Un-Stuffed Cabbage Roll Soup


2 pounds ground beef

1/2 large cabbage, sliced

1 (16 oz.) can marinara sauce

5 cups low-sodium beef broth

4 cloves garlic, minced

1 yellow onion, finely chopped

1/2 head cauliflower, grated or riced

2 tablespoons extra-virgin olive oil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes, optional

Kosher salt and freshly ground pepper, to taste


Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.

Add garlic and cook for 1-2 minutes, or until fragrant, then add in ground beef. Season generously with salt and pepper, along with parsley, oregano and red pepper flakes, if using, and cook until browned on all sides.

Using a large slotted spoon, transfer mixture to slow cooker, then stir in marinara sauce beef broth, cabbage and grated cauliflower. Mix until everything is evenly coated.

Cover slow cooker and cook on high for 3 hours (or on low for 6), or until cabbage is tender.

Taste and adjust seasoning, if necessary, then serve hot and enjoy.

Southern Best Cabbage Rolls

Country Cabbage Rolls Straight From A Mennonite Kitchen