This low carb cheesy cabbage oven bake is one of those cozy, no-fuss dishes that feels like a hug at the end of a long day. It has all the comfort of a classic Midwestern casserole, just lightened up a bit by swapping pasta or potatoes for tender, roasted cabbage. The cabbage gets soft and slightly caramelized in the oven, then it’s tucked under a blanket of creamy, melty cheese. It’s the kind of dish you can slide into the oven while you help with homework or fold a load of laundry, and it still comes out tasting like you fussed over it. This is a great recipe for anyone trying to cut back on carbs without giving up that bubbly, cheesy comfort we all crave on a chilly evening.
This cheesy cabbage bake pairs wonderfully with simple, protein-rich sides like grilled chicken, baked sausage, or a pan-seared pork chop. If you’re keeping things low carb, a crisp green salad with a tangy vinaigrette helps balance the richness and adds a fresh crunch. For family members who aren’t watching carbs as closely, you can round out the meal with a slice of crusty bread, a side of buttered egg noodles, or even some roasted potatoes. A side of steamed green beans or roasted carrots also works nicely, especially if you’re trying to sneak in a few extra veggies without making a big production out of it.
Low Carb Cheesy Cabbage Oven Bake
Servings: 4–6 servings
Ingredients
1 medium head green cabbage (about 2–2.5 lbs), cored and chopped into 1–2 inch pieces
2 tablespoons olive oil or avocado oil
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning (or a mix of dried basil and oregano)
1/2 cup heavy cream
4 ounces cream cheese, softened and cut into small cubes
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons butter, cut into small pieces (optional, for extra richness)
Optional garnish: chopped fresh parsley or chives
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little oil or butter.
Prepare the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into quarters, remove the core, then chop into bite-sized pieces (about 1–2 inches).
Place the chopped cabbage in a large bowl. Drizzle with olive oil, then sprinkle with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Toss well so the cabbage is evenly coated with oil and seasonings.
Spread the seasoned cabbage evenly in the prepared baking dish. If using butter, dot the top with the small pieces for extra richness.
In a small saucepan over low heat (or in a microwave-safe bowl), gently warm the heavy cream and cream cheese together, stirring until the cream cheese is mostly melted and you have a thick, creamy mixture. It doesn’t need to be perfectly smooth.
Pour the warm cream and cream cheese mixture evenly over the cabbage. Use a spoon to lightly toss or nudge the cabbage so the creamy mixture seeps down in between the pieces.
In a separate bowl, combine the shredded cheddar, mozzarella, and Parmesan cheeses. Sprinkle this cheese mixture evenly over the top of the cabbage.
Cover the baking dish loosely with foil (tent it so the cheese doesn’t stick to the foil) and bake for 25 minutes.
Remove the foil and continue baking for another 15–20 minutes, or until the cabbage is tender when pierced with a fork and the top is golden and bubbly. If you like a deeper browned top, you can broil it for 2–3 minutes at the end—just watch closely.
Let the casserole rest for about 5–10 minutes before serving so it can set up slightly. Sprinkle with chopped fresh parsley or chives if you’d like a pop of color. Serve warm and enjoy.
Pages: 1 2
