Craving a cheeseburger but want to avoid a fast food joint? This Cabbage Cheeseburger Casserole is a lightened up version that doesn’t skimp on the pickles.
I LOVE cabbage. One of my fave cabbage recipes from my new book The Mindful Glow Cookbook is a crazy delicious Cider-Braised Sausages and Cabbage with Fresh Apple Salsa. Sadly, that recipe isn’t on the blog and you’ll have to get your hands on my book to make it! (CLICK HERE to get your copy). Until then my Keto Friendly Cabbage Cheeseburger Casserole will fill that cabbage void. I’ve combined my two faves: cabbage and cheeseburgers to bring you a perfect low carb weeknight dinner for nights when you’re looking for something light but also have a serious hankering for a burger.
Recently I’ve been on a cabbage kick because it’s cheap, easy to prepare and makes the perfect substitute when I’m craving something light. From my Cabbage Roll Enchiladas to my Egg Roll in a Bowl, there are so many ways to incorporate cabbage into your diet in a fun and creative way. But cabbage and cheeseburger? Sounds crazy right, but trust me, this cabbage casserole legit tastes like a cheeseburger and you won’t miss your local fast food joint.
How to make cabbage cheeseburger Casserole
To whip up this cabbage cheeseburger casserole, I start by browning the ground beef and then adding in onions, peppers, garlic, cabbage, tomatoes, tomato paste and mustard. Let that cook down and then add half of it to a baking dish.
Top with cheese and pickles, and then add the rest of the cabbage mixture. Finally finish with the remainder cheese and pickles. Bake in the oven until the cheese gets all melty and gooey.
And just like that, you’ve got cheeseburgers for dinner and you didn’t even have to hit the drive thru.
Enjoy lovelies.
Cabbage Cheeseburger Casserole | Keto Friendly, Low Carb
Ingredients
- 2 tsp olive oil
- 1 lb ground beef extra lean if not keto
- 2 bell peppers diced
- 1 onion diced
- 3 cloves garlic minced
- 1 head green cabbage finely shredded
- 28 oz can diced tomatoes
- 158 ml can of tomato paste
- 1/2 cup yellow mustard
- 2 tsp cornstarch or tapioca starch
- 3 cups aged white cheddar cheese grated
- 4 low sodium pickles diced
- Pepper to taste
Instructions
- Preheat oven ot 375 F.
- To a large skillet over medium high heat, add the olive oil and beef. Cook until browned, then add in the onion, garlic and bell peppers. Saute for another 5-6 minutes, then add in the cabbage, tomatoes, tomato paste, and mustard. Toss until coated and allow the cabbage to slightly wilt, about 5-6 minutes.
- Sprinkle the bottom of a 13×9 ” baking dish with cornstarch. Using a slotted spoon, transfer the mixture to the baking dish, leaving the liquid behind. Fill the pan half way up, then add half of the cheese and pickles, then finish with the remaining cabbage mixture, cheese and pickles.
- Bake for 17-20 minutes until the cheese melts and browns and the mixture is heated through.
Nutrition
Updated on June 29th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kelli says
Such an easy and tasty meal! I love this recipe!
Stephanie says
I made this two days ago and it’s really tasty! We’ve been trying to eat healthier overall and this website along with Abbey’s cookbook have been super helpful!
Roader says
Made using 3lbs ground beef and tripling all the other ingredients except for the onion (I only had one) but sprinkled some onion power and asafoetida in to make up for it. Also, chopped up a jalapeno and sprinkled some xanthum gum into the beef/cabbage mixture instead of corn starch.
Good. Filling. Might double the garlic next time to spice it up a bit.
Thanks for the recipe!
Alison says
Delicious! Whole family loved it even though my boyfriend was looking at me stirring cabbage into minced beef like I was crazy..! I used slightly less cheese as I was running out and drizzled both layers with extra mustard.
Cody says
Turned out pretty bad. It tasted like soggy burger lasagna.
Abbey Sharp says
oh im sorry to hear! thanks for the feedback
Debbie Quinn says
WHAT do you think happened? I was going to make it. Now I am not sure
If it’s worth the time and getting the ingredients.
Abbey Sharp says
I really don’t know what happened in Cody’s case, but it’s possible not enough of the liquid was drained when tranferring from the pan to the casserole dish. Mine has never been soggy and the images i’ve seen of people sharing it on instagram have all been perfect (with really happy eaters). Ultimately, however, it’s kinda a strange combination (burger ingredients and cabbage), so it may just not be to some peoples tastes.
Angela says
I would like to know if you drain off the hamburger grease before adding the other stuff in to cook?
Farrah says
I definitely don’t use cabbage enough in my cooking! This casserole looks awesome (and perfect for this cold weather)!
Abbey Sharp says
You got it!