MAKES: 4 quarts (1 cup per serving) · PREP TIME: 20 minutes · COOK TIME: 1 hour

    I cannot hear the word cabbage without thinking of the Cabbage Patch Dolls that I had as a child. Eleanor and Sybil were beautiful with their puffy nylon faces and braidable yarn hair. They used to spend their time playing with my Glo Worm and my G.I. Joes—that is, when my G.I. Joes weren’t busy playing with my Transformers and Barbies. Oh, to be a kid in the early 1980s. At any rate, you probably did not come here to hear about my childhood toys. This soup is a brothy, comforting version of deconstructed cabbage rolls.


    • 2 tablespoons avocado oil or olive oil

    • 1 medium onion, diced (about 1 cup)

    • 4 cloves garlic, minced

    • 1½ pounds ground beef

    • ½ pound ground pork

    • 6 cups beef stock or bone broth (here)

    • 3 teaspoons dried oregano leaves

    • 2 teaspoons sea salt

    • 2 teaspoons smoked paprika

    • 2 teaspoons garlic powder

    • 2 teaspoons onion powder

    • 1 teaspoon ground black pepper

    • ½ teaspoon dried thyme leaves

    • 2 (14.5-ounce) cans diced tomatoes, drained

    • 1 (6-ounce) can tomato paste

    • 2 tablespoons chopped fresh flat-leaf parsley

    • 1 large head green cabbage, halved and shredded

    • 3 cups riced cauliflower


    1. Heat the oil in a stockpot or Dutch oven over medium heat. Add the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.

    2. Add the ground beef and pork to the pot. Cook until browned, using a spatula to break up the meat, then drain any excess grease.

    3. Add the rest of the ingredients to the pot. Bring to a boil, then reduce the heat to low and simmer for 40 minutes to allow the flavors to come together.

    tip: This recipe makes a large batch of soup, but it is excellent for separating into portions and freezing for later meals.


    CALORIES: 211

    FAT: 13.4g

    PROTEIN: 13.7g

    TOTAL CARBS: 8.4g

    FIBER: 2.2g

    NET CARBS: 6.2g