If you’re looking for a dish that’s comforting, healthy, and brimming with robust flavors, this Low Carb Unstuffed Cabbage Casserole is about to become your new favorite dinner. By capturing all the coziness of classic stuffed cabbage rolls in a simplified, one-pan bake, this casserole delivers layers of hearty meat, tender cabbage, zesty tomatoes, and gooey cheese—minus the carb-heavy grains. It’s easy to whip up on a weeknight, makes terrific leftovers, and fits perfectly into a low-carb, gluten-free lifestyle without sacrificing taste or satisfaction. Gather around and savor the joy of comfort food made wonderfully easy!
Ingredients You’ll Need
This Low Carb Unstuffed Cabbage Casserole pulls together humble pantry staples to create something nourishing and deeply satisfying. Each ingredient plays a special role, whether it’s lending savoriness, sweetness, or that irresistible melt-in-your-mouth texture.
- Ground Beef or Turkey: Choose either meat for a hearty, protein-rich base that keeps the casserole super filling.
- Onion (chopped): Adds a subtle sweetness and depth, helping all the flavors mingle beautifully.
- Garlic (minced): Two cloves give the dish a classic, home-cooked aroma and punch.
- Green Cabbage (chopped): The classic cabbage brings savory earthiness and a satisfying bite, as well as bulk without the carbs.
- Diced Tomatoes (undrained): Their tangy juice coats everything and keeps the casserole juicy.
- Tomato Sauce: Helps bind the filling together and adds a richer tomato flavor.
- Paprika: A gentle smokiness and a hint of color that makes the dish pop.
- Dried Oregano: For a touch of herby Mediterranean flair.
- Salt: Just right to enhance all the savory notes.
- Black Pepper: Gives a gentle, peppery warmth without overpowering the cabbage.
- Shredded Mozzarella Cheese (optional): For those who love gooey, golden tops, this is your finishing touch (and can be left out for dairy-free folks).
How to Make Low Carb Unstuffed Cabbage Casserole
Step 1: Brown the Meat
Start by preheating your oven to 375°F (190°C). While that’s warming up, heat a large skillet over medium heat and add your ground beef or turkey. Cook, breaking it up with a spatula, until nicely browned and crumbly, which infuses the base with a deeply savory flavor. This also creates the perfect texture for the casserole—think classic comfort with none of the fuss of rolling cabbage leaves!
Step 2: Sauté the Onion and Garlic
Once your meat is browned, add the chopped onion and minced garlic straight into the skillet. Sauté together for 2 to 3 minutes, just until the onions are becoming translucent and the garlic smells amazing. This step is where the flavors really start layering and the kitchen will fill with those nostalgic, homey aromas.
Step 3: Wilt the Cabbage
Next, stir in the chopped cabbage. Don’t worry if the skillet looks a little crowded—the cabbage will cook down significantly. Keep stirring and let it cook for about 5 to 7 minutes, until it starts to wilt and soften. This gives you those sweet, mellow cabbage notes that make this dish so distinctive.
Step 4: Add Tomatoes and Spices
Pour in the undrained diced tomatoes and tomato sauce, then sprinkle in the paprika, oregano, salt, and black pepper. Stir well to combine everything, making sure all the cabbage gets coated in that tomatoey, spiced goodness. Let this simmer for another 5 minutes. This is where your Low Carb Unstuffed Cabbage Casserole gets all its saucy, savory depth!
Step 5: Assemble and Bake
Grease a 9×13-inch baking dish to prevent sticking, then transfer your hearty mixture from the skillet into the dish. If you’re opting for cheese, shower the top with shredded mozzarella for that golden-brown, bubbly finish. Cover with foil and bake for 20 minutes. After that, remove the foil and bake uncovered for another 10 minutes or until the cheese is lightly browned and irresistible. Let it rest for 5 minutes before scooping into bowls—those flavors will be absolutely perfect.
How to Serve Low Carb Unstuffed Cabbage Casserole
Garnishes
A sprinkle of freshly chopped parsley or dill brightens up every serving of Low Carb Unstuffed Cabbage Casserole. For a little extra zing, try scattered green onions or a dollop of sour cream. These finishing touches add color and a pop of flavor that play wonderfully against the cozy casserole.
