Low Carb Stuffed Cabbage Casserole
Indulge in the hearty comfort of this Low Carb Stuffed Cabbage Casserole, a keto-friendly twist on a classic favorite. This recipe features tender layers of blanched cabbage, a savory blend of seasoned ground beef and pork, and a rich tomato-based sauce enhanced with paprika and oregano. The addition of cauliflower rice keeps it satisfying yet low in carbs, while a generous topping of melted mozzarella cheese adds irresistible creaminess. Perfectly baked in a single casserole dish, this easy-to-make dish is an ideal option for busy weeknights or meal prep. Garnish with fresh parsley for a vibrant finish, and enjoy a wholesome, delicious meal that's gluten-free, low-carb, and packed with flavor!
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 1 medium Onion
- 3 large Garlic cloves
- 3 cups Cauliflower rice
- 14.5 ounces Canned diced tomatoes (no sugar added)
- 8 ounces Tomato sauce (no sugar added)
- 2 tablespoons Tomato paste
- 2 teaspoons Paprika
- 1.5 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Remove the core from the cabbage. Chop the cabbage into small, bite-sized pieces and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3 minutes until fragrant.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat into small crumbles, about 5-7 minutes. Drain excess grease if necessary.
Stir in the cauliflower rice, diced tomatoes, tomato sauce, tomato paste, paprika, oregano, salt, and black pepper. Mix well and let simmer for 5 minutes.
In a large pot, bring water to a boil. Add the chopped cabbage and blanch for 3-4 minutes until slightly tender. Drain well.
Spread half of the cabbage evenly at the bottom of a 9x13-inch casserole dish. Layer half of the meat mixture over the cabbage. Repeat with the remaining cabbage and meat mixture.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 6976 mg | 303% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 56.5 g | ||
| Protein | 203.5 g | 407% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1793 mg | 138% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4742 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
