If you’re craving a hearty, stick-to-your-ribs dinner without the carb crash, this Keto Loaded Cabbage & Beef Casserole hits the spot. It’s rich, cheesy, and layered with savory ground beef, tender cabbage, smoky bacon, and a creamy, tangy sauce. Everything bakes together into a cozy, bubbling dish that feels like classic comfort food—just lighter on carbs.
It’s also weeknight-friendly and great for meal prep. You’ll get the taste of a loaded baked potato, but in a keto-friendly, veggie-packed package.
Keto Loaded Cabbage & Beef Casserole - Comforting, Low-Carb, and Satisfying
Ingredients
- 1 large head green cabbage, cored and chopped into bite-size pieces (about 8–10 cups)
- 1.5 pounds ground beef (80/20 or 85/15)
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1/2–1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella (for melt and stretch)
- 2 tablespoons butter or bacon drippings (if needed, for sautéing)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the skillet.
- Sauté the cabbage: Add the chopped cabbage to the skillet with a pinch of salt and pepper. Cook, stirring often, for 8–10 minutes until it softens and reduces in volume. If the pan looks dry, add a little butter. Transfer the cabbage to the prepared baking dish and spread it in an even layer.
- Brown the beef: In the same skillet, add the ground beef and diced onion. Season with salt, black pepper, smoked paprika, onion powder, thyme, and red pepper flakes. Cook until the beef is browned and the onion is soft, 6–8 minutes. Stir in the minced garlic and cook 1 minute more. Drain excess fat if needed.
- Make the creamy sauce: Reduce heat to low. Stir the heavy cream and cream cheese into the beef mixture. Simmer gently, stirring, until the cream cheese melts and the sauce thickens slightly, 2–3 minutes. Taste and adjust salt and pepper.
- Assemble: Sprinkle half the cheddar over the cabbage. Spoon the creamy beef mixture evenly over the top. Add the mozzarella and remaining cheddar, then scatter the cooked bacon across the surface.
- Bake: Place in the oven and bake for 18–22 minutes, until the casserole is bubbling and the cheese is melted with golden spots.
- Finish and serve: Let rest for 5–10 minutes so it sets. Garnish with parsley or chives and green onions. Scoop and serve hot.
What Makes This Recipe So Good
- Bold, familiar flavors: Ground beef, garlic, smoked paprika, and cheddar make this taste as satisfying as any classic casserole.
- Keto without compromise: Cabbage stands in for pasta or potatoes, keeping carbs low while adding texture and nutrients.
- Loaded and customizable: Bacon, cheese, and green onions bring that “loaded” vibe. You can tweak the spice and toppings to your taste.
- Great for batch cooking: Makes generous portions, reheats well, and freezes beautifully.
- One-pan comfort: Brown everything in a skillet, layer it, and bake until golden and bubbly.
Ingredients
- 1 large head green cabbage, cored and chopped into bite-size pieces (about 8–10 cups)
- 1.5 pounds ground beef (80/20 or 85/15)
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1/2–1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella (for melt and stretch)
- 2 tablespoons butter or bacon drippings (if needed, for sautéing)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
How to Make It
- Prep the oven and pan: Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or olive oil.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the skillet.
- Sauté the cabbage: Add the chopped cabbage to the skillet with a pinch of salt and pepper.
Cook, stirring often, for 8–10 minutes until it softens and reduces in volume. If the pan looks dry, add a little butter. Transfer the cabbage to the prepared baking dish and spread it in an even layer.
- Brown the beef: In the same skillet, add the ground beef and diced onion.
Season with salt, black pepper, smoked paprika, onion powder, thyme, and red pepper flakes. Cook until the beef is browned and the onion is soft, 6–8 minutes. Stir in the minced garlic and cook 1 minute more.
Drain excess fat if needed.
- Make the creamy sauce: Reduce heat to low. Stir the heavy cream and cream cheese into the beef mixture. Simmer gently, stirring, until the cream cheese melts and the sauce thickens slightly, 2–3 minutes.
Taste and adjust salt and pepper.
- Assemble: Sprinkle half the cheddar over the cabbage. Spoon the creamy beef mixture evenly over the top. Add the mozzarella and remaining cheddar, then scatter the cooked bacon across the surface.
