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keto cabbage casserole

Keto Cabbage Casserole with Ground Beef and Ham

This hearty keto cabbage casserole is made with red cabbage, lean ground beef, ham, leek and carrot in a sweet and tangy tomato-based sauce. It starts on the stovetop and finishes uncovered in the oven so the cabbage becomes tender and the top develops darker caramelized edges.
For the best result, scroll above the recipe card first for the detailed step-by-step photos, pan-size guidance and tips for adding the cabbage in two batches
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course dinner, lunch, Main Course
Servings 6 servings
Calories 335 kcal

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

Using the 2x multiplier?
The seasonings are grouped together in the ingredient list, so they will not automatically increase when you select 2x.
For a double batch, use: 2 tbsp crushed garlic, 1 tsp allspice, 1 tsp cumin, 1 tsp ground coriander seed, optional salt and pepper to taste. 
If doubling the full recipe, use a very large pan or split the mixture between two baking dishes.
Pan note: If your stovetop pan is not oven-safe, complete the stovetop steps there and transfer the mixture to a 9 x 13-inch baking dish before baking.
Stovetop option: After completing the stovetop preparation, cover and cook over very low heat for about 1 hour. It will still taste delicious, but you won’t get the same browned, caramelized top.
Green cabbage: You can substitute green cabbage for red cabbage. The finished casserole will be milder in flavor and lighter in color.
Ham substitute: Chopped cooked sausage can be used instead of ham.

Nutrition

Calories: 335kcalCarbohydrates: 12gProtein: 29gFat: 17gSodium: 700mgPotassium: 900mgFiber: 3.3gSugar: 5gVitamin A: 225IUIron: 4mg
Keyword dirty cabbage, healthy cabbage bake, keto cabbage casserole
Tried this recipe?Let me know how it was in the comments below.