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 1/2 pounds ground beef (I get my grass-fed meat here)
- 1/2 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
- 1/2 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
Keywords: keto soup, cabbage recipes, low carb soup