I reinvented stuffed cabbage into a ridiculously satisfying Low Carb Cabbage casserole that eats like real dinner and actually makes weeknights interesting.
I’m obsessed with this low carb unstuffed cabbage casserole because it hits that comfort-food spot without turning into a weekend project. I love how cabbage gets soft and tangy while the ground beef stays juicy, and yes the melted shredded cheddar cheese pulls big, messy strings that make dinner worth showing off.
It’s the kind of dish I crave on tired weeknights when I want something real. And it checks the box for Low Carb Cabbage and works great in my rotation of Easy Dinner Recipes With Cabbage.
No fuss, just honest, bold flavors. Simple, satisfying, and totally repeatable now.
Ingredients
- Ground beef: hearty protein, it gives savory, meaty backbone to the dish.
- Green cabbage: crunchy, mild bulk that soaks up sauce without getting mushy.
- Yellow onion: sweet bite when softened, it rounds savory flavors nicely.
- Garlic: punchy aroma, small amount makes everything taste homey.
- Olive oil: smooth cooking fat, it helps things brown and not stick.
- Crushed tomatoes: tangy body for the sauce, it keeps things saucy.
- Tomato paste: concentrated tomato punch, it thickens and deepens flavor.
- Beef broth: adds savory depth, it keeps the mix from drying out.
- Worcestershire sauce: umami booster, it’s subtle but surprisingly important.
- Smoked paprika: warm smokiness, it makes the whole dish cozy.
- Dried oregano: herby note, it ties the Italian-ish flavors together.
- Dried thyme: gentle earthy hint, not overpowering but noticeable.
- Red pepper flakes: optional heat, flick in if you like a kick.
- Salt: seasons everything, don’t skip—just taste as you go.
- Black pepper: slight bite, it wakes up the other flavors.
- Cheddar cheese: melty, gooey topping, adds creamy, salty comfort.
- Parmesan: optional sharpness, it adds a nutty finishing touch.
- Fresh parsley: bright garnish, it freshens each cheesy bite.
Ingredient Quantities
- 1 lb ground beef (80 to 85% lean)
- 1 small head green cabbage, about 1.5 to 2 lb, thinly sliced (about 6 cups)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 (14 oz) can crushed tomatoes, no-sugar-added
- 2 tbsp tomato paste
- 1/2 cup beef broth (or chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes, optional and to taste
- Salt and freshly ground black pepper, about 1 to 1 1/2 tsp salt and 1/2 tsp pepper, adjust to taste
- 1 to 1 1/2 cups shredded cheddar cheese (sharp or mild, as you like)
- 1/4 cup grated Parmesan, optional but tasty
- 2 tbsp chopped fresh parsley for garnish, optional
How to Make this
1. Preheat oven to 375 F and grease a 9×13 inch baking dish with a little olive oil.
2. Warm 1 tbsp olive oil in a large skillet over medium high heat, add 1 lb ground beef, season with 1/2 tsp black pepper and about 1 tsp salt, and brown until no pink remains, breaking it up as it cooks. Drain excess fat if there’s a lot.
3. Push the beef to one side, add the other 1 tbsp olive oil, then add 1 medium diced yellow onion and cook until soft and translucent, about 4 to 5 minutes; stir in 2 minced garlic cloves and cook 30 seconds more.
4. Stir in 2 tbsp tomato paste, 1 (14 oz) can crushed tomatoes, 1/2 cup beef broth, and 1 tbsp Worcestershire sauce; add 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp red pepper flakes if using; season again with salt to taste (start with another 1/2 tsp). Bring to a gentle simmer.
5. Add the thinly sliced cabbage (about 6 cups) to the skillet, fold it into the sauce so it starts to wilt and soften, cover and simmer 6 to 8 minutes until cabbage is tender but not mushy, stirring once or twice. If the mixture seems too dry, add a splash more broth.
6. Taste and adjust seasoning now, adding more salt, pepper, or red pepper flakes if you want more kick. Remember flavors deepen in the oven, so don’t over salt.
7. Transfer everything to the prepared baking dish, spreading it out evenly. Sprinkle 1 to 1 1/2 cups shredded cheddar cheese over the top, then grate 1/4 cup Parmesan over that for extra flavor.
8. Bake uncovered for 15 to 20 minutes, until cheese is melted and bubbly and edges are lightly browned. If you want a crisper top, switch to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
9. Let casserole rest 5 minutes before serving so it sets up a bit, then garnish with 2 tbsp chopped fresh parsley if you like. Serve hot.
