28+ Delicious Keto Cabbage Casserole Recipes for Every Occasion

Are you looking for creative ways to incorporate cabbage into your keto meal plan?

Cabbage is not only low in carbs, but it’s also incredibly versatile, making it the perfect ingredient for keto casseroles.

Whether you’re a fan of cheesy, creamy dishes or prefer something savory and satisfying, a keto cabbage casserole can easily become a staple in your weekly menu.

In this article, we’ve rounded up over 28 keto cabbage casserole recipes that will not only delight your taste buds but also help you stay on track with your low-carb lifestyle.

From hearty meat-filled casseroles to vegetarian options, these recipes offer something for everyone.

Let’s dive in and explore the endless possibilities of cabbage in the keto kitchen!

28+ Delicious Keto Cabbage Casserole Recipes for Every Occasion

Cabbage is a low-carb powerhouse that can transform any casserole into a satisfying and nutritious meal.

With over 28 keto cabbage casserole recipes to choose from, you’ll never run out of ways to enjoy this versatile vegetable while sticking to your ketogenic diet.

Whether you’re craving something cheesy, creamy, or packed with protein, there’s a cabbage casserole recipe for every taste preference.

These dishes are perfect for meal prep, family dinners, or even a quick weeknight dinner when you’re short on time.

Embrace the world of keto cabbage casseroles, and discover how easy and delicious low-carb cooking can be!

Cheesy Keto Cabbage Casserole

This cheesy keto cabbage casserole is a comforting, low-carb dish perfect for cozy family dinners or meal prep. The combination of tender cabbage, rich cream, and gooey cheese creates a satisfying meal that is both healthy and indulgent. With minimal prep time, it’s a simple dish that doesn’t sacrifice flavor or nutritional value.

Ingredients:

• 1 medium head of green cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant.
3. Add the shredded cabbage to the skillet and cook for 5–7 minutes, stirring occasionally, until slightly softened.
4. Season the cabbage with onion powder, smoked paprika, salt, and pepper. Mix well.
5. Transfer the cabbage to the prepared baking dish. Pour the heavy cream evenly over the cabbage.
6. Sprinkle the cheddar cheese and Parmesan cheese over the top.
7. Bake for 25–30 minutes or until the cheese is golden and bubbly.
8. Allow the casserole to rest for 5 minutes before serving.

This cheesy keto cabbage casserole pairs wonderfully with a side of grilled protein or can stand alone as a main dish. Its rich flavors and creamy texture make it a family favorite that even non-keto eaters will enjoy.

Bacon and Cabbage Keto Bake

This bacon and cabbage keto bake combines the smoky flavor of crispy bacon with tender cabbage and creamy cheese for a savory dish that hits all the right notes. It’s ideal for a hearty dinner or a quick lunch, delivering a perfect blend of fats and protein while keeping carbs in check.

Ingredients:

• 6 slices of bacon, chopped
• 1 small head of cabbage, shredded
• 1 cup heavy cream
• 1½ cups shredded mozzarella cheese
• ½ cup cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a medium-sized casserole dish.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the skillet.
3. Add olive oil to the skillet if needed, then add the shredded cabbage. Cook for 5–7 minutes, stirring frequently, until softened.
4. In a mixing bowl, combine heavy cream, cream cheese, garlic powder, thyme, salt, and pepper. Whisk until smooth.
5. Add the cooked cabbage and bacon to the casserole dish. Pour the cream mixture over the top and mix well to combine.
6. Sprinkle mozzarella cheese evenly over the dish.
7. Bake for 20–25 minutes or until the cheese is melted and bubbly.
8. Let the dish cool for 5 minutes before serving.

This bacon and cabbage keto bake is a perfect example of how simple ingredients can create a flavorful, filling dish. Its smoky, cheesy goodness makes it a versatile recipe that’s equally satisfying for breakfast, lunch, or dinner.

Spicy Keto Cabbage and Sausage Casserole

This spicy keto cabbage and sausage casserole is a bold, zesty dish that brings heat and flavor to your keto meal plan. The mix of spicy sausage, tender cabbage, and a creamy, cheesy base creates a balanced dish that’s both satisfying and energizing.

