Ingredients
• 1 lb ground beef (85/15)
• 4 cups shredded green cabbage (about ½ medium head)
• ½ small onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• ½ tsp paprika
• Salt & black pepper to taste
Topping:
• ½ cup panko breadcrumbs (or keto: ¼ cup crushed pork rinds + 2 tbsp almond flour)
• 2 tbsp melted butter
• ½ cup shredded cheddar or mozzarella
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9″ baking dish.
- In a skillet, brown beef and onion over medium heat. Drain excess fat. Add garlic; cook 1 min. Stir in cabbage, tomatoes, tomato paste, Worcestershire, thyme, paprika, salt, and pepper. Simmer 8–10 mins until cabbage softens slightly.
- Transfer mixture to baking dish. Spread evenly.
- Topping: Mix panko (or keto swap) and melted butter; sprinkle over cabbage. Top with cheese.
- Bake uncovered 25–30 mins—until bubbly and topping is golden crisp.
- Rest 5 mins before serving. Pairs perfectly with crusty bread or a dollop of sour cream.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 6
Calories: 340, Net Carbs: 12g, Fats: 20g, Protein: 24g
✅ Keto-friendly with pork rind topping — net carbs drop to ~6g/serving.