Unstuffed Cabbage Casserole
A low-carb, hearty casserole that delivers the comforting flavors of traditional stuffed cabbage without the fuss of rolling leaves.
Ingredients
Vegetables and Aromatics
- 1 medium head cabbage, chopped (remove core and cut into bite-size pieces)
- 1 pound ground turkey or ground beef Turkey keeps it lean; beef for richer flavor.
- 1 onion, diced
- 2 cloves garlic, minced
Canned and Broth Ingredients
- 1 14.5 oz can diced tomatoes (with juices) Crushed or fire-roasted tomatoes can be used.
- 1 cup chicken or vegetable broth Chicken broth adds depth; vegetable keeps it vegetarian-friendly.
Seasonings
- 1 teaspoon paprika
- 1 teaspoon oregano Can be substituted with other herbs.
- Salt and pepper to taste
Oil for Cooking
- 1-2 tablespoons olive oil
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat 1–2 tablespoons of 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 for 30–45 seconds until fragrant.
- Add the ground turkey or beef. Break it up with a spatula and cook until browned, 6–8 minutes. Season with salt, pepper, paprika, and oregano.
- Stir in the chopped cabbage, canned diced tomatoes (with juices), and broth. Mix thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat and cook uncovered for 10–15 minutes, stirring occasionally, until the cabbage is tender.
Baking
- Transfer everything to a baking dish (9x13 or similar).
- Bake in the preheated oven for 20–25 minutes.
- Remove from the oven and let rest for 5 minutes. Serve hot.
Notes
Cool 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.