If you love rich, creamy beef stroganoff but don’t want the carbs, this Keto Cabbage Noodle Beef Stroganoff is about to become your new favorite meal. It’s packed with tender beef, a silky mushroom sauce, and cabbage noodles that soak up every bit of flavor. Perfect for a chilly night or when you’re just craving something hearty without the guilt.
Why Cabbage Instead of Regular Noodles?
Cabbage might not be the first thing you think of when replacing pasta, but trust me—it works. When sliced thin and softened just right, cabbage noodles take on the texture of egg noodles without the starch. Plus, they add a little sweetness to balance the rich sauce, and they don’t turn to mush like some low-carb pasta alternatives.
Another big win? Cabbage is budget-friendly and way easier to prep than those fancy keto noodles that cost a fortune. No draining, rinsing, or dealing with weird textures—just slice, cook, and enjoy.
What You’ll Need
For the Stroganoff:
- 1 ½ lbs (680g) beef sirloin or ribeye, sliced thin
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, but adds a nice depth)
- ¼ tsp xanthan gum (for thickening, optional)
- ½ cup sour cream
For the Cabbage Noodles:
- ½ head of cabbage, thinly sliced
- 1 tbsp butter
- ½ tsp salt
Step-by-Step Instructions
Step 1: Prep the Beef
Start by slicing your beef into thin strips. If you find it tricky, pop it in the freezer for about 15 minutes—this firms it up and makes slicing easier.
Season the beef with a little salt and pepper, then set it aside while you get everything else ready.
Step 2: Cook the Cabbage Noodles
In a large skillet, melt 1 tbsp of butter over medium heat. Add the sliced cabbage and sprinkle with salt. Let it cook for about 7-10 minutes, stirring occasionally. You want it soft but not mushy—it should still have a slight bite, like pasta al dente. Once done, remove it from the pan and set it aside.
Step 3: Sear the Beef
In the same skillet, heat 1 tbsp of butter or olive oil over medium-high heat. Add the sliced beef in batches—don’t overcrowd the pan. Sear for 2-3 minutes per side until browned, then transfer to a plate. It doesn’t need to be fully cooked yet since it will finish cooking in the sauce.
Step 4: Sauté the Aromatics and Mushrooms
Reduce the heat to medium. Add another tablespoon of butter to the skillet, then toss in the onions. Cook until they’re soft and golden, about 3-4 minutes.
Next, add the garlic and sliced mushrooms. Stir everything together and let it cook for another 5 minutes until the mushrooms shrink and release their juices.
Step 5: Make the Stroganoff Sauce
Pour in 1 cup of beef broth, scraping up any browned bits from the pan (that’s where the flavor hides!). Stir in the Worcestershire sauce, Dijon mustard, salt, pepper, and smoked paprika. Let this simmer for about 5 minutes to deepen the flavors.
If you want the sauce thicker, sprinkle in ¼ tsp of xanthan gum and whisk well. It thickens fast, so start small and add more if needed.
Step 6: Bring It All Together
Lower the heat and pour in 1 cup of heavy cream. Stir well, then add back the seared beef. Simmer for 5 minutes so the beef finishes cooking and the sauce gets creamy.
At the very end, take the skillet off the heat and stir in ½ cup of sour cream. This is what gives Stroganoff that signature tangy richness.
Step 7: Serve Over Cabbage Noodles
Place a generous pile of cabbage noodles on a plate, then ladle that creamy beef Stroganoff right on top. Garnish with a sprinkle of fresh parsley or a pinch of extra black pepper.
What to Serve With It
Even though this dish is already loaded with flavor, you can add a little something extra:
- More sour cream – A dollop on top makes it even richer.
- Parmesan cheese – Not traditional, but it adds a salty bite.
- Side salad – A crisp green salad with a lemony dressing balances out the creaminess.
- Roasted veggies – Brussels sprouts or asparagus go well with this dish.
