Healthy Recipes | Unstuffed Cabbage Roll Soup (Low Carb)

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Healthy Recipes | Unstuffed Cabbage Roll Soup (Low Carb)

Carol Blair
Monday, 9 September 2019

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I love stuffed cabbage rolls, but let’s admit it — they are a pain to make. It usually involves cooking cabbage leaves first, so you either need to boil a whole cabbage or cut individual leaves off and boil them individually. After that debacle is over, you need to stir together a beef-tomato mixture, stuff it into the cabbage leaves, and roll them up. And we’re not done yet — the last step is to bake everything, which can take a whopping 2-3 hours until the cabbage is finally tender enough to eat.

That’s where the unstuffed cabbage roll soup comes in. First of all, it’s a one-pot deal. Second, it’s super simple. Just a quick sauteing of beef and veggies, then everything gets dumped into the pot and simmered for about 30 minutes or until tender. Easy peasy.

I use to make the classic cabbage rolls on a yearly basis just because it was a family tradition. I began to get lazy though and the one thing that I HATED was dealing with rolling the actual cabbage roll. I love the flavor but none of that extra rolling work.

This unstuffed cabbage roll soup came into existence when that laziness went into full swing. I’ve never looked back and hope you love it as much as we do!

Unstuffed Cabbage Roll Soup (Low Carb)

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 160 kcal

Ingredients:

  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh chopped parsley
  • 1 cup riced cauliflower
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 28 ounce can diced tomatoes
  • 1 pound 90% lean ground beef
  • 1 pound chopped green cabbage (about 5 cups)
  • 5 cups beef stock

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Instructions:

  1. First, Heat a 6 quart pot or dutch oven over medium to medium-high heat. Add olive oil and ground beef, cooking for a few minutes until browned, breaking it apart as it cooks.
  2. Second, Add onions and carrots. Cook for a few minutes to soften, stirring frequently.
  3. Next, Add tomatoes (including the liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Stir everything together.
  4. Increase heat to bring to a simmer. Cover with a lid and decrease heat to maintain a simmer. Simmer for about 30 minutes or until cabbage is tender.
  5. Uncover and stir. Top with parsley and serve while hot.


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