Stuffed low carb cabbage casserole

Stuffed low carb cabbage casserole

Some call it stuffed low carb cabbage casserole. We call it easy, healthy, homestyle low carb cooking. Try it tonight!

Stuffed low carb cabbage casserole

Some call it stuffed low carb cabbage casserole. We call it easy, healthy, homestyle low carb cooking. Try it tonight!
4 servingservings


  • 1½ lbs 650 g green cabbage, finely shredded
  • 2 oz. 55 g butter
  • 1 lb 450 g ground beef or ground turkey
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp onion powder
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tbsp 2 tbsp Tex-Mex seasoning
  • 1 tbsp 1 tbsp white wine vinegar
  • 2½ cups (10 oz.) 600 ml (290 g) cheddar cheese, shredded
  • 5 oz. (2½ cups) 140 g (600 ml) leafy greens or lettuce
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  1. Preheat oven to 400°F (200°C).
  2. Fry the cabbage in a little more than half of the butter in a large frying pan or a wok over medium-high heat. Fry until soft, but don't let the cabbage turn brown. This can take a little while; roughly 10 minutes.
  3. Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.
  4. Melt the rest of the butter in the same pan. Sauté the ground beef and fry on medium-high heat until most of the juices have evaporated. Lower the heat to medium-low.
  5. Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and pepper to taste.
  6. Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.
  7. Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.
  8. Serve with a green salad.
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  1. Karine
    A good recipe, but as others have written, a little bit greasy. I would definitely drain the meat a little (mine was drenched in fat), or cut down the cheese- just to make the meal a little more appealing - but that is my personal taste. I understand keto is about eating fat (and trust me, I'm all there with y'all) - but there is a fine line between just the right amount of fat and eating *FAT* up to the point of gagging. Next time I will double the asked spices (salt and texmex spices). :-) Overall, it's a very good recipe, that's just in need of little adjustments.

    (For those wondering what size of baking dish to use. I've cooked this recipe using a 4 quart dutch oven).

    Replies: #64, #100
  2. Ann
    I am new to the site. I understand you don't count calories, but it seems you would still show calories as part of the nutrition. Where can I find the calories for the recipes?
    Reply: #75
  3. Melanie
    Have looked at this recipe several times and decided to give it a bash.

    Read all the comments, so knew it'd be greasy, but decided to follow the recipe exactly. Glad I did and yes it was greasy. I dipped my "green salad" i.e leaves into the fat and used it as a dressing.

    Finely diced the cabbage with a knife and the cabbage did soften rapidly in the butter in the wok.

    This is one of the most obviously fatty meals I've eaten, but am taking this as part of the change to be embraced. Didn't feel the need to lick the bowl though 8o)

