Keto Cabbage Casserole

shares

This Low Carb Cheesy Cabbage Casserole is a one pan, easy dinner ready in 30 minutes! The perfect easy keto dinner! Under 9 net carbs per serving! Way back in the early days of my blog my friend Dolores sent me her recipe for Deconstructed Stuffed Cabbage Casserole, and it was a big hit on the blog. That casserole was something I made quite a few times myself back in the day when I’d cook food on the weekend so I had things to take to school for lunch. Then as my focus shifted to more low-carb cooking and eating, I mentioned in the recipe notes that you could switch out the rice in that casserole for cauliflower rice


But I hadn’t tried that myself until recently, and after making this new Low-Carb Deconstructed Stuffed Cabbage Casserole a few times to get it just right, I am so happy to share it with you. Anyone who likes stuffed cabbage but wants an easier way to make it that’s also low in carbs is going to be a fan of this recipe

I admit that this is a recipe with quite a few steps compared to some of my casseroles, but when we tested the recipe we had the idea of using “steam-in-the-bag” frozen cauliflower rice for that part of the preparation, and it saved some time. I’m not always a fan of this kind of product because you’re paying a lot more for convenience, but I liked using it in a recipe like this. Of course use regular fresh riced cauliflower that’s sauteed in a little olive oil if you prefer not to microwave; I’ll give you enough information about amounts for people to make that switch.

And one more thing before I get to the recipe. While it’s true this recipe has quite a few steps, it also makes at least 8 servings, so there’s plenty to freeze and I love taking a container of this tasty casserole out of the freezer and reheating it for a quick dinner. I eat mine sometimes with a little sour cream on top, enjoy!



INGREDIENTS

  •  2  tablespoons of olive oil
  •  1 lb. ground beef
  •  salt and fresh-ground black pepper to taste
  •  1 medium onion, chopped
  •  1 T minced garlic (garlic from a jar is fine for this)
  •  2 tsp. sweet paprika (preferably Hungarian Paprika, which often comes in a tin, see notes)
  •  1 tsp. sharp or hot paprika, or use more sweet paprika if you prefer (preferably Hungarian Paprika, which often comes in a tin, see notes)
  •  1 tsp. dried thyme
  •  1 can petite diced tomatoes, drained into a colander placed in the sink
  •  1 8 oz. can tomato sauce (choose the tomato sauce with the least sugar you can find for low carbs)
  •  1 10 oz. pkg. "steam in the bag" cauliflower rice (see notes)
  •  1 medium head cabbage, chopped to make about 1o cups chopped cabbage
  •  3 cups grated Mozzarella cheese (see notes)

INSTRUCTIONS

  1. Preheat oven to 350F/175C. Spray a 13" x 8" (or similar size) deep casserole dish with non-stick spray or mist with olive oil.
  2. Heat about a tablespoon of olive oil in a large frying pan over medium-high heat. Crumble the pound of ground beef into the pan and cook, breaking apart with a turner, until the beef is nicely browned, about 8 minutes. Season with a little salt and fresh-ground black pepper.
  3. While the beef cooks, chop onion, mince garlic (or measure garlic from a jar), and measure the sweet paprika, sharp paprika, and thyme. Drain the petite diced tomatoes into a colander placed in the sink.
  4. When the beef is done, push it over to the side of the frying pan, add a little more oil if needed, add the chopped onion, and cook until onion is softened and starting to brown, about 4 minutes. Add the minced garlic and spices and cook 1-2 minutes more.
  5. Stir to combine the beef and onion mixture. Then stir in the drained petite dice tomatoes and tomato sauce, reduce heat to low, and let the mixture simmer while you're preparing the cabbage and cauliflower rice. (Take the beef mixture off the heat if all the liquid evaporates.)
  6. Chop the head of cabbage to make about 10 cups coarsely chopped cabbage. In another large, deep frying pan heat about a tablespoon of olive oil over medium-high heat. Add the cabbage and cook until the cabbage is softened and starting to brown, about 8 minutes. Season cabbage with a little salt if you'd like.
  7. While cabbage cooks, microwave the 10.5 oz. package of frozen cauliflower rice in the package, following package directions. We cooked it 4 minutes for the brand we used. (If you prefer to use fresh riced cauliflower you'll need about 2 1/2 cups. Put the cauliflower rice in microwave-safe container, cover with cling-wrap, and cook 3 minutes. To cook on the stove, you'll need another pan, or put the cabbage in a bowl and use that pan again. Heat about 1 T olive oil over medium-high heat, add the riced cauliflower and cook, stirring several times, until the cauliflower is softened and some of the liquid has evaporated as steam, about 4 minutes. You could also make The BEST Easy Cauliflower Rice and use some of it to make this casserole and eat the rest for another meal.)
  8. When the cauliflower is barely softened, stir it into the beef-onion mixture.  Measure out the cheese.
  9. In the casserole dish make a layer of half the cabbage, half the meat-cauliflower rice mixture, and half the cheese. Make a second layer of cabbage, meat mixture, and cheese.
  10. Bake Low-Carb Deconstructed Cabbage Casserole uncovered for about 40 minutes, or until the mixture is bubbling and the top is starting to slightly brown.
  11. Serve hot. I like this with a dollop of sour cream, try that if you like sour cream.
  12. This will keep in the fridge for several days and can be reheated in the microwave or in a pan on the stove. The casserole also freezes beautifully to reheat later.

NOTES

There are a number of good spice purveyors that sell Hungarian Paprika, but for years I've been a huge fan of Szeged Paprika (affiliate link) which can be purchased on Amazon.
Using the "steam in the bag" cauliflower made this easy, but use 2 1/2 cups riced fresh cauliflower if you prefer. I don't promote products for payment on my blog, so Birds Eye hasn't paid me to promote their steam-in-the-bag Cauliflower Rice and they have no idea I am talking about it here!
Use more or less cheese to taste. Use any white cheese that melts well.