Ingredients:

• 1 pound spicy Italian sausage, crumbled
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1½ cups shredded Monterey Jack cheese
• ½ cup diced tomatoes (optional)
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned. Remove the sausage and set aside.
3. In the same skillet, add the shredded cabbage. Cook for 6–8 minutes until softened, stirring frequently. Season with smoked paprika, garlic powder, chili flakes, salt, and pepper.
4. Add the cooked sausage and optional diced tomatoes to the cabbage. Stir to combine.
5. Transfer the mixture to the prepared baking dish. Pour the heavy cream evenly over the top.
6. Sprinkle Monterey Jack cheese over the casserole.
7. Bake for 25–30 minutes or until the cheese is melted and slightly golden.
8. Let cool for a few minutes before serving.

This spicy keto cabbage and sausage casserole is perfect for those who enjoy bold, hearty flavors. It’s a satisfying meal that delivers a kick while still aligning with your keto goals. It’s also great for meal prep, as the flavors deepen over time.

Keto Cabbage Casserole with Ground Beef

This keto cabbage casserole with ground beef is a hearty and satisfying dish that’s perfect for those looking to enjoy a comforting meal without compromising on their low-carb lifestyle. The savory combination of seasoned ground beef, cabbage, and melted cheese creates a filling and flavorful casserole.

Ingredients:

• 1 lb ground beef
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
3. Add the chopped onion and garlic to the skillet and cook for an additional 3-4 minutes, until softened and fragrant.
4. Stir in the Worcestershire sauce, oregano, salt, and pepper.
5. In a separate pan, sauté the shredded cabbage over medium heat for 5–7 minutes until softened.
6. Combine the ground beef mixture and cabbage, mixing thoroughly.
7. Transfer the mixture to the prepared baking dish and pour the heavy cream evenly over the top.
8. Sprinkle the shredded cheddar cheese over the casserole.
9. Bake for 25–30 minutes or until the cheese is melted and bubbly.
10. Let the casserole cool for a few minutes before serving.

This keto cabbage casserole with ground beef is a well-rounded meal, packed with protein, fats, and fiber. The creamy sauce and melted cheese elevate the flavors, making this a satisfying dish that is sure to become a staple in your keto meal rotation.

Creamy Garlic Keto Cabbage Casserole

For lovers of rich, creamy dishes, this creamy garlic keto cabbage casserole is an indulgent and low-carb option that is perfect for those on a ketogenic diet. The garlic-infused creamy sauce, combined with tender cabbage, makes for a velvety, mouthwatering dish that will leave you craving more.

Ingredients:

• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• 1 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• ½ teaspoon fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or oil.
2. In a large skillet, melt the butter over medium heat. Add the shredded cabbage and sauté for about 5–7 minutes until the cabbage is softened but still has a slight crunch.
3. In a mixing bowl, whisk together the heavy cream, garlic powder, onion powder, salt, and pepper.
4. Add the creamy mixture to the cabbage in the skillet, stirring to combine.
5. Transfer the cabbage mixture to the prepared baking dish and sprinkle the Parmesan cheese evenly over the top.
6. Bake for 20–25 minutes or until the cheese is golden and bubbly.
7. Once out of the oven, garnish with fresh parsley if desired, and allow the casserole to rest for a few minutes before serving.

The creamy garlic keto cabbage casserole is a rich, indulgent dish that doesn’t sacrifice flavor. It’s a great way to enjoy cabbage in a completely new way, and the garlic and cheese combination adds a punch of savory satisfaction that pairs well with virtually any protein.

Keto Cabbage and Chicken Casserole

This keto cabbage and chicken casserole is a flavorful, high-protein dish that’s ideal for meal prepping or enjoying a wholesome dinner. The combination of tender chicken, cabbage, and a creamy sauce makes it a perfect one-dish meal that is both filling and nutritious.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup cream cheese, softened
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet, cook the shredded cabbage over medium heat for 5-7 minutes until softened.
3. In a mixing bowl, combine the cream cheese and heavy cream, whisking until smooth. Add the garlic powder, onion powder, basil, salt, and pepper, and stir until well combined.
4. Add the cooked chicken and sautéed cabbage into the bowl with the cream mixture and mix thoroughly.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Sprinkle shredded mozzarella cheese over the top.
7. Bake for 20–25 minutes or until the cheese is melted and slightly golden.
8. Let the casserole rest for a few minutes before serving.

