+Beef with Cabbage & Mushrooms

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Beef with Cabbage & Mushrooms

Course: Lunch
Keyword: dairy-free, gluten-free
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 395kcal


  • 1 cup Jasmine Rice
  • 1 lb Extra Lean Ground Beef (96/4)
  • 1 tsp Sea Salt (divided)
  • 3 1/2 cups Mushrooms (sliced)
  • 3 cups Green Cabbage (thinly sliced)
  • 2 tbsps Water


  • Cook the rice according to package directions.
  • Heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, season with 1/4 of the salt. Transfer the cooked beef to a bowl and set aside.
  • Add the mushrooms to the pan and cook for about 5 minutes until browned. Season with 1/4 of the salt.
  • Reduce heat to medium then add the cabbage to the pan with the mushrooms and stir to combine. Add the water to the pan and cover with a lid. Stir occasionally for about 5 minutes until the cabbage is tender.
  • Add the cooked beef back to the pan and stir to combine with the vegetables. Add the remaining salt and stir to mix well.
  • To serve, divide the rice between plates and top with the beef and vegetable mixture. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add fresh garlic, ginger, tamari, coconut aminos or sesame oil.
  • Additional Toppings

    Top with sesame seeds or sliced green onion.
  • No Green Cabbage

    Use purple cabbage instead.
  • No Beef

    Use ground chicken, ground turkey or ground pork.
  • Lower Carb

    Use cauliflower rice.
  • Less Prep Time

    Use microwave rice.


Serving: 4g | Calories: 395kcal | Carbohydrates: 45g | Protein: 29g | Fat: 12g | Cholesterol: 74mg | Sodium: 681mg | Fiber: 4g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 3mg

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