Keto Italian Beef With Cabbage Noodles

A Meat Sauce Over Cabbage

This is an Italian-style beef sauce served over cabbage noodles instead of pasta. Ground beef is browned with onion and garlic, then simmered in crushed tomatoes, tomato paste, oregano, basil and a little red pepper. The cabbage is sliced thin and boiled for a few minutes so it stays slightly crisp. The recipe serves 4 and takes 40 minutes, 10 for prep and 30 for cooking, and each serving has about 6 grams of carbohydrates.

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The cabbage works as a low-carb noodle and keeps some crunch, which suits a soft, savory sauce.

What Goes in the Pan

The full amounts are in the recipe card at the bottom.

• Ground beef (1 pound): the base of the sauce.
• Onion and garlic (1 medium onion, 3 cloves): cooked first in olive oil for sweetness and aroma.
• Crushed tomatoes (14-ounce can) and tomato paste (1 tablespoon): the crushed tomatoes make the sauce and the paste deepens the tomato flavor.
• Dried oregano and basil (1 teaspoon each): the Italian seasoning.
• Red pepper flakes (1/2 teaspoon, optional): a little heat.
• Green cabbage (1 small head): sliced into thin noodles.
• Olive oil (2 tablespoons) and fresh parsley: oil for the pan and parsley to finish.

Cooking Order

Heat the olive oil over medium heat and cook the onion for about 5 minutes, until translucent. Add the garlic for one more minute. Raise the heat to medium-high, add the beef and cook for 5 to 7 minutes, breaking it up with a spatula, until browned.

Stir in the tomatoes, paste, oregano, basil, red pepper flakes, salt and pepper. Turn the heat to low and simmer for 15 to 20 minutes, stirring now and then.

While the sauce simmers, bring a separate pot of water to a boil and cook the sliced cabbage for 3 to 4 minutes, until tender but still slightly crisp. Drain it, spoon the sauce over the top and garnish with parsley.

Adjusting the Sauce

• Seasoning: add an extra clove of garlic if you like garlic, or more red pepper flakes for heat.
• Other herbs: thyme or rosemary can go in alongside the oregano and basil.
• Meal prep: the recipe doubles or triples well. Keep leftovers in the refrigerator for lunches.

Variations

• Other meat: ground turkey, chicken or pork can replace the beef for a lighter sauce.
• More vegetables: diced bell peppers or sliced zucchini add color and texture.
• Cheese: grated Parmesan or shredded mozzarella on top melts into the sauce.

What to Serve With It

A side salad of mixed greens and cucumbers with olive oil dressing adds crunch. Roasted broccoli or cauliflower, tossed with olive oil, salt and pepper and roasted until golden, is another easy side. Sparkling water with lemon or lime goes well with it.

Nutrition per Serving

Each serving has about 320 calories, 22 grams of fat, 6 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar and 25 grams of protein. These are estimates.

FAQ

Can I use a different meat?

Yes. Ground turkey, chicken or pork all work, and each gives the sauce a different flavor.

How long do leftovers keep?

Up to 3 days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warmed through.

Is it good for meal prep?

Yes. Make a larger batch and portion it out for lunches or dinners during the week.

Can I make it dairy-free?

The recipe has no dairy as written. Cheese is only an optional topping, so leave it off or use a dairy-free cheese.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us