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Unstuffed Cabbage Soup recipe overhead closer shot

Low Carb Unstuffed Cabbage Soup


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5 from 1 review

Description

All the delicious flavors of Stuffed Cabbage Rolls, this Low Carb Unstuffed Cabbage Soup is an easier, lower carb version!


Ingredients

Units Scale
  • 1 pound lean ground beef (grass-fed if possible)
  • 1 yellow onion
  • 1 tablespoon minced garlic
  • 1/2 of 1 medium or large green cabbage
  • 4 cups riced cauliflower*
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme leaves
  • 6 cups beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste

Instructions

  1. In a large soup pot, brown the ground beef over medium high heat, using a wooden spoon to break it apart.
  2. While the ground beef is cooking, roughly chop your onion.
  3. Add the onion and garlic to the pan and cook until softened, about 5 minutes.
  4. While the onion and garlic are cooking, roughly chop half of the cabbage head.
  5. Add the cabbage, riced cauliflower, salt, pepper, and thyme to the pot and stir until everything is well combined.
  6. Add the broth, tomato sauce, and tomato paste and stir well. Bring the mixture to a boil, and then reduce the heat and simmer until the cabbage is tender, about 30 minutes.
  7. Taste and add more salt and pepper if needed. Enjoy!

Notes

*You can buy riced cauliflower in the produce section of most well-stocked grocery stores to save time. Alternatively, you can make your own by pulsing 1/2 of a large head of cauliflower, cut into florets, in the food processor until it resembles rice.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 300
  • Sugar: 18 grams
  • Fat: 5 grams
  • Carbohydrates: 32 grams
  • Fiber: 4.6 grams
  • Protein: 36 grams