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A white bowl filled with a savory cabbage hamburger helper dish, garnished with chopped herbs, sits on a wooden table next to a beige cloth napkin and a pan with more of the hearty hamburger helper recipe.
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5 from 1 vote

Cabbage Hamburger Helper

Think all the creamy, cheesy flavors you love from homemade Hamburger Helper, but lighter and lower carb thanks to tender shredded cabbage in place of pasta. Quick, cozy, and seriously satisfying.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: cabbage hamburger helper, hamburger helper recipe, Homemade Hamburger Helper Recipe
Servings: 4 people

Equipment

  • 1 large deep pan

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small head green cabbage shredded, roughly 6 cups
  • 4 garlic cloves minced
  • 1 small yellow onion finely chopped
  • 2 tbsp tomato paste
  • 1 cup beef broth low sodium
  • 1½ cups sharp cheddar cheese shredded
  • 1/2 cup heavy cream 33%
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • chives to garnish

Instructions

  • Thinly slice the green cabbage into long, noodle-like strips. Mince the garlic, finely chop the yellow onion, and grate the sharp cheddar cheese. Set aside.
  • Heat the olive oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Season with salt and pepper.
  • Using a slotted spoon, transfer the beef to a bowl. Leave about 1 tablespoon of fat in the pan, draining any excess.
  • Reduce the heat to medium-low. Add the onion and sauté for 4–5 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds.
  • Add the tomato paste and cook, stirring frequently, for about 2 minutes, until it deepens in colour.
  • Pour in 1/2 cup of beef broth and stir, scraping up the browned bits from the bottom of the pan.
  • Add the cabbage and toss to coat. It will look like a lot at first, but it will shrink and release liquid as it cooks. Season lightly with salt.
    Cover and cook, stirring occasionally, for 10-12 minutes, or until nearly as tender as you like.
    Add a small splash of broth if the pan becomes dry.
  • Return the beef and any accumulated juices to the pan.
    Add the salt, black pepper, garlic powder, onion powder, Italian seasoning, chili powder, smoked paprika, and red pepper flakes.
    Toss until evenly combined and cook for another 1–2 minutes, until heated through.
  • Reduce the heat to low and stir in the last 1/2 cup of beef broth. Once combined, stir in the heavy cream.
    Once warmed through, remove the pan from the heat. Gradually stir in the sharp cheddar cheese until melted and the sauce coats the beef and cabbage.
  • Taste and adjust the seasoning as needed.
    Sprinkle with chopped chives and serve warm.

Nutrition

Calories: 672kcal | Carbohydrates: 19g | Protein: 34g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 983mg | Potassium: 876mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1477IU | Vitamin C: 70mg | Calcium: 443mg | Iron: 4mg
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