This keto cabbage roll soup is a brothy and comforting version of my deconstructed cabbage roll recipe. It makes a large batch, making it great for weekly meal prep and meal planning. It also freezes and reheats well. When we make it, I divide it into individual portions and freeze it for later.
Recipe Tips and Variations
- Storage: Store leftover cabbage roll soup in the refrigerator for up to a week. Alternately, you can freeze the leftovers for up to 6 months.
- Reheating: I recommend reheating on the stove top. But you can also reheat this keto cabbage roll soup in the microwave.
- Add Cheese: while a cabbage roll doesn't traditionally have cheese, this soup is delicious topped with some fresh shaved parmesan or even shredded mozzarella cheese.
- Make it in the slow cooker: To convert this recipe to slow cooker, simply cook the ground beef and ground pork in a skillet, drain the excess grease, and then add it to the slow cooker with the rest of the ingredients. Cook it on low for 6 hours.
Frequently Asked Questions
Can this be made in the slow cooker?
To convert this recipe to slow cooker, simply cook the ground beef and ground pork in a skillet, drain the excess grease, and then add it to the slow cooker with the rest of the ingredients. Cook it on low for 6 hours.
Can you freeze leftover soup?
Yes! Absolutely! The leftovers of the soup freeze incredibly well. In fact, since it makes such a big batch, I like to vacuum seal half and freeze it for another time.
Ingredients
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2 tablespoons butter or ghee (I use this brand of ghee)
2 tablespoons olive oil
1 cup diced onion
4 cloves garlic, minced
1 ½ pounds ground beef (I get my grass-fed meat here)
½ pound ground pork
6 cups beef stock
3 teaspoons dried oregano leaves (I use this brand)
2 teaspoon sea salt
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
½ teaspoon dried thyme (I use this brand)
(2) 14.5 ounce cans diced tomatoes, drained
6 ounce can tomato paste
2 tablespoons chopped fresh flat-leaf parsley
1 large head cabbage, halved and sliced
3 cups riced cauliflower
Instructions
In a large stock pot or dutch oven over medium heat, heat the butter and olive oil. Add the onion and garlic. Cook until the onion is translucent and garlic is fragrant.
Add the ground beef and ground pork to the pan. Cook until browned and drain any excess grease. Add the beef broth, oregano, sea salt, paprika, garlic powder, onion powder, black pepper, thyme, tomatoes, tomato paste, parsley, cabbage and riced cauliflower. Bring to a boil and then reduce heat to low and simmer for 30 - 45 minutes.
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