Substituting cauliflower rice for white or brown rice is what makes this a Low Carb Unstuffed Cabbage Casserole. I promise that you’ll never even miss the rice. The flavor is spot-on!
I’d been hearing a lot about cauliflower rice, but it took me a long time to jump on the bandwagon. Then, one night decided I’d give it a go as I played around with my idea for Low Carb Unstuffed Cabbage Casserole and the results were delicious.
You’ll never miss the rice. You have my word on that!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Low Carb Unstuffed Cabbage Casserole is available near the end of this post.
The ingredient list;
- Ground beef
- Olive oil
- Salt and Pepper
- Cheddar cheese (optional)
What makes this recipe low-carb?
- Cauliflower has got to be the most versatile of ingredients. It can be used as a substitution for so many things, such as potatoes (check out my recipe for Cauliflower and Sweet Potato Mashers), wheat products (as in pizza crust, from this recipe I found on Pop Sugar), and, of course for rice, as in the recipe I’m sharing with you today.
Recipe notes and tips;
- Making cauliflower rice is super easy as long as you follow a few simple suggestions. All you’ll need is a nice, healthy head of cauliflower cut into small florets (approximately 2″), and a food processor.
- I found that the smaller I cut the florets, the easier it was for my processor to turn the cauliflower into fine crumbs.
- The other thing I found made it easier was to not pack the processor too full.
- Working in smaller batches and not overstuffing was the key to my successful “ricing.”
Did you know?
- You can now purchase cauliflower which has already been “riced” in the frozen vegetable section of the market. Look for it if you don’t own a food processor, or if you’re short on time.
The easy instructions;
- If making homemade cauliflower rice, cut the cauliflower into 2″ pieces and pulse in a food processor to form a rice-like consistency.
- Saute the cauliflower rice in a large skillet along with the butter and olive oil.
- Add the sliced cabbage to the skillet along with the chopped onion.
- Saute over medium/high heat, stirring occasionally.
- Add the precooked bacon, garlic, teaspoon salt, and ½ teaspoon pepper.
- Continue sautéing until the cabbage wilts down in the pan, and all the flavors have combined (approximately 10 minutes).
- Remove the cabbage mixture to a large bowl and set aside.
- Preheat oven to 350 degrees.
- In the same large skillet, brown the ground beef over high heat until no pink remains.
- Stir in the remaining salt and pepper.
- Add the browned beef to the bowl with the cabbage mixture and stir to combine.
- Spray a 1½ quart casserole dish with the olive oil spray and spoon the cabbage/beef mixture evenly into the dish.
- Cover the casserole dish with a lid (or use foil) and bake for 20 minutes.
- Remove the lid, add cheese if desired (not shown), and continue baking for an additional 10 minutes.
- Serve hot.
For additional Low Carb recipe suggestions I’ve shared in the past, please click on the following recipe titles for;
- 1 head cauliflower cut into 2" florets and riced (in batches) in a food processor
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ head green cabbage cored, and cut into shreds
- 1 medium onion rough chopped (your favorite variety)
- 3 teaspoon salt divided
- 1½ teaspoon pepper divided
- 2-3 cloves garlic minced
- 5-6 slices bacon precooked and crumbled
- 2 pounds ground beef browned
- olive oil spray
- shredded cheddar cheese optional
In a large saute pan with high sides, melt the butter and olive oil over medium/ high heat. Add the riced cauliflower and saute for 4-5 minutes.
Add the onion, shredded cabbage, precooked bacon, garlic, teaspoon salt, and ½ teaspoon pepper.
Continue sauteing until the cabbage wilts down in the pan, and all the flavors have combined (approximately 10 minutes).
Remove the cabbage mixture to a large bowl and set aside.
Preheat oven to 350 degrees.
In the same large skillet, brown the ground beef over high heat until no pink remains. Stir in the remaining salt and pepper.
Add the browned beef to the bowl with the cabbage mixture and stir to combine.
Spray the casserole dish with the olive oil spray and spoon the cabbage/beef mixture evenly into the dish.
Cover the casserole dish with a lid (or use foil) and bake for 20 minutes. Remove the lid, add cheese if desired (not shown), and continue baking for an additional 10 minutes.
As a time saver, this casserole can be made ahead and refrigerated before baking and serving.
If refrigerating, make sure you bring the casserole to room temperature before baking or increase the baking time by half.
tools and equipment:
large casserole dish, large skillet, chef's knife, cutting board, food processor, large bowl, wooden spoon or spatula, measuring spoons, measuring cups
I sincerely hope you’ve enjoyed today’s recipe for Low Carb Unstuffed Cabbage Casserole as much as I’ve enjoyed bringing it to you!
If there is one thing I love to do equally as much as cooking and baking, it’s painting. My absolute favorite things to paint are aprons, with glassware coming in a not too distant third.
Here are two examples of a food blogger apron and wine glass I painted for Jenni of Pastry Chef Online. They are two of my favorites, and I’m pretty sure Jenni loves them too!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!