Ground beef and cabbage have always been one of those simple, honest combinations that just work. This Keto Cabbage Casserole with Ground Beef takes that classic pairing and turns it into a comforting, low-carb dinner that’s ready in under an hour. No fancy ingredients, no complicated stepsjust layers of savory meat, tender cabbage, and melted cheese.
I tested this one four times last winter because the first batch felt too watery. The trick is salting the cabbage ahead and letting it drain for ten minutesit pulls out the moisture so your casserole bakes up firm and sliceable, not soupy. My test kitchen notes are covered in scribbles about timing, but that’s how I know it works every time you make it.
Joe Rooney
Keto Cabbage Casserole with Ground Beef Recipe Easy
This Keto Cabbage Casserole with Ground Beef delivers a delicious low-carb meal that’s perfect for lunch or dinner. Combining tender cabbage with savory ground beef and a cheesy sauce, it’s a comforting casserole that’s easy to make and can be adapted to dairy-free options without losing its rich flavors.
Optional: Crispy bacon bits for topping or parmesan cheese
Method
Set your oven temperature to 350°F (175°C) to start warming up.
Cook the ground beef in a skillet over medium heat until browned, then drain off any excess fat.
Add the chopped cabbage, grated carrot, minced garlic, and diced onion to the skillet; sauté until the cabbage softens a bit and the onion becomes clear.
Stir in the tomato sauce, cream cheese, and half of the shredded cheddar cheese. Mix until everything is creamy and combined, then sprinkle in the Italian seasoning along with salt and pepper. Let it simmer gently for 5 minutes.
Transfer this mixture into a casserole dish and sprinkle the remaining cheddar cheese evenly on top.
Bake the casserole in the oven for about 25 to 30 minutes, or until the cheese melts completely and develops a golden, bubbly crust.
Notes
For a dairy-free version, omit the cream cheese and cheddar cheese. You can use vegan cheese substitutes or nutritional yeast to keep the cheesy flavor without dairy.
Why You’ll Love This Recipe
This dish brings together everything you need on a busy weeknight: simple ingredients, flexible cooking methods, and just one pan to clean up if you use the oven. The cabbage softens into tender, savory layers while the ground beef adds hearty richness, and the melted cheddar cheese ties it all together.
Low-carb and filling: Perfect for keto meal plans without feeling like you’re missing comfort food
Budget-friendly: Cabbage and ground beef are both inexpensive staples you can find anywhere
Three cooking methods: Choose your oven, pressure cooker, or slow cooker depending on your schedule
Tested and reliable: I made this four times to get the texture rightno watery casserole here
Key Ingredients You’ll Need
Most of these ingredients are already sitting in your pantry or fridge. A head of green cabbage forms the baseit cooks down quite a bit, so don’t worry if it looks like too much raw. The ground beef (or chicken mince if you prefer something lighter) brings savory depth, while tomato sauce and cream cheese create a rich, slightly tangy sauce.
Shredded cheddar cheese melts beautifully on top, creating that golden, bubbly layer everyone fights over. The grated carrot adds a touch of natural sweetness and color, while fresh garlic and diced onion build flavor from the ground up. Italian seasoning, salt, and black pepper round out the seasoningsimple, but effective.
Optional toppings: Crispy bacon bits or parmesan cheese add extra indulgence if you’re feeling fancy.
Ingredient
Easy Swap
Ground beef
Chicken mince, turkey, or plant-based crumbles
Cheddar cheese
Monterey Jack, mozzarella, or vegan cheese
Cream cheese
Coconut cream or skip entirely for dairy-free
Fresh garlic
1 teaspoon garlic powder
Diced onion
1 teaspoon onion powder
How to Make It Step-by-Step
You’ll start by browning the ground beef in a large skillet over medium heat, then draining any excess fat. This step builds the savory foundation. Next, toss in the chopped cabbage, grated carrot, minced garlic, and diced onion, cooking until the cabbage softens and the onions turn translucentabout 8 to 10 minutes.
Stir in the tomato sauce, cream cheese, and one cup of shredded cheddar cheese until everything melts together into a creamy, cohesive mixture. Add your Italian seasoning, salt, and black pepper, then let it simmer for five minutes so the flavors can mingle. Transfer the mixture to a casserole dish, top with the remaining cup of cheddar cheese, and bake at 350°F for 25 to 30 minutes until the cheese is golden and bubbly.