  4. Carole
    I made this pretty much according to the recipe except I added at bit of chopped onion with the cabbage when I was sautéeing it. I also added a couple of cloves of minced garlic to the meat, although in the finished casserole I couldn't really taste the garlic. I might put more next time. I bought an 80/20 ground beef and did cook it in butter, but when I added the cooked meat to the cabbage mix I spooned the meat out of the pan, leaving most of the meat juices (and excess butter) in the pan. This kept the casserole from ending up too greasy or watery. I bought 2 packs of the pre-shredded cabbage, and about 1-3/4 bags made the 1.5 pounds needed for 4 servings. I made the 4 serving size, and my husband and I got two meals from the recipe. The second night it heated up perfectly in the microwave. We both liked this recipe a lot, and interestingly, it really doesn't taste "too cabbagey". The meat and cheese flavors dominate the cabbage flavor.
  5. Mariane
    This recipe is so easy and very tasty. It is low carb high fat so I expect it to be fatty. I like that. It is delicious warmed up, definitely one of my favourites. I will be making this again and again.
  6. Jacqueline
    New to Keto lifestyle and this is one of the first things I have tried as I love cabbage. Followed the recipe and it tasted great. Topped with some sour cream and I could not be more satisfied. One thing to note, it did come out a bit greasy. I will cut down on the butter next time as others have mentioned. Other that that, this is a keeper.
  7. Christer
    Really don’t understand why the macros aren’t mentioned in the nutrition tab. Tracking your macros are important when on a keto diet.
    Reply: #58
  8. Matt
    Agreed. That bothers me.
  9. Rosemary
    I’m a bit confused about the amount of butter that should be in Stuffed keto cabbage casserole. I was making the casserole for 2. It says in the direction #2 to fry the cabbage in 3 ounces of butter and then in direction #4 to melt the rest of the butter ..,.” . The only butter in the Ingredients list is 2 1/3 oz.
    Reply: #60
  10. Rosemary
    I just noticed that the recipe doesn't change and the 3 oz of butter mentioned in the directions is the same for all the sizes of recipes I checked.
  11. Amanda
    I love this recipe. It had now become a favourite to cook regularly.
  12. Maggie
    Absolutely adore this recipe...I tweak it to suit our tastes...I add an onion with the’s a winner winter meal ..thank you DD xx
  13. Liz
    We love this dish. I'll put it together over the weekend and pop it in the oven Monday night. We sprinkle jalapeños on top of the cheese before baking. Serve it with a dollop of sour cream.....perfection!
  14. Amanda
    Yes!! Exactly!! That was my opinion as well. I just started Keto yesterday and this was the second dish I made, and it had me worried that all the meals were going to be this drenched! I think I will cut back on the use of butter the next time as well to make it less gaggy. I also recommend using taco seasoning to mix it up! It was really tasty!
  15. Laila
    I made this tonight according to recipe. It tasted really nice, but agree with others that it was a bit too greasy. Next time I will halve the butter and see how that turns out. My husband turned his nose up because of the cabbage before he had tasted it, but was happy to say that he liked it and it was not too 'cabbagy'. Definitely a meal I will make again.
  16. Sue
    Oh my gosh this is such a great recipe. Made ours with ground pork and cooked until no juices. We found this dish to be so plentiful that we made six servings out of it. Topped with a dollop of sour cream!
  17. Maggie
    This is our go to winter recipe...I fry onion First and then the cabbage in butter...I like my cabbage to be a bit crispy at this stage....then I add spices to the fried minced steak next...combine cabbage, onion and minced steak together with grated cheddar cheese ,,,then put all of it into a bak8ng dish ...cover the lot in grated cheddar...bake till brown in the oven and serve what a great winter dish...hits all of the spots ..Thank you DD xxx
  18. Helen
    What is the calorie count per serving?
  19. Helen M
    Yes, totally agree with everyone... Way too much fat. I made my own Mexican spice mix, so easy and much fresher.
  20. Cathy
    I never can find any "Tex Mex seasoning" in the store--what do you all use?
    Reply: #77
  21. Mona
    Delicious! I substituted the cream cheese for ricotta and it was amazing! Tastes like pasta alfredo to me! Would also be good with some shredded chicken.
  22. Chris
    I'm not a big fan of cabbage but I made this tonight for my husband who does. I loved it! I agree that a little less butter might be better. I made my own tex-mex seasoning with 1 tsp Mexican Oregano 1 tsp Garlic Powder, 1 tsp Ground Coriander, 1 tsp Chipotle Chile Powder and 1 tsp Cilantro. It was delicious.
  23. Destiney Baxter
    I used savoy cabbage, white cooking wine and roughly 4 chicken breasts diced. I also added 1 tsp. Garlic powder along with the other seasonings and did not add the tex mex seasoning. I then took 4 strips of turkey bacon and diced them as well.
  24. Vida
    Delicious and filling.

    I made it a bit differently than directed - same ingredients, but made it all on the stovetop (and not inside the oven) and used a dutch oven.

    First, I made the tex-mex spices from scratch (see recipe elsewhere on Diet Doctor). Then, the cabbage, and the spices/vinegar, were cooked and set aside on a plate to "rest"; then I cooked the meat in the dutch oven; then I threw in the cabbage back into the dutch oven together with the cooked meat, gave it all a good mix, and then threw the grated cheese on top.

    No need to use an oven on the late hot days of August. This can all be done on stovetop.

    I covered the dutch oven, and let the flavours mingle for 10 minutes with the stovetop setting at medium-low. The cheese melted, yes there was fat bubbling up as well, but oh. my. goodness. What a delicious recipe !!

    Reply: #76
  25. Una
    No, we don't count calories. You would need to do that yourself with a calculator if you want them, but not recommended. Just count the carbs, and trust the sums on here.
  26. Una
    What's a Dutch oven as opposed to a normal oven? I have no idea but perhaps it is on the cooker then? I only have saucepans.
  27. Karen
    I was wondering the same Cathy.
    Here's link on dietdoctor :) httpss://
  28. Dan
    I had ground turkey sitting around; used that instead along with different spicing combinations.
    I did drain any extra grease, but fat not an issue.
    When heated up the next day for lunch, absolutely great.
    Will keep as a favorite.
  29. Susan
    I also used ground turkey and the flavor was good BUT there was TOO MUCH BUTTER. If I make it again I will definitely reduce the amount of butter and then drain the cabbage mix BEFORE adding the cheese and putting it in the oven.
  30. Jess
    How much is considered one serving?
    Reply: #81
  31. Kristin Parker Team Diet Doctor

    How much is considered one serving?

    As written, this recipe makes 4 servings. You can use the drop down menu to scale the recipe to make fewer or more servings.

