoy a bit of heat, you can add some crushed red pepper flakes, cayenne pepper, or even a chopped jalapeño to the meat sauce to kick up the spice level.

2. Vegetarian Option: For a vegetarian version of this casserole, you can substitute the ground beef with a plant-based meat alternative, such as crumbled tempeh, soy protein, or lentils. Just be sure to adjust the seasoning to taste.

3. Add More Vegetables: While this recipe uses cabbage, feel free to add other low-carb vegetables to the casserole. Chopped zucchini, bell peppers, or spinach can all be added for extra nutrition and flavor.

4. Make Ahead: This casserole can easily be made ahead of time. Prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 2-3 days. When ready to bake, simply pop it in the oven and cook as directed. You can also freeze the casserole for up to 3 months; just make sure to let it cool completely before freezing, and bake it directly from frozen (you may need to add an extra 10-15 minutes of baking time).

5. Customizing the Cheese: If you want a more robust cheese flavor, you can substitute the mozzarella with cheddar or a mix of your favorite cheeses. You can also add crumbled feta or goat cheese for a unique twist.

Conclusion:

The Low Carb Unstuffed Cabbage Casserole is a perfect example of how you can enjoy traditional comfort food without the carbs. With its savory ground beef, tender cabbage, and flavorful tomato sauce, this casserole is filling and delicious, making it an ideal option for anyone following a low-carb or ketogenic diet. Whether you’re cooking for a busy weeknight dinner, meal prepping for the week, or hosting a gathering, this dish will become a staple in your kitchen.

Yield: 6

Low Carb Unstuffed Cabbage Casserole Recipe

Print

When you're on a low-carb or keto diet, finding meals that are both satisfying and full of flavor can sometimes be a challenge. However, the Low Carb Unstuffed Cabbage Casserole is a dish that checks all the boxes—it’s delicious, filling, low in carbs, and a great way to enjoy the flavors of a classic stuffed cabbage without all the carbs.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 medium head of cabbage, chopped
• 1 lb ground beef (or ground turkey)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained (or use fresh tomatoes)
• 1 can (6 oz) tomato paste
• 1 cup beef broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
   
2. Cook the Ground Meat: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
   
3. Prepare the Cabbage: While the meat is cooking, chop the cabbage into bite-sized pieces. Add the cabbage to the skillet with the cooked meat and sauté for 4-5 minutes, until the cabbage starts to soften. You can also steam or blanch the cabbage if you prefer.
   
4. Make the Sauce: Add the diced tomatoes, tomato paste, beef broth, oregano, thyme, paprika, garlic powder, salt, and pepper to the skillet with the cabbage and meat mixture. Stir everything to combine. Let it simmer for 5-7 minutes to meld the flavors together.
   
5. Assemble the Casserole: Transfer the cabbage and meat mixture into the prepared baking dish. Spread it evenly and press it down lightly.
   
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. If using cheese, remove the foil, sprinkle shredded mozzarella cheese on top, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
   
7. Serve: Remove from the oven and let it rest for 5 minutes before serving.

Notes

Make Ahead: This casserole can be made ahead and stored in the fridge for up to 3 days. Reheat in the oven or microwave.

Substitutions: You can substitute ground turkey or chicken for a leaner option. For a dairy-free version, simply skip the cheese or use a dairy-free alternative.

Low Carb Option: This recipe is naturally low in carbs, but you can also serve it with a side of sautéed greens for extra veggies.