Ingredients
Scale
- 1 lb Lean Ground Beef
- 1 small head Cabbage, sliced into 1/4 inch noodle ribbons
- 1 cup Cottage Cheese, blended with 1 tsp Cornstarch
- 1/2 cup Sour Cream
- 1 tbsp Soy Sauce
- 1 tsp Ginger Powder
- 1 cup Shredded Cheddar Cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the sliced cabbage to the skillet and cook for 5-7 minutes, until it begins to soften.
- In a separate bowl, mix the blended cottage cheese, sour cream, soy sauce, and ginger powder until smooth.
- Pour the cottage cheese mixture over the beef and cabbage, stirring until everything is well combined.
- Transfer the mixture to a greased baking dish and top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- Slice the cabbage as thin and even as possible so it cooks at the same rate as the beef.
- Blending the cottage cheese with cornstarch gives the sauce a smoother, creamier texture.
- You can swap sour cream with plain Greek yogurt for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 325°F or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg