Low Carb Unstuffed Cabbage Casserole Recipe

Low Carb Unstuffed Cabbage Casserole Recipe

This friendly, no-fuss casserole delivers all the cozy flavors of stuffed cabbage without the rolling and carb-heavy rice — perfect for busy weeknights or batch-cooking. It layers savory, spiced ground beef and fire-roasted tomatoes with tender sautéed cabbage, then finishes under a blanket of melted cheddar-jack for comfort-food satisfaction. If you like recipes that come together without fuss and still feel like a hug on a plate, this one is for you — see the full Low Carb Unstuffed Cabbage Casserole recipe for a printable version and photos.

Why make this recipe
If you’re tired of heavy, carb-heavy casseroles but still want something filling and familiar, this recipe is perfect because it keeps the classic stuffed-cabbage flavors while dramatically cutting carbs. The combination of browned beef, smoked paprika, and fire-roasted tomatoes gives it depth, while cabbage replaces rice or noodles to keep things light. It’s also a great option for meal prep and reheats beautifully.

Step-by-Step Guide to Making Low Carb Unstuffed Cabbage Casserole

Ingredients

• 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

How to make — Directions (detailed)

1. Gather and Prep Your Vegetables: Organize all ingredients. Dice the sweet onion finely. Peel and chop the garlic cloves. Core and chop the orange bell pepper. Remove any wilted outer leaves from the cabbage, then core and chop it into bite-sized pieces or thinly slice it. Set aside all prepped vegetables.
2. Measure Your Spices: Measure out all your dried spices: smoked paprika, dried oregano, garlic powder, and onion powder. Have salt and pepper ready. Open the can of fire roasted diced tomatoes.
3. Preheat Your Oven: Preheat your oven to 375°F (190°C). Grab a large (9×13 inch) casserole dish and set it aside.
4. Brown the Ground Beef: Place a large, deep skillet or a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Once the oil shimmers, add the 1 pound of ground beef. Break the meat apart as it cooks, browning it thoroughly for 8-10 minutes to develop deep, savory flavors. Drain off any excess fat.
5. Sauté the Aromatics: Reduce the heat to medium. Add the chopped sweet onion and orange bell pepper to the browned ground beef. Cook, stirring occasionally, for about 5-7 minutes until softened. Add the chopped garlic and cook for just 1 minute more until fragrant, being careful not to burn it.
6. Build the Flavor Base: Pour in the 14-ounce can of fire roasted diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan.
7. Season and Simmer: Add the smoked paprika, dried oregano, garlic powder, and onion powder. Stir thoroughly. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, allowing flavors to meld. Stir occasionally.
8. Cook the Cabbage: While the meat sauce simmers, heat 2 tablespoons of olive oil in a separate large skillet or pot over medium-high heat. Add your chopped green cabbage. Season with a pinch of salt and pepper. Sauté, stirring frequently, for about 10-15 minutes, or until the cabbage is tender but still has a slight bite. If needed, add a tablespoon or two of water to help it soften. Drain any excess liquid.
9. Layer the Casserole: Spread half of the cooked, tender cabbage evenly across the bottom of the 9×13 inch casserole dish. Spoon half of the rich meat sauce over the cabbage layer, spreading it out gently.
10. Repeat Layers and Top with Cheese: Place the remaining cooked cabbage on top of the meat sauce, spreading it evenly. Then, spoon the remaining meat sauce over the cabbage. Sprinkle the 2 cups of shredded cheddar/jack cheese evenly over the top of the casserole.
11. Bake to Perfection: Carefully place the casserole dish into your preheated 375°F (190°C) oven. Bake for 25-35 minutes, or until the casserole is heated through and the cheese is melted, bubbly, and lightly golden brown. If the cheese browns too quickly, you can loosely tent with aluminum foil.
12. Rest Before Serving: Remove the casserole from the oven and place it on a wire rack. Allow it to rest for at least 10-15 minutes before serving. This allows the casserole to set and liquids to redistribute.
13. Serve and Enjoy: Scoop generous portions onto plates. This hearty, low-carb dish is a complete meal, perfect for dinner or meal prep. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days and can be reheated in the microwave or oven.

Why the technique matters

• Browning the beef well adds caramelized flavor and depth; don’t rush this step.
• Cooking the cabbage separately lets you control texture so it stays tender without becoming mushy.
• Simmering the tomato-beef mixture lets spices bloom and meld; bubbling gently is the goal, not a rolling boil.

Storage Tips for Low Carb Unstuffed Cabbage Casserole

• Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
• Freeze: Freeze individual portions in freezer-safe containers or bags for up to 2–3 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 325°F (160°C) until warmed through (about 15–20 minutes for a portion), or microwave covered on medium power for 2–4 minutes, stirring halfway for even heat.

Serving Suggestions for Low Carb Unstuffed Cabbage Casserole

• Make it a balanced plate: Add a crisp green salad (vinaigrette) or roasted Brussels sprouts to lighten the meal.
• Dollop of tang: Serve with a spoonful of sour cream or plain Greek yogurt and a sprinkle of fresh chopped parsley or chives to cut through the richness.
• For extra crunch: Toasted almonds or pumpkin seeds make an unexpected but pleasant textural contrast when sprinkled over a portion before serving.

Tips to make Low Carb Unstuffed Cabbage Casserole
Q: How do I keep it moist? A: Add a splash of beef broth or water to the meat sauce while it simmers if it looks dry — you want a saucy base but not soupy.
Q: Can I use other cheeses? A: Yes — Monterey Jack, mozzarella, or a smoked cheddar add different characters; blend for complexity.
Q: How do I avoid overcooked cabbage? A: Sauté until just tender and still slightly crisp; it will soften a bit more in the oven.

Variations

• Vegetarian twist: Replace ground beef with cooked lentils or crumbled tempeh and use vegetable broth for simmering; add mushrooms for umami.
• Low-sodium: Use no-salt-added tomatoes and reduce added salt; boost flavor with extra smoked paprika, a splash of vinegar, or a teaspoon of Worcestershire sauce (check low-sodium options).

Helpful technique notes and substitution ideas

• Swap ground turkey or chicken for beef if you want a lighter protein.
• For a spicier casserole, add 1/4–1/2 teaspoon crushed red pepper flakes when you add spices, or use a diced jalapeño with the bell pepper.
• If you prefer a creamier sauce, stir in 1/2 cup sour cream or cream cheese into the meat mixture before layering.

FAQs
Q: How long will leftovers stay good in the fridge?
A: Store in an airtight container for 3–4 days at or below 40°F (4°C). For longer storage, freeze portions for up to 2–3 months.
Q: Can I assemble this ahead of time and bake later?
A: Yes — assemble the casserole (without cheese on top) and cover tightly in the fridge for up to 24 hours; add cheese and bake when ready, increasing bake time slightly if coming straight from the fridge.
Q: Is this recipe keto-friendly?
A: Yes — the recipe is low-carb and suitable for many keto meal plans, though you should double-check macronutrients if you track strict carb counts.

• What if my cabbage releases too much water?
  A: Drain excess liquid after sautéing the cabbage or let it cook off over higher heat for a minute before layering to prevent a watery casserole.
• Can I make this in smaller pans?
  A: Absolutely — a 9×9-inch pan works for a smaller batch; adjust bake time downward slightly and monitor for doneness.

Practical notes on timing and scaling

• Prep time: 15–20 minutes for chopping and measuring.
• Cook time: 45–60 minutes including browning, simmering, sautéing, and baking.
• Serves: Approximately 6 as a main course; scale by doubling ingredients for larger gatherings and use a larger pan, or halve for 3–4 servings in a smaller casserole dish.

Nutrition pointers

• Protein comes from the ground beef, while cabbage provides fiber and micronutrients with minimal carbs.
• To lower calories further, use lean ground beef (90/10 or 93/7) or ground turkey, and reduce the cheese slightly or use a lower-fat cheese.
• For extra veggies, fold in shredded zucchini or chopped spinach with the cooked cabbage to bump up vitamins without significant carbs.

Make-ahead and meal-prep ideas

• Bake a large casserole on Sunday and portion into individual containers for grab-and-go lunches or dinners through the week.
• Freeze single servings in microwave-safe containers for quick weeknight meals; thaw overnight and reheat covered in the microwave or oven.

Troubleshooting

• If the casserole seems dry after baking: spoon a little warm beef broth over portions when reheating.
• If cheese browns too fast during baking: tent loosely with foil after the top turns golden.
• If flavors feel flat: finish with a squeeze of lemon or a splash of apple cider vinegar to brighten the tomato-beef base.

Variation comparison — Comfort vs. Light

• Comfort version: Full-fat cheddar/jack and an extra pat of butter in the cabbage for richness.
• Lighter version: Use reduced-fat cheese, lean ground turkey, and omit added butter; add a little Dijon mustard to the meat sauce for flavor without fat.

Conclusion
This Low Carb Unstuffed Cabbage Casserole is a dependable, flavor-forward dish that simplifies traditional stuffed cabbage into a weeknight-friendly bake. For another take and step-by-step photos, check out UNSTUFFED CABBAGE CASSEROLE – WonkyWonderful, and for a deconstructed, low-carb variant with helpful tips, see Low-Carb Deconstructed Stuffed Cabbage Casserole – Kalyn’s …. Enjoy this make-ahead comfort meal that keeps your carb count down without sacrificing taste.

Low Carb Unstuffed Cabbage Casserole

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• Author: admin
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Low Carb

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Description

A cozy casserole that combines the flavors of stuffed cabbage without the carbs, featuring ground beef, fire-roasted tomatoes, sautéed cabbage, and melted cheddar-jack cheese.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Gather and prep all ingredients, chopping the onion, garlic, and bell pepper, and setting aside the prepped vegetables.
2. Measure out all your spices: smoked paprika, oregano, garlic powder, onion powder, and prepare salt and pepper.
3. Preheat your oven to 375°F (190°C) and set a large casserole dish aside.
4. In a large skillet, add 1 tablespoon of olive oil and brown the ground beef over medium-high heat for 8-10 minutes, draining excess fat.
5. Reduce heat to medium, add the onion and bell pepper, and cook for 5-7 minutes. Add the garlic and cook for 1 more minute.
6. Pour the fire roasted diced tomatoes into the mixture, scraping up any browned bits.
7. Add the spices and season with salt and pepper; let simmer covered for 15-20 minutes.
8. In another skillet, heat 2 tablespoons of olive oil and sauté the green cabbage for 10-15 minutes until tender, seasoning with salt and pepper.
9. Layer half of the cabbage in the casserole dish, top with half the meat sauce, then repeat the layers and top with cheese.
10. Bake for 25-35 minutes until the cheese is melted and bubbly. Rest for 10-15 minutes before serving.

Notes

Great for meal prep! Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze individual portions for up to 2-3 months.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 80mg

Keywords: cabbage casserole, low carb, comfort food, meal prep