Cabbage chicken casserole is a satisfying, flavorful, and healthy bake that is naturally low-carb and high in protein. Thanks to chicken, cottage cheese, and eggs, this baked dish is packed with protein, making it a perfect solution for busy weeknight dinners.
Why You'll Love This Casserole
This casserole transforms leftover chicken into a culinary masterpiece. The beauty of this recipe is that it uses leftover roast chicken meat. Be it rotisserie chicken or grilled chicken - any poultry meat will work here. Even your sad flattened turkey leftovers will work because the flavor is in the cabbage layer and the cheese mixture.
Ingredients
- Chicken: Use whatever cooked chicken you have on hand. Leftover rotisserie chicken, roast chicken, grilled chicken, shredded chicken - anything will work here.
- Cabbage: Shredded green cabbage, also referred to as white cabbage, has a hashbrown-like texture that makes this casserole total comfort food. It's a delicious low-carb option that pairs excellently with chicken. You can shred your own cabbage or buy the angel shredded cabbage in the salad aisle at the grocery store.
- Cheese mixture: A whisked mixture of cottage cheese, sour cream, eggs, and Swiss cheese cumulatively binds this casserole together and adds flavor and moisture. The addition of cottage cheese makes this more filling (yay for protein!), delicious, and nutritious. I prefer large curds but use whatever is available to you.
- Seasonings: I like to keep it simple with onion powder, garlic powder, and sea salt. And we're only seasoning the cabbage since the other ingredients are plenty flavorful.
- Finishing touches: Everything is better with bacon, am I right? I like to incorporate half of bacon bits into the cheesy mixture and top the casserole with the remaining bacon crumbles. Fresh parsley is also a good touch. It adds a pop of bright green and herby note.
Step-by-Step Instructions
Follow these simple step-by-step instructions for the best results.
- Prep: Preheat oven to 375°F.
- Season: In a square casserole dish, place shredded cabbage. Season with onion powder, garlic powder, and salt toss to combine well. Spread evenly across the bottom of the dish.
- Layer: Add the shredded or diced chicken evenly across the cabbage.
- Whisk: In a medium bowl, combine eggs, sour cream, cottage cheese, half of Swiss cheese, and most of the parsley (save some for garnish). Whisk to blend well.
- Bake: Pour the cheese mixture over the cabbage and chicken, spreading evenly across the pan. Top with remaining cheese and bacon crumbles. Bake uncovered for 35 minutes or until cooked through.
- Rest: Remove from oven and give a few minutes to rest to allow the juices to settle.
Tips and Tricks
- Keep it uncovered: Because cabbage releases lots of natural juices during cooking, don't be tempted to cover the baking dish. You want all the liquid to evaporate.
- Use a coleslaw mix: Here's an easy time-saving tip: use a coleslaw mix instead of fresh cabbage. But be forewarned: the texture won't be the same. When you slice or shred your own cabbage you can get nice and fine.
- Shred your own cheese: Storebought shredded cheeses have anti-caking agents that can affect the melting quality (and they're just plain gross). It's worthwhile shredding your own cheese.
- Broil last few minutes: To get that browned top, turn the oven to broil but watch it carefully so it doesn't burn.
Make it Nutrient-Dense!
Use pastured chicken from your local farmer. If you don't have access to farmer's markets, I recommend giving Wild Pastures a shot. We've been loving their meats and are a great source for chicken and bacon for this recipe. Also, make sure your dairy is equally good. I love Good Culture cottage cheese and sour cream and use grass-fed cheeses.
Variations and Substitutions
- Red Cabbage: You can use red or purple cabbage if that's all you have. But similarly to making red cabbage sauerkraut, it will change the color of your finished dish to purple. The flavor and texture should be very similar, however.
- Dairy-Free: If you prefer the dairy-free option, you can skip the cheese and sour cream; it will still turn out delicious.
- Vegetables: To our cabbage, we’re adding diced onions, cooked and chopped chicken, and shredded cheddar cheese. You can use roughly chopped chicken, diced chicken, or shredded chicken for this dish.
Serving Suggestions
Make it a complete meal!This was our dinner few weeks ago, featuring the Chicken Cabbage Casserole.
