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Delicious, simple and very easy meal to prepare in a hurry. This is a great recipe for times when you don't have the energy to cook, but still want a tasty meal.  I pared this with roasted Parmesan garlic cauliflower and onions.

It is rich and creamy and very flavorful.  I know it is not a pretty dish, but trust me, it will hit the spot!  This easy recipe is a timesaver during the week when life is busy.

Cabbage is a very healthy vegetable with plenty of fiber.  It adds texture to this ground beef dish which has great flavors thanks to the steak seasoning and garlic and tomatoes.  It has a bit of spicy kick thanks to the cayenne pepper that I used.  You can use crushed red pepper flakes instead, if desired.

Cabbage is the perfect vegetable to stand in for a starch without being a starchy vegetable.  It is also an economical option to make ground beef go further.  It is cheaper than cauliflower rice.

The addition of cream cheese is what makes this recipe stand out as rich and creamy.

The tomato flavor comes through along with the garlic and the spicy element is difficult not to notice.  If you have a sensitive bladder, you may want to skip the cayenne pepper.  

​Leftovers will taste just as good days after it is made.  If you like you can add shredded carrots to this meal or shredded turnips.  You could chop red radishes and cook them separately and then add to this dish.  They will be a stand-in for potatoes in this dish.  If you want this dish to be a bit more saucy, just add more water while it is cooking.  Lots of nutrition in this meal that will keep you satiated for hours.  Instead of the canned diced tomatoes, you can measure out 14.5 oz chopped fresh Roma tomatoes and use that instead.  You will obviously need a large skillet to cook this meal in.


1 small cabbage, shredded (12 oz; 340 g)

1 lb ground beef (0.45 kg)

1 tsp steak seasoning (5 ml)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

1/8 tsp cayenne pepper, OR (0.5 mL)

  1/2 tsp red pepper flakes (2 mL)

11/2 tsp crushed garlic (7 mL)

14.5 oz can diced tomatoes (411 g)

1/3 cup tomato paste (75 mL)

1/3 cup water and as needed (75 mL)

5 oz cream cheese (150 g)


In large nonstick skillet, cook shredded cabbage (cabbage cut into thin, short strips) until softening.  Set aside.


In same skillet, cook ground beef.  Add steak seasoning, salt, black pepper and cayenne pepper, OR red pepper flakes.  When the ground beef is no longer pink, add the crushed garlic and cook a couple of minutes.  Add diced tomatoes, tomato paste and water; stir together gently.  Add cabbage. Add more water as necessary.  Cook 5 minutes and add cream cheese, cooking until all the cream cheese is incorporated. Serve.

Yield:  5 servings

1 serving

339.7 calories

22.2 g protein

23.1 g fat

2.6 g fiber

9.2 g net carbs 

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