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This Cabbage Roll Casserole is a delightful twist on traditional cabbage rolls, swapping out the usual rice for an egg and cheese mixture to keep it low carb. It’s packed full of flavor and requires minimal prep time.
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients:
500g Ground beef
1 can (about 300g) Sauerkraut
4 Eggs
1 cup Shredded cheddar cheese
1 medium Onion
2 cloves Garlic
1 tablespoon Tomato paste
To taste Salt
To taste Pepper
Instructions:
- Preheat oven to 180°C (350°F).
- Sauté onions and garlic in a pan until softened.
- Add ground beef, breaking it apart as it cooks. Season with salt and pepper.
- Mix in sauerkraut, tomato paste, and cooked onion mixture.
- Beat eggs in a separate bowl, then stir in the shredded cheese.
- Layer half of the meat mixture into a baking dish, top with egg-cheese mixture, then layer the remaining meat on top.
- Bake for 25-30 minutes until the casserole is bubbly and lightly browned at the edges.
- Allow to cool slightly before serving.
