Low Carb Ground Beef and Cabbage Paleo Casserole
A simple family-friendly casserole of seasoned ground beef layered over tender boiled cabbage with a light mayonnaise drizzle.
Ingredients
- 2 tablespoons olive oil (plus extra for greasing)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 450g lean beef mince
- 1 medium green capsicum, chopped
- salt
- black pepper
- 1 can diced tomatoes (400g)
- ⅓ cup paleo-friendly mayonnaise
- 1 head cabbage (approximately 680g), coarsely chopped
Method
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Heat olive oil in a large skillet over medium heat. Sauté onion and green pepper for 5 minutes.
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Add garlic and cook for 30 seconds.
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Brown ground beef until no pink remains, then stir in diced tomatoes and cook until liquid evaporates.
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Season with salt and pepper and set aside.
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Boil cabbage in salted water for 10 minutes until tender, then drain thoroughly.
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Preheat oven to 175°C.
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Place cooked cabbage in a greased baking dish and top with the ground beef mixture.
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Mix mayonnaise with 1 tablespoon water and drizzle over the beef.
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Bake for 20–30 minutes and serve warm.