Low Carb Unstuffed Cabbage Casserole
A low-carb, hearty casserole that delivers the comforting flavors of traditional stuffed cabbage without the fuss of rolling leaves.
I first made this Low Carb Unstuffed Cabbage Casserole on a chilly weeknight when I wanted all the comfort of stuffed cabbage without the fuss of rolling leaves. It’s hands-off, kind to the grocery budget, and the kind of skillet-to-oven dish that improves if you make it ahead. If you enjoy low-carb casseroles for easy dinners, you might also like this bariatric-friendly low-carb chicken enchilada casserole I turn to when I need a no-fuss meal with big flavor.
Why you’ll love this dish
This unstuffed cabbage casserole gives you everything you want from traditional stuffed cabbage — savory meat, soft cabbage, and bright tomato — but in a fraction of the time. It’s low-carb and flexible: swap ground turkey for beef, use a different herb mix, or make it spicy. It’s perfect for weeknight dinners, meal-prep lunches, and anyone watching carbs without sacrificing comfort food vibes.
You might search for this recipe because you want a quick, budget-friendly dinner that stretches a head of cabbage without wasting time on rolling. It’s also a smart choice for cooks who want a one-dish meal that reheats well.
How this recipe comes together
Quick overview: you soften aromatics, brown the meat, wilt the cabbage with tomatoes and broth, simmer to meld flavors, then finish in the oven to concentrate liquid and develop a gentle roast on top. Expect about 10 minutes active prep, 15 minutes stovetop simmer, and 20–25 minutes in the oven. The stovetop step ensures the cabbage gets tender; the oven step finishes texture and deepens flavor.
What you’ll need
- 1 medium head of cabbage, chopped (remove core and cut into bite-size pieces)
- 1 pound ground turkey or ground beef (both work; turkey keeps it lean)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup chicken or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Olive oil for cooking
Ingredient notes/substitutions:
- Ground meat: use turkey to reduce fat, or beef for a richer flavor. You can also use a plant-based ground substitute for vegetarian versions (see Variations).
- Broth: chicken broth adds savory depth; vegetable broth keeps it vegetarian-friendly.
- Tomatoes: crushed tomatoes or a can of fire-roasted tomatoes will change texture and add smokiness.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Add the ground turkey or beef. Break it up with a spatula and cook until no longer pink and nicely browned in spots, 6–8 minutes. Season with salt, pepper, paprika, and oregano while it cooks.
- Stir in the chopped cabbage, canned diced tomatoes (with juices), and the cup of broth. Mix thoroughly so the cabbage is coated.
- Bring the mixture to a gentle simmer, then reduce heat and cook uncovered for 10–15 minutes, stirring occasionally, until the cabbage is tender but not falling apart. Adjust salt and pepper to taste.
- Transfer everything to a baking dish (9×13 or similar). Bake in the preheated oven for 20–25 minutes to concentrate flavors and develop a lightly roasted top.
- Remove from the oven and let rest 5 minutes. Serve hot. Check that the meat has reached 160°F (71°C).
01Ingredients
Vegetables and Aromatics
Canned and Broth Ingredients
Seasonings
Oil for Cooking
02Method
- Preparation
- Baking
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0 OF 10 DONE03Recipe notes
- 01Cool leftovers to room temperature within 2 hours before refrigerating. Store in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat portions on the stovetop or microwave.
04Nutrition
Per serving- Calories
- 280
- Protein
- 17G
- Net carbs
- 8G
- Fat
- 19G
- Fiber
- 5G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
Serve this casserole straight from the baking dish for a rustic family-style meal. Ideas:
- Spoon over cauliflower rice for an even lower-carb plate.
- Pair with a crisp green salad and a lemony vinaigrette to cut the richness.
- Top with a little shredded cheese and broil for 2 minutes for a melty finish.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container for up to 4 days. Cool to room temperature no more than 2 hours after cooking before refrigerating.
Reheat: Rewarm portions on the stovetop over medium-low heat with a splash of broth to loosen the sauce, or microwave covered in 30–60 second bursts until hot.
Freeze: Cool completely, place in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat to at least 165°F (74°C) before serving. Discard leftovers kept at room temperature longer than 2 hours.
Recipe variations
- Vegetarian: Replace meat with cooked lentils or crumbled tempeh and use vegetable broth. Add extra smoked paprika to mimic meaty depth.
- Spicy: Add a diced jalapeño during the onion sauté, or a teaspoon of crushed red pepper when seasoning.
- Cheesy: Stir in 1 cup shredded cheddar or mozzarella before baking and top with an additional 1/4 cup for a bubbly crust.
- Mediterranean: Swap oregano for thyme, add a tablespoon of capers, and finish with chopped fresh parsley and lemon zest.
- Asian-inspired: Use ground turkey, replace oregano with 1 teaspoon ginger and 1 tablespoon soy sauce, and finish with sesame oil and scallions.
Common questions
How long does it take from start to finish?
A: Active prep is about 10 minutes, simmering 10–15 minutes, then 20–25 minutes in the oven — plan 45–55 minutes total.
Can I use frozen cabbage?
A: Fresh is best for texture. If using frozen, thaw and drain excess water before adding; reduce added broth since frozen cabbage releases liquid.
How many carbs are in one serving?
A: The recipe card lists the full numbers per serving, with net carbs shown. Cabbage and canned tomatoes carry most of the carbs, so serving over cauliflower rice instead of grains keeps the plate lower in carbs.
Can I make this ahead for meal prep?
A: Absolutely. Prepare through the simmer step, cool, refrigerate, and bake just before serving for best texture. Or fully bake, then cool and reheat — either works.
Food safety — how do I know if leftovers are still okay?
A: Follow the 4-day fridge guideline. If it smells off, has an unusual texture, or shows mold, discard.
Conclusion
This Low Carb Unstuffed Cabbage Casserole is a smart, flavorful weeknight go-to that scales easily for company or meal prep. Looking for more? Try my Easy Cabbage Casserole Recipe.
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Casseroles
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