Tips for the Best Keto Stroganoff
- Use the right beef – Ribeye, sirloin, or tenderloin work best. If using tougher cuts like chuck, cook it low and slow.
- Don’t overcook the sour cream – Stir it in at the end to keep it from curdling.
- Adjust the thickness – If it’s too thick, add a splash of beef broth. If too thin, sprinkle a tiny bit more xanthan gum.
- Make it dairy-free – Swap heavy cream for coconut cream and sour cream for dairy-free yogurt.
- Meal prep friendly – Make the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat and serve over fresh cabbage noodles.
Why You’ll Love This Recipe
- Super satisfying – The creamy sauce + hearty beef = pure comfort.
- Low-carb & keto-friendly – All the flavor of Stroganoff without the carbs.
- Simple ingredients – No fancy keto substitutes needed.
- Budget-friendly – Cabbage is cheaper than store-bought keto noodles.
- Easy to make – Perfect for weeknights when you need dinner fast.
How to Store & Reheat
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Freezer: The sauce freezes well for up to 2 months (without the sour cream—add that fresh when reheating).
- Reheat: Warm on the stove over low heat, adding a splash of broth if needed to loosen up the sauce.
Conclusion
If you miss classic beef stroganoff but need to keep it low-carb, this Keto Cabbage Noodle Beef Stroganoff is the best of both worlds. The creamy, savory sauce clings to the tender beef and cabbage noodles in a way that makes you forget all about pasta.
Try it tonight, and let me know how it turned out! Have any tweaks or secret ingredients? Drop them in the comments! 😊
PrintKeto Cabbage Noodle Beef Stroganoff Recipe
This Keto Cabbage Noodle Beef Stroganoff is a creamy, rich, and low-carb version of the classic comfort food. Juicy beef, a flavorful mushroom sauce, and tender cabbage noodles make it a hearty meal without the carbs. Quick, easy, and perfect for meal prep or a cozy lunch or dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Russian-inspired, Keto, Low-Carb
Ingredients
For the Stroganoff:
- 1 ½ lbs beef sirloin or ribeye, sliced thin
- 2 tbsp butter or olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ¼ tsp xanthan gum (optional, for thickening)
- ½ cup sour cream
For the Cabbage Noodles:
- ½ head cabbage, thinly sliced
- 1 tbsp butter
- ½ tsp salt
Instructions
1. Prep the Beef – Slice the beef into thin strips. Season with salt and pepper.
2. Cook the Cabbage Noodles – Melt 1 tbsp butter in a large skillet over medium heat. Add the cabbage and salt, cooking for 7-10 minutes until soft but not mushy. Remove and set aside.
3. Sear the Beef – In the same skillet, heat 1 tbsp butter or oil over medium-high heat. Add beef in batches and sear for 2-3 minutes per side. Remove and set aside.
4. Cook the Mushrooms & Onions – Reduce heat to medium, add butter, then sauté onions for 3-4 minutes. Add garlic and mushrooms, cooking for another 5 minutes.
5. Make the Sauce – Pour in beef broth, Worcestershire sauce, Dijon mustard, salt, pepper, and smoked paprika. Simmer for 5 minutes. If needed, whisk in xanthan gum to thicken.
6. Add Cream & Beef – Lower the heat, pour in heavy cream, and return the beef to the pan. Simmer for 5 minutes.
7. Finish with Sour Cream – Remove from heat and stir in sour cream for a rich, tangy flavor.
8. Serve – Spoon over cabbage noodles and enjoy!
Notes
- For extra thickness, add a little more xanthan gum or reduce the sauce longer.
- Make it dairy-free by using coconut cream instead of heavy cream and dairy-free yogurt instead of sour cream.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 serving
- Calories: 480 Sugar: 4g Sodium: 420mg Fat: 38g Saturated Fat: 18g Unsaturated Fat: 16g Trans Fat: 0g Carbohydrates: 8g Fiber: 3g Protein: 30g Cholesterol: 120mg