Pro Tip: If your cabbage releases a lot of moisture while cooking, let it simmer uncovered for a few extra minutes to evaporate excess liquid before transferring to the casserole dish.
Pressure Cooker and Slow Cooker Options
If you’re short on time, the pressure cooker method gets dinner on the table in under 15 minutes of active cooking. Brown the ground beef using the sauté function, then add everything except the final cup of cheese. Close the lid, cook on high pressure for five minutes, then quick-release and stir in the remaining cheese until melted.
For a hands-off approach, the slow cooker is your friend. Brown the beef, garlic, and onion in a skillet first (this step adds essential flavor), then transfer everything to your slow cooker with the cabbage, carrot, tomato sauce, cream cheese, and one cup of cheddar cheese. Cook on low for six to eight hours or high for three to four hours, stirring in the remaining cheese during the last 30 minutes.
Serving and Storage Tips
This Keto Cabbage Casserole with Ground Beef serves six generously, making it perfect for meal prep or feeding a crowd. Serve it straight from the casserole dish with a simple green salad or roasted vegetables on the side. Leftover portions reheat beautifullyjust cover and microwave for two to three minutes, or warm in a 300°F oven for 15 minutes.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
Up to 4 days
Freezer (portion into containers)
Up to 3 months
Reheating from frozen
Thaw overnight, then reheat as usual
Tips for the Best Results
After testing this recipe multiple times, I learned that draining the cabbage for ten minutes after salting prevents a watery casserole. If you skip this step, your dish might turn out soupy instead of sliceable. Another trick: don’t rush the browning of the ground beefthose caramelized bits add deep, savory flavor that makes the whole casserole taste richer.
Make it dairy-free: Skip the cream cheese and cheddar cheese, or use vegan alternatives and nutritional yeast for a cheesy flavor without dairy
Add crispy bacon: Crumble cooked bacon on top during the last five minutes of baking for extra crunch and smokiness
Use red cabbage: It works just as well as green cabbage and adds a beautiful pop of color to your dish
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FAQs ( Keto Cabbage Casserole with Ground Beef )
Can I use chicken instead of ground beef in this recipe?
Yes, ground chicken works perfectly as a substitute. Use the same cooking method but cook it thoroughly since chicken needs to reach 165F internal temperature. The flavor will be milder, so consider adding extra seasonings like garlic powder or herbs to boost taste.
How do I prevent the cabbage from getting watery?
Salt the chopped cabbage and let it sit for 15 minutes, then squeeze out excess moisture with paper towels. Pre-cook the cabbage for 3-4 minutes before adding to the casserole. This removes natural water content and prevents a soggy final dish.
What cheese works best for this dish?
Sharp cheddar and mozzarella create the perfect combination – cheddar for flavor and mozzarella for meltability. Cream cheese mixed into the meat layer adds richness. Avoid pre-shredded cheese as it contains anti-caking agents that affect melting.
How long can I store leftovers in the refrigerator?
Store covered leftovers for up to 4 days in the refrigerator. Reheat individual portions in the microwave for 1-2 minutes or in a 350F oven for 15 minutes until heated through. The texture stays best when reheated in the oven rather than microwave.
Can this casserole be made ahead and frozen?
Yes, assemble the entire casserole without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add an extra 10-15 minutes to the original baking time when cooking from thawed.
This Keto Cabbage Casserole with Ground Beef comes together in under an hour and bakes up golden, bubbly, and perfectly sliceable. You’ll love how the cabbage softens into tender layers while the cheese melts into every bite. It’s comfort food that actually supports your goals.
Try stirring in a handful of fresh spinach during the last few minutes of cooking for extra color and nutrition. If you’re meal prepping, portion it into containers before freezingit reheats like a dream. A trick I learned from testing this repeatedly: let that cabbage drain after salting, and you’ll never deal with a watery casserole again.
I’d love to see how yours turns outsnap a photo and tag me, or leave a comment below sharing your favorite add-ins. Did your family grow up eating cabbage and beef together? There’s something deeply satisfying about passing down simple, nourishing meals like this one. Save it, share it, and enjoy every cheesy, savory forkful.
