This Keto Beef Cabbage Roll Casserole combines all the flavors of traditional cabbage rolls but without the hassle of rolling. It’s a hearty, low-carb, and keto-friendly dish that’s rich in flavor, satisfying, and perfect for meal prepping. Layers of ground beef, tender cabbage, and a tangy tomato sauce come together to create a warm and comforting casserole. It’s a perfect family dinner option for those following a ketogenic diet while craving something filling and nutritious.
Ingredients:
- 1 small head of green cabbage, chopped
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup tomato sauce (sugar-free)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional for extra flavor)
- 1 cup shredded mozzarella cheese (optional for topping)
- ¼ cup fresh parsley, chopped for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
- Prepare the cabbage: Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5-7 minutes until tender. Drain well and set aside.
- Cook the beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sauté until softened, about 3-4 minutes.
- Brown the beef: Add the ground beef to the skillet, cooking until browned and no longer pink. Break the meat apart as it cooks. Drain excess fat if necessary.
- Add seasonings and sauce: Stir in the diced tomatoes, tomato sauce, smoked paprika, oregano, salt, black pepper, and Worcestershire sauce. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.
- Layer the casserole: In the prepared casserole dish, spread half of the cooked cabbage in an even layer. Top with half of the beef and tomato mixture. Repeat the layers, finishing with the remaining beef mixture on top.
- Optional cheese topping: If using cheese, sprinkle the shredded mozzarella evenly over the top of the casserole.
- Bake the casserole: Cover the 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 melted and bubbly.
- Garnish and serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve warm.