Ingredients
Scale
- 1 lb lean ground beef
- 1 small head cabbage, sliced into 1/4 inch noodle ribbons
- 1 cup cottage cheese, blended
- 1 tsp cornstarch
- 1/2 cup sour cream
- 1 tbsp soy sauce
- 1 tsp ginger powder
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess grease completely.
- Add the sliced cabbage ribbons to the same pan and cook for about 5 minutes until tender-crisp. Drain any water that pools in the pan.
- In a separate bowl, whisk together the blended cottage cheese, cornstarch, and sour cream until smooth.
- Lower the heat and stir the cottage cheese sauce into the beef and cabbage mixture. The cornstarch keeps the sauce creamy and prevents it from separating.
- Sprinkle shredded cheddar on top and broil for 2 to 3 minutes until the cheese is bubbly and golden. Serve hot.
Notes
- Blend the cottage cheese before mixing to get a smooth, lump-free sauce.
- Make sure to drain all liquid from the beef and cabbage to keep the dish from becoming watery.
- You can swap sour cream with plain Greek yogurt for a lighter option.
- Add a pinch of red pepper flakes if you want a little heat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop and Broil
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg