A simple low carb cabbage beef casserole with tomato. This recipe bakes up in the oven so it can be prepared ahead and heated up just before serving.
In my quest to eat healthier, I have been working on more low carb meat and vegetable recipes. Now that I have been back to low carb for several months, I don’t have as many cravings for sweets.
It’s also that time of year when I don’t get out as much as I should because of the cold and I spend a lot more time sitting inside. The holidays have arrived and I will be watching what I eat so I don’t gain the extra pound or two like most people during this time of year.
Although cabbage is a vegetable that I don’t eat very often, I came up with this cabbage beef casserole to use up some canned tomatoes. I do like it in coleslaw, but I rarely cook it.
One cup of boiled cabbage has about 3.9g carbs and over 90% of the recommended daily allowance of vitamin K. Cabbage is a member of the Brassica vegetable family which also includes broccoli, cauliflower, and kale which are all great low carb vegetables.
You’ll need to boil the cabbage and brown the ground beef first. Then, a tomato based sauce is mixed into the cooked meat. The meat and cabbage are layered in a casserole pan and baked.
Tomatoes do add some sugar to this cabbage beef casserole. If you are really strict on carbs, you may want to reduce the amount or water it down.
For those that like slow cooking, I bet this could easily be layered into a crock pot. That would keep the house from heating up from having the oven on so long for baking.
I also love using the slow cooker so there’s no need to babysit the oven. And, you can leave the house to run errands and have your meal cooking at home without worry.
Cauliflower seems to be the star vegetable when it comes to low carb eating. But, cabbage is a good choice too. And, it’s pretty tasty and versatile! I’ve even seen it used in place of noodles for lasagna and skillet dishes. You can even use it as a low carb egg roll wrapper.
I will be trying out more ways to cook cabbage. Stir frying with meat is how I’ve typically cooked it, but this time, I thought I’d try a baked recipe using boiled cabbage.
Cabbage Beef Casserole with Tomato Recipe – Gluten Free
Cabbage Beef Tomato Casserole
- 1 head cabbage
- 1 pound ground beef
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 14.5 ounces diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon dry minced onions
- 1 teaspoon salt
- Preheat oven to 350 degrees.
- Cut cabbage into chunks; put in boiling water for 15 minutes. Remove from pot and cool.
- Cook ground beef until brown.
- In a bowl combine beef, tomato sauce, tomato paste, diced tomatoes, Worcestershire sauce, garlic powder, minced onions and salt.
- Spread a thin layer of tomato mixture on the bottom of a 9×13-inch baking pan. Place half of the cabbage over tomato layer and top with half of tomato mixture. Repeat layers. Cover pan with aluminum foil. Bake at 350 degrees for 1- 1.5 hours.
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Note on Nutritional Information
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