Cabbage and Ground Beef Casserole
Cabbage and Ground Beef Casserole is an easy, one pot dinner. It's made without rice and makes a satisfying low carb option, and it's ready in 30 minutes!
Servings: 6 servings
Calories: 292kcal
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs. lean ground beef see note 2
- 1/2 onion
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 6 cups chopped green cabbage 1/2 head, or about 8 ounces; see note 3
- 15 ounces low sodium fire roasted diced tomatoes see note 4
- 15 ounces low sodium tomato sauce see note 4
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 cup grated mozzarella sub with your favorite cheese or omit to make this recipe dairy-free
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break into chunks with a wooden spoon. Cook for 3-4 minutes until about halfway cooked, then add the onion. Cook for another 5 minutes until the onion has softened, then stir in the garlic, smoked paprika and red pepper flakes and cook 30 seconds longer.1 tablespoon olive oil, 1.5 lbs. lean ground beef, 1/2 onion, 3 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes
- Add the cabbage and stir well. Cook for about 5-6 minutes until browned and somewhat softened (it will be crisp tender at this point). Add the diced tomatoes, tomato sauce, vinegar and oregano and stir to combine. Simmer on medium low for 10 -15 minutes until the sauce has thickened and the cabbage is cooked to the desired doneness. Taste and season with salt and pepper as needed.6 cups chopped green cabbage, 15 ounces low sodium fire roasted diced tomatoes, 15 ounces low sodium tomato sauce, 1.5 tablespoons red wine vinegar, 1 teaspoon dried oregano
- Remove from heat and sprinkle the grated cheese over the top and cover until the cheese has melted. Serve and enjoy!1 cup grated mozzarella
Notes
- Pro tip: Prep the cabbage and onion 1-2 days in advance to make this recipe go even more quickly.
- I've used 1.5 lbs. of ground beef to make this a high protein meal, but you can use just 1 lb. of ground meat if you prefer. Sub the beef with your favorite ground meat.
- I recommend using green cabbage in this recipe as it gets nice and tender with a mild sweetness once cooked. I don't recommend using purple cabbage as it will turn the dish red. Use pre-shredded cabbage as a time saver, but keep in mind that it will take less time to cook as it is sliced thinly.
- Use low sodium or no salt added canned tomatoes to control the sodium in this dish.
- Store leftover cabbage roll casserole in the refrigerator for up to 3 days.
Nutrition
Calories: 292kcal | Carbohydrates: 13g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 654mg | Potassium: 772mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1005IU | Vitamin C: 33mg | Calcium: 175mg | Iron: 4mg