435 min 4
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
Directions Preparing:15 minCooking:420 min
Step 1Season the roast with the salt and pepper. Set aside.
Step 2In 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.
Step 3Add the onion, mushrooms, and garlic to the skillet. Cook for 2 minutes, or until tender.
Step 4In a large slow cooker, layer the cabbage on the bottom. Top with the roast. Transfer the onion mixture to the cooker.
Step 5In a large bowl, mix together the beef broth, heavy cream, cream cheese, and tomato paste. Add to the slower cooker and cover.
Step 6Cook the roast on low for about 7 hours.
Step 7With a fork or tongs, shred the roast. Serve with the cabbage.
Nutrition Facts (per serving of 3:1)