SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Low Carb Unstuffed Cabbage Casserole gives you all the cozy stuffed cabbage vibes without the rolling, panicking, or weird folding rituals. It is basically deconstructed comfort food that says hello and demands to be devoured. Also it makes the house smell like dinner magic. Win win.

Why This Recipe is Awesome

Why is this recipe so great? First, it is easy enough to make on a weeknight when your chef ambitions are low and your hunger is high. Second, it is low carb so your jeans will nod approvingly. Third, it is flexible enough to handle whatever you have in the fridge if you like improvising. And finally it is idiot proof. Seriously, even I did not mess this up and I once burned water.

Want to pair it with another lazy low carb casserole sometime? Check out this fun low carb bacon cheeseburger casserole for ultimate comfort food vibes. FYI that one is dangerously addictive.

Ingredients You’ll Need

3 tablespoons olive oil
1 pound ground beef
1 sweet onion, chopped
1 orange bell pepper, seeded and chopped
3 cloves garlic, chopped
1 (14 ounce) can fire roasted diced tomatoes
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 small head green cabbage, cored and chopped
2 cups shredded cheddar/jack cheese

Keep it chill and simple. If you want to get fancy you can use half beef half pork, but trust me the classic is already doing a lot of heavy lifting. Fresh veggies = better texture so do not skimp on that cabbage.

Step-by-Step Instructions

Preheat oven to 375°F (190°C). Prepare ingredients: chop onion, bell pepper, garlic, and cabbage.
In a skillet, heat 1 tablespoon olive oil on medium-high heat, add ground beef, and brown for 8-10 minutes. Drain excess fat.
Add onion and bell pepper to the skillet; cook for 5-7 minutes, then add garlic and cook for another minute.
Pour in the diced tomatoes and stir well.
Season with smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Simmer for 15-20 minutes.
In a separate skillet, heat 2 tablespoons olive oil, add chopped cabbage, and sauté for 10-15 minutes until tender.
Layer half of the cooked cabbage in a casserole dish, top with half of the meat sauce, then repeat.
Sprinkle cheese on top.
Bake for 25-35 minutes until cheese is melted and golden.
Let it rest for 10-15 minutes before serving.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. Preheat it.
Skipping the fat drain after browning beef. Too greasy and the cheese will slide off like it is on vacation. Drain it.
Dumping raw cabbage into the casserole. It will be limp and sad. Sautée it until tender first.
Overloading with cheese. Yes cheese is life, but you still want the cabbage and meat to show up. Balance, people.
Rushing the resting time. Cutting into it hot will make the layers collapse and the juices run everywhere. Let it chill for a bit.

Alternatives & Substitutions

No beef? Use ground turkey or chicken. It will change the flavor but still be cozy. IMO turkey stays a bit drier so add a splash of broth if needed.
No orange bell pepper? Use red or yellow. Or a small zucchini if you are feeling bold.
Fire roasted tomatoes missing? Use regular diced tomatoes and add a pinch of smoked paprika to fake the smoky goodness.
Want it dairy free? Skip the cheese and top with a drizzle of olive oil and some nutritional yeast for a cheesy hint.
Vegetarian? Swap the beef for a can of rinsed lentils or a plant based ground meat substitute. Add extra seasoning and maybe a splash of soy sauce for depth.

I personally love adding a little hot sauce at the table. Adds pep without ruining anything. Feel free to experiment. Cooking is therapy that sometimes feeds you.

FAQ (Frequently Asked Questions)

Q. Can I make this ahead of time and bake later?
A. Sure thing. Assemble it, cover it, and keep it in the fridge for up to 24 hours. Bring it to room temp for a bit before baking so the oven does not have to work overtime.

Q. Can I use frozen cabbage to save time?
A. Technically yes but frozen cabbage releases more water. If you use it, squeeze out excess moisture and sauté it to evaporate extras before layering.

Q. Is this keto friendly?
A. Yes this is low carb and fits nicely into many keto meals. Keep an eye on portion sizes if you are counting macros.

Q. Can I swap cheddar/jack for mozzarella?
A. Absolutely. Mozzarella will get gooey and nice but will be less sharp than cheddar. Choose your own cheese adventure.

Q. How spicy is this by default?
A. Not spicy at all unless you add pepper or hot sauce. The smoked paprika adds smoky flavor not heat.

Q. Can I freeze leftovers?
A. Yes freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warm.

Q. What should I serve with it?
A. Keep sides simple. A light salad or roasted green beans work great. Or just go full comfort mode and call it a day.

Final Thoughts

Alright friend you just made something that looks impressive but did not require a culinary degree. Give yourself a high five. This casserole hits savory, cheesy, and slightly smoky notes in a friendly low carb package. It is perfect for batch cooking and for nights when you want warmth with zero drama. Let it rest before serving and remember that every dish tastes better when you plate it with a smile. Go on now, impress someone or just treat yourself. You earned it.

Conclusion

If you want another version or inspiration from other recipe creators check out this great take on UNSTUFFED CABBAGE CASSEROLE from WonkyWonderful found at UNSTUFFED CABBAGE CASSEROLE – WonkyWonderful and also this tasty twist on Low-Carb Deconstructed Stuffed Cabbage Casserole available at Low-Carb Deconstructed Stuffed Cabbage Casserole.