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overhead view of cheesy cabbage casserole in white pot.

Cheesy Cabbage Casserole

This KETO CABBAGE CASSEROLE is rich, hearty, and cheesy! Made with ground beef, canned tomatoes, cheddar, and cabbage, it’s an easy weeknight meal that’s ready in about half an hour.

overhead view of cheesy cabbage casserole in white pot.

You may have noticed by now that I’m a sucker for a cheesy casserole.

There is just something about a warm bowl of cheesy comfort food that I can not resist.

Also, I live in the Midwest (born and raised!) and casseroles are a whole thing out here. 😉

This cabbage casserole recipe is so simple, hearty, and filling.

Plus, it has just enough cheese and ground beef that the kids love it too! I love when the kids are on board with my low carb dinners – makes life so much easier!

pot full of keto cabbage casserole with wooden spoon.

How to:

Start by browning up a pound of ground beef.

Once you’ve got the meat crumbled up, stir in some onion and garlic and let those cook until softened.

Stir in chopped cabbage, canned diced tomatoes, and tomato sauce. Season it up with an Italian seasoning blend, salt, and pepper.

beef and cabbage in skillet.

You’ll want to cover this and let it cook for about 15 minutes so the cabbage gets good and soft.

Turn the heat off, top with some shredded cheddar, and then put the lid back on to let that cheese get all gooey and melty.

We like to garnish this with fresh parsley just before serving.

This meal is so hearty and satisfying.

The cabbage softens up nicely and the whole dish is nice and cheesy.

You could use mozzarella instead of cheddar if you prefer, but we love the taste of cheddar in this recipe.

cheesy cabbage and beef in white skillet.

Nutrition info:

This recipe serves 6. We did not measure the servings by volume or weight. We just divided it evenly into 6 portions.

Each serving contains 333 calories, 19 grams of fat, and 7 net carbs.

The full nutrition information is down in the recipe card.

cabbage casserole on white plate.

More low carb casserole recipes:

overhead view of cheesy cabbage casserole on white plate.

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overhead view of cheesy cabbage casserole in white pot.

Cheesy Cabbage Casserole

This KETO CABBAGE CASSEROLE is rich, hearty, and cheesy! Made with ground beef, canned tomatoes, cheddar, and cabbage, it's an easy weeknight meal that's ready in about half an hour.

Yield 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound lean ground beef
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chopped cabbage
  • 15 ounces canned diced tomatoes
  • 8 ounces canned tomato sauce
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1 ½ cups shredded cheddar
  • Minced parsley, for garnish

Instructions

  1. Add the ground beef to a large skillet over medium heat and brown, crumbling the meat as it cooks.
  2. When meat is about halfway cooked through, add the onion and garlic to the skillet and continue cooking until beef is cooked through.
  3. Add the cabbage, tomatoes, tomato sauce, Italian seasoning, and salt to the skillet and stir well to combine. Cover and cook for 15 minutes or until cabbage has softened to your liking.
  4. Remove from the heat, top with the cheese, and let sit for 5 minutes. 
  5. Garnish with parsley before serving. 

Notes

You may swap the cheddar for mozzarella or any other cheese you prefer.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 95mgSodium: 1237mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 6gProtein: 30g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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5 thoughts on “Cheesy Cabbage Casserole”

  1. Doug Warren

    Way too salty (2 tsp), but otherwise it would have been good. Maybe 1/2 tsp would be more like it. I wondered about this being inaapropriate, but tried it anyway.

    1. Karly Campbell

      I’m sorry to hear you found this one too salty. We tend to use a teaspoon per pound of meat and then extra for veggies, but you can definitely reduce to your tastes. Salt is definitely one of those things that are personal preference. 🙂

  2. I had all the ingredients on hand and gave this one a shot. I drained the meat after cooking, the extra liquid is not needed. Overall it was very bland. I added more garlic and Italian seasoning, some garlic powder, and some red pepper flakes, and a bit more salt. Still seemed to be missing something. Then I added about 2 teaspoons of Louisiana Creole blend seasoning (Spice House) and that did the trick! Definitely season this one to taste.

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