Cabbage Beef Tomato Casserole on plate with fork and spork

Cabbage Beef Tomato Casserole

Course: Main Course
Cuisine: American
Keyword: ground beef, low carb casserole
Prep Time: 5 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 50 minutes
Servings: 15 people
Calories: 96kcal
Author: Lisa MarcAurele
A simple low carb cabbage beef tomato casserole. This recipe bakes up in the oven so it can be prepared ahead and heated up just before serving.
Print Recipe


  • 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 9x13-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.


Cabbage leaves should be fairly soft after boiling.


Calories: 96kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 291mg | Fiber: 2g | Sugar: 4g

Additional Info

Net Carbs: 7 g | % Carbs: 32.2 % | % Protein: 36.8 % | % Fat: 31 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.