Tag Archives: low carb recipe

Unstuffed Cabbage Roll Skillet


As a working mom, I am always looking for healthy meals I can make quickly. I am particularly fond of meals I can cook all in one skillet. Sure, I serve a veggie on the side sometimes, but most of those I throw in the microwave to steam, so they don’t take much time.

Going low-carb has been a challenge for me, because a lot of the one pot meals I have used in the past revolved around pasta or rice–I don’t miss a lot of the carbs, but I really miss risotto!–so I have been searching for some new skillet meals. I have never been a fan of the hunk of meat with side dishes type of meal that low-carb seems to lend itself to. I am beginning to see the appeal of that at times, but I still need some casserole/skillet type meals with more blended, complicated flavors to keep me interested.

I have done a form of thisunstuffed cabbage roll skillet many times as a vegetarian, with mashed potatoes as a base, but it is a great low carb recipe with hamburger and no potatoes. The kids even ate it fairly well, although they didn’t like the tomatoes much.


Unstuffed Cabbage Roll Skillet

1.5 pounds ground beef
1 onion, diced
2-4 cloves garlic
1 14 ounce bag shredded cabbage
freshly ground pepper
1 28 ounce can stewed tomatoes
1 TBSP dried parsley
1 TBSP dried oregano
1 tsp Mrs. Dash original flavor

Brown the hamburger in a large skillet over medium high heat. Chop the onions and garlic and add to the skillet as you go. Add the cabbage and the salt and pepper to taste, and continue to saute the meat and veggies, stirring often, until the meat is all browned. Add the stewed tomatoes, chopping into bite size pieces if necessary, and all spices. Stir well, bring to a boil, and then reduce heat and simmer, stirring occasionally, for 10 – 15 minutes, until some of the liquid has reduced and the cabbage is tender.


This is very simple food, but so yummy. I do think next time I will add some olive oil at the beginning to give this a little more fat–the meal was satisfying when we ate, but I was a bit hungry before bed. Also, a chopped bell pepper would be really good, but my kids are not fans of cooked peppers, so I didn’t add one this time.

Anyone else have some great easy low-carb dinners to share?

Curried Beef Stew


I made beef stew last night, and it was so good I knew I had to document it before I forgot what I did. This recipe was the basis for my efforts, but I made a few changes. I didn’t measure the spices, so the numbers below are just guesses, but it should give the general idea.


Curried Beef Stewstew

2 pounds beef stew meat, cut into bite size pieces
2 – 3 TBSP olive oil
2 – 4 cloves of garlic, minced
1 yellow squash (from my garden!)
2 cups beef broth
1 can diced tomatoes
2 TBSP sweet curry powder
1 – 2 tsp cumin seeds
½ – 1 tsp ground coriander

Fry the beef in the olive oil until mostly browned on all sides. Add the garlic and saute another minute or so, then add the squash. Chop the squash and add to the pot as you go–the thin top third of the squash, I cut in half and sliced, the middle third, I cut into 4 sections and sliced, and the thickest bottom part, I cut into six sections and sliced, so I got thin slices around 1 inch by ½ inch or so. Sautee for 2 – 3 minutes to get the squash softened, then add the tomatoes, broth and  spices and stir thoroughly.

Bring to a boil, then reduce heat and simmer for 10-15 minutes to let the flavors blend, stirring occasionally.


I really couldn’t believe how well this turned out–and I bet it will be even better today! I had planned to make cauli-rice to serve with it, but I didn’t feel like it at the time, so I just served the stew in bowls alone. Everyone liked it, although my mother was over, and she thought it was a bit spicy. If she hadn’t been there, I might have put more spice in it, but I refrained because I know she doesn’t like things too hot.