Low-Carb Deconstructed Stuffed Cabbage Casserole (Video)
Low-Carb Deconstructed Stuffed Cabbage Casserole is a low-carb version of a super-popular casserole from the early days of my blog! Check out Casserole Recipes for more tasty casseroles like this one.
Watch the video to see if you want to make Low-Carb Deconstructed Stuffed Cabbage Casserole!
Way back in the early days of my blog my friend Dolores sent me her recipe for Deconstructed Stuffed Cabbage Casserole, and it was a big hit on the blog. That casserole was something I made quite a few times myself back in the day when I’d cook food on the weekend so I had things to take to school for lunch. Then as my focus shifted to more low-carb cooking and eating, I mentioned in the recipe notes that you could switch out the rice in that casserole for cauliflower rice. But I hadn’t tried that myself until recently, and after making this new Low-Carb Deconstructed Stuffed Cabbage Casserole a few times to get it just right, I am so happy to share it with you. Anyone who likes stuffed cabbage but wants an easier way to make it that’s also low in carbs is going to be a fan of this recipe!
I admit that this is a recipe with quite a few steps compared to some of my casseroles, but when we tested the recipe we had the idea of using “steam-in-the-bag” frozen cauliflower rice for that part of the preparation, and it saved some time. I’m not always a fan of this kind of product because you’re paying a lot more for convenience, but I liked using it in a recipe like this. Of course use regular fresh riced cauliflower that’s sauteed in a little olive oil if you prefer not to microwave; I’ll give you enough information about amounts for people to make that switch.
And one more thing before I get to the recipe. While it’s true this recipe has quite a few steps, it also makes at least 8 servings, so there’s plenty to freeze and I love taking a container of this tasty casserole out of the freezer and reheating it for a quick dinner. I eat mine sometimes with a little sour cream on top, enjoy!
Preparing Ingredients for Low-Carb Deconstructed Stuffed Cabbage Casserole:
(This is just a summary of the steps; scroll down for complete printable recipe.)
- Preheat oven and spray a large deep casserole dish with nonstick spray.
- Brown the ground beef and season with a little salt and fresh-ground black pepper.
- While beef browns, chop onion, prepare garlic, and measure sweet paprika, sharp or hot paprika, and thyme. Drain petite dice tomatoes.
- When the beef is browned, push it over, add a tiny bit more oil if needed, and brown onions. Then add garlic and spices and cook 1-2 minutes more. Stir the onion-spice mixture into the ground beef.
- Add the petite dice tomatoes and tomato sauce to the beef-onion mixture and let it simmer on low heat while you prepare the cabbage and cauliflower.
- Chop a medium head of cabbage.
- Heat some olive oil in another large frying pan and cook the cabbage over medium-low heat until cabbage is wilted and starting to brown.
- Meanwhile, cook one package (10.5 oz.) frozen cauliflower rice in the microwave. (The cauliflower rice will cook more in the oven, so don’t get it too soft at this point. I’m not being paid to promote that product, but it did work well for this recipe.)
- If you prefer to use fresh riced cauliflower use 2.5 cups and microwave or cook in a frying pan with a little olive oil until it’s softened.
- Stir the cooked cauliflower rice into the ground beef mixture. Measure out the cheese.
Assembling and Baking Low-Carb Deconstructed Stuffed Cabbage Casserole:
- In the casserole dish make a layer with half the cooked cabbage.
- Put half the ground beef-cauliflower rice mixture over the cabbage.
- Top that with half the grated cheese.
- Then make another layer of cabbage, ground beef-cauliflower rice mixture, and cheese.
- Bake Low-Carb Deconstructed Stuffed Cabbage Casserole uncovered for about 40 minutes, or until the casserole is bubbling and the cheese is melted and starting to lightly brown.
- Serve hot, and don’t be afraid to add a little sour cream on top like I do if that idea appeals to you!
This freezes well or can be made ahead and stored in the fridge to be reheated during the week.
More Low-Carb Dinners with Cabbage:
Low-Carb Roasted Lemon Cabbage and Sausage Sheet Pan Meal
Low-Carb Autumn Tin Foil Dinners
Leftover Corned Beef Low-Carb Reuben Bake
Low-Carb Fried Cabbage with Bacon
Instant Pot, Slow Cooker, or Stovetop Low-Carb Ham and Cabbage Soup
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Low-Carb Deconstructed Stuffed Cabbage Casserole
This Low-Carb Deconstructed Stuffed Cabbage Casserole is a low-carb version of a hugely popular recipe from the early days of my blog!
