Low-Carb Mongolian Ground Beef and Cabbage Recipe

 Dinner time doesn’t have to mean complicated recipes or a sink full of dishes. This Mongolian Ground Beef And Cabbage Recipe is one of those lifesavers that brings big flavor to the table without the stress. As a busy mom and everyday home cook, I know the struggle of finding meals that are quick, wholesome, and actually get eaten without complaints. That’s exactly why this dish has become a regular in our kitchen.

Picture this: garlic and ginger sizzling in the pan, filling your home with the kind of aroma that makes everyone wander into the kitchen asking, “What’s cooking?” Tender ground beef mingles with crisp cabbage in a savory sauce that feels indulgent but keeps things light. It easily earns a spot among your favorite Beef And Cabbage Recipes and dependable Meat And Veggie Meals Low Carb options.

It’s also one of those rare Low Calorie Family Friendly Meals that doesn’t taste “diet.” Whether you’re planning simple Meals With Cabbage Dinners or looking for a flavorful Low Calorie Dinner Ground Beef idea, this recipe checks all the boxes. Some people even compare the tangy depth to Ground Beef Sauerkraut dishes, but with a bold Mongolian-inspired twist.

While it’s made in a skillet, you could easily adapt it into a Casserole With Cabbage for meal prep. Among all the Cabbage Recipes Low Carb out there, this one stands out for its balance of simplicity and crave-worthy flavor. Give this Mongolian Ground Beef And Cabbage Recipe a try, and weeknight dinners might just become your favorite time of day.

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Low-Carb Mongolian Ground Beef and Cabbage Recipe

Yield: 4 servings | Rating: ⭐ 4.8 (16 reviews)

Ingredients

• ½ small onion, finely chopped
• 3 cups shredded green cabbage
• 3 garlic cloves, minced
• 2 tablespoons soy sauce (or coconut aminos for a lower sodium option)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced (for garnish)
• 1 tablespoon toasted sesame seeds (optional garnish)

Instructions

1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains. Carefully drain off excess grease.
2. Stir in the chopped onion and minced garlic. Sauté for about 2–3 minutes, allowing them to soften and release their aroma.
3. Add the shredded cabbage to the skillet and cook, stirring occasionally, for about 5 minutes until it begins to soften.
4. Pour in the soy sauce, sesame oil, and rice vinegar. Sprinkle in the ground ginger and red pepper flakes if using. Season with salt and black pepper. Stir thoroughly and continue cooking for another 2–3 minutes, until the cabbage is tender but not mushy.
5. Remove from heat and top with sliced green onions and sesame seeds before serving.

Notes

Swap soy sauce with coconut aminos for a reduced-sodium alternative.