Low-Carb Dirty Cabbage

Ingredients

• 0.5 lb ground beef (Preferably 80–90% lean)
• 0.5 lb ground pork
• 1 yellow onion (Diced)
• 1 bell pepper (Diced; any color)
• 3 cloves garlic (Minced)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning (Or to taste)
• salt (To taste)
• black pepper (To taste)
• 2 cups bone broth (Beef or pork bone broth)
• 1 head green cabbage (Cored and thinly sliced; use a large head if available)
• 1 tbsp cornstarch (Inferred for the slurry; use a low-carb thickener such as xanthan gum if desired)
• 2 tbsp water (For the thickening slurry)

Steps

1. 1

   Prepare the vegetables before cooking. Dice the onion and bell pepper, mince the garlic, and core and thinly slice the cabbage. If using cornstarch, whisk it with the water in a small bowl to make a smooth slurry.

2. 2

   Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and ground pork and cook, breaking the meat into small crumbles, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving enough to cook the vegetables.

3. 3

   Add the diced onion and bell pepper to the browned meat. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Add the minced garlic and tomato paste. Stir continuously for about 1 minute, until the garlic is fragrant and the tomato paste darkens slightly.

5. 5

   Pour in the Worcestershire sauce and bone broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Stir in the Italian seasoning, salt, and black pepper.

6. 6

   Add the sliced cabbage in batches, stirring after each addition. The pan may look very full at first, but the cabbage will wilt substantially as it cooks.

7. 7

   Bring the mixture to a gentle simmer, then cover and cook for 15–20 minutes, stirring every few minutes, until the cabbage is tender and has absorbed the meat mixture's flavor. Keep the heat low enough that the broth does not scorch.

8. 8

   Stir the cornstarch slurry once more and pour it into the simmering cabbage mixture. Stir well and cook uncovered for 1–2 minutes, until the broth thickens lightly. If using xanthan gum instead, sprinkle it in gradually while stirring to prevent clumps.

9. 9

   Taste and adjust the salt, pepper, Italian seasoning, or Worcestershire sauce. Serve hot, spooned directly from the skillet.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates. For a stricter low-carb version, replace the cornstarch slurry with a small amount of xanthan gum or omit the thickener and simmer uncovered until the broth reduces. Refrigerate leftovers in an airtight container for up to 4 days and reheat gently on the stovetop or in the microwave.

Nutrition per serving

• main
• low-carb
• comfort food
• skillet
• one-pot
• beef
• pork
• gluten-free