Keto Cabbage Beef Stew Food

KETO INSTANT POT CABBAGE BEEF STEW

Steps:

• Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.
• Select Saute on the Instant Pot and add olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.
• Crumble and add ground beef to the pot and saute until browned and the meat is not pink anymore.
• Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.
• Add the riced cauliflower, beef broth, and cabbage. Gently stir.
• Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cooking time for 15 minutes.
• Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.
• Spoon stew into serving bowls, sprinkle each with an optional 2 tbsp mozzarella cheese and serve hot.

LOW-CARB BEEF CABBAGE STEW

Steps:

• Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
• Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
• Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
• Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

PRESSURE COOKER KETO CORNED BEEF AND CABBAGE RECIPE

Steps:

• Unwrap the corned beef brisket and set aside the seasoning packet. Rinse corned beef under cold water, then pat dry. (It will be too salty if you don't rinse it.) If you prefer, trim any excess fat from the brisket - this is up to you as fat is not an issue for keto, but I prefer a leaner corned beef. (Trimming is more necessary for a point cut brisket, less so for a flat cut.) At minimum, leave about 1/4 inch of fat for flavor.
• Place the brisket, fat side up, into the 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker. Sprinkle the seasonings from the packet over the brisket and pat gently to help them stick.
• Pour the beef bone broth into the pressure cooker, around the brisket but not over it, to avoid disturbing the seasonings.
• Cover and turn the lid to seal. Press Manual Pressure (defaults to High) and increase time to 1 hour 15 minutes. Press Start. When time is up, use the Quick Release to release pressure. Once no steam is coming out, open the lid.
• Meanwhile, stir together the horseradish sauce ingredients. Cover and chill in the fridge until the corned beef is ready.
• After opening the lid of the pressure cooker, add the chopped onion, celery root, and cabbage into the broth around the beef, in that order (cabbage should be on top). Lightly season the cabbage with salt and pepper on top.
• Cover and cook on High pressure again for 15 more minutes. Allow pressure to release naturally (preferred for more tender corned beef), which will take about 10 minutes, and after that use Quick Release.
• Slice the corned beef into 1/2-inch slices, or if desired, first transfer it to a roasting pan and place under the broiler in the oven for a few minutes to brown (optional).
• To serve, place the sliced corned beef and cabbage (along with onions and celery root) onto a platter. Drizzle with cooking liquid, if desired. Serve with horseradish sauce.

KETO CABBAGE BEEF CASSEROLE

Steps:

• Preheat the oven to 425 degrees.
• Cook the bacon until crispy in a skillet over medium-high heat. Remove the bacon from the skillet, crumble it, and reserve 1 tbsp of the bacon grease in the skillet.
• Add 2 tbsp of butter to the bacon grease in the skillet, and add the crumbled bacon back in.
• Place the shredded cabbage in the skillet, and stir to coat it in the butter and bacon grease.
• Pour the cabbage mixture into the bottom of a greased casserole dish.
• In the same skillet, add the ground beef, and cook until completely browned over medium-high heat.
• Mix in the oregano, thyme, rosemary, and basil, as well as salt and pepper to taste.
• Layer the cooked beef over the top of the cabbage in the casserole dish.
• Top the mixture with 2 cups of shredded cheddar cheese.
• Bake the casserole for 15-20 minutes until the cheese is browned and bubbly on top.
• Sprinkle with freshly chopped parsley and serve.

INSTANT POT LOW-CARB BEEF STEW

Steps:

• On the Instant Pot, press the "sauté" button. Adjust to the "high" setting and press "start". (Some Instant Pot models only require you to select "saute") Add two tablespoons of olive oil and allow pot to preheat.
• Add the beef into the Instant Pot and season with salt and pepper. Brown all sides of the beef, which will take about 10-15 minutes. Once the beef is browned, carefully remove the inside pot and pour the beef into a colander to discard the excess liquid. Set the cooked beef aside and place the silver pot back into the Instant Pot.
• Add the remaining two tablespoons of oil into the pot. Then add onion, carrots, celery, radishes, mushrooms, garlic and thyme, and saute until onions are translucent, about 10 minutes. Next, add the tomato paste and stir to combine.
• Pour in the beef broth and scrape any browned bits from the bottom of the pot, add browned beef cubes and stir.
• Place the lid on the Instant Pot and turn into place. Press "Pressure Cook" and then select the preset for "Stew". Confirm the setting of "High" heat and 35 minutes. Switch the valve to "seal" and press "start". When the stew is finished cooking, release pressure manually by switching the valve to vent, or naturally by waiting about 10-15 minutes.
• Carefully remove the cover, stir the stew to incorporate and season with salt and pepper to taste. Serve as is, or over cauliflower mash. Garnish with chopped fresh parsley if desired and enjoy.

KETO CABBAGE BEEF STEW

Steps:

• Season beef with salt and pepper. Heat a large skillet over medium-high heat. Cook beef in batches until browned on at least 2 sides, about 5 minutes per batch. Avoid overcrowding the skillet so beef browns and doesn't steam.
• Add browned beef, broth, mushrooms, and bay leaves to a large pot. Cover and simmer until beef is tender, at least 1 hour and up to 2 hours.
• Add cabbage, diced tomatoes, onions, tomato paste, and celery. Cook for at least 1 hour more.

KETO CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves.
• Place the cabbage into cold water and let sit while you prepare the filling.
• Add the ground beef, onion, chopped parsley, minced garlic, Italian seasoning, egg and salt and pepper to taste to a mixing bowl, and knead with your hands until completely combined.
• Place the tomato sauce, sweetener if preferred and garlic powder in the bottom of a 9x13 casserole dish and stir to combine well.
• Separate 8 of the larger outside leaves from the head of cabbage and cut a v shape in the bottom of each one to remove the toughest part of the stem.
• Place a bit of the filling into the center of each leaf, fold up the bottom, fold in the sides, and fold down the top of the leaf to form a meat filled pocket.
• Add the filled leaves open side down into the tomato sauce in the bottom of the baking dish.
• Chop up 2 cups of the remaining cooked cabbage and sprinkle it around the cabbage rolls in the baking dish.
• Cover the baking dish with aluminum foil and bake for 60 minutes.

ONE PAN CABBAGE CASSEROLE (LOW CARB)

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease.
• Add the diced onion and sauté 3-5 minutes.
• Add the cabbage, tomatoes with green chilies, tomato sauce, spices and stir well.
• Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally.
• Top with cheese!