Low carb cabbage casserole

Low carb cabbage casserole

Cabbage gets kicked up a few tasty notches in this creamy and cheesy low carb casserole. You just found your new go-to cruciferous fix!
October 4 2016 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal, Side dish

Low carb cabbage casserole

Cabbage gets kicked up a few tasty notches in this creamy and cheesy low carb casserole. You just found your new go-to cruciferous fix!
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g green cabbage
  • 1 (4 oz.) 1 (110 g) yellow onion, thinly slicedyellow onions, thinly sliced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 4 oz. 110 g butter
  • 1½ cups 350 ml heavy whipping cream
  • ½ cup 120 ml sour cream
  • 6 oz. (¾ cup) 170 g (180 ml) cream cheese
  • 1 tbsp 1 tbsp ranch seasoning
  • ½ tsp ½ tsp ground black pepper
  • 1 tsp 1 tsp salt
  • 1½ cups (6 oz.) 350 ml (170 g) shredded cheddar cheese
  • unsalted butter for greasing
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Grease a 13 x 9" (33 x 23 cm) baking dish.
  2. Shred the green cabbage using a sharp knife, mandolin slicer, or a food processor.
  3. Melt the butter in a large frying pan over medium-high heat. Fry the cabbage, onion, and garlic for 8-10 minutes, or until the cabbage is softened. Add the heavy cream, sour cream, cream cheese, and spices. Reduce heat to medium-low, stir together and simmer uncovered for 5-10 minutes, or until combined and creamy.
  4. Spread the mixture into the baking dish and sprinkle the cheese on top. Bake on the middle rack, uncovered, for 15-20 minutes, or until the cheese is melted and is lightly browned. Cool for 5 minutes before serving.

Tip!

These rich flavors pair beautifully with grilled - or fried - meat and fish. Whip up a double batch, and freeze the extra in small containers for a quick side dish any night of the week. Save even more time by using pre-shredded coleslaw – just avoid mixes with carrots if you can.

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79 comments

  1. 1
    Bonnie
    October 3 2016
    How much cream cheese? The instructions mention cream cheese, but it is not shown on the ingredient list.
    Reply: #5
  2. 2
    Steve
    October 4 2016
    I was wondering same thing about the cream cheese?
  3. 3
    Susan
    October 5 2016
    Me three!
  4. 4
    Dianna
    October 5 2016
    I made this and it was fantastic! Guessed on the cream cheese and used 2 ounces. I also used a cup of cream (instead of 1 1/4) and added some bacon bits to the mixture before adding the cheese on top and baking. This is going to be something we make a lot!
  5. 5
    Reply to comment #1 by Bonnie
    Kristin Berglund Team Diet Doctor
    October 5 2016

    How much cream cheese? The instructions mention cream cheese, but it is not shown on the ingredient list.

    Hi Bonnie, Steve and Susan!

    We're sorry! It's added to the ingredients now. Thanks for letting us know it was missing.

    Reply: #32
  6. 6
    Cindy C
    October 5 2016
    Can someone tell me where to find cream cheese, or whipping cream without additives/stabilizers? In the grocery stores I have frequented, all such dairy have stabilizers. I do not have access at present to a dairy farm.
    Reply: #53
  7. 7
    Jane
    October 9 2016
    My sister has renamed this dish Cabbage Dauphinoise which is a perfect description. This dish is amazing and a huge hit. Thank you.
  8. 8
    jackie
    October 15 2016
    what type of shredded cheese is the best to use for this recipe?
  9. 9
    Barbara Simoes
    December 5 2016
    I made this and was I ever surprised at how good it was. It takes on sort of a scalloped potato consistency and the cabbage and cream cheese give it a slightly sweet taste. I loved it cold, too. I expected it to be stinky and limp--a throwback to corned beef and cabbage on St. Patrick's Day that has tainted my opinion of the vegetable ever since! This makes a generous six servings, so I was having it for lunch and dinner and sometimes even had a few spoonfuls for breakfast; it's that good. All I had was Swiss cheese, and that kept it all quite mild. I think any cheese would be good...well, maybe not bleu cheese.
  10. 10
    Beck
    December 29 2016
    This dish is the bomb! Nom nom nom.
  11. 11
    Robin
    February 22 2017
    OMG, this is awesome! I'm eating it now as I type. I realize that I'm going to have to make this again for the next up coming week. It's so delicious! I tastes so sinful!
  12. 12
    Tim
    March 4 2017
    Is there a way that we can pick recipes let's say make our own weekly meal plan and it will generate a shopping list. If not this would be a great feature.
    This site is awesome. You all have done a great job and I can see that it is growing.
  13. 13
    Kayla
    March 9 2017
    OMG I made this exactly as the recipe intends... Absolutely delicious and I highly recommend anyone give it a go. The cheese on top made it for me as I let it go a little crispy on the sides.

    Thanks so much!!!!!!!!!!

  14. 14
    Brianna
    April 3 2017
    I made this tonight but added real bacon bits and skipped the cheese on top. I am such a big fan of this dish! I will definitely be making this again and again, yum!!
  15. 15
    E.
    July 11 2017
    These are the stats using UK ingredients for 4 people
    1,045 calories per serve!
    15g carbs
    13g protein
    65g salt.....
  16. 16
    Catherine
    August 27 2017
    Love this, definitely a go to in my recipe box, thank you
  17. 17
    Sandra
    September 16 2017
    I could eat this every day!! Best recipe so far!
  18. 18
    Shelley
    September 25 2017
    Nutrition info - 11g carbs per serving. Is this total or net? Thank you.
    Reply: #19
  19. 19
    Reply to comment #18 by Shelley
    Peter Biörck Team Diet Doctor
    September 26 2017
    Hi Shelly!

