This keto cabbage casserole recipe is a hearty one-pan dinner made with ground beef, ham, red cabbage and colorful vegetables in a sweet and tangy tomato-based sauce. It starts on the stovetop and finishes uncovered in the oven for tender cabbage with delicious browned, caramelized edges.
I first made this casserole quite a while ago, but recently went back into the kitchen and completely reworked it. My original version was made with cream cheese and cheddar, and while there is certainly nothing wrong with a cheesy casserole, I actually prefer this new version.
And that is saying something coming from me! Most of my keto casserole recipes are unapologetically cheesy. This one is a nice change: hearty and comforting, but still bright and fresh rather than heavy.
I also switched from green cabbage to red cabbage in this version. I’m probably wired to look for opportunities to get a variety of colorful vegetables into a meal, and I like aiming for that rainbow effect where I can. Different-colored vegetables bring a variety of nutrients and plant compounds to the table, and here we have deep purple cabbage, green leek and orange carrot all going into the same pan.
Nutrition aside, I just love this combination. Red cabbage has a slightly more robust taste than green cabbage, the leek adds a lovely mild sweetness and savory flavor, and the cabbage develops the most gorgeous deep burgundy color as it cooks.
If you prefer green cabbage, absolutely use it. The casserole will still turn out beautifully. Green cabbage has a somewhat milder taste, and you simply won’t get the same deep burgundy color you see in my photos.
Why You'll Love This Keto Cabbage Casserole
- Hearty without being heavy. Plenty of beef, ham, and vegetables, but no heavy cream or cheese sauce.
- Naturally dairy-free. A nice change from many keto casseroles — including quite a few of mine!
- One-pan friendly. With a deep oven-safe pan, you can go straight from stovetop to oven.
- Great for meal prep. I’ve found the flavors come together even more after sitting overnight, making the leftovers especially good the next day.
What Makes This Low-Carb Cabbage Casserole Different
The combination of apple cider vinegar, tomato paste, a touch of sweetness and warm spices gives this cabbage dish its sweet, tangy and savory taste without relying on a creamy cheese sauce.
I also prefer finishing this casserole in the oven. I’ve made it entirely on the stovetop before and it works beautifully, but removing the lid for the final part of baking allows some of the cooking juices to reduce while the exposed cabbage develops those darker, caramelized edges.
Ingredients You'll Need
Despite the longer-looking list, this casserole is made with mostly simple ingredients, and several are just pantry staples and small amounts of seasonings. You’ll find the exact quantities in the complete printable recipe further down the page.
Red Cabbage
Red cabbage: I use ½ a large head of fresh red cabbage (also called purple cabbage). I chose it partly for its slightly more robust flavor and gorgeous burgundy color, but there’s a nutritional reason too. That deep red-purple color comes from anthocyanins, antioxidant plant compounds found in red, blue and purple fruits and vegetables.
I like including a variety of naturally colorful plant foods in my meals where I can, rather than relying on the same vegetables all the time.
Green cabbage works just as well in this recipe and has a slightly milder flavor, but it won’t provide the same amount of antioxidants or deep burgundy color.
Ground beef
I used 5% lean ground beef, since the casserole already gets plenty of richness from olive oil. There’s no need to specifically buy 5%, fattier beef works perfectly fine too. You can probably reduce the olive oil then, as you will get more juices from the beef itself.
Ham
I use a natural ham with a short ingredient list and no added chemical nitrates or nitrites. Ham is still a processed meat, of course, but when I use it in recipes I prefer to choose a less processed option without a long list of artificial preservatives and additives where possible.
Here in Australia, I use D’Orsogna Natural Leg Ham, but there are similar options elsewhere. In the US, Applegate Naturals makes ham without chemical nitrates or nitrites or artificial preservatives; in Canada, Maple Leaf Natural Selections is another option made without artificial preservatives or artificial nitrates.
Leek
I love the mild, slightly sweet and savory flavor of leek here, plus it adds another green vegetable to my little rainbow of red cabbage and orange carrot. Regular onion is an easy substitute if you can’t find leek.
Apple cider vinegar + brown monk fruit sweetener
These create the sweet and tangy element in the sauce. I use a brown monk fruit sweetener blend to keep the recipe keto; coconut sugar or raw sugar works if you don’t need it to be keto.
