Go Back
Low Carb Unstuffed Cabbage Casserole

Low Carb Unstuffed Cabbage Casserole

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.
Print Recipe Pin Recipe
Prep Time 0 minutes
Cook Time 0 minutes
Resting Time 5 minutes
Course: Casserole, Dinner
Cuisine: N/A
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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)

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • Spoon
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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

Notes

To store leftovers, allow to cool completely, transfer to an airtight container, and refrigerate for up to 3-4 days. To reheat, gently reheat in a saucepan or microwave, adding a tablespoon or two of water or beef broth if it seems dry. Can also be frozen for up to 2-3 months.
QR Code linking back to recipe