This keto cabbage and chicken casserole is a filling, well-balanced meal that’s perfect for busy nights or meal prepping. It combines lean protein with fiber-rich cabbage in a creamy sauce, making it a wholesome, keto-friendly option that the whole family will love.

Keto Cabbage and Ham Casserole

This keto cabbage and ham casserole is a savory, low-carb dish packed with rich flavors from tender cabbage and savory ham, all brought together in a creamy, cheesy base. It’s a perfect comfort food for any occasion and a great way to use up leftover ham, making it a convenient and filling meal option.

Ingredients:

• 2 cups cooked ham, diced
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1½ cups shredded Swiss cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or oil.
2. In a large skillet, melt the butter over medium heat. Add the shredded cabbage and cook for 5–7 minutes, stirring occasionally, until softened.
3. In a separate bowl, whisk together the heavy cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
4. Add the diced ham to the skillet with the cabbage, mixing well.
5. Pour the cream mixture over the cabbage and ham, stirring to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle the shredded Swiss cheese over the top.
7. Bake for 20–25 minutes, or until the cheese is golden and bubbly.
8. Allow the casserole to rest for a few minutes before serving.

This keto cabbage and ham casserole is a hearty, flavorful dish that’s simple to make and full of satisfying ingredients. The combination of creamy sauce, ham, and cheese makes it a comforting meal that will leave you feeling full and content.

Keto Cabbage and Shrimp Casserole

This keto cabbage and shrimp casserole combines the delicate flavors of shrimp with the hearty texture of cabbage, all baked in a creamy sauce. It’s an excellent option for seafood lovers looking for a low-carb, high-protein meal that’s both light and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• ½ cup cream cheese, softened
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or oil.
2. In a skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3–4 minutes per side, or until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, melt the remaining tablespoon of butter and add the shredded cabbage. Sauté for 5–7 minutes until the cabbage is tender.
4. In a separate bowl, combine the heavy cream, cream cheese, garlic powder, lemon zest, salt, and pepper. Whisk until smooth.
5. Add the cooked shrimp and sautéed cabbage to the bowl with the creamy mixture, stirring to combine.
6. Pour the mixture into the prepared baking dish and sprinkle the Parmesan cheese evenly on top.
7. Bake for 20–25 minutes, or until the cheese is melted and golden.
8. Garnish with fresh parsley before serving.

The keto cabbage and shrimp casserole is a perfect balance of light and satisfying, with the shrimp adding a wonderful seafood flavor that complements the creamy, cheesy base. It’s a great dish for a keto-friendly dinner that still feels indulgent and special.

Keto Cabbage and Egg Casserole

This keto cabbage and egg casserole is an easy-to-make dish that’s perfect for breakfast, brunch, or a light dinner. The eggs provide a great source of protein, while the cabbage adds a crunchy texture and a burst of fiber, making this casserole both filling and nutritious.

Ingredients:

• 1 medium head of cabbage, shredded
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil or butter.
2. In a large skillet, sauté the shredded cabbage over medium heat for 5–7 minutes until softened.
3. In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
4. Add the sautéed cabbage to the egg mixture and stir to combine.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Sprinkle the shredded cheddar cheese over the top.
7. Bake for 20–25 minutes, or until the eggs are set and the cheese is golden.
8. Allow the casserole to cool for a few minutes before serving.

This keto cabbage and egg casserole is a versatile dish that can be served for any meal of the day. Its light yet filling nature makes it a great breakfast option, and the rich cheese and creamy egg base add an indulgent touch without the carbs.

Keto Cabbage and Mushroom Casserole

This keto cabbage and mushroom casserole is a perfect vegetarian-friendly dish that combines the earthiness of mushrooms with the crunch of cabbage, all brought together in a creamy sauce. With a rich, cheesy topping, this casserole is a great way to enjoy vegetables while sticking to a low-carb lifestyle.

Ingredients:

• 1 medium head of cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1 cup shredded Gouda cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or oil.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes, until softened and golden.
3. Add the shredded cabbage to the skillet and cook for another 5 minutes, stirring frequently, until the cabbage begins to soften.
4. Season the mixture with garlic powder, dried thyme, salt, and pepper.
5. Pour the heavy cream over the vegetables and stir to combine. Let it simmer for 2–3 minutes to thicken the sauce slightly.
6. Transfer the mixture to the prepared baking dish.
7. Sprinkle the shredded Gouda and Parmesan cheese over the top.
8. Bake for 20–25 minutes, or until the cheese is melted and golden.
9. Let the casserole cool for a few minutes before serving.