Read also: Easy Low-Carb Cheese Crackers
You have some great low carb options for serving this casserole. I love starting meals with a green salad. Caesar salads and wedge salads are a couple of our favorites! Another of my favorite ways to serve salad is to cut up some iceberg or romaine lettuce and place it in a large serving bowl. Then I serve it with some of our favorite toppings including bacon, hard boiled eggs, shredded cheese, sliced avocados, and tomatoes.
You can also serve this casserole with some keto biscuits, chaffles, cornbread, or English muffins. Another wonderful option is to serve this casserole with a cooked low carb vegetable. Some great options include asparagus, broccoli, Brussels sprouts, cauliflower, and green beans. We also enjoy boiled radishes and roasted radishes.
Storage and Reheating
This casserole can be stored in the fridge in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. My favorite way to reheat it is in a toaster oven, convection oven, or air fryer because it creates nice crispy edges. You can also reheat in a covered cast iron skillet on medium-high heat for 4-6 minutes.
You can freeze this for up to 3 months, but keep in mind that the texture may be more watery when thawed. I recommend reheating it from frozen instead of thawing it first.
Other Cabbage Recipes to Try
- Raw Sauerkraut
- Buttered Cabbage
- Borsch
- Zesty Cucumber Cabbage Salad
- Whole chicken with cabbage
- Purple Cabbage And Green Apple Salad
- Purple Cabbage and Black Bean Soup
Cabbage: A Nutritional Powerhouse
Before we dive into the recipe, let’s talk about why fresh cabbage is such a superstar ingredient. Cabbage is a nutritional powerhouse packed with vitamins and minerals that support overall health.
Read also: Keto Calorie Counting: A Detailed Guide
Nutrients in Cabbage
- Vitamin C: Boosts immune function and acts as an antioxidant
- Vitamin K: Essential for blood clotting and bone health
- Folate: Important for cell growth and DNA formation
- Fiber: Aids digestion and promotes feelings of fullness
- Potassium: Supports heart health and regulates blood pressure
Cabbage and Cancer Prevention
Did you know that cruciferous veggies like cabbage might have some superpowers when it comes to fighting cancer? A recent study highlighted how these veggies, packed with compounds like glucosinolates, could help protect against colorectal cancer.
Why This Keto Cabbage Casserole Stands Out from the Rest
This keto cabbage casserole is more than just a tasty meal - it’s a nutritional powerhouse. By combining the health benefits of cabbage with high-quality protein and fats, you’re getting a well-rounded dish that supports your keto lifestyle.
The use of fresh ingredients like garlic and onion (when possible) adds depth of flavor that you just can’t get from dried spices alone. And with only about 5 net carbs per serving, it fits perfectly into your low-carb meal plan.
Plus, this recipe is incredibly versatile. Whether you prefer to use your oven, pressure cooker, or slow cooker, you can easily adapt this dish to fit your schedule and cooking style. It’s the perfect easy keto dinner for busy weeknights or lazy weekends.
Other Cooking Methods
I included 3 versions for you: oven-baked keto casserole, Pressure Cooker quick version, and if you are a slow cooker kind of chef, then I included that option for you as well. I made it all 3 ways, and they all turned out great.
Read also: Magnesium Supplements for Keto
Oven Method
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Add chopped cabbage, grated carrot, minced garlic, and diced onion to the skillet. Cook until cabbage is slightly tender and onions are translucent.
- Mix in tomato sauce, cream cheese, and 1 cup of shredded cheddar cheese. Stir until the cheese is well combined and melted. Add seasonings and simmer for 5 minutes.
- Transfer mixture to a casserole dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes until cheese is golden brown and bubbly.
Pressure Cooker Method
- Using the sauté function, brown the ground beef in your pressure cooker.
- Add cabbage, carrot, garlic, onion, tomato sauce, cream cheese, and 1 cup of shredded cheddar cheese. Stir well.
- Close the lid and cook on high pressure for 5 minutes.
- Quick-release the pressure. Stir in the remaining 1 cup of shredded cheddar cheese until melted.
Slow Cooker Method
- Brown the ground beef, garlic, and onion in a skillet and transfer to the slow cooker.
- Add cabbage, carrot, tomato sauce, cream cheese, and 1 cup of shredded cheddar cheese.
- If you prefer a dairy-free version, you can skip the cream cheese and cheddar cheese.