low carb asian “hamburger helper”

When I was a kid, my mother made her own version of what I considered hamburger helper. It was basically just ground beef, egg noodles and a can of cream of mushroom soup. Simple. Quick. Economical. Disgusting.


Now that I’m all low carby, I decided to come up with something similar. Instead of noodles, I use cabbage. The ground beef remains. And then I go all out with different versions of spices and flavorings to give myself some variety. You know … cuz it’s the spice of life.

How trite.


  • 1 head of cabbage, shredded (I use a food processor)
  • 2 lbs ground beef
  • 1/2 a stick of butter
  • Salt
  • Onion powder
  • Ground black pepper
  • White wine vinegar
  • Minced fresh garlic
  • Scallions, sliced
  • Red pepper flakes
  • Finely chopped fresh ginger
  • Sesame oil

So I didn’t put any measurements on the spices and flavorings. I’m really just not that kind of girl. Go with your instinct and taste on them. I like mine a bit spicy and very gingery, so I get heavy handed there.

Fry the cabbage in half of the butter until it just starts getting a little brown. Add the salt, onion powder, black pepper, and a splash of the vinegar. Stir and continue cooking just a few minutes more, then put the cabbage mixture in a bowl and set it aside.

Using the same pan, melt the rest of the butter. Add the garlic, red pepper and ginger. Stir and fry it a few moments. Add the ground beef. Cook and stir until the meat is browned and most of the liquid is gone.

Add the scallions and the cabbage. Stir until incorporated. Top with a little bit of sesame oil.

This recipe makes a LOT. I typically have it for dinner, then take one for lunch the next day, and freeze the rest in portions for future lunches.

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