This Low Carb Cheesy Italian Beef and Cabbage Casserole is my answer to lasagna night without the noodles: seasoned ground beef, tender cabbage, and marinara baked under ricotta, mozzarella, and parmesan, with just 7g carbs per serving.
Every bite of tender cabbage is coated in the meaty tomato sauce, the ricotta bakes into creamy pockets, and the top turns golden and bubbly.
Summarize & Save This Recipe On
Jump To:
- Why this low carb cheesy beef and cabbage casserole works
- Ingredients for this low carb cheesy italian beef and cabbage casserole
- Choosing a low carb marinara sauce
- Step by step instructions
- How to make cheesy italian beef and cabbage casserole
- Recipe Tips
- Recipe Variations & Swaps
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb casserole recipes
- Recipe Card
I've made this cheesy cabbage casserole in my own kitchen more times than I can count, and it's one of the low carb dinners I come back to every week when the weather turns cold.
If you love a hearty low carb casserole, try my Low Carb Pizza Casserole, Easy Low Carb Taco Casserole, Low Carb Italian Chicken Veggie Casserole, or Low Carb Swiss Chicken Casserole next.
Why this low carb cheesy beef and cabbage casserole works
- 7g total carbs per serving: Cabbage replaces the pasta, so you get all the lasagna-style flavor in a low carb Italian casserole
- 21g protein per serving: Lean ground beef and three cheeses make each square filling enough to be the whole meal
- No added sugar sauce: the low carb marinara keeps the sauce rich and tomatoey without the added sugar found in many jarred sauces
- Just two dishes: Everything cooks in one skillet, then bakes in a single casserole dish, so cleanup stays simple
- Feeds a crowd: A 13x9 pan serves 8, which makes it great for family dinners or a week of meal prep lunches
Ingredients for this low carb cheesy italian beef and cabbage casserole
- Cabbage: Cut into rough 1-inch pieces. Sautéing it first softens it and cooks off moisture, so the casserole doesn't turn watery in the oven
- Lean ground beef: Gives you a meaty, hearty base with less grease left in the skillet
- Onion and garlic: Cooked low and slow until soft for a sweet, savory foundation under the sauce
- Low Carb Marinara: Brings a slow-simmered tomato flavor with no added sugar. Any no-sugar-added marinara works if you check the label
- Cream cheese: Melts into the beef and sauce, making the filling creamy and holding it together when you cut squares
- Ricotta: Dolloped on top so it bakes into soft, creamy pockets, just like lasagna
- Mozzarella: A little gets mixed into the filling for melty bites throughout, and the rest covers the top for that cheese pull
- Parmesan: Adds a salty, nutty finish and helps the top turn golden
- Seasonings: Italian seasoning, paprika, red pepper flakes, salt, and black pepper give it classic Italian flavor with a gentle kick
- Olive oil: For sautéing the cabbage and aromatics
* See the recipe card for a complete list of ingredients and measurements.
Choosing a low carb marinara sauce
- Compare the nutrition labels on the marinara sauces at your grocery store and choose the one with the lowest total carbs and sugar
- Check the ingredient list for added sugar, cane sugar, or corn syrup, and skip any sauce that includes them
- Look for "no sugar added" on the label, but still check the numbers, since tomatoes naturally contain some sugar
- Compare the serving sizes too, since most sauces list nutrition per ½ cup and some brands use a smaller serving to make the numbers look lower
Step by step instructions
How to make cheesy italian beef and cabbage casserole
- Step 1: Sauté the cabbage
- Step 2: Build the meat sauce
STEP 1: Cook the chopped cabbage in olive oil with a pinch of salt until tender, then set it aside
STEP 2: Soften the onion and garlic, brown the ground beef, then stir in the seasonings and marinara
- Step 3: Combine everything
- Step 4: Top and bake
STEP 3: Return the cabbage to the skillet, stir in the cream cheese, and transfer it to a 13x9 casserole dish
STEP 4: Mix in a little mozzarella, then top with ricotta, more mozzarella, and parmesan. Bake at 375°F for 30 minutes and rest for 10 minutes before slicing
Cook the cabbage on its own first and take it out of the skillet before you start the beef. Cabbage releases a lot of water as it softens, so getting that moisture out on the stovetop keeps this beef and cabbage casserole thick and saucy instead of watery after baking.
