This Cabbage Roll Casserole Recipe makes dinner easy, delicious, and keto friendly. It’s the perfect all-in-one meal to satisfy any comfort food craving. Another great thing about this cabbage roll casserole is that it can be prepared the night before and then simply baked before serving. This makes it the perfect meal for guests and busy weeknights!
Feel free to switch out the turkey for ground beef, cheddar instead of mozzarella or rice instead of cauliflower. This recipe can be customized to whatever you want!
- 1 tablespoon Olive Oil
- 4 cloves Garlic (minced)
- 1 small yellow onion, chopped
- 1 pound Ground Turkey
- 1 pound Ground Mild Italian Turkey
- 1 ½ teaspoon Sea salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 2 tablespoon Italian seasoning
- 1 medium head Cauliflower (riced; about 4 cups)
- 3/4 medium head Cabbage (chopped/shredded; about 6 cups)
- 3 cup Marinara sauce
- 3 cup Mozzarella cheese, shredded
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook for up to a minute, until fragrant.
Increase heat to medium-high. Add the ground meat. Season with seasonings.
Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
Meanwhile, preheat the oven to 350 degrees F.
In a 9×13 baking dish, stir together the rice cauliflower, and chopped cabbage.
When the ground turkey is cooked through, stir in marinara sauce and pour over cabbage and cauliflower rice. Fold in 2 ½ cups cheese, save the remaining cheese for topping.
Bake for about 30 minutes, until the cabbage is crisp-tender.
Top with shredded mozzarella. Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.