There’s something quietly comforting about cabbage and beef bubbling together in one pan. Keto Cabbage Casserole with Ground Beef takes those humble ingredients and turns them into something surprisingly rich creamy, savory, and filling without a single grain of rice or noodle in sight.
I first tested a version of this back in early spring when I was deep into low-carb ingredient swaps for comfort food classics. The cabbage softened into these tender, almost sweet ribbons that soaked up all the seasoned beef and cheese. After tweaking the spice balance three times, I finally landed on a combination that felt both clean and indulgent proof that keto doesn’t mean giving up cozy, one-dish dinners.
PrintKeto Cabbage Casserole with Ground Beef – Easy Recipe
This Keto Cabbage Casserole with Ground Beef is a flavorful low carb meal perfect for busy weeknights. It’s easy to prepare and makes a great lunch or dinner option that fits your keto lifestyle.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: dinner, lunch, Main Course
- Method: Baked
Ingredients
- 1 head of green cabbage chopped red cabbage works too
- 1 large peeled and grated carrot
- 1 pound ground beef or chicken mince for a lighter option
- 1 cup tomato sauce
- 2 cups shredded cheddar cheese optional for dairy-free version
- 1/4 cup cream cheese optional for dairy-free version
- 2 tablespoons olive oil
- 3 cloves fresh garlic minced or 1 teaspoon garlic powder
- 1 medium onion diced or 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Optional Crispy bacon bits for topping or parmesan cheese
Instructions
- Warm your oven to 350°F 175°C.
- Brown the ground beef over medium heat in a large skillet and drain any fat.
- Add cabbage, carrot, garlic, and onion to the skillet and cook until the cabbage softens slightly and onions become clear.
- Stir in tomato sauce, cream cheese, and half of the cheddar cheese until melted and combined, then add seasoning and cook gently for 5 minutes.
- Transfer everything into a casserole dish and sprinkle with the remaining cheddar cheese.
- Bake for about 25 to 30 minutes until the cheese turns golden and bubbly.
Notes
- For crisp tops, broil 2–3 minutes at the end
Why You’ll Love This One-Pan Wonder
This is the kind of dish that sneaks up on you. At first glance, it’s just cabbage and beef but once everything melds together in the oven, it becomes creamy, savory, and surprisingly satisfying. The cabbage softens into tender ribbons that soak up all the seasoning, while the melted cheddar cheese adds that cozy richness we all crave on busy weeknights.
- Low-carb and filling: No rice, no pasta just wholesome vegetables and protein that keep you full without the carb crash.
- Budget-friendly ingredients: Ground beef, cabbage, and pantry staples come together for a meal that won’t break the bank.
- Three cooking methods: Whether you prefer the oven, pressure cooker, or slow cooker, this recipe adapts to your schedule.
Key Ingredients That Make It Work
The magic here is in how simple ingredients layer up to create something rich and comforting. You’re starting with one head of green cabbage chopped into bite-sized pieces so it cooks down evenly. The grated carrot adds a hint of natural sweetness that balances the savory beef and tomato sauce beautifully.
Ground beef brings hearty protein, while cream cheese and shredded cheddar cheese melt into a luscious, creamy sauce that coats everything. Fresh garlic and diced onion build the aromatic base, and Italian seasoning ties it all together with subtle herbal warmth. If you want to skip dairy, you can easily leave out the cream cheese and cheddar cheese the dish still holds its own with bold seasoning and a splash of olive oil.
How the Cooking Methods Compare
One of my favorite things about this recipe is how flexible it is. Depending on your schedule and kitchen setup, you can bake it, pressure cook it, or let it simmer all day in the slow cooker. Here’s a quick breakdown to help you decide which method suits your day:
| Method | Total Time | Best For |
|---|---|---|
| Oven | ~45 minutes | Golden, bubbly cheese topping and hands-on control |
| Pressure Cooker | ~20 minutes | Fast weeknight dinners with minimal cleanup |
| Slow Cooker | 6-8 hours (low) | Set-it-and-forget-it meal prep or busy days |
Step-by-Step: Oven Method Walkthrough
Start by preheating your oven to 350°F. In a large skillet over medium heat, brown the ground beef until it’s no longer pink, then drain any excess fat. This step builds flavor and prevents a greasy casserole later on.
Next, add the chopped cabbage, grated carrot, minced garlic, and diced onion to the same skillet. Cook until the cabbage softens slightly and the onions turn translucent usually about 5 to 7 minutes. Stir in the tomato sauce, cream cheese, and 1 cup of shredded cheddar cheese, letting everything melt together into a creamy, savory mixture. Season with Italian seasoning, salt, and black pepper, then let it simmer for 5 minutes.
