Summary:
This low carb soup features ground beef, deliciously tender cabbage, and tomatoes. Everything is conveniently cooked in a single pot on the stovetop, and leftovers can be enjoyed for lunches throughout the week. Got a pressure cooker? Check out Instant Pot Cabbage Soup.
INGREDIENTS
INSTRUCTIONS
- Brown Beef: Add beef and carrots to large pot (Note 5) over medium-high heat. Crumbling beef with stiff utensil, cook until browned, about 5 minutes.
- Add Everything Else: Keeping everything in pot, add tomatoes (including liquid in can), cabbage, beef stock, cauliflower, salt, oregano, and thyme. Stir everything together for a minute.
- Simmer Soup: Increase heat and bring to simmer. Cover, then decrease heat to medium-low to maintain simmer. Simmer until cabbage is very tender, about 30 minutes.
NUTRITION
| Makes 8 Servings |
| Amount Per Serving (1.3 cups): |
| Calories 160 (43% from fat) | |
| Total Fat 7g | 11% |
| Saturated Fat 3g | 14% |
| Cholesterol 38mg | 13% |
| Sodium 1080mg | 45% |
| Net Carb 6g | |
| Total Carb 8g | 3% |
| Dietary Fiber 2g | 7% |
| Sugars 5g | |
| Protein 13g |
PHOTOS
Like others I made some changes – but mine were based off how my sister makes this soup – it is just that her version has WAY too many carbs. Instead of the onion/carrot I used 1c of frozen peppers & onions – my sister uses at least a bag. I bumped up the meat to 1.5 pounds as I need more protein – I also used 80/20 because that is what I had. I also added in about a tablespoon on Worcestershire Sauce. After it was cooked I added in more salt and pepper to taste – unfortunately I didn’t measure it out. I did use frozen riced cauliflower – that with the other frozen veggies meant I didn’t need to add anymore liquid to cover the extra meat. As a note – 1 pound of cabbage was about 1/2 the cabbage I bought after coring it. I’ll probably make this again next week if the cabbage stays fresh. After my changes: a serving, ~2 cups, per the calorie tracker I use was 282 calories (6g net carbs, 16g fat, 25g protein).
What a nice idea to use the riced cauliflower. Thanks Katy🤓
Thanks for the tips, Katy. Do you mind sharing which calorie tracker you use for your recipes. Thanks again!!!
Made this tonight and it was very delicious. I used zucchini in place of the carrots to reduce the carbs and used ground sausage in place of the beef. I will make this again.
Ooh yes! I didn’t replace my beef with sausage but added it to the recipe, was a nice mix and added some heat as I used hot Italian sausage meat ^_^ also added garam masala spice, along with a little cinnamon and it turned out delicious!
Made this for a party and was a huge success. I doubled the recipe and modified it by adding 8 cloves of garlic, 2 stalks of finely chopped celery and 2 tsp of caraway seeds. Served it with a dollop of sour cream. Delicious! Will definitely make it again
I made this tonight and it was delicious. I cut the recipe in half-ish, just two of us.
This soup is amazing! I used Rotel tomatoes, the whole bag of cauliflower, ground turkey and Italian seasoning with garlic. I will make this again.
Made this yesterday in the crock pot. Let it meld over night and today for lunch it was awesome! The broth and all the veggies so delicious. I added more veggies that I had and wanted to get rid of..will definitely make it again soon. Perfect for a cold day here in Nevada!
Great recipe! Love all the flavors. I did add 1 t. caraway seed.
Will make many times again. Thank you.
You’re welcome! Thanks for letting me know how it turned out for you.
Thank you for posting this! I was wondering how to make it on the stove top ever since you posted the pressure cooker version last week 🙂
Great recipe! We prefer a little more spice so I used 1 can (14.5 oz) and 1 can of Habanero Rotel… very tasty indeed!
Just made this tonight. Added some chopped celery, diced onions and a litter pepper. Will definitely make this again
Super delicious! I tweaked it a bit, but definitely will make again.
Very excited to try this. I appreciate the layout of this and similar posts. Will be returning. Thank you!
Thank you for the feedback, Maggie! I hope you get a chance to try out the recipe.
I just discovered this recipe! It was delicious, except I replaced the carrots. I also left my cauliflower in small chunks instead of riced since we all love cauliflower.
The only substitutions I made was using beef stew meat which I cut into bite sized pieces and zucchini instead of carrots. This was very good.
I made this again tonight. I use ground Bison instead of beef and replaced the carrots with celery to reduce carbs a little more. I also topped it with a dollop of sour cream and diced avocado when I served it. It was delicious!!
This recipe is amazing! I make it all the time, and anyone who tries it requests the recipe. It freezes great! I often make a double batch and freeze in ziploc bags for a quick and easy lunch.
I do add a few things to spice it up as I love spice.
I add worchestire sauce, black pepper, crushed red pepper, garlic and onion powder.
Sometimes I add fresh yellow onion and garlic.
I buy individual packs of frozen riced cauliflower at Costco, and throw one of the packs in frozen.
With any leftover cabbage, I make a keto coleslaw for another meal 🙂
I made this last night and added all but two the suggestions. We liked it, but it seemed to need something else for flavor. My husband added chili paste to his and I salt. Thank you for posting as well as all the helpful hints from others.