If you’re craving a wholesome, cozy dinner that’s low-carb and packs a punch of flavor, this Keto Ground Turkey and Cabbage Casserole Recipe is just the thing. Perfect for busy weeknights or meal prep Sundays, it combines tender ground turkey with fragrant cabbage and melty cheddar for a comforting casserole that keeps you on track with your keto goals.
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Why You’ll Love This Keto Ground Turkey and Cabbage Casserole Recipe
This casserole is a brilliant balance of simplicity and satisfaction. It’s rich and creamy from the cheddar and heavy cream but stays incredibly light and keto-friendly thanks to the cabbage and lean turkey.
- Texture you want: Tender cabbage with juicy, browned turkey and a bubbly cheese crust.
- Flavor that pops: Smoky paprika and garlic add warmth without overpowering the fresh veggies.
- Everyday ingredients: You’ll find everything in most kitchens—no hunting for specialty items!
- Works for any night: Meal prep-friendly and easy to reheat without losing flavor or texture.
Ingredient Spotlight
Getting your ingredients right makes all the difference for a standout Keto Ground Turkey and Cabbage Casserole Recipe. The key is freshness for the veggies, lean but juicy turkey for flavor, and sharp cheddar for that perfect cheese pull.
- Ground turkey: Opt for 93% lean—it’s juicy but not greasy, which keeps the casserole balanced.
- Green cabbage: Fresh, crisp cabbage softens wonderfully in the oven without turning mushy.
- Cheddar cheese: Sharp cheddar adds tang and richness—avoid mild to get the best flavor lift.
Seasonality & Sourcing
To make your Keto Ground Turkey and Cabbage Casserole Recipe shine, aim for seasonal cabbage—fresh from farmers’ markets in cooler months or crisp organic heads from the grocery store year-round. Ground turkey is widely available, but buying from trusted local butchers or organic brands ensures better flavor and texture. If tomatoes are out of season, canned diced ones work just fine; just pick a no-salt-added variety for control over seasoning.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C) so it’s ready to go when the skillet part is done. Dice the onion, mince the garlic, chop the cabbage—getting these ready beforehand keeps the flow smooth. A common slip is not heating the pan properly before adding onions; make sure your olive oil shimmers over medium heat so the onions soften and become sweeter, not bitter.
Step 2 — Cook & Build Flavor
In a large skillet, sauté onions and garlic until translucent and fragrant—about 3–4 minutes. Crumble in the ground turkey, stirring often, cooking until nicely browned with no pink spots, usually 5–7 minutes. Season with paprika, salt, and pepper here to infuse flavor. Add the chopped cabbage and diced tomatoes, cooking down until cabbage wilts but still has a slight bite, about 6–8 minutes. If it starts to dry out, splash a bit of water or broth to keep it juicy.
Step 3 — Finish & Rest
Transfer the turkey and cabbage mixture to a greased 9×13-inch baking dish. Pour the heavy cream evenly over the mixture, then sprinkle with shredded cheddar. Bake for 25 to 30 minutes, or until the cheese bubbles into toasty golden goodness. When it’s out of the oven, give it 5 minutes to rest—that little wait lets flavors settle and keeps the cabbage from getting soggy, making it even better when you dig in.
Troubleshooting Keto Ground Turkey and Cabbage Casserole Recipe
If your casserole turns out too dry, a splash of cream or broth mixed in before baking can add moisture next time. Bland? Double-check your seasoning in the skillet stage and add a pinch more paprika or a touch of garlic powder. Soggy cabbage usually means too much liquid—drain excess tomatoes or reduce additional liquids before transferring to bake. These little tweaks will have you perfecting the Keto Ground Turkey and Cabbage Casserole Recipe in no time.
Pro Tips
From my kitchen to yours, these notes will help you nail this casserole every time with minimal fuss and maximum flavor.
- Heat control: Cook turkey on medium heat to brown it well but avoid drying it out or burning onions.
- Timing window: Don’t rush the baking—cheese bubbling and golden edges mean it’s perfectly done.
