I’ve been experimenting with many soups lately and wondered what kind of cabbage soup I could make when I found this Deconstructed Cabbage Roll Soup recipe. So I made this, and it is delicious and doesn’t have the odour familiar to cooked cabbage. It’s a great soup for any season; it’s simple to make, is full of good stuff for your digestive system, and is packed with flavour.
I use almost exclusively organic ingredients, as I think they taste infinitely better.
Deconstructed Cabbage Roll Soup
Print RecipeIngredients
- 2 tablespoons of butter
- 2 tablespoons of coconut oil
- 1 cup of onion, diced
- 4 cloves of garlic, minced
- 1 1/2 pound of ground beef
- 1/2 pound of ground pork
- 6 cups of beef stock
- 3 teaspoons of dried oregano
- 2 teaspoons of sea salt
- 2 teaspoons of smoked paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 2 cans of diced tomatoes, drained
- 6-ounce can tomato paste
- 6-ounce can tomato paste
- 1 head of cabbage, halved and sliced
- 3 cups of riced cauliflower
Instructions
- In a large pot, heat butter and coconut oil over medium heat. Saute onion and garlic until the onion is translucent.
- Add ground beef and ground pork to the pot and brown. Drain excess grease.
- Add the beef stock, oregano, sea salt, paprika, garlic powder, onion powder, black pepper, thyme, tomatoes, tomato paste, parsley, cabbage and riced cauliflower.
- Bring everything to a boil and then decrease heat and simmer on low for 30 to 45 minutes.
