Keto Baked Cabbage Beef Casserole
A hearty, low-carb comfort food that transforms humble cabbage into a satisfying family dinner. Ground beef mingles with tender blanched cabbage, cauliflower rice, and a robust tomato-based sauce seasoned with fresh parsley and lemon juice. This wholesome casserole offers all the comfort of traditional stuffed cabbage without the fuss of rolling individual leaves. Perfect for busy weeknight meals or meal prep, it delivers rich, savory flavors while keeping carbs in check. The combination of beef and vegetables creates a complete, filling dish that appeals to both adults and children.
Ingredients
- 2 lbs mixed cabbage, blanched and roughly choppedgreen cabbage1:1single-variety
Slightly less complex flavor
- 1 ½ lbs ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup tomatoes, diced
- 2 cups tomato sauce
- ¼ cup parsley, chopped
- 1 ½ cups cauliflower, riced
- 2 tbsp lemon juice
- sea salt
- freshly ground black pepper
Instructions
- 1
Preheat oven to 375°F
- 2
Heat skillet over medium heat and brown the ground beef
- 3
Add onions and garlic and cook, stirring frequently, for 4 to 8 minutes
- 4
Add tomatoes, tomato paste, and tomato sauce, and stir well
- 5
Season to taste and add chopped parsley
- 6
Add cauliflower rice, lemon juice, and chopped cabbage and cook over medium-low heat for about 10 minutes
- 7
Pour mixture into baking dish and bake for 45 minutes
Tips
Blanch cabbage in boiling salted water for 3-4 minutes before chopping to reduce cooking time and prevent excess moisture in the casserole.
Drain any excess fat from the ground beef after browning to prevent a greasy finished dish.
Let the casserole rest for 10 minutes after baking to allow the flavors to meld and make serving easier.
Good to Know
Refrigerate covered for up to 4 days
Assemble casserole up to 1 day ahead, cover and refrigerate, then bake as directed adding 10 minutes
Serve hot directly from baking dish with a side salad or steamed vegetables
Common Mistakes
Drain ground beef thoroughly to avoid greasy casserole
Don't skip blanching cabbage to prevent excess water release during baking
Substitutions
Slightly less complex flavor
FAQ
Can I freeze this casserole?
Yes, freeze assembled unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking, adding 15 minutes to cooking time.
What if I don't have cauliflower rice?
Substitute with cooked white rice, quinoa, or simply omit for a lower-carb version. Adjust liquid if needed.
How long will leftovers keep?
Store covered in refrigerator for up to 4 days. Reheat individual portions in microwave or whole casserole covered in 350°F oven.