keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

This is quick, tasty and gets in the needed daily fiber with the low calorie star…….CABBAGE!

Everyone in my family enjoyed it, even my cabbage hating child who said it tasted like spaghetti!! WIN WIN!! And if you add some shredded cheddar cheese at the end so it melts on top…..EVEN BETTER!

Print Recipe
Keto Cabbage Skillet
Use up some leftover ground beef from tacos to keep this budget friendly! It some together quick and can easily be doubled for a large crowd without busting your wallet as cabbage is the main star!
keto cabbage skillet with ground beef and tomatoes
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
keto cabbage skillet with ground beef and tomatoes
Instructions
  1. Brown beef in a large skillet with salt and pepper to taste.
  2. Add in all of the other ingredients and stir/fold very well.
  3. Put on a lid and let it cook on medium for 15 minutes.
  4. Stir well before serving. Can top with shredded cheddar right before serving.
  5. Leftovers keep up to 5 days in fridge. Reheat in skillet or oven to warm.

Low Carb Ground Beef Stew

This stew is perfect for crisp evenings in fall and winter! Double the recipe to feed a crowd! This makes enough for 4 servings.

You can put all of this in the crockpot, large pot on the stove or instapot! Your choice!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Ground Beef Stew

1 lb ground beef, browned

6 to 8 radishes, peeled and quartered

3 carrots, chopped (approx. 1.5 cups)

1 small onion, diced

1.5 cups cabbage, chopped

2 cups tomato sauce, OR 2 cups of my homemade Keto Ketchup

1 tsp seasoning salt

1/2 tsp ground pepper

2 tsp onion powder

2 tsp garlic powder

1 tsp oregano

1 tsp parsley

1 1/2 cup broth or water

1 bay leaf

Put beef and veggies in crockpot 1st. In a medium bowl, mix remaining ingredients. Pour over ingredients in crockpot. Stir. Cook on LOW for 6 hours.

Alternately cook in a pot on the stove. Bring to a boil, then simmer on very low, covered for 4 to 5 hours stirring occasionally.

Approx 10 to 12g carb per serving.

Makes 4 servings.

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Low Carb Pork Fried “Rice”

My memories of Chinese take out usually involve fried rice! As a kid I would always get the chicken, my brother and Dad the beef, my Mom would get the pork. It wasn’t until I was older that I appreciated more flavors other than chicken!

My husband is a big pork fan so I made this skillet meal happen! It pays off to get the meat well seasoned and sauced before adding everythibg else! If you do not have fish sauce, consider purchasing some here as even though it’s only 1/4 tsp, it really adds the “restaurant secret ingredient” that tops off the flavors well!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Pork Fried “Rice”

For the meat step:

1 Tbsp sesame seed oil

1 lb ground pork

2 Tbsp soy sauce

1 tsp onion powder

1/2 tsp garlic powder

1 tsp worchestershire sauce

1/4 tsp fish sauce

2 tsp monkfruit sweetener, or erithrytol comparative

2 cloves garlic, minced

For the veggie step:

2 cloves garlic, minced

1 celery stalk, diced fine

1/2 bag coleslaw mix

1 Tbsp sesame seed oil

For the egg step:

1 tbsp sesame oil

3 eggs; beaten

1 tsp soy sauce

Plus

1 bag of Green Giant Riced Cauliflower, steamed or stir fried till tender,approx 5 min

In a large skillet, cast iron preferred, on medium high heat start to brown and crumble the meat with the sesame seed oil. While its cooking, add and work in the other ingredients including salt and pepper. Once cooked, remove from skillet and set aside.

In the same skillet, add the sesame oil from the veggie step. Stir in the minced garlic then throw in the veggies. Stir fry veggies till the carrots are al dente as they are the firmest veggie in the slaw mix. Top off with a pinch of black pepper.

Now stir the meat back into the skillet mixing well.

Push it all to one side and add in oil from egg step, followed by the whisked eggs and soy sauce. Keep it in that side of the skillet gently scrambling them in the pan. Once the eggs are all cooked, stir everything together, mixing well.

Take the skillet off of the heat and stir the prepared cauli-rice into it.

Serve with additional soy sauce as desired.


Keto Bacon Cheeseburger Pizza

When you have kids, there will be leftovers because they are most likely going to fall asleep during dinner.

If not, you are lucky! Well we recently had cheeseburgers and I saved my sons portion that he didn’t touch.

I then made this pizza crust and used part cheddar cheese in the recipe of the crust and topping!

I crumbled up the burger, abou 1/4 cup cooked, cut up some cooked bacon, 1/4 cup, into little bits.

Baked the 2nd time at 400°F for 6 min after topping the crust and then 5 min on broil.

Yum!!


Keto Chicken Enchilada Casserole

I very much prefer chicken enchiladas over beef! I also prefer red sauce over white so here we go!

You are probably thinking, ok, so how are tortillas keto. I make them with cheese!

Remember my post here about the cheese roll ups? Well go check it out so you will learn how to make the cheese “tortillas”.

I used leftover chicken from a whole chicken I made in the crockpot. Shredded it and used it for my meat layers.

Here is the recipe for it all and how I put it together!

