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prep time
15 min
cook time
25 min
ready time
40 min
Low Carb Mediterranean Cabbage and Lamb Bowl
This delicious Keto lamb bowl is inspired by Moroccan flavors, rich with aromatic herbs and spices. Ground lamb is pan-fried with strips of red cabbage and served with a low carb cauliflower hummus, toasted pine nuts, olives, and fresh cilantro. This makes a delicious lunch or dinner option and is a great choice if you are following a Paleo or Mediterranean Keto diet.
Can I Use an Alternative Protein?
We have used ground lamb for this Keto Mediterranean recipe both for its rich flavor and because it perfectly complements Moroccan inspired seasonings. If you would like to use an alternative protein, ground beef would make a great substitution. Simply follow the recipe as directed, swapping the lamb out for beef.
Serving Suggestions
Our Keto lamb bowl is loaded with fats and flavor and makes a hearty serving all on its own. However, if you would like additional sides, we recommend serving with a low carb Mediterranean salad or some Keto pitta breads. Perfect for stuffing with the ground lamb and dipping into the hummus! Please be sure to adjust your macros to account for any changes made or additions to the recipe.
Net Carbs
6.6 g
Fiber
4.1 g
Total Carbs
10 g
Protein
31.8 g
Fats
38.9 g
515 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lamb, Ground
18 ounce
Pitted Kalamata Olives by Mezzetta
12 olives
Red Cabbage
3 cup
Pine Nuts
2 tablespoon, whole pieces
Cilantro
2 tablespoon
Tahini
2 teaspoon
Olive Oil
2 tablespoon
Cauliflower Rice
1-½ cup
Cumin, Ground
1 teaspoon
Ground Coriander
1 teaspoon
Garlic
1 clove
Lemon Juice
1 tablespoon
Salt, Sea Salt
½ teaspoon
Cinnamon, Ground
½ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
40 min
Step 1
Add the cauliflower rice to a small saucepan with two tablespoons of water. Simmer the rice for 3-4 minutes until tender and cooked through. Drain away any excess water and set aside to steam dry. The rice needs to be as dry as possible for the hummus.Step 2
Add the cooked cauliflower rice to a food processor. Add 1 small garlic clove, the lemon juice, half a teaspoon of salt, and the tahini. Blend to combine until smooth and creamy.Step 3
Add a tablespoon of olive oil to the food processor. Blend to combine until smooth and you have a hummus-like consistency. Taste and adjust the seasoning as desired, adding more salt, lemon, tahini or oil.Step 4
Thinly slice the red cabbage. Heat a tablespoon of olive oil in a large skillet over a medium/high heat. Add the cabbage and pan fry for 4-5 minutes to soften.Step 5
Add the ground lamb to the skillet with the cabbage. Add the cinnamon, cumin, coriander and a pinch of salt and pepper. Stir well to combine. Continue to pan-fry over a medium/high heat until the lamb is completely cooked through.Step 6
Roughly chop the cilantro and slice the olives in half. Divide the lamb between 4 serving bowls. Top each bowl with an even serving of the cauliflower hummus. Scatter the olives over the lamb bowls. Sprinkle over the toasted pine nuts and fresh chopped cilantro to serve.
Comments
Bish 3 years ago
Very tasty , I doubled the spice though. But that's just my taste. Nice evening meal and very filling 😊