Stuffed Cabbage Soup
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Stuffed Cabbage Soup
When I was thinking about making Stuffed Cabbage Soup I’ve never actually made traditional Stuffed Cabbage. Sorry…it just seems like a lot of work.
I’m the one that is all for dumping the ingredients into a pot and calling it a day. You still get all the flavors without all the sautéing, stuffing, rolling and baking.
It always amazes me the recipes that you guys (the Keto/Low Carb community) gravitate towards. I really should stop trying to guess what people will be really interested in making.
This is one of those “Give ’em what they want” instances.
I first made Stuffed Cabbage Soup thinking it was kinda boring. You know…beef, cabbage and tomatoes are so simple. I really try to WOW with some of my recipes.
I knew this soup was delicious, but didn’t really have a ton of confidence in it’s popularity. So much so that I took the ONLY photo with my iPhone (usually I have an entire photo session with each recipe).
This Stuffed Cabbage soup got almost no love from the beginning. And now I’m feeling bad about that.
The popularity of this recipe was just another reminder that SIMPLE-EVERY-DAY meals are really fricking popular. People want delicious staple meals that require very little effort.
TAKING NOTE IN MY BRAIN!
The success of this soup is threefold. Half an onion, pound of ground beef, head of cabbage…few other simple things and your soup is done.
- Easy ingredients
- Easy to make in under 30 minutes
- Delicious flavor combo
Ready in 30 minutes or less
Stuffed Cabbage soup comes together so quickly. I start by sautéing the onion in a heavy stock pot. I add in the chopped cabbage and let those both soften for 5 or so minutes.
I cook the beef in the simmering liquid so that it’s softer in the soup. Plus it saves time from having to use two pots.
Once all the ingredients have made it into the pot for the Stuffed Cabbage soup, simply simmer for 15 minutes or so to cook through.
Great as leftovers
If there are any leftovers of the Stuffed Cabbage soup store in an airtight container in the fridge for up to a week.
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Stuffed Cabbage Soup
- 1 tbsp olive oil
- 1/2 onion yellow, chopped
- 6 cups cabbage green, chopped
- 1 clove garlic mashed
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tbsp tomato paste
- 15 oz diced tomatoes canned
- 1 1/2 cup beef broth
- 1 bay leaf optional
- Heat a heavy stock pot over medium high heat. Add olive oil. Stir in chopped yellow onion and stir for 2-4 minutes.
- Add in chopped cabbage and garlic. Stir to coat with oil and onions. Cook to soften the cabbage for 2-4 minutes.
- Add in the ground beef, canned tomatoes, tomato paste, beef broth and all the seasonings. Mash all the ingredients together and break up the ground beef into the broth.
- Add the bay leaf and cover. Bring to a rapid simmer for 15 minutes.
- Stir and taste for seasonings. Remove the bay leaf.
- Serve and enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.