  32. Erika
    Does the nutrition info count per serving or for the entire meal which seems to be 4 servings? Nutritional info doesn’t change when you update servings.
    Reply: #83
  33. Kristin Parker Team Diet Doctor
    Nutrition info is listed per serving, that is why the information doesn't change.
  34. Mari Bailey-Day
    I made this for my lunch for the rest of the week and I used salmon instead of beef and it turned out good I did not use a lot of butter and I drained it before I put the broccoli in after cooking the salmon so it was not that greasy
  35. Gordon
    Good recipe. I made a 12 serving casserole. Cut back from 15 to 6 oz butter, ie, 1T/serving. (I try to keep my protein/fat+carb at 1 or higher, as Ted Naimann recommends for weight loss)
    Used chicken thighs instead of ground beef. Didn’t have 75 oz. of cabbage on hand, so I made up the deficit with kale and cauliflower.
    Love the spice mix, used 6 T. As directed. Perfect.
  36. Denise Hansen
    The calorie count on this was really high so I used olive oil instead of butter, drained the meat and used half the cheese. I used Taco Seasoning instead of Tex Mex and actually combined the ground beef with ground pork. I served it with a little sour cream and fresh cilantro. Really good!
  37. Julie
    it was ok but i’ll add sour cream tomorrow when we eat the leftovers.
  38. Maggie
    We don,t calorie count on this way of really do not need will find that if you eat when you are hungry and stop when you are full ....that this is all that you will need to do...relax and forget about calories .... eat end enjoy
  39. kristie
    I followed the recipe exactly but i really had a hard time with so much grease anf butter. I could see the concept , and maybe i will try again with some chicken and less grease. Ehhh i feel pretty grossed out as if i drank fat. It was a little over the top for me. So far this is the only keto recipe i did not fully enjoy
  40. Melissabee
    This dish is a familiar form of comfort food for people like me who grew up with working-class single moms who served Hamburger Helper frequently! Those with a more sophisticated palate might find it a bit déclassé, but it can be super satisfying for us lesser beings (no snark intended!)

    I replaced the butter with a lesser amount of olive oil and drained the meat before combining it with the cabbage as the abundant amount of melted cheddar cheese provided plenty of fat-base satiation on its own.

    As I am the only one eating Keto in my household of three, I make a half-recipe of this dish in combination with a half-recipe of the Zoodle Bolognese. I start by cooking eighteen ounces of beef separately from the other Bolognese ingredients, set aside five ounces for this dish, prepare the rest of the Bolognese, take out one serving for myself, and add more tomato sauce for my other two diners, and, drum roll please, I have satisfied everyone while saving myself from eating endless servings of the same dish! It sounds complicated, but it's not much more work than making either dish anyway.


  41. Marg
    I did this recipe but added onion and bacon to the cabbage when cooking and some tomato salsa to the beef when cooking it and it was yummo. I hope it didn't make it too high in calories, it was very high in fat content.
  42. Patricia
    I had ground beef and was looking for a basic recipe I could put a new spin on without compromising the carb count. I scratched the tex-mex seasoning and added an Argentinian spice blend (same proportions). I added some green onions and chopped green olives to the ground beef and cooked it down to reduce the fat and juices instead of draining the fat away. This intensified the spices too. Added a spoonful of sour cream to top it off and up the fat content since my ground beef was really lean. Great base recipe to make your own!
  43. 1 comment removed
  44. Debbie
    Sounds like a good recipe...Im going to try it with ground chicken tonight.I will post results later...thank you for all the tips
  45. kathryn
    I did not enjoy this recipe. It reminded me of a hamburger helper meal....
  46. angie.j.benitez
    Dreadful recipe - too much butter - too much - ruined the beautiful cabbage.
  47. chudson8588
    Why do so many of the recipes have cheeses, sour cream, etc?
    Can you leave the cheese or sour cream out?
    Reply: #98
  48. Crystal Pullen Team Diet Doctor

    Why do so many of the recipes have cheeses, sour cream, etc?
    Can you leave the cheese or sour cream out?

    The cheese and sour cream are integral parts of the recipes of which they are a part. They add flavor and satiating fat as well as holding some of the dishes together. Some recipes may work without those ingredients, but others will not.

  49. sdudley649
    I love this recipe!! I prefer to use ground turkey and as the first time I made it, found it too greasy, I have cut down the butter a bit but other than this, I make it exactly as the recipe suggests. I also put together my own Tex Mex as directed in Diet Doctor. This is one of my favourite dishes (gave it 5 stars!) and it is now part of the weekly menu rotation. Thanks Diet Doctor :)
  50. Lisa King
    Great review—thanks! I was also wondering about not draining the fat off the cooked meat, being too much.
  51. Shirley
    Can anyone help? I’ve just started looking at the recipes and can’t work out whether the measurements for Nutrition (in the left-hand column) apply to one portion or to the entire thing.
    Reply: #102
  52. Kristin Parker Team Diet Doctor

    Can anyone help? I’ve just started looking at the recipes and can’t work out whether the measurements for Nutrition (in the left-hand column) apply to one portion or to the entire thing.

    Our nutrition information is always displayed per serving.

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