Description
This Low Carb Unstuffed Cabbage Casserole is a comforting, hearty, and easy weeknight meal that delivers all the nostalgic, savory flavor of traditional cabbage rolls without the fuss. It’s simple, nourishing, low carb, and makes excellent leftovers.
Ingredients
1.5 lbs Ground Beef (80/20)
1 medium head Green Cabbage (about 2 lbs), cored and chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 (28 oz) can Crushed Tomatoes
1 cup Beef Broth
1 tbsp Worcestershire Sauce
1 tbsp Apple Cider Vinegar
1 tsp Smoked Paprika
1 tsp Salt
0.5 tsp Black Pepper
1 cup Shredded Cheddar or Mozzarella Cheese
Optional Fresh Parsley (for garnish)
Instructions
- Core and chop your cabbage into bite-sized pieces. Set aside
- Heat a large oven-safe skillet over medium-high heat. Add ground beef and onion. Break up the meat and cook until browned, about 5-7 minutes. Drain any excess fat
- Add minced garlic to the skillet. Cook for another minute until fragrant
- Stir in the chopped cabbage. Cook, stirring occasionally, until it begins to soften, about 5-7 minutes. The cabbage volume will reduce significantly for this Low Carb Unstuffed Cabbage Casserole
- Pour in crushed tomatoes, beef broth, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, and pepper. Stir everything together. Bring the mixture to a gentle simmer
- If your skillet is not oven-safe, transfer the mixture to a 9×13 inch baking dish. Cover with foil. Bake for 30 minutes. This allows the cabbage to become wonderfully tender in your Unstuffed Cabbage Casserole
- Remove the foil. Sprinkle shredded cheese evenly over the top of the Low Carb Unstuffed Cabbage Casserole. Return to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted and bubbly
- Let the Low Carb Unstuffed Cabbage Casserole rest for a few minutes before serving. Garnish with fresh parsley, if desired
Notes
Do not overcrowd your skillet when browning the meat; this ensures even cooking.
Allow the cabbage to cook down sufficiently before adding the sauce; this really softens it up for a tender Unstuffed Cabbage Casserole.
Taste your sauce before baking and adjust seasonings as needed. Different broths and tomato brands vary in saltiness.
For a deeper flavor, you can simmer the sauce a bit longer before baking.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the microwave until heated through, or in a preheated oven at 350°F (175°C) for 20-30 minutes until bubbly and hot.
This casserole freezes exceptionally well. Cook and cool completely, then transfer to a freezer-safe container or divide into individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
To make ahead, prepare the entire casserole up to the point of adding the cheese. Cover it tightly and store it in the refrigerator for up to 2 days. When ready to bake, add the cheese and bake as directed, adding an extra 10-15 minutes to account for chilling.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 500 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60 mg
Keywords: Low Carb, Unstuffed Cabbage Casserole, Ground Beef, Weeknight Dinner, Comfort Food, Freezer Friendly, Make Ahead