Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Store it in the fridge and reheat gently the next evening.

Can I use ground turkey instead of ground beef?

Yes, but remember turkey has less fat. Add a small pat of butter or a teaspoon of oil when browning to keep the dish from drying out. The flavor will be lighter, and you may want to increase the seasoning slightly.

Is this suitable for a slow cooker or crock pot?

Absolutely. Brown the beef and aromatics first, then move everything to the slow cooker. Cook on low for 2 to 4 hours, checking the cabbage for your preferred texture. Slow-cooked versions deepen in flavor and feel very homey.

How do I adjust the heat level?

Keep red pepper flakes on the table for folks to add at will. You can also stir in a bit of sriracha or a pinch of cayenne while cooking. Start small; it is easier to add than to take away.

Can I double the recipe for a crowd?

Yes, double or triple it and use a wide, heavy pan or a large slow cooker. If doubling on the stovetop, do it in batches to keep the meat browning properly.

Low-Carb Mongolian Ground Beef and Cabbage

Description

A comforting and quick low-carb meal featuring ground beef and cabbage, infused with Asian flavors and Southern warmth.

Ingredients

Scale

1 lb ground beef (80/20)
1 small head of cabbage, chopped
3 cloves garlic, minced
1 inch ginger, minced
3 green onions, chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Optional: red pepper flakes for heat

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Instructions

In a large skillet, heat sesame oil over medium-high heat until it shimmers.
Add minced garlic and ginger, sauté for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it up as it cooks.
Season with salt, pepper, and soy sauce, mixing well.
Stir in chopped cabbage and cook until tender but still crisp, about 5-7 minutes.
Serve hot, garnished with chopped green onions and red pepper flakes if desired.

Notes

For a make-ahead approach, prep the cabbage the night before. Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian/Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg