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Taco Salad with Fried Cabbage

This low carb salad can be used with ground turkey, chicken or beef. In the summer I like to subsitute the cabbage for spinach.
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people


  • lbs shredded cabbage
  • 1 medium onion chopped
  • 2 oz butter
  • 1 tbsp white wine vinegar
  • lbs ground beef (or meat of your choosing)
  • ¼ cup taco seasoning
  • ¾ shredded cheddar cheese
  • 1 tbsp olive oil
  • 1 diced avacado
  • 1 diced tomato (optional)
  • sour cream (optional)
  • salsa (optional)


  • Heat olive oil in a frying pan
  • Add ground beef and begin to brown
  • When beef is almost cooked add 1/4 cup of taco seasoning (see recipe below) and 1/2 cup of water
  • Turn the burner to 'low' and simmer until juices are gone
  • While beef is cooking finely shred the cabbage with a food processor or knife
  • Melt butter in a large frying pan
  • Add cabbage and onion to the pan and fry until soft, this may take awhile
  • Once cabbage is soft add white wine vinegar and heat for a few more minutes
  • On a plate layer the cabbage, ground beef, shredded cheese
  • Top it off with some diced avacado and tomato, sour cream and salsa