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Creamy Keto Ground Beef and Cabbage Meal Prep - Easy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 or 85/15 works best)
  • 1 medium green cabbage, cored and thinly sliced (about 8 cups)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil or avocado oil (if needed)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and thyme)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 3/4 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup shredded cheddar or mozzarella (optional for extra cheesiness)
  • 2 tablespoons Dijon mustard (or 1 tablespoon if you prefer less tang)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

  1. Prep the veggies: Core the cabbage and slice it thinly. Dice the onion and mince the garlic. Having everything ready makes the cook time smooth.
  2. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Season lightly with a pinch of salt and pepper. Cook until browned and no longer pink, about 6–8 minutes. If there’s more than a tablespoon of grease, drain the excess, then return the beef to the pan.
  3. Sauté the aromatics: If the pan looks dry, add the oil. Stir in the onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  4. Season: Stir in smoked paprika, Italian seasoning, and red pepper flakes if using. Toss to coat the beef and onions evenly.
  5. Soften the cabbage: Add the sliced cabbage and 1 teaspoon salt. Cook, stirring often, until it wilts and turns tender-crisp, about 6–8 minutes. Don’t rush it—you want the cabbage to soften while still keeping a little bite.
  6. Make it creamy: Reduce heat to medium-low. Add the heavy cream, cream cheese, and Dijon mustard. Stir slowly until the cream cheese melts and the sauce turns silky, 2–3 minutes. If using shredded cheese, fold it in now until melted.
  7. Taste and adjust: Taste for salt, pepper, and heat. Add a splash more cream if you prefer a looser sauce, or simmer 1–2 minutes longer to thicken.
  8. Finish: Sprinkle with chopped parsley for freshness. Remove from heat and let it sit a minute so the sauce clings nicely.
  9. Portion for meal prep: Divide into 4–5 airtight containers. Let cool uncovered for 10–15 minutes before sealing to avoid condensation.