This low carb unstuffed cabbage casserole is a cozy, weeknight-friendly dish that delivers all the savory flavors of stuffed cabbage without the fuss of rolling leaves. Tender cabbage steeps in tomatoey beef broth with browned meat, garlic, and Italian seasoning, then finishes under melted cheese for a warm, comforting bake. It smells savory and slightly sweet, has a tender-but-slight-crisp cabbage texture, and pairs well with simple sides for an easy low-carb dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (6 servings total):
- Calories per serving: 240 kcal
- Protein: 22 g
- Carbohydrates: 13 g
- Fat: 12 g
- Fiber: 4 g
- Sugar: 7 g
- Sodium: 340 mg
Values are estimates based on the listed ingredients and will vary with choice of meat, broth, and cheese. Cheese increases calories, fat, and sodium.
Why Make This Low Carb Unstuffed Cabbage Casserole
This casserole gives you the classic savory, tangy flavors of stuffed cabbage without rolling each leaf. It’s low in carbs, high in protein, and uses simple pantry ingredients. The cabbage softens and absorbs the seasoned tomato-broth, creating a satisfying, slightly sweet base while the browned meat adds rich, meaty depth. It’s fast to make, freezer-friendly, and great for meal prep or feeding a family on busy nights.
How to Make Low Carb Unstuffed Cabbage Casserole
Make this dish in one skillet and a baking dish. Brown the meat and aromatics, simmer the cabbage briefly so it stays tender but not mushy, then bake to meld flavors and melt cheese. Work from fresh cabbage for best texture, and taste as you season — canned tomatoes and broth can vary in saltiness. Use a lid while simmering to trap steam and soften cabbage evenly.
Ingredients:
- 1 head green cabbage, chopped
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Chop the cabbage into bite-sized pieces, dice the onion, and mince the garlic. Drain the canned tomatoes if you want a thicker sauce, or leave the juices for a looser casserole.
Step 2: Mixing
In a large skillet over medium heat, add the ground meat and break it up with a spoon. Brown the meat until no pink remains, about 6–8 minutes. Drain excess fat if necessary. Add the chopped onion and minced garlic to the skillet and cook 3–4 minutes until the onion softens and the garlic is fragrant.
Step 3: Cooking
Stir in the chopped cabbage, diced tomatoes, beef broth, Italian seasoning, and salt and pepper to taste. Bring the mixture to a simmer, cover, and cook about 10 minutes until the cabbage is tender but still holds some texture. Taste and adjust seasoning.
Step 4: Finishing
Transfer the mixture to a 9×13-inch baking dish (or similar), spreading it evenly. Top with shredded cheese if using. Bake for 20–25 minutes until heated through and cheese is melted and bubbly. Let rest 5 minutes, then serve warm.
How to Serve Low Carb Unstuffed Cabbage Casserole
Serve it straight from the dish with a sprinkle of fresh parsley or chopped green onions for color and brightness. Pair with a crisp side salad, steamed green beans, or cauliflower mash for more low-carb sides. For a heartier meal, add a dollop of sour cream or a spoonful of pickled vegetables to cut the richness.
How to Store Low Carb Unstuffed Cabbage Casserole
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate up to 4 days.
- Freezer: Place in an airtight container or heavy-duty freezer bag and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat portions in the microwave for 1–3 minutes until hot, or in a 350°F oven covered with foil for 15–20 minutes. Add a splash of broth if it seems dry.
Expert Tips for Perfect Low Carb Unstuffed Cabbage Casserole
- Use fresh cabbage: It gives the best texture. Avoid pre-shredded cabbage that can be older and softer.
- Choose lean meat for lower fat: Ground turkey or lean beef reduces grease and calories.
- Don’t overcook the cabbage: Simmer to just tender — it will finish cooking in the oven and shouldn’t be mushy.
- Adjust liquid: If you like a thicker casserole, drain some tomato juice or simmer a bit longer before baking.
