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–+ servings
A Dutch oven filled with cabbage roll soup after cooking before being eaten.

Cabbage Roll Soup

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This cabbage roll soup is a rich, savory and nourishing one-pot meal. It's paleo, whole30, and can be made to be AIP.
Course One Pot
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 269
Author Michelle

Ingredients

  • 1 lb ground beef
  • 1 tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 1 onion diced
  • 3-4 cloves garlic minced
  • 1 cup carrots roughly chopped
  • 1 cup cauliflower riced
  • 1 medium green cabbage chopped (about 4 cups)
  • 5 cups beef broth
  • 1 ½ cup tomato sauce sub nomato sauce for AIP
  • Juice of half a lemon
  • 2 tsp oregano
  • 2 tbsp parsley chopped

Instructions

  • Using a large, heavy cast iron pan or stock pot, brown the ground beef over medium heat. Lightly season and use a wooden spoon to crumble. Once browned, set aside and leave about 2 tbsp of fat in the pan (or add avocado if needed).
  • Add the onion to the same pot and cook for 3-4 minutes or until lightly translucent. Add in the garlic, carrots, and cauliflower rice and cook for another 3-4 minutes to lightly soften. Stir in the cabbage and allow to wilt for 2 minutes
  • Add the beef back to the pot and stir in the broth, tomato sauce, lemon juice and oregano. Stir well and bring to a low simmer.
  • Allow to simmer for 30-35 minutes. The vegetables should be softened and the soup should lightly reduce.
  • Season the soup to taste and top with fresh parsley to serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 27.2g | Protein: 33.3g | Fat: 4.3g | Fiber: 9.3g