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Low Carb Unstuffed Cabbage Casserole

Delicious Low Carb Unstuffed Cabbage Casserole in 30 Minutes

This Low Carb Unstuffed Cabbage Casserole is a quick and flavorful one-pot dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Adds fat for sautéing and helps to brown meat; substitute with butter or cooking spray as needed.
  • 1 pound Ground Beef Provides protein and richness; can be replaced with ground turkey or chicken for a leaner option.
  • 1 medium Sweet Onion Adds sweetness and depth of flavor; yellow or white onion can be used as alternatives.
  • 1 medium Orange Bell Pepper Introduces color and flavor; omit for strict low-carb diets to reduce carb count.
  • 3 cloves Garlic Provides aromatic flavor; fresh garlic is best, while 1/8 tsp powdered garlic can substitute per clove.
  • 14 ounces Fire-Roasted Diced Tomatoes Contributes acidity and moisture; can be replaced with regular diced tomatoes or tomato sauce if necessary.
  • 1 teaspoon Smoked Paprika Adds a smoky flavor; regular paprika or cumin can be used as a substitute.
  • 1 teaspoon Dried Oregano This spice enhances overall flavor; feel free to adjust to taste or replace with mixed Italian herbs if desired.
  • 1 teaspoon Garlic Powder This spice enhances overall flavor; feel free to adjust to taste or replace with mixed Italian herbs if desired.
  • 1 teaspoon Onion Powder This spice enhances overall flavor; feel free to adjust to taste or replace with mixed Italian herbs if desired.
  • Salt Season to taste; adjust according to dietary restrictions.
  • Pepper Season to taste; adjust according to dietary restrictions.
  • 4 cups Green Cabbage The base of the dish, providing crunch and nutrition; Napa cabbage can be a good alternative.
For the Topping
  • 2 cups Shredded Cheddar/Jack Cheese Melts on top for creaminess; can use mozzarella or a dairy-free cheese substitute.

Equipment

  • Large pan or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pan or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Wait for the oil to shimmer slightly, indicating it's hot enough for cooking.
  2. Add 1 pound of ground beef, along with a chopped sweet onion and a diced orange bell pepper, to the hot oil. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and the onions turn translucent.
  3. Toss in 3 minced garlic cloves and sauté for an additional minute, allowing the fragrant aroma to waft through your kitchen.
  4. Pour in a 14 oz can of fire-roasted diced tomatoes, then sprinkle in 1 teaspoon each of smoked paprika, dried oregano, garlic powder, onion powder, and salt and pepper to taste. Mix well to combine and let it simmer for 2-3 minutes.
  5. Carefully layer 4 cups of chopped green cabbage over the meat and tomato mixture. Do not stir; cover the pan with a lid and reduce the heat to medium. Cook for 15-20 minutes until the cabbage is tender.
  6. Remove the lid and sprinkle 2 cups of shredded cheddar or jack cheese over the top of the cooked casserole. Cover again and cook for an additional 3-5 minutes, or until the cheese is completely melted and bubbling.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 50mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the casserole for up to 2 months. To reheat, bake at 350°F (175°C) for 20-25 minutes covered with foil.

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