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Low Carb Unstuffed Cabbage Casserole

Savor This Low Carb Unstuffed Cabbage Casserole Tonight

Enjoy this Low Carb Unstuffed Cabbage Casserole, a hearty one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Ground Beef can be swapped for ground turkey or chicken
  • 1 medium Sweet Onion yellow or red onion works well as a substitute
  • 1 medium Orange Bell Pepper can be omitted to further reduce carbs
  • 3 cloves Garlic minced; garlic powder is a good alternative
  • 1 can Fire Roasted Diced Tomatoes crushed tomatoes or tomato sauce can be used for bolder taste
  • 1 tablespoon Smoked Paprika regular paprika is a suitable alternative
  • 1 teaspoon Dried Oregano fresh herbs can be substituted
  • 1 teaspoon Garlic Powder fresh herbs can be substituted
  • 1 teaspoon Onion Powder fresh herbs can be substituted
  • Salt adjust to taste
  • Pepper adjust to taste
  • 4 cups Green Cabbage Napa cabbage can be used as an alternative
  • 1-2 cups Shredded Cheddar or Jack Cheese any melting cheese can be used

Equipment

  • large skillet
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Add 1 pound of ground beef, 1 diced sweet onion, and 1 chopped orange bell pepper. Sauté for about 5-7 minutes until the beef is browned and the onions are glossy and translucent.
  2. Stir in 3 minced garlic cloves and continue cooking for another minute.
  3. Incorporate one can of fire-roasted diced tomatoes, 1 tablespoon of smoked paprika, and a teaspoon each of dried oregano, garlic powder, and onion powder. Season with salt and pepper to taste. Mix everything well and let it simmer for about 2-3 minutes.
  4. Add roughly 4 cups of chopped green cabbage on top of the meat mixture. Cover the pot with a lid and reduce heat to medium low. Allow it to cook for 15-20 minutes, stirring occasionally.
  5. Once the cabbage is tender, sprinkle 1-2 cups of shredded cheddar or jack cheese evenly on top. Cover the skillet again and let the cheese melt for about 5 minutes over low heat.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This casserole can be frozen for up to 1 month.

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