Low Carb One Skillet Cabbage Dish

This recipe for my Low Carb One Skillet Cabbage Dish is comfort food at its pinnacle. A family favorite one-skillet meal, this is a hearty dish packed with flavor that leaves you feeling full and satisfied. Let’s make some!

Low Carb One Skillet Cabbage Dish

We tend to eat a very low carb, high protein diet around here. On those nights where we just want some comfort food to warm our bellies and then to relax as a family, this works great because it can simmer as long as needed and everyone loves it.

This is a low-carb recipe that my family has perfected over the years. We were just trying to make a nice, filling cabbage dish that was easy to cook and easy to clean up. In order to make this recipe you’ll need an extra large skillet. You could instead use a large pot or Dutch Oven.

Almost like a chili and almost like a Goulash, this is my family’s go-to meal when we’re wanting fast, easy, and delicious. To be honest, I haven’t shared a new recipe in years. I almost exclusively share crochet patterns and tutorials and I am mostly sharing this recipe to the blog so that I have an easy, ready list of ingredients available to me when I go grocery shopping. I’m going to keep it as easy as possible and bookmark this page on my phone. Yes, it’s THAT good! I hope you love it, too.

This recipe feeds our family of four with plenty of leftovers. We do this on purpose for lunches, but you could easily halve this recipe and it would be enough for two people.

To make this Low Carb One Skillet Cabbage Dish you will need…

(2) pounds Ground Beef
(2) Bell Peppers, chopped (any color)
(2) Medium size onions, chopped
(2) bags frozen Cauliflower Rice
(1) 15 oz can of Tomato Sauce
(2) 10 oz cans of Rotel (any flavor)
(1) Head of Cabbage, shredded (or (2) 8 oz bags of pre-shredded cabbage – much easier!)
(2) cups Shredded Cheese of choice (we use Cheddar or Colby Jack)
Minced Garlic to taste (about 2 Tbsp)
2 tsp Chili Powder
2 tsp Garlic Powder
2 tsp Cumin
1 tsp Paprika
Salt and pepper to taste

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In your extra large skillet (or Dutch Oven or largest pot) add the ground beef, bell peppers, and onions to the pan and sauté until the ground beef is browned. Drain as much of the liquid as you like. Add in the shredded cabbage and all spices (except salt and pepper) and mix well. Set to simmer.

Once the cabbage has reduced, mix in the garlic and allow the flavors to blend, about 10 minutes or so.

Add in the canned tomatoes, tomato sauce, and frozen cauliflower rice. Cover and allow to simmer, stirring often, until all flavors have melded. Top with cheese and let it melt.

Simmer on low as long as needed. Add salt and pepper to taste. I like to add sour cream to mine and maybe some hot sauce. I hope you love it, and be sure to let me know if you do!