This Keto Cabbage Roll Soup is hearty and comforting, with all the classic flavors of a cabbage roll. Made with ground beef and ground pork, then slow simmered with beef stock, vegetables, herbs and spices.
Keto Cabbage Roll Soup
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.
More low carb soup recipes
Print
Whole30 Cabbage Roll Soup
- Total Time: 1 hour
- Yield: 16 cups
Ingredients
- 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.
Notes
6.5g net carbs per serving
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
Veronica says
This was such a hit with the family (score!!!!). Makes it easy when we all can enjoy a Keto meal. I just started this today and this was a perfect dinner! Thank you!!! We don’t eat pork so I made it with ground chicken and used my homemade chicken bone broth. Delicious and filling will make agin 🙂
Gina says
I made this soup today and it’s delicious and easy thank you for sharing this recipe.
Nicole Foster says
I made this tonight for dinner. Everyone loved it including my in-laws! I will definitely be making again. My husband detests cauliflower so I gave him some before adding it. I tried the soup before and after adding the cauliflower and both ways were really good. Thank you for the recipe!
Stephanie says
I've got this going in the crockpot now. Smells delicious!! The only thing about making it in my crockpot was that it kind of overflowed and I had to mix it in a bigger pot first. Thank you!
Polly says
I'm going to give this a try in the Instant Pot!
Missy says
Someone, please tell me honestly, do you taste the cauliflower at all in this recipe? I tried making mashed cauliflower (like mashed potatoes) and we all thought it was quite nasty. I would love to try this, but not if you can taste the cauliflower in it. Anyone?
Traci Henderson says
Not at all!
Patti Schassburger says
Thank you for all you do!!❤️
Sherry L Joseph says
Yum! I made with only 1 lb of turkey and added 1/3 C of applecider vinegar because my grandmother's stuffed cabbage recipe used it. Winner, winner cabbage dinner!
Renee says
This soup is amazing!! I added a little siracha and it enhanced the flavors that were already there to an amazing level ????
Debra says
I have made this recipe a couple times. It has great flavor. Never thought of freezing it because we have it for left overs and for lunch too, there is never any left for the freezer.
Thank you for such a great recipe!