- Make-ahead move: Assemble the skillet mix a day ahead and refrigerate—add cream and cheese right before baking.
- Avoid this pitfall: Overloading with liquid can turn it soggy; measure your tomatoes and cream cautiously.
Variations & Substitutions
If you want to switch things up while staying keto-friendly, try turkey sausage instead of ground turkey for a spicier kick, or swap green cabbage for savoy to add extra texture. You can swap cheddar for mozzarella or Monterey Jack, which melts beautifully but changes the flavor profile slightly. Dairy-free? Coconut cream and nutritional yeast can mimic the creaminess and cheesy notes.
Great Debates
The classic question: butter vs. olive oil? I prefer olive oil for its subtle fruitiness that complements turkey without overpowering, but butter adds a luscious richness if you’re indulging a little more. Both work well; it really depends on whether you want a lighter or more decadent finish.
Make-Ahead, Storage & Freezing
This casserole keeps beautifully in the fridge for up to 4 days in an airtight container. For freezing, bake first, cool completely, then portion into freezer-safe dishes or bags. Thaw overnight in the fridge and reheat covered at 350°F until warmed through—this helps maintain that signature creamy texture without drying out.
Yield & Conversions
This recipe serves about 4 generously. To double, simply use a larger baking dish or two standard ones, and adjust baking time slightly, checking for bubbly cheese. Halving it works just as well for solo meals or couples but use a smaller skillet to avoid over-thinning. For metric, 1 pound ground turkey is approximately 450 grams, and 375°F equals 190°C.
Serving Ideas & Pairings
I love serving this casserole with a bright green side salad tossed in lemon vinaigrette to cut through the richness. For sauces, a dollop of sour cream or a sprinkle of fresh parsley adds fresh contrast. If you want to keep it super simple, a wedge of avocado with a squeeze of lime is a keto-friendly companion that always delights.
FAQs
Absolutely! Ground beef will add more richness and make the dish heartier. Just keep in mind it can release more fat, so you might want to drain the excess grease before baking.
Definitely! It reheats well and keeps its texture, making it ideal for preparing ahead for busy weekdays.
Swap the heavy cream for full-fat coconut milk, and use a dairy-free cheese alternative or nutritional yeast for that cheesy flavor.
You can use two smaller baking dishes or a similarly sized ovenproof skillet. Just watch the baking time as it may vary slightly.
Notes, Tools & Special Equipment
Use a sturdy 9×13-inch baking dish for even cooking and browning. A large sauté pan or skillet with a heavy bottom helps build flavor when browning the turkey and veggies without sticking. A simple oven mitt or heatproof gloves make transferring the hot dish easy and safe. No special mixers needed—just a wooden spoon or spatula to combine everything well.
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Keto Ground Turkey and Cabbage Casserole Recipe
This Keto Ground Turkey and Cabbage Casserole is a low-carb, high-protein dish combining savory ground turkey, tender cabbage, and creamy cheddar cheese. It's a comforting, easy-to-make casserole perfect for a wholesome keto dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
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
Spices and Oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking (about 1 tablespoon)
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. Cook until browned and no longer pink, breaking it up with a spoon. Season with paprika, salt, and pepper.
- Add Vegetables: Stir in the chopped cabbage and diced tomatoes. Continue cooking until the cabbage softens, about 5-7 minutes.
- Assemble Casserole: Transfer the turkey and vegetable mixture into a greased 9×13-inch baking dish. Pour the heavy cream evenly over the top, then sprinkle shredded cheddar cheese to cover the surface.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes or until the cheese is melted, bubbly, and slightly golden.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set.
Notes
- You can substitute ground chicken or beef for the turkey if preferred.
- Using fresh diced tomatoes will add extra moisture; canned tomatoes work well too.
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
- To make it dairy-free, replace heavy cream with coconut cream and omit the cheese.
- If you want to boost the veggie content, add chopped bell peppers or mushrooms when cooking the onion and garlic.
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