The rest
You’ll also need carrot, olive oil, tomato paste, beef broth, garlic, allspice, cumin and optional ground coriander seed, plus salt and freshly cracked black pepper. Fresh cilantro (coriander) is optional for serving.
What Size Pan Should I Use?
I used a 12-inch (30 cm) wide, 3-inch (8 cm) deep oven-safe pan with a fitted oven-safe lid. I like this setup because I can sauté the vegetables and brown the beef on the stovetop, then put the same pan directly into the oven.
You don’t need this exact pan.
A slightly smaller pan can work if it’s deeper and has enough capacity to comfortably hold everything. The important thing is leaving some room at the top for stirring and tossing the cabbage.
And you’ll want that room! Raw cabbage is a bit of a monster before it cooks down. Even in my large pan, I couldn’t comfortably add all of it at once, so I add the cabbage in two batches and let the first half wilt before adding the rest.
If your pan doesn’t have an oven-safe lid, simply cover it tightly with aluminum foil for the covered portion of the baking time.
If you only have a large skillet with plastic or rubber handles that can’t go into the oven, complete the stovetop steps there and transfer everything to a 9 x 13-inch (23 x 33 cm) casserole dish. Cover tightly with foil for the first part of baking, then remove the foil for the final 30 minutes.
Tip: Don’t fill your pan or casserole dish right to the rim. You need enough room to toss the bulky fresh cabbage before it wilts.
How to Make Keto Cabbage Casserole
Step 1: Sauté the leek, garlic, and spices
Heat the olive oil in a large, deep oven-safe pan over medium heat. Add the sliced leek and sauté until it begins to soften.
Add the crushed garlic, allspice, cumin and optional ground coriander seed. Stir briefly in the warm oil until fragrant. This gives the garlic and spices a chance to release their aroma before the remaining ingredients go in.
Step 2: Add the carrot
Add the shredded carrot and continue sautéing until the leek and carrot begin to soften, stirring occasionally so the garlic and spices don’t catch on the bottom of the pan.
Step 3: Brown the ground beef
Push the softened vegetables to one side of the pan to create some empty space. Add the ground beef to the cleared side and cook, breaking it apart as it browns.
Giving the beef direct contact with the hot pan helps it brown rather than immediately steaming among the vegetables.
Once you’ve browned the beef and it is cooked through, stir it together with the vegetables.
Step 4: Add the ham
Add the diced ham and stir it through the browned beef and vegetables.
The ground beef should now be completely cooked through, which is important because we’ll taste the mixture for seasoning shortly.
Step 5: Add the cabbage in two batches
Add about half of the chopped red cabbage first. Toss it through the beef and vegetable mixture and cook for about 5 minutes, stirring occasionally.
Don’t panic if the cabbage looks enormous at this point — that’s normal!
As the first batch heats, it will begin to wilt and lose quite a bit of volume. Once you have more room in the pan, add the remaining cabbage and toss everything together.
I use this two-batch method even with my 12-inch deep pan. Trying to force the entire half head of cabbage into the pan at once makes stirring unnecessarily difficult — and usually results in cabbage escaping onto the stovetop.
Step 6: Add the sauce ingredients
Stir in the tomato paste, beef broth, apple cider vinegar and brown monk fruit sweetener blend. Mix well so the tomato paste and seasonings are evenly distributed through the cooking liquid.
The mixture should look juicy, because the cabbage still needs moisture to cook, but it shouldn’t look like cabbage soup. Speaking of which, yes, I do have a purple cabbage soup recipe you can check out later.
Step 7: Taste before adding salt
Before automatically reaching for the salt, taste the cooking liquid first.
Ham and beef broth can both vary considerably in saltiness, so you may need less salt than expected. Because the ground beef is completely cooked by this stage, it’s safe to taste.
Add salt only if needed, followed by freshly cracked black pepper to taste.
Step 8: Cover and bake for 30 minutes
Cover the pan tightly with its oven-safe lid. If you don’t have a suitable lid, cover it tightly with aluminum foil.
Transfer to the preheated oven and bake at 365°F (185°C) for 30 minutes.
This covered stage gives the cabbage time to become tender without drying out.
Step 9: Uncover and caramelize
Carefully remove the lid or foil and return the casserole to the oven uncovered for another 30 minutes.
