cheessy Bacon Ranch Ground Beef Cabbage Cups 🥓🧀
These Cheesy Bacon Ranch Ground Beef Cabbage Cups are packed with juicy ground beef, crispy bacon, creamy ranch flavor, and melted cheddar cheese, all wrapped in tender cabbage leaves. They deliver the comforting taste of a bacon cheeseburger without the bun, making them perfect for a high-protein, low-carb, keto-friendly dinner.
Prep Time: 20 minutes Cook Time: 25–30 minutes Total Time: 45–50 minutes Servings: 4 (8 cabbage cups)
Ingredients
- 500 g (1.1 lb) ground beef
- 8 large cabbage leaves
- 6 slices bacon, cooked and crumbled
- 1 cup (100–115 g) shredded cheddar cheese
- 2 tablespoons ranch seasoning mix (check for added sugar and carbs)
- 2 garlic cloves, minced
- ½ small onion, finely chopped (optional)
- 2 tablespoons cream cheese, softened
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley or green onion, for garnish
Instructions
1. Prepare the cabbage leaves. Bring a large pot of water to a boil. Carefully remove 8 large cabbage leaves and boil them for 2–3 minutes until flexible. Drain and pat dry. Trim the thick central ribs slightly if needed so the leaves fold easily.
2. Cook the bacon. Fry the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, let cool, and crumble. Reserve a little bacon fat for cooking the beef if desired.
3. Brown the ground beef. In the same skillet, add the ground beef and cook for 6–8 minutes, breaking it into small crumbles. Drain excess grease if necessary.
4. Add the seasonings. Stir in the garlic, optional onion, ranch seasoning, smoked paprika, and black pepper. Cook for another 2 minutes until fragrant and well combined.
5. Make the filling cheesy. Reduce the heat to low. Add the softened cream cheese and stir until melted into the beef mixture. Fold in the crumbled bacon and half of the shredded cheddar cheese.
6. Fill the cabbage cups. Preheat the oven to 190°C (375°F). Lightly grease a baking dish. Arrange the softened cabbage leaves in the dish, shaping each into a small cup. Divide the beef, bacon, and cheese mixture evenly among the leaves.
7. Add the topping. Sprinkle the remaining cheddar cheese over each cabbage cup.
8. Bake until bubbly. Bake uncovered for 15–20 minutes, until the cheese is melted and lightly golden and the filling is hot throughout. Ensure the ground beef reaches an internal temperature of 71°C (160°F).
9. Garnish and serve. Sprinkle with chopped parsley or green onion. Serve warm with a dollop of sour cream or a little extra ranch dressing if desired; choose a low-carb variety.
Nutrition Information
Estimated per serving (2 cabbage cups), using 85–90% lean ground beef. Values vary by brand and portion size.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–520 |
| Protein | 30–36 g |
| Total carbohydrates | 6–9 g |
| Fiber | 2–3 g |
| Net carbohydrates | 4–7 g |
| Fat | 32–40 g |
Tips for the Best Keto Cabbage Cups
- Choose a low-carb ranch seasoning: Check the label for added sugar and starches.
- Boost the protein: Use lean ground beef or mix in a little extra lean beef while keeping the cheese portions moderate.
- Make them ahead: Prepare the filling and blanch the cabbage leaves in advance. Assemble and bake when ready to eat.
- Avoid watery cups: Drain excess beef grease and dry the cabbage leaves thoroughly before filling.
- Store leftovers safely: Refrigerate in an airtight container for 3–4 days and reheat until steaming ho
