Creamy, juicy, and wildly comforting — this Low Carb Unstuffed Cabbage Casserole hits all the cozy-dinner notes without the fuss of rolling individual cabbage leaves. Imagine the savory flavor of stuffed cabbage but simplified into a single, bubbling casserole that’s perfect for weeknights or a relaxed Sunday supper. Fun fact: unstuffed casseroles started as a clever way for home cooks to get the same flavors with less prep — and fewer tears from cabbage chopping!
This recipe is special because it’s simple, quick to assemble, and family-friendly. It comes together in one skillet and one baking dish, so cleanup is minimal. If you love easy comfort food, try it after making other fan favorites like my low-carb bacon cheeseburger casserole for a similar crowd-pleasing twist. Get ready to enjoy a warm, flavorful meal that feels indulgent but stays on track with low-carb goals. You’ll be excited to cook this — and so will everyone at the table.
What is Low Carb Unstuffed Cabbage Casserole?
Why call it “unstuffed”? Because it’s all the tasty parts of stuffed cabbage without the rolling — a layered, deconstructed delight. Curious where the name came from? Picture someone rushing through dinner prep and saying, “Let’s keep the flavor, skip the fuss!” The result was lovingly dubbed unstuffed cabbage, and it stuck. Who needs precision rolls when you can have the same hearty flavor spooned straight onto plates?
This version keeps carbs low but flavor high, with savory ground beef, fire-roasted tomatoes, and melty cheese bringing everything together. After all, good food proves that “the way to a man’s heart is through his stomach.” Ready to try it? Dig in and make memories — and maybe a new family favorite.
Why You’ll Love This
You’ll adore this casserole for three big reasons:
- Comforting, savory flavor: Ground beef cooked with onions and bell pepper melds with smoky fire-roasted tomatoes and spices to create a rich, satisfying base. The melted cheese on top adds a silky finish that invites seconds.
- Cost-saving and practical: This recipe uses pantry staples and inexpensive ground beef, making it budget-friendly. It stretches well, feeds the family, and leftovers reheat beautifully.
- Customizable toppings: Add a dollop of sour cream, chopped fresh herbs, or extra cheese for brightness and texture. The contrast of tender cabbage (if you add it) or simply the vegetable mix keeps each bite interesting.
If you liked the flavors in my other low-carb casseroles, like the classic low-carb unstuffed cabbage take on the blog for a similar crowd-pleasing comfort dish, you’ll be right at home here. Let’s make it tonight — your oven (and stomach) will thank you.
How to Make: Quick Overview
This recipe is easy because most of the work happens in one skillet before a short bake. The result is a savory, slightly saucy casserole with a cheesy, bubbly top. Expect a mix of tender, juicy meat and vegetables with a golden finish from the oven.
- Simplicity of preparation: Brown, stir, transfer, and bake.
- Taste and texture: Rich, savory, slightly smoky from the fire-roasted tomatoes, with melty cheese on top.
- Standout element: The bubbly cheese finish makes it feel indulgent without complicated steps.
Approximate time: 10 minutes prep, 25 minutes cook, total about 35 minutes.
Ingredients
- 1 lb ground beef, lean or regular, room temperature
- 1 onion, chopped (about 1 cup)
- 1 bell pepper, chopped (any color), about 1 cup
- 1 can (14.5 oz) fire-roasted tomatoes, undrained
- Spices: salt to taste, black pepper to taste, garlic powder to taste, paprika to taste
- 1 cup shredded cheese, cheddar or Mexican blend, shredded
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.
- In a large skillet over medium-high heat, add the ground beef. Break it up and cook until browned and no pink remains, about 6–8 minutes.
- Drain excess fat if necessary, leaving a little for flavor. Reduce heat to medium.
- Add the chopped onion and chopped bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
- Stir in the can of fire-roasted tomatoes with their juices. Season with salt, black pepper, garlic powder, and paprika to taste. Mix thoroughly and let simmer for 2–3 minutes so flavors meld.
