Low Carb Unstuffed Cabbage Casserole:
A flavorful and comforting low-carb casserole that delivers all the goodness of stuffed cabbage rolls without the fuss of rolling. Featuring lean ground beef, sautéed cabbage, and a savory tomato sauce, this one-pan meal is perfect for quick weeknight dinners. It’s keto-friendly, packed with healthy vegetables, and topped with melted cheese for a satisfying finish.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium sweet onion diced
- 1 orange bell pepper diced (optional for color and flavor)
- 3 cloves garlic minced
- 1 14 oz can fire-roasted diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 medium head green cabbage chopped (about 6-8 cups)
- ½ cup gluten-free chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add ground beef, diced onion, and bell pepper; cook until beef is browned and onions are softened, about 5-7 minutes. Drain excess fat.
- Stir in minced garlic, smoked paprika, oregano, garlic powder, salt, and pepper; cook 1 minute more.
- Add diced tomatoes (with juices) and chicken broth, stirring to combine.
- Add chopped cabbage on top, cover, and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and everything is heated through.
- Remove lid, sprinkle shredded cheese evenly over the top, cover briefly until cheese melts.
- Serve warm.
Notes
- Omit orange bell pepper to reduce carbs further.
- Substitute ground turkey or chicken for beef for a leaner option.
- Add a pinch of red pepper flakes for heat.
- Use mozzarella cheese for a milder finish.
- Can be made ahead and refrigerated; reheat covered until warmed through.
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