This keto cabbage and mushroom casserole is a rich, savory dish with layers of flavor from the mushrooms and creamy sauce. It’s a great option for those looking for a satisfying, vegetarian-friendly meal, and the cheese topping gives it that indulgent feel without the carbs.

Keto Cabbage and Beef Stroganoff Casserole

This keto cabbage and beef stroganoff casserole takes the creamy, comforting flavors of beef stroganoff and gives them a keto twist with the addition of cabbage. The tender beef and creamy sauce pair beautifully with the cabbage, creating a rich, satisfying meal that’s perfect for any day of the week.

Ingredients:

• 1 lb ground beef
• 1 medium head of cabbage, shredded
• 1 cup sour cream
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or oil.
2. In a large skillet, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the beef broth, sour cream, Dijon mustard, onion powder, paprika, salt, and pepper. Bring to a simmer and let cook for 5–7 minutes until the sauce thickens slightly.
5. In a separate pan, sauté the shredded cabbage over medium heat for 5–7 minutes, until softened.
6. Combine the cooked cabbage with the beef stroganoff mixture and stir until well mixed.
7. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese over the top.
8. Bake for 20–25 minutes, or until the cheese is melted and golden.
9. Allow the casserole to rest for a few minutes before serving.

This keto cabbage and beef stroganoff casserole is a comforting, rich meal that captures the essence of classic beef stroganoff while staying low in carbs. The creamy, savory sauce and tender cabbage make for a perfect pairing that’s sure to satisfy your cravings.

Keto Cabbage and Sausage Skillet Casserole

This keto cabbage and sausage skillet casserole is a one-pan dish that combines spicy sausage with the crunch of cabbage in a flavorful, low-carb casserole. It’s quick to prepare and perfect for a weeknight dinner, providing a satisfying meal without a lot of fuss.

Ingredients:

• 1 lb sausage (preferably spicy or Italian)
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a medium baking dish with olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned, breaking it apart as it cooks.
3. Add the shredded cabbage to the skillet and sauté for 5–7 minutes, until it starts to soften.
4. Season the mixture with garlic powder, smoked paprika, salt, and pepper.
5. Pour in the heavy cream and stir to combine. Let the mixture simmer for 2–3 minutes.
6. Transfer the cabbage and sausage mixture to the prepared baking dish and sprinkle the shredded mozzarella cheese over the top.
7. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
8. Allow the casserole to rest for a few minutes before serving.

This keto cabbage and sausage skillet casserole is a simple, hearty dish with a touch of spice. It’s perfect for those looking for a quick and satisfying meal that doesn’t require a lot of preparation, and the creamy sauce and melted cheese make it a comforting favorite.

Keto Cabbage and Zucchini Casserole

This keto cabbage and zucchini casserole is a light yet hearty dish that brings together the freshness of zucchini and the richness of cabbage in a creamy, cheesy casserole. It’s perfect for those looking to enjoy a flavorful vegetable-packed meal while keeping carbs low.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 medium zucchinis, thinly sliced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish with olive oil or butter.
2. In a large skillet, heat the olive oil over medium heat. Add the shredded cabbage and sliced zucchini, cooking for 5–7 minutes, until they begin to soften.
3. In a mixing bowl, whisk together the heavy cream, garlic powder, dried basil, salt, and pepper.
4. Add the cooked cabbage and zucchini to the bowl, stirring to combine with the creamy mixture.
5. Transfer the mixture to the prepared baking dish.
6. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
7. Bake for 20–25 minutes or until the cheese is melted and golden.
8. Allow the casserole to cool for a few minutes before serving.

This keto cabbage and zucchini casserole is a great way to use up seasonal vegetables while still keeping your meal low-carb. The combination of the tender cabbage, zucchini, and creamy sauce makes this casserole both comforting and nutritious.

Keto Cabbage and Turkey Casserole

This keto cabbage and turkey casserole is a lean, flavorful dish that brings together ground turkey and cabbage in a cheesy, creamy base. It’s a perfect choice for anyone looking for a healthy, low-carb meal that still satisfies those comfort food cravings.

