Low Carb Ground Beef-Cabbage-Jalapeno Skillet Recipe

Looking for a quick, tasty dish to add to your batch cooking session? This Low Carb Ground Beef Cabbage Jalapeño Skillet is perfect for batch cooking, or just whipping up a quick, healthy meal.

Low Carb Ground Beef Cabbage Jalapeño Skillet Recipe by Tara Perillo
Low Carb Ground Beef Cabbage Jalapeño Skillet

Can’t tolerate dairy? No problem. Just follow the special ingredient switch note to make this dairy-free and paleo. Want it AIP? Follow the substitution note and omit the jalapeños. It will still taste fantastic!

Low Carb Ground Beef-Cabbage-Jalapeno Skillet Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings


  • 1 pound ground beef (preferably grass fed)
  • 6 cups shredded green cabbage
  • 1/4 cup bone broth
  • 2 jalapenos, sliced and seeded
  • 4 ounces cream cheese* (see note to make paleo)
  • salt, to tasted


  1. Brown ground beef, in large skillet, over medium heat.
  2. Add cabbage and stir.
  3. Pour in bone broth.
  4. Cook until cabbage is wilted, about 10 to 15 minutes.
  5. Add jalapenos and cream cheese.
  6. Stir.
  7. Cook for an additional 10 minutes, stirring frequently.
  8. Add salt to taste.
  9. Remove from heat.
  10. Serve.


*Note: Substitute cream cheese with 1/2 cup coconut cream (from a can of coconut milk (refrigerated overnight) mixed with 1 teaspoon lemon juice.


Although I’ve been thoroughly enjoying my reintroduction of dairy, I do feel it’s time to pull it back a bit. I suppose everyone goes a little nutty eating a food recently reintroduced. Like every food, except maybe green veggies, we should practice moderation.  Too much of even certain good foods, can start to cause issues after a while. Since starting a ketogenic diet, I’ve added organic heavy cream, sheep and goat milk cheeses, organic grass-fed dairy products (sour cream, cream cheese), and grass-fed whey protein powder, back into my diet. For me, it’s been much easier to get all my fat grams in with dairy. Plus, it tastes awesome!

If you’re at a point where you’re thinking of reintroducing dairy products back into your diet, start small, with the addition of goat or sheep milk cheeses or yogurt. Once you’ve successfully added these back into your diet, you can then try adding some cow dairy products. Most people find adding back cow’s milk to be the most difficult, due to the high casein and lactose levels.  I, for one, have a very low tolerance to casein. Goat and sheep milk and products are very low in casein, which make them easier to tolerate for many people. And, the probiotics in fermented dairy, make them desirable for those with tummy problems.  I’m a firm believer in not strictly limiting healing foods your body tolerates well, once you’ve completed the elimination phase of the AIP. It’s important to get your nutrients from as many foods as possible. This will keep both your mind and body happy.

As always, I wish you good health……and, good food!

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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