Low Carb Unstuffed Cabbage Casserole – Easy & Delicious Dinner

Low Carb Unstuffed Cabbage Casserole is the cozy, belly-warming dinner you didn’t know you needed until now. Whether you’re trying to eat healthier or just looking to get dinner on the table without juggling three pans and a meltdown (from your kids or yourself), this recipe is a total weeknight win.

It’s everything you love about traditional cabbage rolls—minus the fussy rolling and extra dishes. The best part? This low carb casserole is made in one pot, it’s super filling, and it brings all the comfort without the carb crash. So if you’re tired of bland “healthy” dinners that leave you reaching for snacks an hour later, Low Carb Unstuffed Cabbage Casserole has your back, middle, and front.

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What is Low Carb Unstuffed Cabbage Casserole?

Low Carb Unstuffed Cabbage Casserole is basically the laid-back cousin of classic stuffed cabbage rolls. Instead of carefully rolling beef and rice into cabbage leaves (and watching half of them fall apart anyway), this recipe takes all the same ingredients and throws them into a pot—no rolling required.

It’s made with hearty ground beef, chopped green cabbage, fire-roasted tomatoes, and gooey cheese. But here’s the twist: we ditch the rice to keep it keto and low carb-friendly. Think of it as a deconstructed cabbage roll that’s much easier to make, way faster, and still checks every comfort food box. It’s perfect for those nights when you want something hearty, warm, and a little nostalgic—but without the carb overload.

Reasons to Try Low Carb Unstuffed Cabbage Casserole

Let’s be honest—making traditional cabbage rolls can feel like a chore. That’s where Low Carb Unstuffed Cabbage Casserole saves the day. First off, it’s low carb, which means you can enjoy a filling, cheesy casserole without feeling like you just swallowed a brick. It’s also one-pan magic: less cleanup, fewer steps, and more time to not be in the kitchen.

And if you’ve got picky eaters, good news—this dish is packed with flavor, but it’s still simple enough to get two thumbs up from the “no-green-things” crowd. It’s loaded with veggies, protein, and just the right amount of spice, so it’s satisfying without being heavy. Plus, you can easily customize it—add hot sauce, serve it over cauliflower rice, or even sneak in more veggies (shh, we won’t tell).

Ingredients Needed to Make Low Carb Unstuffed Cabbage Casserole

• 3 tablespoons oil
• 1 lb ground beef
• 1 sweet onion, chopped
• 1 orange bell pepper, seeded and chopped
• 3 garlic cloves, chopped
• 14 oz can fire roasted diced tomatoes
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 small head green cabbage, cored and chopped
• 2 cups shredded cheddar/jack cheese

Instructions to Make Low Carb Unstuffed Cabbage Casserole

Making this Low Carb Unstuffed Cabbage Casserole is easier than you think, especially when you follow this step by step guide. Whether you’re new to cooking or just love a clear game plan, each part of this process is broken down to help you cook with confidence—no guesswork, no mess (well, minimal mess). Let’s get into it.

Step 1: Sauté the Beef and Veggies

Start by grabbing a large skillet or Dutch oven with high sides—something that can handle all the cabbage later on without overflowing. Heat 3 tablespoons of oil over medium-high heat. Once it’s shimmering, add your ground beef, chopped sweet onion, and chopped orange bell pepper.

As the beef browns, use your spatula to break it into small pieces. Cook for about 6–8 minutes, stirring occasionally until the meat is no longer pink and the onions are translucent. This step is key—it builds a flavorful foundation for your casserole.

Kitchen Tip: If you’re looking for a leaner alternative to beef, try swapping it with ground turkey or chicken. For more ideas, see our ingredient substitution guide in similar one-pot casseroles.

Step 2: Add Garlic and Spices

Once the meat mixture is browned and your kitchen smells amazing, stir in 3 chopped garlic cloves. Let the garlic cook for 1 minute, just until fragrant—burnt garlic turns bitter fast, so don’t overdo it.

Next, sprinkle in your spice mix:

• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste

Pour in one 14-ounce can of fire roasted diced tomatoes, including the juice. Stir everything together until well combined.

Flavor Boost: Fire-roasted tomatoes bring a subtle smoky note to the dish. If you only have regular diced tomatoes on hand, consider adding a pinch more smoked paprika for that same depth.

