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
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Whole30 Cabbage Roll Soup
- Total Time: 1 hour
- Yield: 16 cups 1x
Ingredients
Scale
- 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
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Fat: 12.9g
- Carbohydrates: 10.5 net grams
- Fiber: 4g
- Protein: 12.1g
Dawn says
This is so delicious! We're frozen in, so I had to make do with what I had on hand. I had a very large head of cabbage to I used 10 cups broth which included 2 cups chicken broth, 28 oz undrained can of dicdd tomatoes, 14 oz can diced with green chilis, doubled the spices. Was out of tomato paste and parsley but added 2 small bay leaves. I left the cauliflower out due to picky eaters. Can't wait for left overs!
Dawn says
This is soooo delicious!
We're frozen in, so I had to make some adjustments based on what I have on hand. 1 large head of cabbage so I increased the liquid to 10 cups (2 cups chicken broth) and 1.5x the other ingredients. 28 oz of undrained diced tomato + 14 oz can with green chilis. I used regular paprika, I was out of tomato paste and parsley but added 2 small bay leaves. I love cauliflower but left it out for the picky people. Can't wait to eat leftovers!
Jennifer says
I bought a new beautiful dutch oven pot just for this recipe! All of your soups are absolutely fabulous. This soup did NOT disappoint. The spices are definitely "on point" as one of the other posts stated. Would not change a thing with any of your soup recipes - especially this one.
Thank you Kyndra!
Beth says
Wow! I just started Keto a few days ago. What a way to start! This was simply one of the best soups I’ve ever made.
Tracy says
This is awesome. I use ground turkey instead of the pork and hamburger.
HANMooncake says
Wow thank you so much for such wonderful recipes you provided <3 I will definitely add this soup to my diet <3 Would you mind if I take it and print? I will use it to cook for my family, and show it to my neighborhood as well as my close friend?
Sandra Tarr says
Since I'm not known for planning ahead, the final quantity of this soup recipe took me aback when I made it. At first I imagined freezing half. Then as the week went on my husband and I had it almost every day for one meal or another. My husband polished it off for lunch today and reminded me to rate it on your site. I'm here to say the soup is flavorful and satisfying. It continues to improve over time and I'm already thinking of making it again!
Nikki says
Just finished making this and it was amazing!!!!!!!! I hate cauliflower and couldn’t even taste it in the soup, making it that much better!!! I was wondering how long it can be in freezer for?
Thx so much for another awesome and filling recipe!!!
Ray says
Five Star! Very good.
Ginger says
Wondering how bad it would be to use chicken broth or stock instead of beef!?! I have all the ingredients except for the beef stock!
Kyndra Holley says
It would work with chicken stock as well.