Low Carb Cabbage Roll Casserole is your new go-to for a comforting, flavorful meal without the carb overload. This easy casserole delivers all the delicious flavors of traditional cabbage rolls without the fuss of rolling, making it a weeknight dinner hero.
Key Ingredients for Low Carb Cabbage Roll Casserole
3 tablespoons olive oil, divided
1 pound ground beef (or a mix of beef and pork)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 (28 ounce) can crushed tomatoes
½ cup beef broth
2 tablespoons sugar-free ketchup (optional, for extra tang)
1 large head of cabbage, thinly sliced (about 6-8 cups)
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese (optional, for extra cheesiness)
Fresh parsley, chopped, for garnish (optional)
How to Make Low Carb Cabbage Roll Casserole
Get ready for a hearty and satisfying meal with this Low Carb Cabbage Roll Casserole. This recipe is a flavor explosion without the guilt, featuring tender cabbage and savory meat in a rich tomato sauce. It’s incredibly simple to prepare, comes together in less than 30 minutes of active cooking time, and is perfect for busy weeknights or feeding a crowd.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Brown the Meat: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- Season the Mixture: Stir in the dried oregano, dried basil, salt, and pepper. Cook for another minute until fragrant.
- Create the Sauce Base: Pour in the crushed tomatoes and beef broth. If using, stir in the sugar-free ketchup. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
- Incorporate the Cabbage: Add the thinly sliced cabbage to the simmering tomato mixture. Stir gently to combine, allowing the cabbage to start wilting. Continue to cook for another 5 minutes until the cabbage is slightly softened but still has a bit of crispness.
- Assemble the Casserole: Pour the entire meat and cabbage mixture into the prepared baking dish. Spread it evenly.
- Add Cheesy Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. If desired, sprinkle the cheddar cheese over the mozzarella.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese sticking). Bake for 20 minutes.
- Brown the Cheese: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the Low Carb Cabbage Roll Casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Low Carb Cabbage Roll Casserole
You’ll absolutely adore this Low Carb Cabbage Roll Casserole for its incredible comfort-food appeal and guilt-free satisfaction. Unlike traditional cabbage rolls that require time-consuming rolling, this deconstructed version offers all the beloved flavors in a hearty, bake-and-serve format, saving you precious kitchen time and effort. Plus, the savory blend of seasoned meat, tender cabbage, and a rich tomato base, all topped with melted cheese, creates a symphony of textures and tastes that will have you coming back for more – it’s a true budget-friendly win! Don’t wait, gather your ingredients and whip up this delicious Low Carb Cabbage Roll Casserole tonight!
Storing and Reheating Tips
Leftover Low Carb Cabbage Roll Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the casserole. Ensure it has cooled completely before freezing. To freeze, either portion it into individual servings in freezer-safe containers or freeze the entire dish. When ready to reheat, allow frozen portions to thaw in the refrigerator overnight. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions until steaming hot. Covering while reheating in the oven can help maintain moisture.
Final Thoughts
This Low Carb Cabbage Roll Casserole is a delightful way to enjoy classic flavors with a healthier twist. Give this simple yet incredibly satisfying recipe a try; your taste buds and your waistline will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Low Carb Cabbage Roll Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- Stir in the dried oregano, dried basil, salt, and pepper. Cook for another minute until fragrant.
- Pour in the crushed tomatoes and beef broth. If using, stir in the sugar-free ketchup. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
- Add the thinly sliced cabbage to the simmering tomato mixture. Stir gently to combine, allowing the cabbage to start wilting. Continue to cook for another 5 minutes until the cabbage is slightly softened but still has a bit of crispness.
- Pour the entire meat and cabbage mixture into the prepared baking dish. Spread it evenly.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. If desired, sprinkle the cheddar cheese over the mozzarella.
- Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese sticking). Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the Low Carb Cabbage Roll Casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.