Sausage Cabbage Casserole is a low carb meal full of ground sausage, cabbage, diced tomatoes, Italian seasoning, and cheese.
Low Carb Cabbage Recipe
This is a low carb version of the classic cabbage casserole that typically has rice in it. It can be eaten as a main dish or as a side dish.
Recipe Steps
- Pre-cook the cabbage. The cabbage needs to partially be cooked before being placed in the baking dish. Cook it in a large skillet in a little oil for a few minutes and then add some water to steam it. Season it with salt and pepper before placing it in the baking dish.
- Cook the sausage and onion, bell pepper, and garlic. Add the diced tomatoes, Italian seasoning, crushed red pepper flakes, salt and pepper. Add the sausage mixture to the baking dish. Top with cheese.
- Bake for 30 minutes covered and then 10 minutes uncovered.
Type Of Sausage To Use
You can use either Italian sausage or a ground breakfast sausage like Jimmy Dean. If the Italian sausage is in casings, remove it from the casings.
Sausage Cabbage Casserole Recipe Tips
Cheddar cheese can be substituted for the Mexican cheese.
Leave the crushed red pepper flakes out if you don’t want it spicy.
To make it extra spicy, use a can of “Hot” Rotel tomatoes instead of diced tomatoes.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator.
More Low Carb Recipes
- Low Carb Green Chicken Enchilada Casserole
- Keto Broccoli Cheese Casserole
- Low Carb Cheeseburger Cauliflower Casserole
- Low Carb Pizza Chicken
Sausage Cabbage Casserole
Sausage Cabbage Casserole is a low carb meal full of ground sausage, cabbage, diced tomatoes, Italian seasoning, and cheese.
Ingredients
- 1/2 medium head green cabbage, cut into 1 1/2-inch pieces
- 1 tablespoon vegetable or olive oil
- 1/2 cup water
- 1 pound Italian or breakfast sausage
- 1/2 medium sweet or yellow onion, diced
- 1/2 green bell pepper, diced
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 teaspoons crushed Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teapsoon pepper
- 1 1/2 cups shredded Mexican cheese
Instructions
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Preheat oven to 350 degrees.
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Heat oil in a large pot over medium heat. Add cabbage and cook and stir for 2 to 3 minutes.
Add water and continue to cook until water has evaporated and cabbage is tender, about 10 minutes.
Season with salt and pepper and place in the bottom of a greased 9-13-inch baking dish.
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Add the sausage to the same pot and place over medium-high heat. Break it apart and then add the oniion and bell pepper. Keep cooking until the sausage is no longer pink.
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Add garlic, undrained diced tomatoes, Italian seasoning, red pepper flakes, and salt and pepper. Cook 1 minute.
Spread mixture on top of cabbage.
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Spread cheese on top of sausage mixture.
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Spray the underside of a piece of foil with cooking spray (so it doesn't stick to the cheese.)
Place on top of casserole. Bake covered for 30 minutes.
Uncover and bake for 10 minutes.
I made this tonight. It was delicious! I used Uncle Charley’s ground hot sausage. Because it was hot sausage, I omitted the red pepper flakes, salt & Italian seasoning. I used diced tomatoes that were seasoned. I used Italian grated 4 cheese instead of cheddar and it tasted fantastic! I will definitely make this again😊