Cabbage rolls are delicious! And too much work. This is much faster, and retains taste and texture.

servings 6-8, active time 20 minutes, cook time 4 hours, total time 4 hours, 20 minutes

• 1 tablespoon olive oil
• 1 large onion, small diced
• 5 cloves garlic
• 2-3 pounds ground beef
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon allspice
• a squirt of ketchup
• a splash of white vinegar
• 5 drops of liquid Splenda or about two tablespoons of sugar
• 1 pint tomato sauce
• 1 quart chicken broth
• ½ head cauliflower, riced; or 1 cup uncooked rice
• 1 small cabbage, sliced roughly for a mix of small and large pieces

1. Heat olive oil in a large saute pan. Add onion and garlic. Cook for 3 to 5 minutes, until onions are tender.
2. Add ground beef and cook until some browning occurs. Drain if needed.
3. Add spices, salt and pepper.
4. Transfer the beef mixture into a 6-quart slow cooker.
5. Add marinara, water, ketchup, vinegar, Splenda, cauliflower, and cabbage to the beef mixture. Mix well.
6. Cover and cook on high for 4 hours. Taste for seasoning: it should be sweet and sour and full of umami.

if using leftover cauliflower rice, add just before serving

tags: crockpot, slow cooker, low carb, golubki

source: http://cooktopcove.com/2017/06/19/how-to-make-slow-cooker-un-stuffed-cabbage-roll-soup/

several alterations to suit us