arrow_back_ios
add new food item add new recipe

Creamed Cabbage Ground Beef Casserole

submitted by Sara on April 22, 2019
Source: https://lowcarbyum.com/creamed-cabbage-and-ground-beef-casserole/
contains mustardcontains celerycontains animal productscontains dairy productscontains lactosecontains meatcontains pork
Main
Meal Prep

Ingredients
for
servings
swap_horiz

star_borderstar_borderstar_borderstar_borderstar_border (0 ratings)
playlist_add add_a_photo
For the cabbage
 5.50 oz Bacon, Pancetta, Cured Pork Belly
contains animal productscontains meatcontains pork
 20 oz Beef, ground or minced, 20% fat
contains animal productscontains meat
 1 tbsp Onion Powder
13 cups Cabbage, green or white, raw, shredded
½ tsp Salt, Kosher salt, table salt
3 tbsp Butter, unsalted
contains animal productscontains dairy products
For the sauce
 ¼ cup Butter, unsalted
contains animal productscontains dairy products
 1½ cups Cream, fluid, light whipping, 30% fat
contains animal productscontains dairy productscontains lactose
 1 cup Tap Water
1 tsp Xanthan Gum
1 tsp Old Bay Seasoning Spice Mix
contains mustardcontains celery
 ½ tsp Salt, Kosher salt, table salt
⅛ tsp Pepper, black, ground
84.09 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    10.50 oz (calculated)
    Notes: 1 1/4 cup
  2. Temperature: 350 °F
  1. Fry the bacon in a pan. Chop it and set it aside.
  2. In the same pan, brown the beef with the onion powder, about 5 minutes.
  3. Remove and set aside.
  4. Add the butter and the cabbage to the pan and saute the cabbage until it starts to soften, about 10 minutes. Season with salt.
  5. While the cabbage is cooking, prepare the sauce.
  6. In a pot over medium heat, melt the butter.
  7. Add the cream and water and sprinkle over and whisk in the xanthan gum. If lumps still form, you can use an immersion blender to get rid of them.
  8. Let cook until the sauce thickens, about 2 minutes.
  9. Remove from the heat and season to taste.
  10. Transfer half the cabbage to an oven-safe dish. For 6 servings, you can use a 9 in by 13 in casserole.
  11. Top with the beef, then the remaining cabbage.
  12. Pour over the sauce and sprinkle on the chopped bacon.
  13. Cover the casserole with foil and bake for half an hour.
  14. Remove from the oven and let cool for 5 minutes before serving.

  15. Meal Prep Tip

  16. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    527 kcal
  • % of calories by macros
    Fat81.0 %427 kcal47.5 g
    Net Carbs4.6 %24 kcal6 g
    Dietary Fiber1.1 %6 kcal3.2 g
    Protein13.3 %70 kcal17.4 g
  • Approx. WW SmartPoints™
    20.2
  • Cholesterol 132.4 mg
  • Sodium 506.3 mg
  • Fat 47.5 g
    • Saturated Fat 24 g
    • Trans Fat 0.8 g
  • Carbohydrates 9.2 g
    • Dietary Fiber 3.2 g
    • Total Sugars 5.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 17.4 g
  • Calcium 101.9 mg
  • Iron 2.1 mg
  • Magnesium 33.5 mg
  • Potassium 546.2 mg
  • Zinc 3.6 mg
  • Vitamin A (Retinol Equivalents) 233.5 mcg
  • Vitamin B12 1.7 mcg
  • Vitamin C 42.1 mg
  • Folate 56.8 mcg
    • Folic Acid 0 mcg