Low Carb Slow Cooker Stuffed Cabbage Soup is filled with all the flavors of stuffed cabbage in a tasty, easy to make slow cooker soup. Jump to Recipe keyboard_arrow_down
Low Carb Slow Cooker Stuffed Cabbage Soup made with lean ground beef, cabbage, and cauliflower rice in a rich, tomato broth is so much easier to make than traditional stuffed cabbage.
Being Irish, it's surprising how long it took me to decide I liked cabbage. For a long time it was one of those ingredients that I didn't actively dislike, but never ever thought of using. Then I started trying to lower my carbohydrate intake and all of the sudden I was seeing cabbage everywhere. Luckily I found out that I love the cripsy, mild vegetable and now it's one of my favorites to use in all kinds of dishes.
One of my favorites is stuffed cabbage filled with lean beef and cooked in tomato sauce. But let's be honest, they take forever to make. You have to cook the cabbage, cook the beef, roll everything together, and then back. It's a process. This slow cooker soup version is so much easier. Just brown the beef with onion and garlic and then add everything to the slow cooker. And the resulting soup is amazing. It's rich, hearty, and the perfect combination of flavors.
Low Carb Slow Cooker Stuffed Cabbage Soup
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- 2 lbs. 95% lean ground beef
- 1 U onion, diced
- 6 U garlic cloves, minced
- 28 oz. canned crushed tomatoes (ideally San Marzano)
- 16 oz. marinara sauce (no sugar added)
- 3 cups chicken broth
- 2 tsp. Italian seasoning
- 1 U cabbage, chopped
- 2 cups cauliflower rice
- 1/2 cup Parmesan cheese
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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