Equipment Needed
1. Oven (preheat to 375 F)
2. 9×13 inch baking dish, lightly oiled
3. Large skillet or sauté pan with lid
4. Cutting board and a sharp chef knife
5. Wooden spoon or sturdy spatula for browning and stirring
6. Measuring cups and spoons
7. Can opener for the crushed tomatoes
8. Box grater for the cheddar and Parmesan
9. Colander or slotted spoon for draining excess fat
FAQ
LOW CARB UNSTUFFED CABBAGE CASSEROLE Recipe Substitutions and Variations
- Ground beef: swap for ground turkey or ground chicken for less fat, or use 80 20 ground pork for richer flavor.
- Green cabbage: use savoy cabbage for a more tender bite, or sub with cauliflower rice if you want it extra low carb and faster to cook.
- Crushed tomatoes: you can use diced tomatoes and break them up while cooking, or use tomato sauce for a smoother, thicker base.
- Cheddar cheese: try mozzarella or pepper jack for a milder or spicier melt, or stir in 4 oz cream cheese for a creamier, keto friendly version.
Pro Tips
1. Brown the beef in batches if needed so it actually gets a little crust, not just gray mush. That browning adds a lot of flavor. Drain only if there’s a pool of fat, but leave a bit so the onions don’t stick.
2. Salt in stages. Season the meat when browning, taste after you simmer the sauce, then again after baking if needed. Flavors concentrate in the oven so start light and add more later.
3. Slice the cabbage thin and consistently, and stir it in while the sauce is gently simmering so it wilts evenly. If it looks dry while cooking, add small splashes of broth rather than a big pour, that keeps the texture right.
4. Use a blend of cheeses or sharper cheddar for more punch, and sprinkle the Parmesan on top halfway through baking if you want it to brown without burning. Let the casserole rest a few minutes after baking so it holds together when you serve.
LOW CARB UNSTUFFED CABBAGE CASSEROLE Recipe
My favorite LOW CARB UNSTUFFED CABBAGE CASSEROLE Recipe
Equipment Needed:
1. Oven (preheat to 375 F)
2. 9×13 inch baking dish, lightly oiled
3. Large skillet or sauté pan with lid
4. Cutting board and a sharp chef knife
5. Wooden spoon or sturdy spatula for browning and stirring
6. Measuring cups and spoons
7. Can opener for the crushed tomatoes
8. Box grater for the cheddar and Parmesan
9. Colander or slotted spoon for draining excess fat
Ingredients:
- 1 lb ground beef (80 to 85% lean)
- 1 small head green cabbage, about 1.5 to 2 lb, thinly sliced (about 6 cups)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 (14 oz) can crushed tomatoes, no-sugar-added
- 2 tbsp tomato paste
- 1/2 cup beef broth (or chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes, optional and to taste
- Salt and freshly ground black pepper, about 1 to 1 1/2 tsp salt and 1/2 tsp pepper, adjust to taste
- 1 to 1 1/2 cups shredded cheddar cheese (sharp or mild, as you like)
- 1/4 cup grated Parmesan, optional but tasty
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions:
1. Preheat oven to 375 F and grease a 9×13 inch baking dish with a little olive oil.
2. Warm 1 tbsp olive oil in a large skillet over medium high heat, add 1 lb ground beef, season with 1/2 tsp black pepper and about 1 tsp salt, and brown until no pink remains, breaking it up as it cooks. Drain excess fat if there’s a lot.
3. Push the beef to one side, add the other 1 tbsp olive oil, then add 1 medium diced yellow onion and cook until soft and translucent, about 4 to 5 minutes; stir in 2 minced garlic cloves and cook 30 seconds more.
4. Stir in 2 tbsp tomato paste, 1 (14 oz) can crushed tomatoes, 1/2 cup beef broth, and 1 tbsp Worcestershire sauce; add 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp red pepper flakes if using; season again with salt to taste (start with another 1/2 tsp). Bring to a gentle simmer.
5. Add the thinly sliced cabbage (about 6 cups) to the skillet, fold it into the sauce so it starts to wilt and soften, cover and simmer 6 to 8 minutes until cabbage is tender but not mushy, stirring once or twice. If the mixture seems too dry, add a splash more broth.
6. Taste and adjust seasoning now, adding more salt, pepper, or red pepper flakes if you want more kick. Remember flavors deepen in the oven, so don’t over salt.
7. Transfer everything to the prepared baking dish, spreading it out evenly. Sprinkle 1 to 1 1/2 cups shredded cheddar cheese over the top, then grate 1/4 cup Parmesan over that for extra flavor.
8. Bake uncovered for 15 to 20 minutes, until cheese is melted and bubbly and edges are lightly browned. If you want a crisper top, switch to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
9. Let casserole rest 5 minutes before serving so it sets up a bit, then garnish with 2 tbsp chopped fresh parsley if you like. Serve hot.
