Description
This Low-Carb Cabbage Casserole is a hearty and flavorful dish perfect for a nutritious family meal. Combining tender sautéed cabbage, seasoned ground beef or turkey, diced tomatoes, and a gooey blend of cheddar and mozzarella cheese, this casserole is baked until bubbly and golden. It’s a comforting, low-carb recipe that balances savory and cheesy flavors, topped with fresh parsley or green onions for a bright finish.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, chopped (about 6–7 cups)
- 1 medium onion, diced
- 2 garlic cloves, minced
- Optional: fresh parsley or green onions for garnish
Meat and Protein
- 1 pound ground beef or turkey
Pantry Items and Spices
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup tomato sauce
Cheese
- 1½ cups shredded cheddar cheese
- ½ cup mozzarella cheese (optional, for topping)
Instructions
- Preheat and Sauté Cabbage: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the chopped cabbage and sauté for 8–10 minutes until it becomes slightly tender. Once done, transfer the cabbage to a bowl and set aside.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and sauté for an additional minute to release the aroma.
- Cook Ground Meat: Add the ground beef or turkey to the skillet with the onions and garlic. Cook thoroughly until browned, breaking up the meat as it cooks. Once browned, drain any excess fat from the skillet.
- Add Seasonings and Sauces: Stir in salt, black pepper, paprika, dried oregano, and crushed red pepper flakes if using. Add the drained diced tomatoes and tomato sauce. Allow the mixture to simmer for 5 minutes to blend the flavors well.
- Assemble the Casserole: Grease a 9×13-inch baking dish. Start by layering half of the sautéed cabbage evenly on the bottom. Add half of the meat mixture on top, then sprinkle about a third of the shredded cheddar cheese. Repeat the layering with the remaining cabbage and meat mixture, then top the casserole with the remaining cheddar cheese and the mozzarella cheese for a melty finish.
- Bake the Casserole: Place the assembled dish in the preheated oven and bake uncovered for 20–25 minutes. Bake until the cheese on top is melted, bubbly, and slightly golden around the edges.
- Serve and Garnish: Remove the casserole from the oven and let it cool slightly for a few minutes. Garnish with fresh parsley or green onions if desired before serving warm.
Notes
- Drain the diced tomatoes well to avoid excess liquid in the casserole.
- You can substitute turkey with ground chicken or beef depending on preference.
- The crushed red pepper flakes are optional and can be omitted for a milder flavor.
- For a dairy-free option, skip the cheese or use plant-based cheese substitutes.
- This casserole can be prepared ahead and refrigerated before baking, just add extra baking time if baking from chilled.
