Low Carb Unstuffed Cabbage Casserole
A hearty, low carb casserole that combines the flavors of stuffed cabbage rolls without the fuss. Perfect for fall and meal prep!
Ingredients
Main Ingredients
- 1 head green cabbage, chopped
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes drained to avoid excess moisture
- 2 cups chicken or vegetable broth
- 1 tablespoon Italian seasoning
- to taste salt and pepper
- optional shredded cheese for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef or turkey along with the diced onion and minced garlic until the meat is browned. Drain excess fat if necessary.
- Stir in the chopped cabbage, diced tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper.
- Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the cabbage to soften.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Cover with aluminum foil and bake for 30 minutes. Optionally, remove the foil, sprinkle with cheese, and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Notes
Avoid watery cabbage by draining the diced tomatoes before adding. Enhance flavor with a splash of Worcestershire sauce or hot sauce. This casserole can be prepared in advance and stored in the fridge for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 5g
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