Cabbage Roll Soup with Cauliflower Rice (Whole30, Low Carb)
Hankering for cabbage rolls but don't have the time or energy to make them? Try this easy and satisfying Whole30, keto, and gluten-free unstuffed cabbage roll soup that's packed with protein and vegetables in a tangy and savory tomato and chicken bone broth base!
Servings: 6
Ingredients
- 1 pound lean ground beef
- ½ pound ground pork
- 1 small onion diced
- Magic Mushroom Powder or Diamond Crystal kosher salt
- 2 tablespoons tomato paste
- 3 large garlic cloves minced
- 4 cups chicken bone broth or beef 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, fresh or frozen
- 1 tablespoon red wine vinegar
- freshly ground black pepper
- ¼ cup minced Italian parsley optional
Instructions
Stovetop instructions
- Heat a large soup pot or dutch oven over medium-high heat and add the beef, pork, and onions. (No need for oil because the ground meat will release some!)
- Cook, stirring frequently, until the meat is no longer pink and the onions have softened. (If you‘re using lean ground meat, there's no need to drain the grease.)
- Add 1 teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt, tomato paste, and minced garlic. Stir well and cook until fragrant, about 30 seconds.
- Pour in the broth, crushed tomatoes, and diced tomatoes. Then, add the chopped cabbage and carrots. Stir in the dried thyme and bay leaf.
- Cover the pot, increase the heat to high, and bring to a boil. When the soup comes to a boil, decrease the heat to maintain a simmer.
- Partly cover the pot with the lid and simmer the soup for about 25 minutes or until the cabbage and carrots are fork tender.
- Add the riced cauliflower and increase the heat as needed to bring the soup back to a simmer. Continue simmering, uncovered, for another 5 or 10 minutes or until the cauliflower is tender.
- Stir in the red wine vinegar. Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed.
- Remove and discard the bay leaf before serving. Garnish with fresh parsley, if desired, and serve!
Instant Pot Instructions
- Turn on the saute function and add the ground beef, pork, and onions. Add 1 teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt and cook, stirring frequently, until the beef is no longer pink and the onions are slightly softened.
- Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
- Pour in the broth, crushed tomatoes, and diced tomatoes. Then, add the chopped cabbage, carrots, dried thyme, bay leaf, and riced cauliflower.
- Lock on the lid and program the Instant Pot to cook for 3 minutes under high pressure. Release the pressure manually when the soup is finished cooking.
- Add the red wine vinegar. Taste for seasoning and add Magic Mushroom Powder, salt, and pepper as needed.
- Remove and discard the bay leaf before serving. Garnish with fresh parsley, if desired, and serve!
Video
Notes
You can save leftover soup in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. It freezes and thaws beautifully, so it makes for a perfect meal prep dinner!
Don't want to make your own Magic Mushroom Powder? You can buy it online at Amazon, directly from The Spice Lab (use the one-time promo code LETSGO for 15% off), and at iHerb (worldwide shipping)!
Nutrition
Calories: 320kcal | Carbohydrates: 21g | Protein: 33g | Fat: 12g | Fiber: 7g | Sugar: 11g