    It's net carbs.

    Nutrition info - 11g carbs per serving. Is this total or net? Thank you.

  20. 20
    Richard
    November 14 2017
    Are you eating this as a meal or a side? I would love to try it but unsure if it would be satisfying as just a meal itself.
  21. 21
    shirley m foster
    December 4 2017
    I tried this recipe but added a can of corn beef and crumbled it on the top and then put the cheese on top of the corn beef, it was a big hit with the family and is a keeper. From now on I am going to make two at a time for left overs.
  22. 22
    Mary
    January 20 2018
    Is there any fiber ?
  23. 23
    Kathy
    March 6 2018
    Besides the net carbs what is the calories, protein and fat numbers for the recipe?
    Thanks!
  24. 24
    kungaa
    March 20 2018
    I made this today and I added some Quorn ground to it; of all the cabbage dishes this is the best. Made extra for the week.
  25. 25
    Josephine Mabe
    April 20 2018
    The nutritional guide doesn't say serving size...is this 11g carbs per cup or 4 oz? This is extremely fattening which is good but not clear serving. ..bummer I ate it now I don't know what is my carb, fat, protein intake..ugh.
  26. 26
    Conijane
    July 12 2018
    Never said what cheese to shred for the top!😣
  27. 27
    Mona
    August 16 2018
    Delicious! I substituted the cream cheese for ricotta and it was amazing! Tastes like pasta alfredo to me! Would also be good with some shredded chicken.
    Reply: #50
  28. 28
    Rose
    August 28 2018
    Delicious, I froze the leftovers, but it was a little runny after reheating. Still fantastic.
  29. 29
    T. Long
    September 11 2018
    This was absolutely delicious!! I followed the recipe and it came out great. This will be something I make often. Thanks for sharing!
  30. 30
    Kitta
    October 10 2018
    Just made this, waiting for it to cool. I did taste and it is delicious! I was worried about this recipe just seemed odd. However, was indeed surprised! Love the cheese topping. Thank you!
  31. 31
    Shelley H
    November 8 2018
    I made this and added ground beef and some tomatoes sauce!!! AMAZING!!!
  32. 32
    Reply to comment #5 by Kristin Berglund
    Amanda
    November 30 2018
    Hi Kristen. Any suggested cheese you’d recommend? Thanks so much!
  33. 33
    Tricia
    January 4 2019
    what type of shredded cheese are you using ?
    Reply: #34
  34. 34
    Reply to comment #33 by Tricia
    Kristin Parker Team Diet Doctor
    January 5 2019
    Whichever you prefer. Cheddar is a reliable cheese that goes well with these ingredients.
  35. 35
    Wanda
    January 18 2019
    I used some Greek youghurt instead of sour cream .. Needed to use up... I also sliced up some corn beef. And have used ground beef and Pork . This is a family favorite. Have also add Cheese fresco queso for some heat.. Got mine in a tub from Costco. No Matter what you put in this dish its so tasty. Thanks Diet Doctor. Glad I am on Keto.
    .
  36. 36
    Paula
    January 19 2019
    Hi just put all the nutritional information in on Cab Manager App it says it’s only 4g per serving but on the information it says 11g. Which is correct ?
    Reply: #37
  37. 37
    Reply to comment #36 by Paula
    Kristin Parker Team Diet Doctor
    January 20 2019
    Make sure you're being given an accurate carb count on the cabbage from the app. That's where the majority of carbs are in this dish.
  38. 38
    Cathy
    January 22 2019
    I made this as a main dish by adding a ring polish sausage on top while baking. Delish!
  39. 39
    Tiffany Duet
    January 26 2019
    what size baking dish is supposed to be used??
    Reply: #40
  40. 40
    Reply to comment #39 by Tiffany Duet
    Kristin Parker Team Diet Doctor
    January 27 2019
    This is a flexible dish and can accommodate most size baking pans from 9x9 to 9x13.
  41. 41
    Rachel
    January 29 2019
    Delicious. My family who are not keen on vegetables absolutely loved this recipe and could not believe there was no meat in it. The best cabbage recipe ever☺
  42. 42
    Hilary
    January 30 2019
    This is such a comfort food! I added sliced mushrooms. Absolutely fantastic!
  43. 43
    Deborah G.
    February 6 2019
    This was very tasty but I felt it needed more cooking time, both in the pan and in the stove than what was indicated. Will definitely make it again.
  44. 44
    Abigail Duchatelier-Jeudy
    February 7 2019
    What is a serving size? Is it cup?
    Reply: #45
  45. 45
    Reply to comment #44 by Abigail Duchatelier-Jeudy
    Kristin Parker Team Diet Doctor
    February 7 2019

    What is a serving size? Is it cup?

    Actual serving size will vary on the volume of the finished batch which can vary by kitchen. This total recipe makes 6 servings.

  46. 46
    Buffy Dohleman
    February 13 2019
    Made this today..it is fantastic! The ranch seasoning was also on point! Will definitely make again!!
  47. 47
    Joey
    April 8 2019
    I read one of the comments that said this recipe tastes good cold and I thought they were nuts, but I was wrong. I think this tastes even better when it is cold. Very good recipe!
  48. 48
    Venencia
    May 18 2019
    Awesome recipe. The whole family enjoyed it. Thank you
  49. 49
    John
    June 2 2019
    Did anyone freeze the left overs?
  50. 50
    Reply to comment #27 by Mona
    Kristina Noaks
    June 7 2019
    How much ricotta did you use? Adding shredded chicken also sounds amazing! Thanks
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Leave a reply

Reply to comment #28 by Rose

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