This keto goulash is pure comfort in a bowl – warm, hearty, and saucy, with keto-friendly pasta baked together with meat, veggies, and a flavorful tomato broth. Packed with herbs and spices, topped with melted cheese, and completely carb-free. It’s nothing short of perfection.
INGREDIENTS
- 2 pounds ground beef (80/20)
- 1 large yellow onion
- 4 cloves garlic, minced
- 1 (15-ounce) can of tomato sauce
- 1 (14.5-ounce) can of diced tomatoes
- 1 ½ tablespoons soy sauce
- 2 tablespoons dried oregano
- 2 teaspoons dried basil
- 2 dried bay leaves
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 10 ounces shredded cabbage
- 1 cup shredded sharp cheddar cheese (optional, for topping)
INSTRUCTIONS
- In a large Dutch oven, cook the ground beef over medium heat, breaking it up into small pieces with a spoon as it cooks. Continue cooking until there’s no pink remaining in the meat.
- Add the chopped onion and minced garlic, cooking for about 8 minutes, or until the onions are translucent.
- Stir in the tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, kosher salt, and black pepper. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
- Stir in the shredded cabbage and let it simmer for an additional 5-10 minutes, depending on your preferred texture (5 minutes for crunchier, 10 minutes for softer cabbage).
- Remove from heat and discard the bay leaves. Set your oven to broil and sprinkle the shredded cheese on top. Broil until the cheese is melted and bubbly.
- Serve and enjoy!
