This low carb cabbage roll casserole is perfect for meal prep. Make a batch on Sunday for high-protein lunches all week. Packed with ground beef, cabbage, and cheese.
Ingredients
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
Add ground beef to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Stir in tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Simmer for 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add chopped cabbage and cook for 3 minutes until slightly wilted. Drain well.
In a large bowl, combine the cabbage, cauliflower rice, and half of the meat sauce. Mix well.
Transfer the cabbage mixture to the prepared baking dish. Pour remaining meat sauce over the top. Sprinkle with mozzarella and Parmesan cheeses.
Bake for 25-30 minutes, until bubbly and cheese is melted and golden. Let rest for 5 minutes before serving. Store leftovers in meal prep containers for up to 5 days.
For best results
- To save time, use pre-shredded cabbage or coleslaw mix.
- For extra protein, add 1 cup cooked lentils or ground turkey.
- Make sure to drain the cabbage well to avoid a watery casserole.
Variations
- Add 1 cup cooked brown rice or quinoa for more carbs.
- Use ground turkey or chicken instead of beef for a lighter option.
- Spice it up with red pepper flakes or diced jalapeños.
Nutrition
- Calories320 kcal
- Total Fat18g
- Saturated Fat8g
- Cholesterol75mg
- Sodium580mg
- Total Carbohydrates14g
- Dietary Fiber4g
- Sugars8g
- Protein28g