KETO CHICKEN ENCHILADA CASSEROLE

4 cups chicken, cooked and shredded

5 cups shredded cheese, divided

1 small can green chiles; drained

Sauce:

1 can tomato paste (10oz)

3 Tbsp MCT oil or melted coconut oil

1/2 tsp glucomannon

2 Tbsp chili powder

1 tsp oregano, dried

1 tsp cumin, ground

1/2 tsp salt

2 cups chicken broth, warmed

Mix up all sauce ingredients in a blender. Start making your cheese “tortillas”. You will need 8 to 9 depending on the circumference of the ones you make. I tried to keep mine around 6 inches in diameter. I used around 4 cups of shredded cheese to do this. Let them cool flat.

Now get an 8×8 pan, glass preferred, grease it lightly. Spread 2 tbsp of sauce thinly on the bottom. Put your chicken, half of the sauce, and your green chiles in a medium bowl. Mix well.

Now you will layer in the pan in this order…… chicken mixture, shredded cheese (1/4 cup), cheese tortilla. Repeat 3 times ending with a cheese tortilla. Now pour the other half of the sauce over it all and top off with the remaining shredded cheese. You may add extra if you want so the top is covered.

Bake at 350° for 28 minutes. You may put under the broiler to brown the top if desired! Leftovers taste wonderful!!

I like to eat mine with a salsa and sour cream with a small salad on the side!

This can also be made with beef!


Keto Mexi Casserole

I am an 80s kid and Bisquik was a staple in my Moms kitchen! You could make so many different recipes with it!!

One recipe in particular I remember was this mexican casserole. I of course ketofied it, but it has the same flavor and the fat head dough crust reminds me of the bisquik bottom!

Lets make this!!

First you will need your ingredients for the dough bottom. It is my nut free version of the almond flour cousin. Coconut flour uses less and helps to give that crumbly crust that soaks up juices!!

Now while you have the crust in the oven start browning your meat. I am using 1 lb. Ground pork, but any ground meat would work! Add in 1 Tbsp taco seasoning, plus salt n pepper.

Now you need to mix up the creamy layer!

After its cooled cut in and eat!!! I love mine topped with salsa, dollop of sour cream and black olives!😋

To make the crust:

4 cups shredded mozzarella
4 oz cream cheese, cubed
1 cup coconut flour
4 eggs

Bake at 425F for 12min in a greased 9×13 pan. Glass is best!

Meat layer:
1 lb ground pork, browned
1 tbsp taco seasoning
Creamy layer:

In a medium bowl mix….
1/2 c sour cream
1/2 c mayonnaise
1 tsp garlic powder
1 cup shredded cheese (cheddar/ Colby Jack)

Layer on top of crust once out of the oven: browned meat, tomatoes, cream mixture, additional 1/2 cup shredded cheddar

Now Bake entire casserole at 350F for 30min

After baked, take out of oven and cool down 10 min before serving!


Easy Keto Mustard Meatballs

It is quite a feat to try and please everyone for dinner, especially when you have 2 little children who are picky!! With this quick dish you don’t have to worry about leftovers because the kids will love it😋If they don’t like mustard you can always make their topping with ketchup instead!

One tip…..don’t overmix or you will lose the juiciness!

You can also make ahead and freeze!

Drizzle olive oil in an oven safe skillet.

Saute onion in skillet on medium heat. Let sit on low sauteeing as you combine the other ingredients.

In a large bowl of a mixer combine ground beef & shredded cheese.

Add almond flour.

Eggs…..

Add salt…and pepper

Remove onion from skillet and add to mixture in bowl.

Mix for 1 minute.

Using an ice cream scooper, scoop mounds of meatloaf mixture into skillet previously used for sauteing the onion.

Now that the meat is ready to bake, you will top it with a mustard topping!

In a small bowl mix erithrytol and blackstrap molasses.

Add yellow mustard. Mix well.

Gently spoon over the top of the meatloaf meatballs.

Bake at 350F for 30 minutes. Cool 5 minutes before serving.

I had mine with some spring mix salad plus steamed cauliflower, mashed with butter❤

EASY KETO MUSTARD MEATBALLS

1 lb Organic Ground Beef

1 1/2cup shredded cheddar

3/4 cup almond flour

2 eggs

1/2 onion, diced, sauteed in olive oil

1/2tsp salt

Pinch pepper

6 Tbsp erithrytol/stevia blend

3/4 tsp blackstrap molasses

6 Tbsp prepared yellow mustard

Drizzle olive oil in an oven safe skillet. Saute onion in skillet on medium heat. Let sit on low sauteeing as you combine the other ingredients.

In a large bowl of a mixer combine ground beef & shredded cheese.

Add almond flour and eggs.

Add sauteed onion and mix for 1 minute.

Using an ice cream scooper, scoop mounds of meatloaf mixture into skillet previously used for sauteing the onion.

In a small bowl mix erithrytol, blackstrap molasses and mustard.

Mix well and gently spoon over the top of the meatloaf meatballs.

Bake at 350F for 30 minutes. Cool 5 minutes before serving.

>>Leave a Comment telling me…..

What is your favorite side dish to have with meatloaf?<<

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