Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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.
Notes
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.