Side Dishes
This dish shines as a main course, but it loves company! Serve it alongside a simple green salad with a lemony vinaigrette, steamed green beans, or roasted veggies for even more color on the plate. If you’re keeping carbs low, skip the bread and focus on fiber-rich vegetable sides that complement the casserole’s hearty texture.
Creative Ways to Present
Individual ramekins make for adorable, personalized servings of your Low Carb Unstuffed Cabbage Casserole, or try filling bell pepper halves with the mixture and bake for a fun twist. You can even scoop leftovers into lettuce cups for an easy, hand-held lunch the next day. This casserole adapts beautifully to all kinds of creative plating ideas!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days, making it an excellent candidate for meal prep or grab-and-go lunches during the week. The flavors deepen as it sits, so there’s no rush to finish it all at once!
Freezing
Low Carb Unstuffed Cabbage Casserole freezes like a dream. Place cooled portions in freezer-safe containers or wrap the entire baking dish in foil and plastic wrap. Freeze for up to three months—just thaw in the fridge overnight before reheating. This makes pulling together a healthy dinner on a busy night so simple!
Reheating
To reheat, simply warm individual servings in the microwave until piping hot, or reheat larger amounts in the oven at 350°F until bubbly and heated through. Add an extra handful of cheese on top before reheating for an even gooier, more irresistible finish if you like.
FAQs
Can I make Low Carb Unstuffed Cabbage Casserole dairy-free?
Absolutely! To keep this casserole dairy-free, simply omit the mozzarella cheese or use your favorite plant-based cheese alternative. The dish is packed with flavor and just as satisfying, even without the cheese.
Is this casserole keto-friendly?
Yes, Low Carb Unstuffed Cabbage Casserole is naturally low in carbohydrates and high in protein, making it an excellent choice for keto or low-carb diets. Just double-check your tomato products for added sugars to stay on track.
Can I add other vegetables?
Certainly! Feel free to toss in chopped bell peppers, mushrooms, or even riced cauliflower for more bulk and nutrition. These additions blend beautifully with the base flavors and add extra color and texture.
What is the best way to make this casserole ahead of time?
The easiest way is to assemble the casserole up to the baking step, cover tightly, and refrigerate it for up to 24 hours in advance. When you’re ready to eat, just bake as directed, adding a few extra minutes if it’s coming straight from the cold fridge.
Can I use red cabbage instead of green?
Yes, red cabbage works and brings a pretty hue to your Low Carb Unstuffed Cabbage Casserole, though its flavor is slightly earthier and the color may tinge the whole casserole a little purple. Either way, it’ll be delicious!
Final Thoughts
There’s truly nothing cozier than a bubbling dish of Low Carb Unstuffed Cabbage Casserole fresh from the oven. If you’re ready to enjoy all the flavor of classic cabbage rolls with none of the hassle, this recipe is calling your name—give it a try and see how effortless and soul-warming low-carb cooking can be!
Print
Low Carb Unstuffed Cabbage Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Low Carb Unstuffed Cabbage Casserole is a delicious and easy-to-make dish that is perfect for a comforting weeknight dinner. With savory ground beef or turkey, tender cabbage, and a hint of cheese, this casserole is a satisfying meal that’s low in carbs and packed with flavor.
Ingredients
Ground Beef/Turkey Mixture:
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
Cabbage Mixture:
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the meat: In a large skillet over medium heat, cook the ground beef or turkey until browned. Add onion and garlic, sauté until softened.
- Add the cabbage: Stir in cabbage, cook until wilted. Add diced tomatoes, tomato sauce, paprika, oregano, salt, and pepper. Cook for 5 minutes.
- Transfer to baking dish: Spread the mixture in a greased 9×13-inch baking dish. Add mozzarella cheese on top if desired.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly browned. Let rest before serving.
Notes
- This dish reheats well and is great for meal prep.
- You can add riced cauliflower for extra volume or use fire-roasted tomatoes for a smokier flavor.
- To make it dairy-free, omit the cheese or use a dairy-free alternative.
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