Stuffed keto cabbage casserole

So yummy that it’s addicting, some fans call this dish ‘crack slaw.’ We call it easy, healthy, homestyle keto. Try it tonight!
So yummy that it’s addicting, some fans call this dish ‘crack slaw.’ We call it easy, healthy, homestyle keto. Try it tonight!


4 servingservings
  • 1½ lbs 700 g green cabbage
  • 513 oz. 150 g butter
  • 1 lb 450 g ground beef
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon onion powder
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 2 tablespoons 2 tablespoons Tex-Mex seasoning
  • 1 tablespoon 1 tablespoon white wine vinegar
  • 23 lb 300 g shredded cheese, preferably cheddar cheese
  • 513 oz. 150 g leafy greens or lettuce


  1. Preheat oven to 400°F (200°C). Shred the cabbage finely with a sharp knife or in a food processor.
  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).

    Reply: #64
  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?
  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?
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