- Bake: Place in the oven and bake for 18–22 minutes, until the casserole is bubbling and the cheese is melted with golden spots.
- Finish and serve: Let rest for 5–10 minutes so it sets.
Garnish with parsley or chives and green onions. Scoop and serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in the oven at 325°F until warmed through, or in the microwave in short bursts.
- Freezer: Cool completely, then wrap tightly or portion into freezer-safe containers.
Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Meal prep tip: Bake in two smaller dishes. Eat one now, freeze the other for an easy future dinner.
Why This is Good for You
- Low in carbs, high in satisfaction: Cabbage replaces starches, helping you stay within keto macros without feeling deprived.
- Protein-forward: Ground beef provides a steady, filling source of protein that supports satiety and muscle maintenance.
- Healthy fats: Cream, cheese, and bacon deliver fats that keep you full and help with flavor and texture on a keto plan.
- Micronutrient boost: Cabbage brings fiber, vitamin C, vitamin K, and antioxidants—great for overall wellness.
What Not to Do
- Don’t skip seasoning: Cabbage and beef need salt and spices to shine.
Taste as you go.
- Don’t add too much liquid: Cabbage releases moisture. Stick to the amounts of cream and cream cheese, or you’ll end up soupy.
- Don’t overbake: You want bubbly and lightly golden, not dried out. Pull it once the cheese melts and browns in spots.
- Don’t overcrowd the skillet: When browning beef, give it room to sear.
Crowding leads to steaming and less flavor.
Recipe Variations
- Tex-Mex twist: Swap smoked paprika for chili powder and cumin. Add diced green chiles and use pepper jack cheese. Top with sour cream and cilantro.
- Mushroom umami: Sauté sliced mushrooms with the onion for extra depth and a meaty bite.
- Buffalo ranch style: Stir 2–3 tablespoons buffalo sauce into the cream mixture and finish with a light drizzle on top.
Sprinkle with chopped celery and green onions before serving.
- Turkey or pork swap: Use ground turkey or pork instead of beef. Add a touch more fat (butter or olive oil) if using lean turkey.
- Cheese swap: Try Gruyère for nuttiness, Monterey Jack for mild creaminess, or a little blue cheese crumbled over the top for a bold finish.
- Extra veg: Fold in a handful of spinach or riced cauliflower for more volume and fiber. Sauté off extra moisture first.
FAQ
Is cabbage really low-carb enough for keto?
Yes.
Cabbage is low in net carbs and high in fiber, making it an excellent choice for keto meals. It also holds up well in casseroles without getting mushy when cooked properly.
Can I make this casserole dairy-free?
You can swap the heavy cream and cream cheese for full-fat coconut milk and dairy-free cream cheese. Use a dairy-free shredded cheese alternative on top.
Flavor will be slightly different but still rich and satisfying.
How do I prevent a watery casserole?
Sauté the cabbage until it softens and releases some of its moisture before baking. Don’t overdo the cream, and let the casserole rest for a few minutes after baking so it sets.
What kind of ground beef works best?
An 80/20 or 85/15 blend works best. The extra fat adds flavor and keeps the casserole from drying out.
If you use lean beef, add a tablespoon or two of butter or olive oil.
Can I assemble it ahead of time?
Yes. Assemble up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if going straight from the fridge.
What should I serve with it?
A simple side salad with a tangy vinaigrette balances the richness.
Roasted broccoli, green beans, or sautéed zucchini are also great low-carb sides.
How do I make it spicier?
Increase the crushed red pepper, add a pinch of cayenne, or stir in hot sauce to the cream mixture. You can also use a spicy cheddar or pepper jack.
Can I cook the bacon in advance?
Absolutely. Cook the bacon up to 3 days ahead and refrigerate it.
Save the bacon drippings to sauté the cabbage for extra flavor.
In Conclusion
This Keto Loaded Cabbage & Beef Casserole brings cozy, familiar flavors to your table without the carb overload. It’s easy to make, flexible with add-ins, and perfect for leftovers or meal prep. With creamy sauce, melty cheese, and hearty beef layered over tender cabbage, you’ll have a comforting dinner that satisfies every time.
Keep it simple for a weeknight win, or dress it up with your favorite variations. Either way, it’s a low-carb classic you’ll come back to again and again.