Soup is one of those things that we don’t typically crave during most of the year, but once winter rolls around it’s all we can think about. One dish that we DO think about frequently however, is cabbage rolls. Usually comprised of cabbage leaf-wrapped beef, this classic is flavorful and comforting, so when we got the craving for it the other day, we almost made it the traditional way…but then the craving for soup hit and we thought, why not make them both at the same time?
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.
Recipe adapted from Sugar-Free Mom