Stuffed Cabbage Casserole (Deconstructed)

This casserole has the flavors of stuffed cabbage rolls without the rolling. Chopped cabbage, ground beef, cauliflower rice and a tomato sauce are cooked together in a skillet, spread in a 9×13-inch dish, topped with mozzarella and baked. The recipe serves 6 and takes 45 minutes, with about 6 grams of carbohydrates and 24 grams of protein per serving.

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Cauliflower rice takes the place of the rice in a traditional filling, which keeps the carbs low.

What Goes in the Skillet

• Green cabbage (1 medium head, chopped): the low-carb base. It softens in the sauce and gives the dish its hearty texture.
• Ground beef (1 pound): or ground turkey. It adds richness and depth.
• Cauliflower rice (1 cup): stands in for rice and blends into the filling.
• Onion (1 small, diced) and garlic (2 cloves, minced): the savory base.
• Diced tomatoes (one 15-ounce can, undrained) and tomato paste (one 6-ounce can): they make the sauce, giving moisture and tang.
• Oregano (2 teaspoons), basil (1 teaspoon), salt (1 teaspoon) and black pepper (½ teaspoon): the seasoning.
• Mozzarella (1 cup, shredded): melts into a bubbly top.
• Olive oil (1 tablespoon): for the skillet.

Cooking and Baking

Preheat the oven to 350°F. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic until the onion is translucent, about 3-4 minutes. Add the ground beef and brown it, breaking it up with a spoon, for about 5-7 minutes. Drain any excess fat.

Stir in the cabbage, cauliflower rice, tomatoes, tomato paste, oregano, basil, salt and pepper. Cook for another 5-7 minutes, until the cabbage is slightly tender. Transfer the mixture to a greased 9×13-inch baking dish, spread it evenly and top with the mozzarella. Bake for 25-30 minutes, until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.

A non-stick skillet makes cleanup easier. If you have no 9×13-inch dish, any oven-safe dish of similar size will do.

Tips

• Adjust the seasoning. Add more pepper or red pepper flakes for heat, or cut back on the garlic and herbs for a milder dish.
• Make a double batch. The casserole freezes well, so extra portions are ready for busy nights.
• Use fresh ingredients. Good produce and meat improve the flavor.

Variations

• More vegetables: sauté chopped bell peppers or mushrooms with the onion and garlic.
• Different cheese: cheddar or pepper jack in place of mozzarella.
• Spicy: red pepper flakes or hot sauce in the meat mixture. Spicy sausage in place of the beef also adds heat.
• Other proteins: ground turkey, chicken or a plant-based meat alternative.

Making Ahead and Storing

You can assemble the casserole up to the baking step, cover it and refrigerate it for up to 24 hours. Add a few extra minutes to the baking time if it goes into the oven cold. Leftovers keep in an airtight container in the refrigerator for about 3-4 days, and reheat in the microwave or oven.

To freeze, let the baked casserole cool completely, then cover it tightly with plastic wrap and aluminum foil. It keeps up to 3 months. Thaw it in the fridge overnight and reheat in the oven. Individual portions are easy to grab for a quick meal.

What to Serve With It

A side salad of mixed greens, cucumbers and cherry tomatoes with an olive oil and vinegar dressing contrasts with the warm casserole. Steamed broccoli or green beans also go well. Sparkling water with lemon or herbal tea works as a drink.

Time and Nutrition

Prep takes 15 minutes and cooking takes 30, so the total is 45 minutes. One serving has about 290 calories, 18 grams of fat (7 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 24 grams of protein and 800 milligrams of sodium.

FAQ

Can I make it ahead?

Yes. Assemble it up to the baking step, cover and refrigerate for up to 24 hours, then bake it, adding a few minutes if it is cold.

How long do leftovers keep?

About 3-4 days in an airtight container in the refrigerator.

Can I freeze it?

Yes, for up to 3 months. Cool it completely after baking and wrap it tightly. Thaw it in the fridge overnight.

Can I use a different meat?

Ground turkey, chicken or a plant-based meat alternative all work. Each gives its own flavor.

How do you make it spicier?

Mix red pepper flakes or a dash of hot sauce into the meat mixture, or use spicy sausage in place of the beef.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us