Ingredients:

• 1 lb ground turkey
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
3. Add the shredded cabbage to the skillet and cook for 5–7 minutes until it begins to soften.
4. Season the mixture with garlic powder, dried oregano, salt, and pepper.
5. In a mixing bowl, combine the heavy cream with the Parmesan cheese, stirring until smooth.
6. Pour the cream mixture over the turkey and cabbage, stirring to coat.
7. Transfer the mixture to the prepared baking dish and top with mozzarella cheese.
8. Bake for 20–25 minutes, or until the cheese is melted and golden.
9. Allow the casserole to rest for a few minutes before serving.

This keto cabbage and turkey casserole is a great low-carb alternative to traditional casseroles. With lean ground turkey and a creamy cheese topping, it’s a wholesome meal that will leave you feeling satisfied without the excess carbs.

Keto Cabbage and Bacon Casserole

This keto cabbage and bacon casserole is a rich, savory dish that combines the crispy goodness of bacon with the soft, flavorful cabbage. The addition of cream and cheese makes it indulgent yet low-carb, perfect for a cozy dinner or meal prep.

Ingredients:

• 6 slices of bacon, chopped
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil or butter.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
3. Add the shredded cabbage to the skillet with the bacon drippings and sauté for 5–7 minutes until softened.
4. In a mixing bowl, combine the heavy cream, garlic powder, dried thyme, salt, and pepper. Whisk until smooth.
5. Add the sautéed cabbage and cooked bacon to the bowl and stir to combine with the creamy mixture.
6. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese on top.
7. Bake for 20–25 minutes, or until the cheese is melted and golden.
8. Allow the casserole to cool for a few minutes before serving.

This keto cabbage and bacon casserole is rich in flavor, with the crispy bacon adding an irresistible savory touch. The creamy base and melted cheese make it a comforting, low-carb dish that’s perfect for anyone craving something indulgent without the guilt.

Keto Cabbage and Salmon Casserole

This keto cabbage and salmon casserole is a fresh, flavorful dish that brings together the richness of salmon with the crunch of cabbage. The creamy sauce and flaky fish make this casserole a perfect choice for those looking to enjoy a nutritious, low-carb, and satisfying meal.

Ingredients:

• 2 cups cooked salmon, flaked
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or butter.
2. In a large skillet, sauté the shredded cabbage over medium heat for 5–7 minutes, until softened.
3. In a mixing bowl, combine the heavy cream, Dijon mustard, garlic powder, dried dill, salt, and pepper. Stir until smooth.
4. Add the cooked, flaked salmon to the bowl and mix gently.
5. Transfer the salmon mixture to the prepared baking dish and sprinkle shredded cheddar cheese on top.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Let the casserole cool for a few minutes before serving.

This keto cabbage and salmon casserole is a deliciously different way to enjoy seafood. With the creamy mustard sauce and savory cheese, it’s an indulgent yet healthy meal that’s perfect for a low-carb diet.

Keto Cabbage and Pork Casserole

This keto cabbage and pork casserole is a savory, satisfying dish that combines the tenderness of pork with the hearty texture of cabbage. The dish is topped with a cheesy, creamy sauce that elevates the flavors, making it a comforting option for any meal.

Ingredients:

• 1 lb ground pork
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon.
3. Add the shredded cabbage to the skillet with the pork and cook for 5–7 minutes until softened.
4. Season with garlic powder, dried rosemary, salt, and pepper.
5. In a mixing bowl, combine the heavy cream and half of the shredded Gruyère cheese, stirring until smooth.
6. Add the pork and cabbage mixture to the bowl and stir to combine.
7. Transfer the mixture to the prepared baking dish and top with the remaining Gruyère cheese.
8. Bake for 20–25 minutes, or until the cheese is melted and golden.
9. Allow the casserole to rest for a few minutes before serving.

This keto cabbage and pork casserole is a comforting, cheesy dish that brings together tender pork and crispy cabbage in a rich, creamy sauce. It’s a perfect low-carb option for anyone craving a filling and flavorful meal.

