Keto Cabbage Roll Casserole

This keto cabbage roll casserole is like a cozy, no-fuss spin on the classic stuffed cabbage rolls we all love. It layers savory browned ground beef with tender sautéed cabbage, cauliflower rice, and a rich tomato sauce, then melts gooey mozzarella right on top for that warm, comforting finish. You’ll get a filling, lower-carb meal that starts on the stovetop and wraps up in the oven, perfect for busy weeknights or meal prepping for the family.

This simple, deconstructed keto cabbage roll casserole brings you all the delicious tastes of traditional cabbage rolls—juicy ground beef, tangy tomato sauce, and tender cabbage—without the hassle of rolling each one by hand. Everything cooks together in layers on the stovetop with cabbage and cauliflower rice joining the flavorful beef and tomato sauce, then finishes baking under a blanket of melted mozzarella for a cozy, family-style dinner.

Here’s what you can look forward to when making it:

• Flavor: a bright tomato-forward taste with a slight smoky kick from the smoked paprika that keeps things interesting.
• Texture: soft but still slightly crisp cabbage and cauliflower rice paired with rich, browned beef and stretchy melted cheese.
• Practical perks: one-pan cooking that feeds the whole family, reheats perfectly for leftovers, and is flexible with easy ingredient swaps or make-ahead prep.
• Diet-friendly: lower in carbs than traditional stuffed cabbage thanks to the use of cabbage and cauliflower rice; you can also swap ingredients easily to suit vegetarian or dairy-free diets.

Comforting Flavor, Low-Carb Benefits

• All the hearty, comforting flavors of stuffed cabbage without the time-consuming rolling. For a quick cabbage side with similar comfort, see Easy Garlic Butter Cabbage Noodles.
• Keeps carbs low by swapping rice or breadcrumbs for cauliflower rice and using no-sugar-added tomato sauce. For another low-carb main built around cauliflower rice, try Beef & Cauliflower Rice Keto Stuffed Peppers.
• Feeds a crowd with one casserole, and leftovers are easy to pack for lunch or reheat for a quick dinner.
• Simple, everyday ingredients you probably already have and a straightforward stovetop-then-oven cooking method.

Ingredients You’ll Need

• 1 1/2 pounds ground beef
• 1 tablespoon olive oil
• 1 small yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 7 cups coarsely chopped green cabbage
• 2 cups cauliflower rice
• 1 can (14.5 ounces) diced tomatoes, well drained
• 1 cup no-sugar-added tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (for garnish)

How to Make It

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Dice the yellow onion and mince the garlic.
3. Coarsely chop the green cabbage into chunky pieces.
4. Drain the canned diced tomatoes well.
5. If using frozen cauliflower rice, thaw completely and squeeze out excess moisture.
6. Heat a large deep skillet over medium-high heat.
7. Add the ground beef to the skillet and brown, breaking it up, for 6–8 minutes until no pink remains.
8. Drain excess fat from the browned beef if needed, then transfer the beef to a bowl.
9. Add olive oil to the same skillet and cook the diced onion until translucent, about 3 minutes.
10. Stir in the minced garlic and cook about 30 seconds until fragrant.
11. Add the chopped cabbage and cook, stirring often, 7–9 minutes until it starts to soften but still has a little bite.
12. Mix in the cauliflower rice and cook another 3 minutes to warm through.
13. Return the browned beef to the skillet and add the drained diced tomatoes, tomato sauce, Worcestershire sauce, smoked paprika, oregano, salt, and pepper; stir to combine.

14. Simmer the mixture gently for about 5 minutes to reduce extra moisture and deepen flavors.

    

15. Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly on top.
16. Bake uncovered for 20 minutes until bubbly and the cheese is golden brown.
17. Remove from the oven and let rest for 5 minutes.
18. Sprinkle with chopped fresh parsley before serving.

Tips to Prevent Sogginess

• Make sure to drain the diced tomatoes well—this helps keep your casserole from getting soggy.
• Choose lean or medium-fat ground beef so you don’t end up with a greasy dish. Drain extra fat after browning if needed—this step is key in hearty dishes like Zucchini Casserole with Ground Beef.
• If using frozen cauliflower rice, thaw it completely and squeeze out as much moisture as possible so it doesn’t water down the casserole—the same trick keeps bakes like Keto Buffalo Chicken Cauliflower Casserole from turning watery.
• Cut your cabbage into chunky pieces to keep a nice texture. Overcooking will make it mushy, and we want it tender but still a little crunch!
• If the cheese on top starts to brown too fast, just tent the casserole loosely with foil for the last few minutes of baking.

Variations and Flavor Swaps

• Swap the ground beef for ground turkey, chicken (or try our Keto Green Chile Chicken Casserole), or a combination of beef and pork for different flavors and textures.
• Try different cheeses like cheddar, provolone, or a mix for a new twist on the topping.
• Want a little kick? Add 1/4 to 1/2 teaspoon of red pepper flakes or even a few dashes of hot sauce to the sauce on the stovetop.
• Mix in other veggies like diced bell peppers or mushrooms along with the onion, or stir in chopped spinach right at the end of the cooking process for extra greens. If you enjoy veggie-forward bakes, try our Keto Eggplant Parmesan Bake.
• To make this dairy-free, simply skip the cheese or use your favorite dairy-free shredded alternative, and adjust baking time as needed.

Store, Freeze, and Reheat

• Store leftover casserole in an airtight container in the fridge for 3 to 4 days—it reheats beautifully for lunches or quick dinners. For another leftover-friendly option, try Keto Sheet-Pan Sausage and Peppers.
• If you want to freeze, cool the casserole completely, then pop it in a sealed container or heavy-duty freezer bag. It will keep for 2 to 3 months. Thaw overnight in the fridge before reheating.
• To reheat, microwave single servings until hot, or warm the whole casserole in a 350°F oven covered with foil for 15 to 25 minutes until heated through.
• You can also make this ahead! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. If baking right from the fridge, just add a few extra minutes to the baking time. The same make-ahead approach works well with Keto Taco-Stuffed Zucchini Boats.

Common Questions Answered

• Is this recipe keto? Yes! Thanks to the cabbage and cauliflower rice plus a no-sugar-added tomato sauce, this keto cabbage roll casserole is definitely lower in carbs. Just check your ingredient labels and portion sizes if you’re following a strict ketogenic diet. For a cozy low-carb side to serve with this casserole, try our Keto Bread Recipe.
• Can I use frozen or pre-shredded cabbage? Fresh cabbage delivers the best texture, but if you use frozen, make sure to thaw and drain it well to avoid a watery casserole.
• Can this casserole be made vegetarian? Absolutely! Swap the beef for cooked lentils, crumbled firm tofu, or your favorite plant-based ground meat alternative, and adjust the spices to suit your taste. For another meatless keto main, try our Keto Summer Tomato Pie.
• Why do you need to drain the tomatoes? Draining helps prevent the casserole from getting watery and allows the flavors to concentrate during simmering and baking.
• Can I double this recipe? Yes, you can double the ingredients and use a larger pan. Just increase the baking time until the casserole is bubbly and heated through.