Cabbage Roll Soup with Cauliflower Rice
Recipe GLPRbe4e450d237928
A hearty and comforting soup inspired by classic cabbage rolls, loaded with lean ground beef and pork, tender cabbage, carrots, and riced cauliflower. This low-carb, whole30-compliant soup is simmered in rich bone broth with tomatoes and aromatic herbs for a deeply satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound lean ground beef
½ pound ground pork
1 small onion, diced
1 teaspoon kosher salt
2 tablespoons tomato paste
3 large garlic cloves, minced
4 cups chicken bone broth
14 ounces canned crushed tomatoes
14 ounces canned diced tomatoes
6 cups chopped green cabbage
2 large carrots, cut into coins
½ teaspoon dried thyme
1 dried bay leaf
3 cups riced cauliflower
1 tablespoon red wine vinegar
Freshly ground black pepper to taste
¼ cup fresh Italian parsley, minced (optional)
Directions
Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef, pork, and diced onion directly to the pot—no oil is needed as the meat will release fat naturally. Cook, stirring frequently, until the meat is no longer pink and the onions have softened, about 8–10 minutes.
Add the kosher salt, tomato paste, and minced garlic to the pot. Stir well and cook until fragrant, about 30 seconds.
Pour in the bone broth, crushed tomatoes, and diced tomatoes. Add the chopped cabbage, carrot coins, dried thyme, and bay leaf. Stir everything together well.
Cover the pot and bring the soup to a boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer.
Partially cover the pot with the lid and simmer for about 25 minutes, or until the cabbage and carrots are fork-tender.
Stir in the riced cauliflower and increase the heat as needed to return the soup to a simmer. Continue simmering uncovered for another 5–10 minutes, until the cauliflower is tender.
Remove the pot from the heat and stir in the red wine vinegar. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Remove and discard the bay leaf. Ladle the soup into bowls, garnish with fresh Italian parsley if desired, and serve hot.
