Low Carb Slow Cooker Stuffed Cabbage Soup

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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

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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.

The Recipe
Low Carb Slow Cooker Stuffed Cabbage Soup

Low Carb Slow Cooker Stuffed Cabbage Soup

COOK TIME: 4 Hours, 30 Min
TOTAL TIME: 4 Hours, 45 Min
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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
  • 1 U cabbage, chopped
  • 2 cups cauliflower rice
  • 1/2 cup Parmesan cheese
  • Salt and pepper

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Add the ground beef, onion, and garlic to a skillet. Brown for 5-7 minutes, breaking up the meat as it cooks. You can also do this directly in the slow cooker if you have a saute feature. Season with salt and pepper.


Add this to the slow cooker along with the crushed tomatoes, marinara sauce, chicken broth, cabbage, and Italian seasoning. Cook on low for 4 hours (you can cook it up to 8 hours as well).


Open the slow cooker and add the cauliflower rice. Cook for 15-20 minutes until the cabbage is tender.


Stir in the Parmesan cheese and season with salt and pepper as needed.

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Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 399
Calories from Fat 46
% Daily Value *
Total Fat 13g
Saturated Fat 5g
Monounsaturated Fat 3g
Polyunsaturated Fat 0g
Cholesterol 102mg
Sodium 818mg
Total Carbohydrate 31g
Dietary Fiber 9g
Sugars 17g
Protein 44g

* 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.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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