Unstuffed Cabbage Casserole

Low Carb Unstuffed Cabbage Casserole arrives as a refined riff on a homestyle favorite — bright, savory, and deliberately low in carbs. Shredded cabbage simmers with seasoned ground beef, tangy tomato, and melting cheese to create layered textures: silky sauce, tender cabbage, and a golden, bubbling top. Pair this with lighter sides or a crisp salad; for another satisfying low-carb bake, consider our Low-Carb Philly Cheesesteak Casserole as a complementary dish.

Why Make This Recipe

• Effortless Yet Elegant: Hands-on time is short; oven finishes the dish to a glossy, golden top.
• Minimal Ingredients: Uses pantry-friendly staples with a couple of fresh elements for brightness.
• Impressive Flavor: Umami-rich beef and sweet-tart tomato mingle with smoky cheese for depth.

This version elevates the ordinary by coaxing the cabbage to retain a slight bite while the sauce becomes silky — not soupy — offering contrast in every forkful. For a different style of comforting keto casserole, see our Low-Carb Philly Cheesesteak Casserole.

Ingredients

Base

• 1 lb (450 g) ground beef (85% lean) — room temperature for even browning
• 1 small head green cabbage (about 1–1.5 lb / 450–700 g), core removed and thinly shredded
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced

Sauce & Seasoning

• 1 cup (240 ml) crushed tomatoes (no-sugar-added)
• 2 tbsp tomato paste
• 1/2 cup (120 ml) beef or chicken broth, low-sodium
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Topping & Finish

• 4 oz (115 g) cream cheese, softened to room temperature
• 1 to 1 1/2 cups (100–150 g) shredded sharp cheddar, divided
• 2 tbsp olive oil or unsalted butter — room temperature butter melts more evenly
• Fresh parsley, finely chopped, for garnish

Notes: All fresh herbs finely chopped; cream cheese should be soft to fold smoothly.

How to Make Low Carb Unstuffed Cabbage Casserole

1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch (or equivalent) baking dish.
2. Mini-tip: Warm the dish briefly in the oven so the casserole finishes cooking evenly.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the onion; sauté until translucent and smelling sweet, about 4 minutes. Add garlic and cook 30 seconds until aromatic.
4. Sensory cue: the pan will fill with a savory, caramelized aroma.
5. Add the ground beef; season with salt, pepper, smoked paprika, and oregano. Brown thoroughly, breaking the meat into small pieces, until no pink remains and the fond (browned bits) forms on the pan bottom.
6. Mini-tip: Deglaze the pan with a splash of broth, scraping up fond to capture all the flavor.
7. Stir in the tomato paste, crushed tomatoes, Worcestershire sauce, and remaining broth. Bring to a gentle simmer so the mixture becomes cohesive and slightly reduced, about 3–5 minutes. The sauce should be glossy, not watery.
8. Add the shredded cabbage to the skillet. Cook, stirring, until the cabbage softens slightly but keeps a touch of bite and a bright green hue, about 4–6 minutes. Adjust seasoning.
9. Sensory cue: the cabbage will release a faint sweetness and the mixture will become aromatic and slightly thickened.
10. Remove from heat and fold in the softened cream cheese and half of the shredded cheddar until creamy and evenly distributed.
11. Transfer the mixture to the prepared baking dish, smoothing the top. Scatter the remaining cheddar evenly over the surface.
12. Bake for 15–20 minutes, until the cheese is melted, bubbling, and beginning to brown at the edges. For a golden crust, finish under the broiler 1–2 minutes — watch closely.
13. Mini-tip: Let rest 5 minutes before serving so the casserole sets and slices hold their shape.

How to Serve Low Carb Unstuffed Cabbage Casserole

Serve slices with a spoonful of bright herb oil (olive oil whisked with lemon zest and parsley) drizzled on top for contrast. Plate in shallow bowls to showcase the glossy sauce and golden top, and accompany with a crisp micro-greens salad or pickled red onions to cut the richness. For an elegant buffet, spoon into individual ramekins and broil just before service for a fresh, bubbly finish.

