Are you ready to indulge in a mouthwatering Italian classic that fits perfectly into your keto lifestyle? Look no further than this delectable Italian Beef with Cabbage Noodles! This dish combines tender, juicy beef roast with vibrant cabbage noodles, creating a hearty meal that's both satisfying and guilt-free. With just a handful of ingredients and a few simple steps, you can whip up a comforting dish that will impress your family and friends. Trust us, once you try this recipe, it will become a staple in your kitchen—so let’s dive into the flavorful world of Italian cuisine without the carbs!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs beef roast
- 1 cup beef broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 small head of cabbage, shredded
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
Instructions
- Prepare the beef roast by patting it dry with paper towels and generously seasoning all sides with Italian seasoning, garlic powder, salt, and black pepper.
- Place the seasoned beef roast into a slow cooker or large Dutch oven. Pour the beef broth around the meat, ensuring it doesn't wash off the seasonings.
- If using a slow cooker, cook on low heat for 8 hours or high heat for 4-5 hours until the meat is tender and easily shreds with a fork. If using a Dutch oven, cover and cook in a preheated 325°F oven for approximately 3 hours.
- Once the beef is cooked, remove it from the cooking liquid and use two forks to shred the meat into bite-sized pieces.
- While the meat is cooking, prepare the cabbage noodles by washing and thinly slicing the cabbage into long, noodle-like strips using a sharp knife or mandoline.
- In a large skillet, sauté the sliced bell peppers and onions over medium heat until they become soft and slightly caramelized, about 5-7 minutes.
- Add the shredded cabbage to the skillet with the peppers and onions. Cook for 5-6 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch.
- Return the shredded beef to the skillet and mix with the cabbage noodles and vegetables. Pour some of the reserved cooking liquid over the mixture to add moisture and flavor.
- Cook everything together for an additional 3-4 minutes to allow the flavors to meld and ensure the beef is heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnishing with fresh herbs like parsley or basil if desired.
- For best results, let the dish rest for 5-10 minutes before serving to allow the flavors to fully develop.
Tips
- Choose the Right Cut of Beef: For the best results, opt for a well-marbled beef roast like chuck or brisket. These cuts become incredibly tender when slow-cooked, making them perfect for this recipe.
- Sear for Extra Flavor: If you have time, sear the seasoned beef roast in a hot skillet before placing it in the slow cooker or Dutch oven. This adds a rich, caramelized flavor that enhances the overall dish.
- Customize Your Veggies: Feel free to add other vegetables like zucchini or mushrooms to the cabbage noodles for added flavor and nutrition. Just sauté them along with the bell peppers and onions.
- Don’t Skimp on the Broth: Using a quality beef broth will elevate the taste of your dish. Consider making your own or using low-sodium options to control the saltiness.
- Let It Rest: After cooking, let the dish rest for 5-10 minutes before serving. This allows the flavors to meld beautifully, resulting in a more delicious meal.
- Garnish for Freshness: A sprinkle of fresh herbs like parsley or basil not only adds a pop of color but also brightens the flavors of the dish—don’t skip this step!
- Meal Prep Friendly: This dish is perfect for meal prepping! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.With these tips in mind, you’re ready to create an Italian Beef with Cabbage Noodles that will leave everyone asking for seconds!
Nutrition Facts
Calories: 391kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 120mg