- Reduce sodium: Use low-sodium broth and no-salt-added tomatoes, then salt to taste at the end.
- Add acid at the end: A splash of apple cider vinegar or lemon just before serving brightens flavors.
- Make it vegetarian: Swap meat for crumbled tempeh or extra mushrooms and use vegetable broth.
- Melt cheese evenly: If cheese browns too quickly, cover loosely with foil during baking and remove for the last 5 minutes.
Delicious Variations
- Mexican-style: Use taco seasoning, replace Italian seasoning, add diced green chilies and top with pepper jack cheese. Garnish with cilantro and lime.
- Cheesy sausage: Substitute ground sausage for meat and use a mix of cheddar and mozzarella.
- Vegetable-forward: Add sliced bell peppers, mushrooms, or zucchini for extra color and nutrients.
- Creamy version: Stir in 1/2 cup sour cream or cream cheese before topping with cheese for a richer texture.
- Spicy kick: Add red pepper flakes or a diced jalapeño while sautéing onions.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
A: Yes. Ground turkey (especially 93% lean) keeps the casserole lower in fat while still adding plenty of protein. Brown it the same way and adjust salt because turkey can taste blander than beef.
Q: Is this recipe keto-friendly?
A: It’s low in carbs but not strict keto. Per serving has about 13 g total carbs and 4 g fiber (net ~9 g). For stricter keto, reduce tomatoes or use fewer onions and skip the cheese if needed.
Q: Can I make this ahead of time?
A: Yes. Prepare through the simmer step, cool, and refrigerate for up to 24 hours. Bake just before serving. This helps flavors meld and saves time on the day of serving.
Q: How do I reduce sodium?
A: Use low-sodium broth and no-salt-added canned tomatoes. Taste before adding salt and finish with a small sprinkle if needed. Choose low-sodium cheese or reduce the amount.
Q: Can I freeze this casserole?
A: Yes. Freeze fully cooled portions or the whole dish up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven until warmed through, about 20–30 minutes for a thawed casserole.
Q: My cabbage released a lot of water — how do I prevent a soggy casserole?
A: Drain some of the tomato juices before combining, and simmer uncovered for a few minutes to reduce excess liquid. Also don’t over-stir the cabbage while it cooks to prevent extra water release.
Q: What side dishes go well with this casserole?
A: Serve with a crisp green salad, roasted Brussels sprouts, cauliflower rice, or keto-friendly garlic bread for a crowd-pleasing plate.
Conclusion
This low carb unstuffed cabbage casserole is a comforting, easy dish that keeps weeknights simple while delivering big flavor — savory meat, tender cabbage, and a hint of tomato and Italian herbs. It’s perfect for meal prep, freezer meals, or a cozy family dinner. If you want another take or more tips, check out this UNSTUFFED CABBAGE CASSEROLE – WonkyWonderful for inspiration. Give it a try — it’s forgiving, tasty, and likely to become a new favorite.
Print
Low Carb Unstuffed Cabbage Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Low-Carb
Description
A cozy, weeknight-friendly dish that captures the savory flavors of stuffed cabbage without the fuss of rolling leaves. Low in carbs and high in protein.
Ingredients
- 1 head green cabbage, chopped
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C). Chop the cabbage, dice the onion, and mince the garlic. Drain the canned tomatoes if desired.
- In a large skillet over medium heat, brown the meat for 6–8 minutes. Drain excess fat if necessary. Add onion and garlic, and cook for 3–4 minutes until softened.
- Stir in cabbage, tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer, cover, and cook for about 10 minutes until cabbage is tender but not mushy.
- Transfer to a baking dish, top with cheese if using, and bake for 20–25 minutes until heated through and cheese is melted. Let rest for 5 minutes before serving.
Notes
Serve warm with a sprinkle of parsley or green onions. Pairs well with salads or low-carb sides. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
