Description
A hearty and low-carb Keto Beef Cabbage Roll Casserole that combines tender ground beef, wilted cabbage, and a flavorful tomato sauce, all topped with melted mozzarella cheese. This comforting casserole is an easy, oven-baked dish perfect for a nutritious family meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small head cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Tomato Sauce
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Beef: In a large skillet over medium heat, cook the ground beef until it is browned and fully cooked. Drain off any excess fat to keep the dish lean.
- Sauté Vegetables: Add the chopped cabbage, onion, and minced garlic to the skillet with the beef. Cook until the cabbage becomes wilted and tender, stirring occasionally.
- Add Tomato Sauce: Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let the mixture simmer for about 10 minutes so the flavors meld together.
- Assemble Casserole: Transfer the beef and vegetable mixture into a casserole dish, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake: Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
Notes
- For added flavor, you can sprinkle some fresh parsley or basil on top before serving.
- This casserole can be stored in the refrigerator for up to 3 days and reheated well.
- For dairy-free option, substitute mozzarella cheese with a vegan cheese alternative.
- Use lean ground beef (90% lean or higher) to reduce fat content.
- Feel free to adjust seasoning to your taste preferences.
