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.
Ingredients
- 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
Instructions
- Season the roast with the salt and pepper. Set aside.
- 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.
- Add the onion, mushrooms, and garlic to the skillet. Cook for 2 minutes, or until tender.
- In a large slow cooker, layer the cabbage on the bottom. Top with the roast. Transfer the onion mixture to the cooker.
- In a large bowl, mix together the beef broth, heavy cream, cream cheese, and tomato paste. Add to the slower cooker and cover.
- Cook the roast on low for about 7 hours.
- With a fork or tongs, shred the roast. Serve with the cabbage.
