Low Carb Cabbage Beef Stroganoff
Easy low carb cabbage beef stroganoff with creamy sauce, ground beef and mushrooms. 7g carbs, 20g protein per serving. Ready in 30 minutes.
Servings: 6 people
Calories: 281kcal
Cost: $10
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ head of cabbage sliced into strips
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 lb lean ground beef
- ½ small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup beef broth
- 4 oz sour cream
- 6 oz cream cheese
- 1 can sliced mushrooms 284ml / 10 oz
Instructions
- Heat olive oil in a large skillet over medium high heat.
- Slice cabbage into thin strips and add to the skillet with salt and black pepper. Sauté until tender. Transfer to a plate and set aside.
- Add ground beef to the same skillet over medium high heat. Break into small pieces as it cooks until browned. Remove beef from the pan and set aside.
- Add diced onion and minced garlic to the skillet and cook until soft.
- Stir in dried thyme, salt and black pepper. Add Worcestershire sauce and Dijon mustard; mix well.
- Pour in beef broth and simmer for a few minutes. Reduce heat to low.
- Whisk in sour cream and softened cream cheese until smooth and creamy. Stir in canned sliced mushrooms.
- Return the cooked beef and sautéed cabbage to the skillet, stir until warmed through and fully coated with the creamy sauce. Serve immediately.
Video
Notes
- Best served immediately while the sauce is silky and the cabbage is tender.
- Leftovers keep in an airtight container for three to five days. Reheat on low heat with a splash of broth to prevent the sauce from separating.
- You can freeze the sauce and beef separately from the cabbage for up to two to three months; thaw overnight before reheating.
Nutrition
Calories: 281kcal | Carbohydrates: 7g | Protein: 20g | Fat: 20g | Fiber: 2g | Sugar: 4g
