This is an old revision of the document!
Cabbage rolls are delicious! Tender leaves of cabbage stuffed with rice and beef and cooked in tomatoes. In the recipe below, we break it all down and turn this beloved recipe into a soup. We also cut down on the carbs by using riced cauliflower instead of white rice.
I like to rice my cauliflower using a food processor, but you can always use a grater, which works just as well. You can also add beef broth to this recipe instead of water, but I like to cut out all that extra sodium. All the flavors simmer together slowly and make a hearty, comforting soup that's simple and delicious.
servings 6-8, active time 20 minutes, cook time 4 hours, total time 4 hours, 20 minutes
- 1 tablespoon olive oil
- 1 onion, small diced
- 5 cloves garlic
- 2 pounds ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- a squirt of ketchup
- a splash of white vinegar
- 5 drops of liquid Splenda
- ¼ cup roughly chopped fresh parsley
- 2 16-ounce jars marinara sauce
- 2 sauce jars of water
- ½ head cauliflower, riced
- 1 small cabbage, sliced
cook:
- Heat olive oil in a large saute pan. Add onion and garlic. Cook for 3 to 5 minutes, until onions are tender.
- Add ground beef and cook until browned. Drain if needed.
- Add thyme, oregano, parsley, salt and pepper.
- Transfer the beef mixture into a 6-quart slow cooker.
- Add marinara, water, ketchup, vinegar, Splenda,cauliflower (if raw), and cabbage to the beef mixture. Mix well.
- Cover and cook on high for 4 hours. Serve hot.
Note: 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/