Transfer the mixture to a casserole dish, top with the remaining 1 cup of shredded cheddar cheese, and bake for 25 to 30 minutes until the cheese is golden brown and bubbly. Pro Tip: If you want extra crispy edges, switch to broil for the last 2 minutes just keep a close eye so it doesn’t burn.
Smart Ingredient Swaps
Whether you’re working with what’s in your fridge or adapting for dietary preferences, this dish welcomes flexibility. Here are some simple swaps that still deliver great flavor:
| Original Ingredient | Swap Option |
|---|---|
| Ground beef | Ground chicken or turkey for a lighter version |
| Green cabbage | Red cabbage for a slightly sweeter, more colorful dish |
| Cheddar cheese | Vegan cheese or nutritional yeast for dairy-free |
| Cream cheese | Skip entirely or use cashew cream for dairy-free richness |
| Fresh garlic & onion | Garlic powder (1 tsp) and onion powder (1 tsp) for convenience |
Serving and Storage Tips
This casserole is hearty enough to serve on its own, but it also pairs beautifully with a simple green salad or roasted vegetables on the side. If you’re feeling indulgent, sprinkle crispy bacon bits or a dusting of parmesan cheese on top right before serving for extra texture and flavor.
Leftovers store well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through. You can also freeze portions for up to 3 months just thaw overnight in the fridge before reheating. Note: The texture may soften slightly after freezing, but the flavor stays rich and comforting.
Troubleshooting Common Issues
If your casserole turns out watery, it’s usually because the cabbage released too much moisture during cooking. To avoid this, sauté the cabbage a bit longer before adding the other ingredients, or drain any excess liquid from the skillet before transferring to the casserole dish.
On the flip side, if the dish feels too dry, stir in a splash of tomato sauce or a tablespoon of olive oil before baking. And if the cheese on top browns too quickly, tent the dish loosely with foil for the first 15 minutes, then remove it to let the top crisp up at the end.
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FAQs ( Keto Cabbage Casserole with Ground Beef )
Can I use chicken instead of beef in this recipe?
Absolutely! Ground chicken works wonderfully in this dish. Use 93/7 lean ground chicken and cook it thoroughly until no pink remains. The cooking time stays the same, but you may want to add an extra tablespoon of olive oil since chicken is leaner than beef.
How do I prevent my casserole from becoming watery?
Salt your chopped cabbage and let it sit for 15 minutes, then squeeze out excess moisture with paper towels. Also, make sure to drain any fat from the cooked meat before mixing. This removes the main sources of excess liquid that can make the dish soggy.
Can I make this ahead of time?
Yes, this meal is perfect for meal prep! Assemble everything except the cheese topping and refrigerate for up to 2 days. When ready to bake, add the cheese and increase baking time by 10-15 minutes since it starts cold.
What type of cheese works best for the topping?
Sharp cheddar gives the best flavor and melts beautifully. Mozzarella creates a nice stretch, while Monterey Jack adds creaminess. I recommend using freshly shredded cheese rather than pre-shredded for better melting and taste.
How long does this keep in the refrigerator?
Properly stored in an airtight container, this recipe stays fresh for 4-5 days in the refrigerator. Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish covered in a 350F oven for 15-20 minutes.
This Keto Cabbage Casserole with Ground Beef comes together in under an hour and fills your kitchen with that slow-simmered, savory warmth we all crave on busy nights. The cabbage gets tender and sweet, the cheese melts into every bite, and somehow it feels both light and deeply satisfying. You’ll love how it turns out golden on top, creamy underneath, with flavors that build as it sits.
If you want more depth, try stirring in a pinch of smoked paprika or red pepper flakes before baking it adds a gentle kick without overwhelming the dish. Swap ground turkey for a leaner version, or toss in fresh spinach during the last few minutes for extra greens. Leftovers reheat beautifully in the microwave or oven, and honestly, they taste even better the next day when all those flavors have had time to mingle. A trick I picked up from testing dozens of casseroles: let it rest for five minutes after baking so the cheese sets just enough to slice cleanly.
I’d love to hear how this one lands in your kitchen snap a photo if the cheese gets all bubbly and golden, or tell me if you added your own twist. Did you grow up eating cabbage rolls or stuffed cabbage? This feels like a simpler, faster cousin to those old traditions. Save this recipe for the nights when you need something warm, filling, and uncomplicated the kind of meal that invites everyone to the table without fuss.
