Easy Lazy Cabbage Roll Casserole (Low Carb)

Y'all...this is a cabbage roll unhinged. THIS recipe is a repeat and I'm expecting it to be a really good leftover...Lord knows since it serves 12 I'll be eating leftovers for awhile. Well, except I'll put some in the freezer for the Pantry Goat.

Make...this...recipe...If you love cabbage rolls, you'll love this.

For the marinara I used Rao's. It's one that's recommended among the low carb world because the carbs are low... and it's quite tasty. I'm not a fan of overly sweet marinara and this fits right into that world. Be ware though...it's a bit pricey.


Easy Lazy Cabbage Roll Casserole (Low Carb)
Recipe from Wholesomeyum.com

Photo from Wholesomeyum.com
She takes fantastic food photos, BTW.

1 T Avocado oil (or oil of choice)
4 cloves Garlic (minced)
1 1/2 lb Ground beef
1 1/2 tsp Sea salt
1/2 tsp Black pepper
1 medium head Cauliflower (riced; about 4 cups)
2 T Italian seasoning
3/4 medium head Cabbage (chopped/shredded; about 6 cups) - I only used 1/2 a head of cabbage and it was plenty.
3 c Marinara sauce
3 c Mozzarella cheese, shredded (and optional - but why would you?)

Heat the oil in a large saute pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.

Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.

Meanwhile, preheat the oven to 350 degrees F.

In a 9x13 in glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.

When the ground beef is cooked through, stir that in. Stir in marinara sauce.

Bake for about 30 minutes, until the cabbage is crisp-tender. [JW note: I topped with the cheese and just baked it for 30 minutes. It was perfect. ]

Top with shredded mozzarella, if using. (If not, just continue baking without it.) Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.