During this final stage, some of the cooking liquid will reduce and the exposed cabbage will begin to brown and caramelize around the edges.
The casserole is ready when the cabbage is tender with darker, caramelized edges across the top, while some flavorful cooking juices remain underneath.
What to Serve With Keto Cabbage Casserole
I portion this casserole into five to six servings when serving it as a low-carb main dish. It has plenty of beef, ham, and vegetables, so I find it filling enough to enjoy on its own.
For family members who aren’t following a low-carb diet: Serve it over steamed rice or mashed potatoes. My husband particularly likes it over rice because it soaks up all that delicious sauce. It’s an easy way to serve the same dinner to a mixed household without cooking two separate meals.
Add something creamy: I tried a dollop of plain Greek yogurt on top and loved it. The cool creaminess balances the tanginess of the apple cider vinegar and gives the casserole a bit of an Eastern European feel. Sour cream works beautifully too.
Storage and Reheating
This is a great casserole for meal prep, and I actually find the flavors come together even more after it has spent some time in the fridge.
Allow leftovers to cool, then store them in an airtight container (preferably glass) in the refrigerator. Reheat individual portions in the microwave until piping hot throughout.
For longer storage, divide the casserole into individual portions and freeze them so you can defrost only what you need.
Meal Prep Tip
If you’re making this specifically for meal prep, portioning it into individual containers makes reheating particularly easy. Keep any rice, mashed potatoes or cauliflower rice separate if you prefer to control the serving size or swap your sides throughout the week.
Cooking cabbage doesn’t add carbohydrates. It loses water and shrinks as it cooks, so more cabbage fits into a cup. That’s why a cup of cooked cabbage can appear higher in carbs than a cup of raw cabbage.
For 1 cup raw, chopped cabbage, here’s an easy comparison:
| Green cabbage | Red cabbage | |
|---|---|---|
| Total carbs | ~5 g | ~6–7 g |
| Fiber | ~2 g | ~2 g |
| Net carbs | ~3 g | ~4–5 g |
The simple takeaway: Both are low-carb vegetables. Red cabbage is slightly higher in net carbs than green cabbage, but cooking itself doesn’t suddenly increase the carbohydrates in the cabbage — it simply concentrates it into a smaller volume.
A cabbage casserole can be made with plenty of vegetables, a good source of protein and a flavorful sauce without needing lots of heavy cream or cheese.
This version uses red cabbage, lean ground beef, ham, leek, carrot, olive oil, tomato paste, beef broth and spices. I also use apple cider vinegar and a little brown monk fruit sweetener to create the sweet and tangy sauce.
Cabbage works really well in low-carb meals because it pairs easily with protein-rich ingredients such as beef, chicken, pork, eggs and seafood.
This keto cabbage casserole with ground beef yields around 29g of protein and only 12g of net carbs per serving, if you divide it in six equal portions.
There are plenty of easy keto casseroles built around meat, vegetables and lower-carb sauces instead of pasta or rice.
If you want more ideas, you can browse my Easy Keto Casserole Recipes collection, which includes recipes like keto taco casserole, keto ground pork casserole, chicken mushroom casserole and keto tuna casserole.
Yes. Green cabbage works very well in this recipe and can be used in the same amount.
Red cabbage has a slightly stronger, more robust taste and gives the casserole its deep burgundy color, while green cabbage is milder and softer tasting.
Yes. You can make keto cabbage casserole on the stovetop.
Once the ingredients are combined, cover the pan and cook over very low heat for about 1 hour. The result will still be tender and flavorful, but you won’t get the browned, caramelized top that develops in the oven.
You can also prepare the batter ahead of time, divide it between microwave-safe mugs or ramekins, add the chocolate center, cover, and refrigerate. When you’re ready for dessert, simply microwave and enjoy it warm.