Recipe Tips
- Cut the cabbage into even 1-inch pieces so it all becomes tender at the same time
- Add a second tablespoon of olive oil to the skillet only if it looks dry after the cabbage comes out
- Keep the heat low for the onion and garlic so the garlic softens without burning
- Mix that first ¼ cup of mozzarella into the filling so you get melty cheese in every bite, not just on top
- Dot the ricotta in spoonfuls rather than spreading it, so it bakes into creamy pockets
- Broil for 2 minutes only if the top needs more color, and watch it closely the whole time
- Let it rest for the full 10 minutes so the squares hold together when you cut them
Recipe Variations & Swaps
- Ground turkey or chicken: Use in place of beef for a lighter version.
- Italian sausage: Swap half the beef for sausage for extra flavor.
- Savoy cabbage: Cooks a little faster and has a more delicate texture
- Add more veggies: Stir in mushrooms, spinach, or diced zucchini with the onion
- More heat: Increase the red pepper flakes or add a pinch of cayenne
- Fresh basil: Scatter it on top after baking for a fresh finish
- More cabbage recipes: If you like using cabbage in place of pasta, try my Low Carb Cabbage Carbonara, Low Carb Dirty Cabbage, Easy Low Carb Cabbage Beef Stroganoff, or Low Carb Cabbage Alfredo.
Macros and Nutrition
Each square of this diabetic friendly beef and cabbage casserole has 7g total carbs and 21g protein, with the recipe making 8 servings.
Storage
- Store covered in the fridge for up to 4 days
- Reheat single squares in the microwave, or cover the dish with foil and warm at 350°F until heated through
- Freeze cooled squares in airtight containers for up to 3 months and thaw overnight in the fridge
- The ricotta can turn slightly grainy after freezing, but the flavor stays the same
- The cabbage softens a little more each time it's reheated, so reheat only what you plan to eat
Frequently Asked Questions
Yes. Assemble it in the dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time since it's going in cold.
Each serving has 7g total carbs, 2g fiber, and 21g protein.
Yes. Shredded cabbage cooks faster and bakes up softer, so sauté it for only a few minutes.
A green salad, roasted broccoli, or sautéed green beans all go well with it.
Not if you sauté the cabbage first. Cooking it on the stovetop removes most of the moisture before it goes into the oven.
Recipe Card
Low Carb Cheesy Italian Beef and Cabbage Casserole
RECIPE VIDEO
Ingredients
- 1 tablespoon olive oil
- ½ head green cabbage cut into 1" pieces
- 3 cloves garlic minced
- ½ medium onion diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lb lean ground beef
- 2 teaspoon italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1.5 cups low-carb marinara sauce
- 2 oz cream cheese
- ½ cup ricotta
- 1.5 cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cabbage and ¼ teaspoon salt, then sauté until tender. Remove the cabbage from the skillet and set it aside.
- Reduce the heat to low. Add the garlic, onion, ½ teaspoon salt, and black pepper to the same skillet. Add another 1 tablespoon olive oil if the pan looks dry. Cook until the onion is softened.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the Italian seasoning, paprika, and red pepper flakes. Add the marinara and stir until combined and warmed through.
- Return the cabbage to the skillet and mix until combined. Add the cream cheese and stir until it melts into the sauce.
- Preheat the oven to 375°F.
- Transfer the mixture to a 13x9 casserole dish. Sprinkle ¼ cup of the mozzarella over the top and mix it in.
- Dot the top with spoonfuls of ricotta, then sprinkle with the remaining 1 ¼ cups mozzarella and the parmesan.
- Bake for 30 minutes. If the top needs more color, broil for 2 minutes and watch closely.
- Let it rest for 10 minutes, then cut into 8 squares and serve.
Notes
- Any no-sugar-added marinara works in place, but check the label
- Broiling is optional, since the top usually browns well enough on its own at 375°F
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
Tastes like a cheesy lasagna night, and the leftovers are just as good the next day.