SPICY CREAMY BEEF & CABBAGE BAKE
A cozy low-carb pseudo lasagna with curried beef, tender cabbage, and a cheesy finish
This comforting cabbage bake layers bite-size cabbage and bell pepper under a spicy, creamy tomato-ground beef sauce, then finishes with cheese and fresh dill for an easy low-carb dinner.
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
INGREDIENTS
Beef
- 1 lbground beef
Vegetables
- ½ mediumgreen cabbage, diced into 0.25-0.5-inch / 6-13 mm pieces
- 1 mediumto large onion, diced
- 1 mediumbell pepper, diced into 0.25-0.5-inch / 6-13 mm pieces
Tomatoes
- 1 largecan diced tomatoes with juices
Dairy
- 1 cupheavy cream
- 8 ozfeta or other cheese, crumbled or shredded
Pantry
- 3 tbspvegetable oil
- 1 heaped tbsp vindaloo curry or other spice blend of choice
- ½ tbspsalt
For serving
- fresh dill, chopped
INSTRUCTIONS
- 1
Preheat the oven to 360 F / 180 C
- 2
Heat a cast-iron pan over high heat and add the vegetable oil
- 3
Add the diced onion and cook 2-3 minutes, stirring, until light yellow-brown but not burned
- 4
Add the vindaloo curry or other spice blend of your choice and cook about 1 minute, stirring, until fragrant
- 5
Add the ground beef and cook 5-7 minutes, breaking it up with a spoon, until no longer pink
- 6
Add the diced tomatoes with their juices, the salt, and the heavy cream
- 7
Reduce the heat to medium and let the sauce simmer very gently about 20 minutes; do not let it boil hard or it may burn
- 8
Meanwhile, dice the cabbage and bell pepper into about 0.5-inch / 10-15 mm pieces
- 9
Spread the cabbage and bell pepper in a baking dish or oven-safe cast-iron pan
- 10
Spoon the beef and creamy tomato sauce evenly over the vegetables
- 11
Bake about 20 minutes, until the cabbage begins to soften
- 12
Top with the crumbled feta or other cheese
- 13
Return to the oven and bake about 10 minutes more, until the cheese is hot and the top is lightly golden in spots
- 14
Scatter fresh dill over the dish and let it rest about 10 minutes before cutting and serving
NOTES
Bake this dish at 360°F (182°C). Try not to go much higher, or the cabbage may start to burn before it has time to soften properly. You can use vindaloo curry or any spice blend you like — this recipe is very flexible. The creamy tomato sauce works well with many different spices, so adjust it to your taste. Any cheese will work. Feta gives the dish a tangy, salty finish, while cheeses like mozzarella, Monterey Jack, or young cheddar will melt more smoothly. The cabbage softens beautifully as it bakes and holds the rich, creamy beef sauce very well. This dish keeps well in the refrigerator for several days and can also be frozen for later. It often tastes even better the next day, once the flavors have had more time to blend together.
NUTRITION FACTS
PER SERVING (6 SERVINGS)
* Percent Daily Values are based on a 2,000 calorie diet.