High-Protein Low-Carb Taco Cabbage Bowls

Prep: About 10 minutes
Cook: About 30 minutes, depending on cabbage thickness and how much liquid you reduce
Total: About 40 minutes, estimated
Servings: 4 large bowls

• 2 tablespoons avocado oil
• 1 medium white onion, finely diced
• 2 bell peppers, one red and one green, diced
• 2 pounds lean ground beef
• 3/4 of a large green cabbage, cored and sliced into long, thin strips
• Up to 1/2 cup taco seasoning, according to the blend’s salt and heat level
• 2 1/2 cups low-sodium chicken stock
• 1/2 cup cottage cheese, blended for serving

Use plain, undressed coleslaw mix if you do not want to cut a cabbage. Check it earlier during cooking because finely shredded cabbage softens faster.

Start with 1/4 cup of the taco seasoning. Packaged blends vary in salt and heat. Taste the cooked filling before adding more, up to the listed 1/2 cup maximum. Use low-sodium stock so the seasoning stays easier to control.

Blend the cottage cheese in a small blender or food processor. Add a small splash of water or milk only if needed to help it blend. Keep it covered in the refrigerator until serving.

1. Cut the vegetables. Dice the onion and peppers. Remove the cabbage core and slice the leaves into long, thin strips.
2. Soften the onion and peppers. Heat the avocado oil in a large, heavy-bottomed pot over medium heat. Add the onion and peppers and cook for about 3 to 4 minutes, stirring now and then.
3. Brown the beef. Add the ground beef, breaking it into small crumbles. Let some of the beef rest against the hot pot between stirs so it browns. Cook until a food thermometer reads 160°F (71°C). Spoon excess grease into a heat-safe container if needed.
4. Season the pot. Stir in 1/4 cup taco seasoning and all 2 1/2 cups chicken stock. Keep the remaining seasoning nearby for the final taste adjustment.
5. Add the cabbage. Stir in a few handfuls at a time. It may rise above the other ingredients at first, then shrink as it softens.
6. Simmer. Cover, reduce to a gentle simmer, and cook for about 20 minutes, stirring halfway through. Start checking sooner if you want the cabbage to keep more bite.
7. Finish the filling. Taste the cabbage and beef. Add more taco seasoning only if needed. For less liquid, simmer uncovered briefly; for a saucier bowl, keep some of the cooking stock.
8. Serve. Divide the filling among four bowls. Use a slotted spoon if you prefer less broth. Top each bowl with about 2 tablespoons of the cold cottage cheese.

Cut the cabbage into strips of similar width and begin checking before the full simmer time if the strips are very thin. Stop cooking when they are tender enough for you; they will continue to soften in the hot pot.

The recipe uses 2 1/2 cups of stock, and the vegetables release more liquid as they cook. If the finished mixture looks too brothy, take the lid off and let it simmer until some liquid evaporates. You can also lift out each serving with a slotted spoon and add back a little broth if you want it juicier.

Keep the cool topping separate from the hot pot. Add it to individual bowls just before eating.

For another cabbage-and-beef dinner with a different flavor, see our Dirty Cabbage Recipe with Ground Beef and Sausage.

Ground turkey or chicken: Use the same amount in place of the beef. Cook ground poultry to 165°F (74°C). The flavor and fat content will change, so taste the filling before adding more seasoning.

Pre-shredded cabbage: Choose plain coleslaw mix without dressing. Start checking for tenderness earlier.

Dairy-free bowl: Leave off the cottage cheese or use a dairy-free topping you enjoy.

Extra toppings: Avocado, cilantro, jalapeños, or a squeeze of lime work well. Beans and corn are also options, but they add carbohydrates.

For a sheet-pan dinner with similar flavors, try Easy Sheet Pan Chicken Fajitas with Cheese.

Divide the cooked filling among four shallow, airtight containers. Refrigerate within 2 hours of cooking at 40°F (4°C) or below, and use refrigerated portions within 3 to 4 days. Pack the cottage cheese in separate covered containers and keep it chilled.

Reheat only the beef-and-cabbage filling in a covered microwave-safe dish, stirring partway through, or warm it in a skillet. Check that the filling reaches 165°F (74°C) throughout. Add a splash of stock if it seems dry, then spoon on the cold topping.

You can freeze the cooked filling in airtight, freezer-safe portions. Thaw it in the refrigerator before reheating. The cabbage may be softer after freezing.

Each of the four large bowls contains one-quarter of the beef mixture, so ground beef supplies most of the protein. Cottage cheese adds a smaller amount. Using cabbage in place of a rice or tortilla base keeps the bowl lower in starch, but the exact carbohydrate total depends on the cabbage size, seasoning, stock, and any toppings.

For a strict keto target, use the labels on the products you choose and measure the cabbage you prepare.

For another beef-and-cottage-cheese dinner, see Hot Honey Beef and Cottage Cheese Sweet Potato Boats.

The cabbage, beef, and peppers make a substantial bowl with familiar taco flavor. Pack the cold topping separately, then add it after reheating your lunch.