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
Scale
- 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