Cabbage Roll Soup with Cauliflower Rice

Name: Cabbage Roll Soup with Cauliflower Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
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)

Recipe GLPRbe4e450d237928

Soup

65 min

493 cal

Servings: 6

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at Harris Teeter, Food Lion, Walmart, and ALDI in Charlotte—no special trips required. At roughly $1.50–2.00 per serving, this is genuinely economical; ground beef and pork are the only significant cost drivers, and cabbage with cauliflower rice keep it lean. The stated 65 minutes is honest if you work efficiently, though browning the meat and simmering the broth adds real time that a rushed cook might underestimate. This reheats beautifully and feeds a family without fussiness, making it a solid weeknight recipe, though the cauliflower rice substitution (rather than traditional grain) may feel lighter than expected if you're accustomed to heartier cabbage rolls.