Home » Keto Casseroles » Cabbage Casserole
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This hearty cabbage casserole has all the flavors of stuffed cabbage rolls but requires much less work.
The leftovers are excellent! You can enjoy them reheated or even cold from the fridge.
This cabbage casserole is one of my favorite cabbage recipes. It's flavorful, filling, and easy to make. The prep time is just 20 minutes, and the casserole is ready in about an hour and can feed six people.
Cabbage is so versatile. In addition to this casserole, I use it in several recipes, including steamed cabbage, cabbage stir-fry, and cabbage soup.
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- Ingredients
- Variations
- Cabbage Casserole Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Casserole Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil: If you prefer an oil with a higher smoke point, use avocado oil.
- Lean ground beef: I use 85% lean and 15% fat.
- Onion and garlic: Jarred minced garlic is acceptable, but freshly minced will have the best flavor.
- To season: Kosher salt, black pepper, paprika, thyme, and cayenne pepper.
- Diced tomatoes: Drain them well.
- Green cabbage: You want it roughly chopped, so it's best to buy a whole head of cabbage and chop it yourself. Bagged chopped cabbage is usually finely chopped.
- Shredded cheddar: I love the flavor of extra-sharp cheddar in this casserole.
Variations
- You can cook the beef mixture in ghee or avocado oil instead of olive oil. I often use ghee.
- Sometimes, I use ground pork instead of ground beef.
- Vary your spices. Ground cumin and dried thyme are excellent in this casserole. I like to add ½ teaspoon of each.
- Instead of cheddar, you can use other melty cheeses such as provolone. Shredded mozzarella also works, but its flavor profile is milder.
Cabbage Casserole Instructions
One of the best things about this casserole is how easy it is to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by cooking ground beef, onions, garlic, and spices in olive oil.
Add the tomatoes and shredded cabbage and cook until the cabbage is tender.
Turn the heat off and stir in shredded cheddar.
Transfer the mixture to a greased casserole dish. Top with more cheese.
Bake the casserole until the cheese is browned, 20-30 minutes, in a 400°F oven.
Expert Tip
When the casserole is ready, some liquid will be on the bottom. After the casserole has cooled off a little, you can carefully tip the baking dish into the sink and drain some of it off. But it's OK to just leave it in the pan.
Recipe FAQs
Should I add rice to this casserole?
While cabbage rolls are made with rice, there's no need to use it in this casserole. In fact, none of my casseroles contain a starchy ingredient, and we don't miss it in the least.
Should I cook the cabbage before adding it to the casserole?
You could lightly steam it, but it's an unnecessary extra step. It's OK to simply mix it raw into the ground beef and cook it until it's tender.
Can I use red cabbage?
I don't recommend that. It should be fine in terms of flavor and texture, but the color could be off-putting. I prefer using green cabbage.
Serving Suggestions
This tasty casserole is an entire meal, so you don't need to serve it with a side dish.
When I add a vegetable side, I typically add a salad, a steamed vegetable, or a veggie that I can bake in the same 400°F oven as the casserole. Here are a few ideas:
- Roasted asparagus
- Steamed broccoli
- Roasted mini sweet peppers
- Arugula salad
- Cucumber tomato salad
- Roasted carrots
- Steamed asparagus
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. Like many casseroles, it improves after being refrigerated for a day or two. You can also freeze this casserole for up to three months.
More Casserole Recipes
- Eggplant Casserole
- Cauliflower Casserole
- Cheesy Zucchini Casserole
- Broccoli Cheese Casserole
Recipe Card
4.99 from 405 votes
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Hearty Cabbage Casserole
This hearty cabbage casserole has all the flavors of stuffed cabbage rolls but requires much less work.
Prep Time20 minutes mins
Cook Time30 minutes mins
Rest time10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 376kcal
Author: Vered DeLeeuw
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef 85% lean
- 1 onion medium, chopped (6 ounces)
- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of any other salt)
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 28 ounces diced tomatoes well drained
- 1 green cabbage medium, roughly chopped (1 pound)
- 1 ½ cup cheddar shredded, divided (6 ounces total)
Instructions
Preheat your oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, salt, and pepper. Cook until the beef is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
Turn the heat off and stir in one cup of the shredded cheese.
Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
Let the casserole rest for 10 minutes before serving.
Video
Notes
- Instead of cheddar, you can use other melty cheeses such as provolone. Shredded mozzarella also works, but its flavor profile is milder.
- When the casserole is ready, some liquid will be on the bottom. After the casserole has cooled off a little, you can carefully tip the baking dish into the sink and drain some of it off. But it's OK to just leave it in the pan.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power. Like many casseroles, it improves after being refrigerated for a day or two. You can also freeze this casserole for up to three months.
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Nutrition per Serving
Calories: 376kcal | Carbohydrates: 13g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Sodium: 884mg | Fiber: 3g | Sugar: 8g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Ania
Looks awesome but....what is the source of all this sugar?
Reply
Vered DeLeeuw
Hi Ania,
The sugar comes from the onion and diced tomatoes. It's not added sugar.Reply
Ania
This dish is super delicious!! Made it twice already.
The only change I make is using less tomatoes.Vered DeLeeuw
I'm so glad you like this casserole, Ania! Thanks for taking the time to leave a comment.
Juliet
Delicious and easy! Made as written except I didn’t have thyme, so I used herbs de Provence.Reply
Vered DeLeeuw
I'm so glad you liked this casserole, Juliet! Thank you for leaving a comment.
Reply
Lisa
I love this recipe! I have also made it with ground turkey instead of ground beef and added a layer of mashed potatoes with some nutritional yeast on top instead of the cheese. It was a delicious dairy-free variation.Reply
Vered DeLeeuw
Sounds great, Lisa! Glad you liked it.
Reply
Sarah M.
Hi Vered,Is it possible to freeze the casserole? It is yummy, but I added too much cheese and it’s very rich. I would make it again with some minor variations.
Reply
Vered DeLeeuw
Hi Sarah,
Yes, you can freeze this casserole for up to three months.Reply
Alan E Christensen
The only thing I did different was I used hot pork sausage like Jimmy Dean's and used fresh thyme. Turned out really good!Vered DeLeeuw
I love your changes, Alan! Glad you enjoyed this recipe.
Wayne
Oh yeah...delish! On the 2nd go-round right now, but this time I'm substituting 1/2 of the diced-tomatoes for 6 oz of tomato-paste, changing the spices to Tex-Mex; also, added a small chopped Jalapeno and a chopped bell-pepper. Will definitely go back to the original recipe, but I'm looking for a different flavor-profile so I'll have a variety for this keto-friendly dish.Reply
Vered DeLeeuw
Wayne, I LOVE the Tex-Mex variation! Thank you for sharing it.
Reply