This Low-Carb Deconstructed Stuffed Cabbage Casserole is a low-carb version of a hugely popular recipe from the early days of my blog!


  1. Preheat oven to 350F/175C. Spray a 13″ x 8″ (or similar size) deep casserole dish with non-stick spray or mist with olive oil.
  2. Heat about a tablespoon of olive oil in a large frying pan over medium-high heat. Crumble the pound of ground beef into the pan and cook, breaking apart with a turner, until the beef is nicely browned, about 8 minutes. Season with a little salt and fresh-ground black pepper.
  3. While the beef cooks, chop onion, mince garlic (or measure garlic from a jar), and measure the sweet paprika, sharp paprika, and thyme. Drain the petite diced tomatoes into a colander placed in the sink.
  4. When the beef is done, push it over to the side of the frying pan, add a little more oil if needed, add the chopped onion, and cook until onion is softened and starting to brown, about 4 minutes. Add the minced garlic and spices and cook 1-2 minutes more.
  5. Stir to combine the beef and onion mixture. Then stir in the drained petite dice tomatoes and tomato sauce, reduce heat to low, and let the mixture simmer while you’re preparing the cabbage and cauliflower rice. (Take the beef mixture off the heat if all the liquid evaporates.)

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