Keto Cabbage Casserole with Ground Beef and Ham
Ingredients
- ½ large head red cabbage chopped into chunky strips (or use 1 small cabbage)
- 1 large leek sliced
- 1 large carrot shredded
- 1 lb lean ground beef approx 500 g; I used 5% fat, 10% works too
- 1 cup diced natural ham about 250 g
- 5 tbsp olive oil
- 3 tbsp tomato paste
- 2 cups natural beef broth
- ⅓ cup apple cider vinegar
- 3 tbsp brown monk fruit sweetener blend
Seasonings: 1 tbsp crushed garlic, ½ tsp allspice, ½ tsp ground cumin, ½ tsp ground coriander seed optional, cracked black pepper to taste
- Salt as needed after tasting
- Fresh cilantro (coriander) optional for serving
Instructions
- Preheat the oven to 365°F / 185°C.
- Heat the olive oil in a large, deep oven-safe pan over medium heat. Add the leek and sauté until it begins to soften.
- Add the garlic, allspice, cumin and optional coriander seed. Stir briefly until fragrant.
- Add the shredded carrot and continue cooking until the vegetables begin to soften.
- Push the vegetables to one side of the pan. Add the ground beef to the cleared side and cook until browned and completely cooked through, breaking it apart as it cooks.
- Stir in the diced ham.
- Add about half of the cabbage and cook for 5 minutes, stirring occasionally, until it begins to wilt and lose volume.
- Add the remaining cabbage and toss everything together.
- Stir in the tomato paste, beef broth, apple cider vinegar and brown monk fruit sweetener.
- Taste the cooking liquid before adding salt. Ham and broth can both be salty, so add salt only if needed. Add cracked black pepper to taste.
- Cover the pan tightly with its oven-safe lid or foil and bake for 30 minutes.
- Remove the lid and bake uncovered for another 30 minutes, until the cabbage is tender and the top has darker caramelized edges.
- Let the casserole settle briefly before serving. Garnish with fresh cilantro if desired.
Notes
Nutrition
Other Keto Casseroles To Try
Keto Cabbage Casserole with Ground Beef and Ham
Ingredients
- ½ large head red cabbage chopped into chunky strips (or use 1 small cabbage)
- 1 large leek sliced
- 1 large carrot shredded
- 1 lb lean ground beef approx 500 g; I used 5% fat, 10% works too
- 1 cup diced natural ham about 250 g
- 5 tbsp olive oil
- 3 tbsp tomato paste
- 2 cups natural beef broth
- ⅓ cup apple cider vinegar
- 3 tbsp brown monk fruit sweetener blend
Seasonings: 1 tbsp crushed garlic, ½ tsp allspice, ½ tsp ground cumin, ½ tsp ground coriander seed optional, cracked black pepper to taste
- Salt as needed after tasting
- Fresh cilantro (coriander) optional for serving
Instructions
- Preheat the oven to 365°F / 185°C.
- Heat the olive oil in a large, deep oven-safe pan over medium heat. Add the leek and sauté until it begins to soften.
- Add the garlic, allspice, cumin and optional coriander seed. Stir briefly until fragrant.
- Add the shredded carrot and continue cooking until the vegetables begin to soften.
- Push the vegetables to one side of the pan. Add the ground beef to the cleared side and cook until browned and completely cooked through, breaking it apart as it cooks.
- Stir in the diced ham.
- Add about half of the cabbage and cook for 5 minutes, stirring occasionally, until it begins to wilt and lose volume.
- Add the remaining cabbage and toss everything together.
- Stir in the tomato paste, beef broth, apple cider vinegar and brown monk fruit sweetener.
- Taste the cooking liquid before adding salt. Ham and broth can both be salty, so add salt only if needed. Add cracked black pepper to taste.
- Cover the pan tightly with its oven-safe lid or foil and bake for 30 minutes.
- Remove the lid and bake uncovered for another 30 minutes, until the cabbage is tender and the top has darker caramelized edges.
- Let the casserole settle briefly before serving. Garnish with fresh cilantro if desired.
Notes
Nutrition
2 Responses
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This is a really delicious and wonderfully healthy keto recipe, especially with all the cabbage! It has such a lovely flavor, different to other cabbage casseroles. Even my husband, who has a lifelong aversion to vegetables, likes it.-
So glad to hear it Kelly. Yes, my husband also loves the tangy flavor.
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2 Responses
This is a really delicious and wonderfully healthy keto recipe, especially with all the cabbage! It has such a lovely flavor, different to other cabbage casseroles. Even my husband, who has a lifelong aversion to vegetables, likes it.
So glad to hear it Kelly. Yes, my husband also loves the tangy flavor.