LOW-CARB DECONSTRUCTED STUFFED CABBAGE CASSEROLE

I’m excited to share this Low-Carb Deconstructed Stuffed Cabbage Casserole; this is a low-carb version of a super-popular casserole from the early days of my blog! Check out Cabbage Recipes for more tasty ideas with cabbage

.

Serve hot, and don’t be afraid to add a little sour cream on top like I do if that idea appeals to you! This freezes well or can be made ahead and stored in the fridge to be reheated during the week.

LOW-CARB DECONSTRUCTED STUFFED CABBAGE CASSEROLE

This Low-Carb Deconstructed Stuffed Cabbage Casserole is a low-carb version of a hugely popular recipe from the early days of my blog!

INGREDIENTS:

• 2 – 3 tablespoons of olive oil, divided
• 1 lb. ground beef
• salt and fresh-ground black pepper to taste
• 1 large onion, chopped medium
• 1 T minced garlic (garlic from a jar is fine for this)
• 2 tsp. sweet paprika (preferably Hungarian Paprika, which often comes in a tin, see notes)
• 1 tsp. sharp or hot paprika, or use more sweet paprika if you prefer (preferably Hungarian Paprika, which often comes in a tin, see notes)
• 1 tsp. dried thyme
• 1 can petite diced tomatoes, drained into a colander placed in the sink
• 1 can (8 oz) tomato sauce (choose the tomato sauce with the least sugar you can find for low carbs)
• 1 pkg (10 oz.) “steam in the bag” cauliflower rice, or use 2 1/2 cups riced fresh cauliflower if you prefer
• 1 medium head cabbage, chopped to make about 1o cups chopped cabbage
• 3 cups Monterey Jack Cheese, or another white cheese of your choice (use more or less cheese to taste)

DIRECTIONS:

1. Preheat oven to 350F/175C. Spray a 13″ x 8″ (or similar size) deep casserole dish with non-stick spray or mist with olive oil.
2. Heat about a tablespoon of olive oil in a large frying pan over medium-high heat. Crumble the pound of ground beef into the pan and cook, breaking apart with a turner, until the beef is nicely browned, about 8 minutes. Season with a little salt and fresh-ground black pepper.
3. While the beef cooks, chop onion, mince garlic (or measure garlic from a jar), and measure the sweet paprika, sharp paprika, and thyme. Drain the petite diced tomatoes into a colander placed in the sink.
4. When the beef is done, push it over to the side of the frying pan, add a little more oil if needed, add the chopped onion, and cook until onion is softened and starting to brown, about 4 minutes. Add the minced garlic and spices and cook 1-2 minutes more.
5. Stir to combine the beef and onion mixture. Then stir in the drained petite dice tomatoes and tomato sauce, reduce heat to low, and let the mixture simmer while you’re preparing the cabbage and cauliflower rice. (Take the beef mixture off the heat if all the liquid evaporates.)
6. Chop the head of cabbage to make about 10 cups coarsely chopped cabbage. In another large, deep frying pan heat about a tablespoon of olive oil over medium-high heat. Add the cabbage and cook until the cabbage is softened and starting to brown, about 8 minutes. Season cabbage with a little salt if you’d like.
7. While cabbage cooks, microwave the 10.5 oz. package of frozen cauliflower rice in the package, following package directions. We cooked it 4 minutes for the brand we used. (If you prefer to use fresh riced cauliflower you’ll need about 2 1/2 cups. Put the cauliflower rice in microwave-safe container, cover with cling-wrap, and cook 3 minutes. To cook on the stove, you’ll need another pan, or put the cabbage in a bowl and use that pan again. Heat about 1 T olive oil over medium-high heat, add the riced cauliflower and cook, stirring several times, until the cauliflower is softened and some of the liquid has evaporated as steam, about 4 minutes. (You could also make The BEST Easy Cauliflower Rice and use some of it to make this casserole and eat the rest for another meal.)
8. When the cauliflower is barely softened, stir it into the beef-onion mixture.  Measure out the cheese.
9. In the casserole dish make a layer of half the cabbage, half the meat-cauliflower rice mixture, and half the cheese. Make a second layer of cabbage, meat mixture, and cheese.
10. Bake Low-Carb Deconstructed Cabbage Casserole uncovered for about 40 minutes, or until the mixture is bubbling and the top is starting to slightly brown.
11. Serve hot. I like this with a dollop of sour cream, try that if you like sour cream.
12. This will keep in the fridge for several days and can be reheated in the microwave or in a pan on the stove. The casserole also freezes beautifully to reheat later.

NOTES:

There are a number of good spice purveyors that sell Hungarian Paprika, but for years I’ve been a huge fan of Szeged Paprika, which can be purchased on Amazon (that’s an affiliate link).

I don’t promote products for payment on my blog, so Birds Eye hasn’t paid me to promote their steam-in-the-bag Cauliflower Rice and they have no idea I am talking about it here!

This recipe is a low-carb version of the Deconstructed Stuffed Cabbage Casserole recipe I got from my friend Dolores many years ago.

Share this post