Keto Ground Turkey and Cabbage Casserole Recipe
A delicious and hearty Keto Ground Turkey and Cabbage Casserole that combines lean ground turkey with tender cabbage, diced tomatoes, and creamy cheddar cheese for a low-carb, satisfying meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Meat and Vegetables
- 1 pound ground turkey
- 4 cups green cabbage, chopped
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Seasonings and Oil
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- Olive oil for cooking (about 1-2 tablespoons)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook turkey: Add the ground turkey to the skillet and cook until browned and fully cooked, breaking up any clumps with a spatula. Season with paprika, salt, and pepper.
- Add vegetables: Stir in the chopped cabbage and diced tomatoes. Cook the mixture until the cabbage is tender, about 5-7 minutes.
- Assemble casserole: Transfer the turkey and vegetable mixture to a greased 9×13-inch baking dish. Pour the heavy cream evenly over the top, then sprinkle shredded cheddar cheese across the surface.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Cool and serve: Remove the casserole from the oven and let it cool slightly for about 5 minutes before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes or smoked paprika.
- You can substitute the ground turkey with ground chicken or beef for variation.
- If you prefer a creamier texture, add an extra 1/4 cup of heavy cream before baking.
- Use fresh cabbage for best texture, but frozen chopped cabbage can be used if drained well.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