- Transfer the beef and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the 1 cup of shredded cheese over the top in an even layer.
- Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow flavors to settle.
What to Serve With
- A crisp green salad with a lemon vinaigrette to cut the richness.
- Steamed or roasted broccoli or green beans for extra veggies.
- Cauliflower mashed “potatoes” for a low-carb comfort-food pairing.
- Pickled red onions or a bright cabbage slaw for acidity and crunch.
- For drinks, try a dry white wine, iced tea, or sparkling water with lemon.
Top Tips for Perfecting
- Ingredient substitutions: Use ground turkey or chicken for a lighter option. Swap cheddar for pepper jack if you like a little heat.
- Timing adjustments: If your skillet is small, cook in batches to avoid steaming the meat. Brown fully for the best flavor.
- Flavor enhancements: Add a splash of Worcestershire sauce when simmering the tomatoes for deeper umami. Fresh chopped parsley or chives sprinkled on top brighten the dish.
- Common mistakes to avoid: Don’t skip draining excess fat if using high-fat beef, or the casserole can be greasy. Also, avoid over-baking — cheese should be bubbly and golden, not dried out.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 350°F (175°C) oven covered with foil until warmed through (about 15–20 minutes), or microwave individual portions for 1–2 minutes, stirring halfway. For best texture, use the oven to preserve the cheese topping.
FAQs
Can I add cabbage to make it more like stuffed cabbage?
Yes. You can stir in 2 cups of thinly sliced cabbage when you add the bell pepper and onion; cook until slightly wilted before baking for a closer stuffed-cabbage experience.
Is this recipe keto-friendly?
Yes. The ingredients are low in carbs — avoid any added sugar in canned tomatoes and use full-fat cheese for a more keto-friendly profile.
Can I make this ahead of time?
Absolutely. Assemble the casserole up to the point of adding cheese, cover, and refrigerate for up to 24 hours. Add cheese and bake when ready.
How can I make it spicier?
Add diced jalapeño with the peppers, use a spicy shredded cheese, or stir in a pinch of cayenne pepper with the spices.
What sides are best for feeding a crowd?
Serve with a big salad, roasted vegetables, or a cauliflower rice pilaf to round out the meal and stretch the dish for more servings.
Conclusion
This Low Carb Unstuffed Cabbage Casserole is a no-fuss, flavor-packed dinner that proves comfort food can be simple, affordable, and low in carbs. It’s easy enough for busy weeknights, satisfying enough for weekend family meals, and forgiving for cooks of any skill level. If you want to explore similar takes on deconstructed stuffed cabbage, check out this lovely version from Wonky Wonderful UNSTUFFED CABBAGE CASSEROLE – WonkyWonderful for inspiration, or see Kalyn’s take on a deconstructed cabbage casserole for another low-carb twist Low-Carb Deconstructed Stuffed Cabbage Casserole – Kalyn’s …. Give this casserole a try tonight, share it with people you love, and enjoy the warm smiles that follow.
Low Carb Unstuffed Cabbage Casserole
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground beef, lean or regular Room temperature
- 1 cup Onion, chopped About 1 onion
- 1 cup Bell pepper, chopped Any color, about 1 bell pepper
- 1 can (14.5 oz) Fire-roasted tomatoes, undrained
- Spices Salt, black pepper, garlic powder, paprika to taste
- 1 cup Shredded cheese, cheddar or Mexican blend Shredded
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.
- In a large skillet over medium-high heat, add the ground beef. Break it up and cook until browned and no pink remains, about 6–8 minutes.
- Drain excess fat if necessary, leaving a little for flavor. Reduce heat to medium.
- Add the chopped onion and chopped bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 4–5 minutes.
- Stir in the can of fire-roasted tomatoes with their juices. Season with salt, black pepper, garlic powder, and paprika to taste. Mix thoroughly and let simmer for 2–3 minutes so flavors meld.
- Transfer the beef and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheese over the top in an even layer.
- Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow flavors to settle.