Craving the comforting taste of cabbage rolls but short on time? This Low Carb Unstuffed Cabbage Casserole delivers all the savory goodness without the fuss of rolling, making it an ideal weeknight meal. It’s a wonderfully satisfying and flavorful dish that proves low-carb eating can be both delicious and incredibly simple.
Key Ingredients for Low Carb Unstuffed Cabbage Casserole
- 1 pound ground beef (80/20 or 90/10, your preference)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes, no sugar added
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce (ensure it’s low carb, check labels)
- 1 teaspoon dried dill
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 medium head of green cabbage (about 2 pounds), thinly sliced or chopped
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
How to Make Low Carb Unstuffed Cabbage Casserole
Get ready for a stress-free culinary adventure! This casserole simplifies a classic, transforming humble cabbage into a rich, satisfying dish in under an hour. Its beauty lies in its straightforward assembly, allowing the robust flavors of tender cabbage, savory ground beef, and a tangy tomato sauce to meld beautifully. The prep time is a breeze, making it perfect for busy evenings when you need a wholesome meal on the table with minimal effort.
Step-by-Step Instructions
- Brown the Beef and Aromatics: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and no longer pink. Drain off any excess grease.
- Build the Flavor Base: Stir in the crushed tomatoes, beef broth, Worcestershire sauce, dried dill, smoked paprika, salt, and pepper. Bring the mixture to a simmer, stirring to combine all the ingredients.
- Incorporate the Cabbage: Add the thinly sliced or chopped cabbage to the skillet. Stir it into the meat and tomato mixture, ensuring that the cabbage is mostly submerged in the liquid. If your skillet seems too full, you can add the cabbage in batches, stirring until it wilts down.
- Simmer and Tenderize: Reduce the heat to low, cover the skillet, and let the casserole simmer gently for 20-25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
- Finish and Serve (Optional Cheese): If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole during the last 5 minutes of simmering, allowing it to melt and get slightly bubbly.
- Rest and Garnish: Once the cabbage is tender and the cheese is melted (if used), remove the skillet from the heat. Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld further and the casserole to set slightly. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Low Carb Unstuffed Cabbage Casserole
This Low Carb Unstuffed Cabbage Casserole is a true revelation for anyone seeking comfort food without the carb overload. Its main feature is the incredibly satisfying, fork-tender cabbage that soaks up all the rich, savory flavors of the seasoned ground beef and tangy tomato sauce, offering a delightful contrast to the hearty meat. Making this at home is a fantastic cost-saving benefit; you’ll find it significantly more budget-friendly than buying pre-made dishes, especially considering the wholesome ingredients involved. The magic truly lies in the simple yet effective flavor combination – the subtle smokiness of paprika, the herbaceous hint of dill, and a touch of umami from Worcestershire sauce elevate this dish beyond basic.
Forget the tedious process of rolling individual cabbage rolls; this casserole brings you all the beloved taste with a fraction of the effort. It’s a fantastic alternative when you’re craving that classic cabbage roll flavor but are pressed for time or simply want an easier weeknight meal. The combination of tender vegetables and savory meat in a rich sauce makes it incredibly hearty and fulfilling. So go ahead and whip up this delicious and easy Low Carb Unstuffed Cabbage Casserole – your taste buds and your wallet will thank you!
Storing and Reheating Tips
To store your delicious Low Carb Unstuffed Cabbage Casserole, allow it to cool completely at room temperature. Once cooled, transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Reheating is straightforward and ensures you can enjoy this comforting dish again. For best results, gently reheat individual portions in a saucepan over medium-low heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in 30-60 second intervals, stirring in between, until warm. If the casserole seems a little dry after refrigeration, you can add a tablespoon or two of water or beef broth before reheating. Freezing is also an option; cool completely, transfer to a freezer-safe container, and it can be stored for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts
This Low Carb Unstuffed Cabbage Casserole is a testament to how simple ingredients can create a deeply satisfying and flavorful meal. Give it a try this week for a comforting and healthy dinner that requires minimal fuss. You’ll be delighted by how easy and delicious it is!
Low Carb Unstuffed Cabbage Casserole
Ingredients
Equipment
Method
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and no longer pink. Drain off any excess grease.1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 pound ground beef
- Stir in the crushed tomatoes, beef broth, Worcestershire sauce, dried dill, smoked paprika, salt, and pepper. Bring the mixture to a simmer, stirring to combine all the ingredients.1 (28 ounce) can crushed tomatoes, no sugar added, 1/2 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried dill, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the thinly sliced or chopped cabbage to the skillet. Stir it into the meat and tomato mixture, ensuring that the cabbage is mostly submerged in the liquid. If your skillet seems too full, you can add the cabbage in batches, stirring until it wilts down.1 medium head green cabbage
- Reduce the heat to low, cover the skillet, and let the casserole simmer gently for 20-25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
- If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole during the last 5 minutes of simmering, allowing it to melt and get slightly bubbly.1/2 cup shredded cheddar cheese
- Once the cabbage is tender and the cheese is melted (if used), remove the skillet from the heat. Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld further and the casserole to set slightly. Garnish with fresh chopped parsley, if desired.2 tablespoons fresh parsley