Keto Stuffed Cabbage Casserole

Prep Notes

So yummy that it’s addicting, some fans call this dish ‘crack slaw.’  I call it easy, healthy, homestyle keto. Try it tonight!

Cooking Time

about 30 min




Stuffed Cabbage Casserole:

  • 1½ lbs green cabbage
  •  3 oz of butter (to fry the cabbage) 
  • 1 lb ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons tex-mex seasoning
  • 1 tablespoon white wine vinegar
  • 23 lb shredded cheese, preferably cheddar cheese
  • 13 lb leafy greens or lettuce

Tex-Mex Seasoning: good for 4-6 months

Mix all the below together for  4 1/2 T of Tex-Mex

  • 1 tablespoon chili powder
  • 2 teaspoons paprika powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 tablespoon sea salt (optional)
  • salt to taste


  1. Preheat oven to 400°F (200°C). Shred the cabbage finely with a sharp knife or in a food processor.
  2. Fry the cabbage in 3 ounces of butter in a large frying pan or a wok on medium-high heat. Fry until soft, but don’t let the cabbage turn brown. This can take a little while; roughly 10 minutes.
  3. Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.
  4. Sauté the ground beef and fry on medium-high heat until most of the juices have evaporated. Lower the heat to medium-low.
  5. Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and pepper to taste.
  6. Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.
  7. Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.
  8. Serve with a green salad.