Tender Cabbage and Ground Beef with Bacon, Mushrooms and Bell Pepper in a delicious creamy white wine sauce. Cabbage is one of those foods that gets better and better the longer it "sits" so this makes for the perfect Keto Meal Prep dish.
The flavors in this dish is well balanced using garlic, paprika, thyme and coriander. It is the perfect dish when serving keto and non-keto family members. Your kids will love this dish, and you and your spouse will love this dish.
You need a very large pot for this dish. If you don't have one, just use two medium size pots. This dish will last you many meals, and nobody is going to be upset that you have it
repeatedly throughout the week because it is soooo yummy.
You can switch it up by adding some of the dish to an ovenproof dish and add shredded cheese on top. I like to heat it up like this as supposed to using the micro. Bake in the oven at 400F until the cheese is fully melted. This is even more delicious and my favorite!
2.5 lbs. ground beef (Macros are for 80% lean)
4 slices of bacon
1 yellow onion (not sweet), chopped
2 tbsp. avocado oil
1 large cabbage (sliced into smaller parts)
2 cups chicken stock or chicken bone broth
1 bunch celery, chopped (8 spears included in macros)
1 red bell pepper, julienned or cubed
1 carton brown mushrooms, sliced
1 cup dry white wine (or dry cooking wine)
3 dl. (1 1/4 cup) Heavy whipping cream
4 cloves of garlic, crushed (use 1-2 more if they are small)
3 tsp. paprika powder
2 bay leaves
3 tsp. dried thyme
1 tsp. coriander powder
2 tsp. salt (preferably pink Himalayan salt or kosher salt)
1 tsp. black pepper
¾ tsp. cayenne pepper
½ bunch fresh flat leaf parsley, chopped (optional)
Shredded Cheese (optional)
1. Add the chopped cabbage to a very large pot and pour 2 cups of chicken bone broth or stock over. Bring to a boil and let boil heavily on medium high for 5 minutes, then reduce the heat to medium low. Cabbage can easily burn so it is important that you don't use too high temperature. I use 1.8 on my stove. Let simmer for 25 minutes.. After 25 minutes add the chopped celery, let simmer for another 30 minutes while you prepare the rest.
2. Meanwhile sauté the onion in the oil for a few minutes on medium high heat until translucent. Add the white wine and boil until the liquid is reduced by half and the smell of the alcohol is gone (5-6 minutes). Add the whipping cream. When it starts to thicken reduce the heat to low. Add all the dried spices. Let simmer for a few minutes, then remove from then add to the cabbage.
3. Cut the bacon into ½ inch pieces and cook them in a frying pan on medium high heat. Remove the bacon (not the fat) from the pan and set aside. Stir fry the mushrooms in the bacon fat until the mushrooms have absorbed all or most of the bacon fat (a couple of minutes should do it). Remove the mushrooms from the pan. Have you remembered to add the celery to the cabbage yet? (ref. point 1).
4. Brown the ground beef. When done add the crushed garlic and let cook for one minute until you smell the fragrance of the garlic.
5. Add the bell pepper to the cabbage and celery. Give it a stir. Add the bacon and mushrooms, give it a stir. Add the ground beef. and give it a stir. Let it simmer for 10-15 minutes while you clean up.
6. Add chopped flat leaf parsley (if using) after you turn of the heat. I usually only add this if we are having people over and I want it to be a little fancy. It tastes just as good without it.
If your family likes cheese, you can add some of this dish into an ovenproof dish, add grated cheese on top and bake at 400F until the cheese has melted.
The macros are going to depend a little on the size of your cabbage, celery etc. But these are the macros I get when entering the recipe into carb manager:
Yields 10 servings
7g net carbs
Don't forget to add cheese and parsley into your macros if using.