Ingredients
Scale
- 1 large green cabbage, using 8–10 large outer leaves
- 1 pound ground beef
- 6 slices bacon, chopped
- 1 cup shredded sharp cheddar, divided
- ½ cup shredded Monterey Jack, divided
- ½ small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons dry ranch seasoning, or less to taste
- 2 tablespoons softened cream cheese
- ¼ cup sour cream
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley or green onions
- Cooking spray or a little oil, for the dish
- Optional ranch dressing, extra cooked bacon, green onions, or diced pickles, for serving
Instructions
- Heat the oven to 375°F and lightly grease a baking dish. Separate 8–10 cabbage leaves and blanch for 3–5 minutes, until flexible. Drain, pat dry, and shave down the thick ribs.
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a plate, leaving about one tablespoon of fat in the pan.
- Cook the beef and onion for about 6–8 minutes, breaking the beef into crumbles, until the beef reaches 160°F. Drain excess grease.
- Stir in the garlic, ranch seasoning, paprika, and pepper; cook for about 30 seconds.
- Reduce the heat to low. Stir in cream cheese and sour cream, then fold in bacon, ½ cup cheddar, and ¼ cup Monterey Jack. Remove from the heat.
- Arrange the leaves as cups in the dish and divide the filling among them. Top with the remaining cheese.
- Cover loosely with foil and bake for 15 minutes. Uncover and bake for another 8–10 minutes, until hot, melted, and tender.
- Rest for 5 minutes, garnish with herbs, and serve with optional toppings.
Notes
- Start with less ranch seasoning if your mix is strongly salted.
- The cabbage and bacon inside the filling will be tender rather than crisp.
- If using chilled make-ahead filling, allow longer covered baking and heat the center to 165°F.
- Refrigerate leftovers promptly and use within 3–4 days. Reheat to 165°F.
- Nutrition varies substantially with beef fat percentage, bacon size, cheese, cabbage portions, and toppings. Calculate from the specific ingredient labels before using the supplied calorie or net-carbohydrate estimates as published values.
- Prep Time: 20 minutes | Stovetop: 15–20 minutes | Bake: 23–25 minutes
Nutrition
- Serving Size: 4