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Low Carb Unstuffed Cabbage Casserole

This hearty low carb unstuffed cabbage casserole brings all the flavors of traditional stuffed cabbage rolls—ground beef, tender cabbage, savory spices, and melty cheese—into an easy one-pan dinner. Perfect for busy weeknights or meal prep, it's a gluten-free, keto-friendly dish that's filling, flavorful, and made without the fuss of rolling or baking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons oil for sautéing
  • 1 lb ground beef
  • 1 sweet onion chopped
  • 1 orange bell pepper seeded and chopped
  • 3 cloves garlic chopped
  • 14 oz fire-roasted diced tomatoes canned
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 1 small head green cabbage cored and chopped
  • 2 cups shredded Cheddar/Jack cheese
  • 0.25 cup water optional, if needed for moisture

Method
 

Cooking Instructions
  1. Heat oil in a large skillet or Dutch oven over medium-high heat.
  2. Add ground beef, chopped onion, and chopped bell pepper. Cook until beef is browned and onions are translucent.
  3. Add chopped garlic and sauté for an additional minute until fragrant.
  4. Stir in the fire-roasted diced tomatoes along with smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
  5. Top the mixture with chopped green cabbage. Do not stir. Cover and cook for 15–20 minutes, or until the cabbage is tender. Add 1/4 cup water if needed for moisture.
  6. Sprinkle shredded cheese evenly over the top. Cover again and cook for 2–3 minutes, or until cheese is melted.
  7. Serve hot and enjoy.

Notes

  • Use a large skillet or Dutch oven to accommodate the cabbage before it wilts.
  • Add 1/4 cup water if the cabbage does not release enough moisture during cooking.
  • Cheddar Jack cheese melts beautifully, but mozzarella or other cheese blends can be used.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.