Keto Recipes

UNSTUFFED CABBAGE ROLL SOUP (LOW CARB)

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I like cabbage rolls, but we admit it hurts. Cabbage leaves are usually cooked first, so you need to cook whole cabbage or cut individual leaves and then boil them separately. After the chaos is over, you need to move the beef tomato mixture together, put it in cabbage leaves, and wrap it. And we’re not done yet – the last step is to bake everything, which may take 2-3 hours for the cabbage to be finally long enough to eat.

This is where unfilled cabbage roll soup comes from. First, this is a unilateral deal. Second, it is very simple. Simply fry beef and vegetables, then pour everything into a frying pan and cook over a low heat for 30 minutes or until it’s done. It is very simple.

I originally made this soup in a pressure cooker (see instant cabbage soup), and now I’m converting it to a flat burner release so everyone can enjoy this relaxing food. I admit, though, I’m still the best version of Instant Pot – in making everything great, he can’t beat pressure!

Is this a low carb napkin soup?
Completely! You can easily enjoy this soup on a low-carb or keto diet because each meal contains only 6 grams of pure carbs.

The ingredients with the highest carbohydrates are tomatoes, onions and carrots, so they kept the bare minimum without sacrificing flavor. You can use fewer tomatoes or skip the onions completely to reduce the carbohydrate content.

I add low-carb vegetables (such as broccoli rice) to add texture and variety, and you can easily use other vegetables or add vegetables like celery cubes.

For another low-carb soup, check out our creamy broccoli cheddar soup.
Two quick tips for setting soup to your liking:

Don’t like minced meat? You can use Turkey instead. Either way is delicious.
The soup is thick and has vegetables. If you want a less dense or thick soup, add more beef broth or water after cooking to the desired thickness.

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UNSTUFFED CABBAGE ROLL SOUP (LOW CARB)


  • Author: admin
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

I like cabbage rolls, but we admit it hurts. Cabbage leaves are usually cooked first, so you need to cook whole cabbage or cut individual leaves and then boil them separately. After the chaos is over, you need to move the beef tomato mixture together, put it in cabbage leaves, and wrap it. And we’re not done yet – the last step is to bake everything, which may take 2-3 hours for the cabbage to be finally long enough to eat.


Scale

Ingredients

  1. 1 pound 90% lean ground beef
  2. 1/2 cup diced onions
  3. 1/2 cup diced carrots
  4. 1 teaspoon dried thyme
  5. 5 cups beef stock
  6. 28 ounce can diced tomatoes
  7. 1 tablespoon olive oil
  8. 1 pound chopped green cabbage (about 5 cups)
  9. 1 1/2 teaspoons salt
  10. 1 teaspoon dried oregano
  11. 2 tablespoons fresh chopped parsley
  12. 1 cup riced cauliflower

Instructions

  • 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.
  • Add onions and carrots. Cook for a few minutes to soften, stirring frequently.
  • Add tomatoes (including the liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Stir everything together.
  • 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.
  • Uncover and stir. Top with parsley and serve while hot.

Nutrition

  • Calories: 160kcal
  • Sugar: 5g
  • Sodium: 1080mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Protein: 13g
  • Cholesterol: 38mg

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