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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


  • 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


  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. 


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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38 thoughts on “Cheesy Cabbage Casserole”

  1. please looking for cabbage roll casserole that had garlic and fired roast tom and smoky paprika that u posted

    1. Karly Campbell

      Hi Bobbi! I’m not sure which recipe you’re talking about. You can use the search feature on the site and just put cabbage in the search bar. Might help!

  2. Finally someone who doesn’t start with sauteing the onion first. I like to know my onion is in the dish and not cooked down to mush. I am trying this tonight. Have cabbage I was going to make stuffed cabbage soup but this looks so good. We have gotten winter early this week.

    1. Karly Campbell

      Hope you love it! Stay warm…we had flurries yesterday afternoon in central Illinois!

    1. Karly Campbell

      I’m not sure what you mean by ‘send you the website.’ You’re already on the website. 🙂

  3. Hey Karly,

    This meal was delicious. Even my kids ate it! My question is serving sizes though. Do you know how much a serving is. Like 1 C. Or do you just divide the recipe up into 6th? Thank you for this yummy meal!

    1. Karly Campbell

      Hi Rachel! So glad everyone enjoyed it! I didn’t measure the servings by volume – just eyeballed it into 6 servings. 🙂

  4. 3 cups of cabbage doesn’t seem like enough. It looks like more than that in the video. Would you estimate like half of a small head of cabbage? Thanks

  5. Can you pu in the crockpot and when it’s done cooking or about done then put cheese on it.I do intend to make this but I will add more tomato sauce.I am disables and can’t stand long in a walker.thanks for posting this

    1. Karly Campbell

      I’m sure you could put it in the crockpot, but I’m not sure for how long. It only takes 5 minutes of cooking after the cheese, so I wouldn’t leave it in there for long.

  6. Love this meal! If I want extra time I mix all the indredients together, put it in a baking dish, cover with foil and bake for about 45 min to an hour at 325. I also add red, yellow and orange peppers, diced. And when possible I add fresh, diced tomatoes. It makes for a good lunch the next day. I usually make this every other week. Instead of tomato sauce I use Victoria Marinara – low in WW points.

  7. Judy Wells

    This was a winner! I didn’t have diced tomatoes, so substituted Rotel. And it was great.

  8. Nadege Boinnard

    As I’m actually eating this AS I TYPE, I have to say I’m totally bluffed by this recipe. I was highly skeptical while looking at this page, imagining the taste… It’s DELICIOUS. And it’s SUCH a comfort food meal !

    I simply added a teaspoon of (Keto) sugar at the end (right before the cheddar) because when I tasted, it was a bit too acidic to my taste.

    Thank you so much from this French girl across the (not so) narrow sea !

    1. Karly Campbell

      Oh wow, so glad you enjoyed it so much! Great idea to add a bit of sweetener, too. 🙂

    1. Karly Campbell

      Yes, this should work fine without meat. You might need to reduce the amount of sauce or increase the cabbage to get the amounts right. 🙂

    1. Karly Campbell

      Perhaps, but I’ve never tried so wouldn’t be able to give recommendations. If you do try it out, let us know how it goes!

  9. Love this recipe! As a single, I can make this for about $10 and it provides meals for 3 days. I do use a 15 oz can of tomato sauce instead of 8 oz, because I like it a bit more saucy. I use one of the tsp‘s of salt when browning the meat, onions and garlic, and then the last tsp along with pepper near the end. Add a little cayenne or flakes, if you’re a spice adventurist. Great base recipe as is or add your favorites. Yum!

    1. Karly Campbell

      So glad you enjoy the recipe, Linda! I’ve been meaning to make a Mexican version of this too. Definitely a good one to play around with! 🙂

  10. 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. Patricia Washington

      Maybe you used a tablespoon instead of a teaspoon. The recipe is not salty at all.

  11. 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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