Keto Cabbage and Chicken Alfredo Casserole

This keto cabbage and chicken Alfredo casserole combines tender chicken with cabbage in a rich and creamy Alfredo sauce, all topped with melted cheese. It’s a comforting, low-carb version of a classic Alfredo dish, perfect for anyone looking to enjoy a cheesy, indulgent meal on a ketogenic diet.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or oil.
2. In a large skillet, sauté the shredded cabbage over medium heat for 5–7 minutes, until softened.
3. In a separate saucepan, melt the butter over medium heat and add the garlic powder and Italian seasoning. Stir for 1–2 minutes until fragrant.
4. Add the heavy cream and cream cheese to the saucepan, stirring until the cream cheese is fully melted and the sauce becomes smooth.
5. Add the shredded chicken to the skillet with the cabbage, and then pour the Alfredo sauce over the chicken and cabbage. Stir to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle the grated Parmesan cheese on top.
7. Bake for 20–25 minutes, or until the cheese is melted and golden.
8. Let the casserole cool for a few minutes before serving.

This keto cabbage and chicken Alfredo casserole is a rich, indulgent dish that’s perfect for a comforting dinner. The creamy Alfredo sauce, combined with tender chicken and cabbage, makes for a filling and satisfying low-carb meal.

Keto Cabbage and Steak Casserole

This keto cabbage and steak casserole brings together tender, juicy steak and the crunch of cabbage, all topped with a rich, creamy cheese sauce. It’s a hearty, low-carb meal that’s perfect for a satisfying dinner, combining the bold flavors of beef with the mild sweetness of cabbage.

Ingredients:

• 1 lb steak (such as flank steak or sirloin), thinly sliced
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a medium baking dish with olive oil or cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook for 4–5 minutes until browned. Remove from the skillet and set aside.
3. In the same skillet, add the shredded cabbage and cook for 5–7 minutes until softened.
4. Add the cooked steak back into the skillet and stir to combine with the cabbage.
5. In a separate bowl, whisk together the heavy cream, garlic powder, smoked paprika, salt, and pepper. Pour the cream mixture over the cabbage and steak, stirring to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar and Parmesan cheese on top.
7. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
8. Let the casserole cool for a few minutes before serving.

This keto cabbage and steak casserole is a flavorful and filling dish that combines the richness of steak with the creamy texture of cheese and cabbage. It’s a low-carb, high-protein meal that will keep you satisfied and craving more.

Keto Cabbage and Shrimp Scampi Casserole

This keto cabbage and shrimp scampi casserole is a seafood lover’s dream, featuring succulent shrimp in a garlicky, buttery sauce, combined with tender cabbage and topped with a layer of melted cheese. It’s a perfect low-carb, keto-friendly dish that brings the classic flavors of shrimp scampi to a comforting casserole form.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cabbage, shredded
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or oil.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes per side, until fully cooked. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the shredded cabbage and sauté for 5–7 minutes, until softened.
5. In a mixing bowl, combine the heavy cream, grated Parmesan, lemon zest, salt, and pepper. Stir until smooth.
6. Add the cooked shrimp and sautéed cabbage to the bowl with the cream mixture. Stir to combine.
7. Transfer the mixture to the prepared baking dish and sprinkle with fresh parsley.
8. Bake for 20–25 minutes, or until bubbly and golden on top.
9. Let the casserole rest for a few minutes before serving.

This keto cabbage and shrimp scampi casserole is a savory, garlicky dish that’s rich in flavor. With its creamy sauce, tender shrimp, and crispy cabbage, it’s an indulgent low-carb meal perfect for any occasion.

Keto Cabbage and Eggplant Casserole

This keto cabbage and eggplant casserole is a delicious, low-carb dish that combines the tender texture of eggplant with the crunch of cabbage, all enveloped in a creamy, cheesy sauce. It’s a great vegetarian option that’s both hearty and satisfying while remaining light on carbs.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 medium eggplants, sliced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a medium baking dish with olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant and cook for 5–7 minutes until tender and slightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the shredded cabbage and sauté for 5–7 minutes until softened.
4. In a separate bowl, combine the heavy cream, garlic powder, dried oregano, salt, and pepper. Stir until smooth.
5. Add the sautéed cabbage and eggplant to the cream mixture, stirring gently to combine.
6. Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella and Parmesan cheese on top.
7. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
8. Let the casserole cool for a few minutes before serving.

This keto cabbage and eggplant casserole is a wholesome, flavorful dish that’s perfect for a light yet filling meal. The combination of creamy sauce, tender eggplant, and crunchy cabbage makes it a satisfying low-carb option for any day of the week.

Note: More recipes are coming soon!