Low-Carb Cabbage Roll Casserole
Ingredients:
1 medium head of cabbage, chopped
1 lb ground beef (or turkey)
1 small onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (no sugar added)
1 (6 oz) can tomato paste
1 cup beef broth (or chicken broth)
1 tbsp Worcestershire sauce
1 tbsp dried oregano
1 tsp dried basil
1/2 tsp paprika
Salt and pepper, to taste
1 1/2 cups shredded mozzarella cheese (or cheddar cheese)
Olive oil, for greasing the baking dish
Preparation:
Prepare the Cabbage:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. In a large pot of boiling water, blanch the chopped cabbage for 3-4 minutes until softened. Drain well and set aside.
Cook the Meat Mixture:
In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook, breaking it apart, until browned. Add the diced onion and garlic, cooking for an additional 2-3 minutes until the onion softens.
Make the Sauce:
Stir in the diced tomatoes, tomato paste, beef broth, Worcestershire sauce, oregano, basil, paprika, salt, and pepper. Simmer the mixture on low heat for about 5-7 minutes, until it thickens slightly.
Assemble the Casserole:
Layer the cooked cabbage in the bottom of the greased baking dish. Pour the meat mixture over the cabbage and spread evenly. Sprinkle the shredded cheese on top of the casserole.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
Serve:
Allow the casserole to cool slightly before serving. Enjoy this hearty, low-carb take on a classic cabbage roll dish!
This Low-Carb Cabbage Roll Casserole is a flavorful, filling meal that combines the comforting taste of traditional cabbage rolls with fewer carbs, making it perfect for those watching their carb intake!