- 2 – 3 tablespoons of olive oil, divided
- 1 lb. ground beef
- salt and fresh-ground black pepper to taste
- 1 large onion, chopped medium
- 1 T minced garlic (garlic from a jar is fine for this)
- 2 tsp. sweet paprika (preferably Hungarian Paprika, which often comes in a tin, see notes)
- 1 tsp. sharp or hot paprika, or use more sweet paprika if you prefer (preferably Hungarian Paprika, which often comes in a tin, see notes)
- 1 tsp. dried thyme
- 1 can petite diced tomatoes, drained into a colander placed in the sink
- 1 can (8 oz) tomato sauce (choose the tomato sauce with the least sugar you can find for low carbs)
- 1 pkg (10 oz.) “steam in the bag” cauliflower rice, or use 2 1/2 cups riced fresh cauliflower if you prefer
- 1 medium head cabbage, chopped to make about 1o cups chopped cabbage
- 3 cups Monterey Jack Cheese, or another white cheese of your choice (use more or less cheese to taste)
- Preheat oven to 350F/175C. Spray a 13″ x 8″ (or similar size) deep casserole dish with non-stick spray or mist with olive oil.
- Heat about a tablespoon of olive oil in a large frying pan over medium-high heat. Crumble the pound of ground beef into the pan and cook, breaking apart with a turner, until the beef is nicely browned, about 8 minutes. Season with a little salt and fresh-ground black pepper.
- While the beef cooks, chop onion, mince garlic (or measure garlic from a jar), and measure the sweet paprika, sharp paprika, and thyme. Drain the petite diced tomatoes into a colander placed in the sink.
- When the beef is done, push it over to the side of the frying pan, add a little more oil if needed, add the chopped onion, and cook until onion is softened and starting to brown, about 4 minutes. Add the minced garlic and spices and cook 1-2 minutes more.
- Stir to combine the beef and onion mixture. Then stir in the drained petite dice tomatoes and tomato sauce, reduce heat to low, and let the mixture simmer while you’re preparing the cabbage and cauliflower rice. (Take the beef mixture off the heat if all the liquid evaporates.)
- Chop the head of cabbage to make about 10 cups coarsely chopped cabbage. In another large, deep frying pan heat about a tablespoon of olive oil over medium-high heat. Add the cabbage and cook until the cabbage is softened and starting to brown, about 8 minutes. Season cabbage with a little salt if you’d like.
- While cabbage cooks, microwave the 10.5 oz. package of frozen cauliflower rice in the package, following package directions. We cooked it 4 minutes for the brand we used. (If you prefer to use fresh riced cauliflower you’ll need about 2 1/2 cups. Put the cauliflower rice in microwave-safe container, cover with cling-wrap, and cook 3 minutes. To cook on the stove, you’ll need another pan, or put the cabbage in a bowl and use that pan again. Heat about 1 T olive oil over medium-high heat, add the riced cauliflower and cook, stirring several times, until the cauliflower is softened and some of the liquid has evaporated as steam, about 4 minutes. You could also make The BEST Easy Cauliflower Rice and use some of it to make this casserole and eat the rest for another meal.)
- When the cauliflower is barely softened, stir it into the beef-onion mixture. Measure out the cheese.
- In the casserole dish make a layer of half the cabbage, half the meat-cauliflower rice mixture, and half the cheese. Make a second layer of cabbage, meat mixture, and cheese.
- Bake Low-Carb Deconstructed Cabbage Casserole uncovered for about 40 minutes, or until the mixture is bubbling and the top is starting to slightly brown.
- Serve hot. I like this with a dollop of sour cream, try that if you like sour cream.
- This will keep in the fridge for several days and can be reheated in the microwave or in a pan on the stove. The casserole also freezes beautifully to reheat later.
There are a number of good spice purveyors that sell Hungarian Paprika, but for years I’ve been a huge fan of Szeged Paprika (affiliate link) which can be purchased on Amazon (that’s an affiliate link).
I don’t promote products for payment on my blog, so Birds Eye hasn’t paid me to promote their steam-in-the-bag Cauliflower Rice and they have no idea I am talking about it here!
This recipe is a low-carb version of the Deconstructed Stuffed Cabbage Casserole recipe I got from my friend Dolores many years ago.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Deconstructed Stuffed Cabbage Casserole is a good main dish for low-glycemic or low-carb diets, including any phase of the South Beach Diet. I’m not calling this Keto because of the tomatoes, but you could probably make it without the tomato sauce and use use only one can of tomatoes if you prefer fewer carbs.
Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.