Beef Stroganoff

Though typically made with noodles, this beef stroganoff recipe uses cabbage to achieve a similar texture with a minimal amount of carbohydrates. Cabbage is also high in nutrients like vitamin C, which keeps your immune system healthy. Store a portion of this dish in the freezer for a quick weeknight meal.


  • 1 (1-pound) beef roast
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 cup chopped mushrooms
  • 1 teaspoon minced garlic
  • 4 cups sliced cabbage
  • 1½ cups beef broth
  • ½ cup heavy (whipping) cream
  • ½ cream cheese, at room temperature
  • 1 teaspoon tomato paste


  1. Season the roast with the salt and pepper. Set aside.
  2. In a large skillet over medium-high heat, heat the olive oil for about 1 minute. Add the roast to the skillet Brown on all sides, about 2 minutes per side. Remove the roast from the skillet, reserving any juices, and set aside.
  3. Add the onion, mushrooms, and garlic to the skillet. Cook for 2 minutes, or until tender.
  4. In a large slow cooker, layer the cabbage on the bottom. Top with the roast. Transfer the onion mixture to the cooker.
  5. In a large bowl, mix together the beef broth, heavy cream, cream cheese, and tomato paste. Add to the slower cooker and cover.
  6. Cook the roast on low for about 7 hours.
  7. With a fork or tongs, shred the roast. Serve with the cabbage.

Written by Healthy Cat

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