Step 3: Add the Cabbage

Time to pile on the cabbage. Don’t worry if it looks like way too much—it will cook down. Add one small head of green cabbage, chopped into bite-sized pieces. Spread it evenly over the beef mixture but don’t stir it just yet.

Cover the pot with a lid and reduce the heat to medium-low. Let it cook for 15–20 minutes, or until the cabbage becomes tender and wilted. You’ll notice the cabbage releasing moisture as it softens, which helps everything meld together into a juicy, flavorful filling.

Too Dry? If your cabbage isn’t releasing enough liquid (this can happen if it’s especially fresh or dense), go ahead and add ¼ cup of water. This helps steam the cabbage and keeps the bottom from sticking.

Looking for more cabbage-based meals? Check out this hearty Healing Cabbage Soup for another cozy, veggie-loaded option.

Step 4: Top with Cheese and Melt

Once the cabbage is tender and the mixture is cooked through, it’s time to add the finishing touch: cheese. Sprinkle 2 cups of shredded cheddar/jack cheese over the top of the casserole. You don’t need to mix it in—just cover the pan and let the cheese melt gently for about 3–4 minutes.

As it melts, it forms a gooey, bubbly layer that ties all the flavors together. And let’s be honest—this is the part everyone looks forward to.

Cheese Tip: Want a sharper kick? Swap some of the cheese for pepper jack, or try a blend with gouda or mozzarella. You can also check out our creamy tuna noodle casserole for more cheesy casserole inspo.

Step 5: Serve and Customize

Once the cheese is perfectly melted, uncover your casserole and give it a minute to settle. Then, dish it up into bowls and serve hot.

This Low Carb Unstuffed Cabbage Casserole is satisfying on its own, but if you have carb-lovers in the house, it also pairs beautifully with a side of rice or crusty bread. Want to stretch the meal further? Add a spoonful over cauliflower rice to keep it keto but bulk it up.

For more cozy dinner ideas like this, don’t miss our Unstuffed Pepper Casserole—another fantastic step by step one-pan meal that’s low in carbs but big on flavor.

What to Serve with Low Carb Unstuffed Cabbage Casserole

This dish is a whole meal on its own, but if you’re feeling extra (or feeding a crowd), there are some tasty pairings. A simple side salad with a tangy vinaigrette adds a nice freshness. You could also serve it with roasted green beans or some buttery cauliflower mash to keep it low carb. For those not watching their carbs, steamed rice or crusty bread will soak up that juicy tomato goodness beautifully. Want to add even more protein? Serve it with Air Fryer Buttery Parmesan Garlic Wings on the side.

Key Tips for Making Low Carb Unstuffed Cabbage Casserole

1. Chop the cabbage into small, even pieces so it cooks evenly and softens quicker.
2. Use lean ground beef to cut down on excess grease (but not too lean or you’ll lose flavor).
3. Fire roasted tomatoes add a smoky depth, so don’t skip them if possible!
4. If your cabbage doesn’t release much moisture, a splash of water (about ¼ cup) helps everything cook without burning.
5. You can prep the veggies ahead of time and store them in the fridge—perfect for busy nights.

Storage and Reheating Tips for Low Carb Unstuffed Cabbage Casserole

Got leftovers? Lucky you. This casserole keeps really well. Store it in an airtight container in the fridge for up to 4 days. To reheat, just microwave a portion on medium heat for 2–3 minutes or warm it up on the stovetop over low heat. Want to freeze it? Go for it—just let it cool first, then freeze in individual portions. Thaw overnight in the fridge before reheating. It’s a great meal-prep option and might even taste better the next day.

FAQs

Can I use ground turkey instead of beef?
Absolutely. Just know it’ll be a bit lighter in flavor, so you might want to bump up the spices.

Is this keto-friendly?
Yes! With only 11g net carbs per serving, it’s totally keto-approved.

Can I make this dairy-free?
Yep, just skip the cheese or use a dairy-free cheese alternative.

Does it freeze well?
It sure does. Cool it completely before freezing and reheat gently to avoid mushy cabbage.

Final Thoughts

If you’re craving something hearty, comforting, and low carb, this Low Carb Unstuffed Cabbage Casserole is the dinner shortcut you need. It’s weeknight-friendly, picky-eater-approved, and makes enough for leftovers (aka lunch win!). Whether you’re following keto, feeding your family, or just want a no-fuss meal that doesn’t skimp on flavor, this casserole delivers. Bookmark it now—you’ll be making it on repeat.

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