How to Store Low Carb Unstuffed Cabbage Casserole

Cool the casserole to room temperature (no more than 2 hours), then cover tightly with foil or an airtight lid. Refrigerate up to 4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge before reheating. Reheat covered in a 325°F (160°C) oven until warmed through (20–30 minutes) to preserve texture; remove the cover for the last 5 minutes to re-crisp the top.

Tips to Make Low Carb Unstuffed Cabbage Casserole

• Brown the meat well: deeper browning yields richer, more complex flavor.
• Don’t overcook the cabbage in the pan; aim for tender-crisp so the oven finish softens it perfectly.
• Use a mix of cheeses (sharp cheddar plus a little Monterey Jack) for both melt and tang.
• Deglaze the pan after browning to lift the fond into the sauce — pure flavor magic.

Variation (if any)

• Swap ground beef for ground pork or a 50/50 mix for a subtly sweeter profile.
• Add 2 oz of cooked bacon, chopped, for smoky crunch.
• For a creamier version, stir in 1/4 cup sour cream with the cream cheese.
• Present as individual portions in oven-safe cocottes for dinner guests.

FAQs:

Can I make this vegetarian?

Yes. Substitute the ground beef with crumbled firm tofu, tempeh, or a plant-based ground “meat.” Increase the umami with 1–2 tbsp soy sauce or tamari during sautéing.

Is this recipe keto-friendly?

Yes. The dish is low in net carbs due to cabbage and minimal tomato use. Adjust portions of tomato and opt for full-fat dairy to keep it within keto macros.

Can I use frozen cabbage?

You can, but thaw and drain well to avoid excess moisture. Gently squeeze out liquid to keep the sauce from becoming thin.

How long does it take to reheat from frozen?

Defrost overnight, then reheat covered at 325°F (160°C) for 25–35 minutes until heated through; uncover for the last 5 minutes to refresh the top.

Conclusion

This Low Carb Unstuffed Cabbage Casserole balances rustic comfort with thoughtful technique: tender-shredded cabbage, a glossy, savory sauce, and a golden cheesy finish that reads refined on any table. It asks little but returns layered textures and a composed aroma that feels elevated. If you’d like another take on unpacked, hearty bakes, explore this UNSTUFFED CABBAGE CASSEROLE – WonkyWonderful for inspiration and variations. Share your tweaks in the comments and tag a friend when you post — how would you make this dish your own?

Low Carb Unstuffed Cabbage Casserole

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Carb, Ketogenic

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Description

A refined riff on a homestyle favorite, this Low Carb Unstuffed Cabbage Casserole features seasoned ground beef, tangy tomatoes, and melted cheese layered with tender cabbage.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef (85% lean), room temperature
• 1 small head green cabbage (about 1–1.5 lb / 450–700 g), core removed and thinly shredded
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup (240 ml) crushed tomatoes (no-sugar-added)
• 2 tbsp tomato paste
• 1/2 cup (120 ml) low-sodium beef or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 4 oz (115 g) cream cheese, softened
• 1 to 1 1/2 cups (100–150 g) shredded sharp cheddar, divided
• 2 tbsp olive oil or unsalted butter, room temperature
• Fresh parsley, finely chopped, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
2. Heat 1 tbsp oil in a large skillet over medium-high heat, add onion, and sauté until translucent, about 4 minutes. Add garlic and cook for another 30 seconds.
3. Add ground beef, season with salt, pepper, smoked paprika, and oregano. Brown thoroughly, breaking meat into small pieces until no pink remains.
4. Stir in tomato paste, crushed tomatoes, Worcestershire sauce, and remaining broth. Simmer for 3-5 minutes until cohesive and slightly reduced.
5. Add shredded cabbage and cook, stirring, until softened but still bright green, about 4-6 minutes. Adjust seasoning.
6. Remove from heat and fold in cream cheese and half of shredded cheddar until creamy.
7. Transfer the mixture to the prepared baking dish and smooth the top. Scatter the remaining cheddar on top.
8. Bake for 15-20 minutes until cheese is melted and bubbling. For a golden crust, finish under the broiler for 1-2 minutes.
9. Let rest for 5 minutes before serving.

Notes

Cream cheese should be soft to fold smoothly. For a creamier version, stir in 1/4 cup sour cream with the cream cheese.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 75mg