In the low carb veggie world cauliflower is definitely king, but cabbage is always a prince of a vegetable in my book. My husband adores it in traditional cole slaws, added into salads raw, and of course cooked with sausage. I even steamed it and made it into cabbage rolls, once, but once was enough because although it was yummy, I just never got back around to the time-consuming chore. So imagine my surprise when I came across a recipe on Pinterest for a naturally Low Fat Cabbage Roll Soup!
Being naturally low fat did not automatically qualify Low Fat Cabbage Roll Soup to come up to my THM standards so I tweaked it and upped the spices quite a bit to bring it from good to wow, and here it is!
If you’ve tried this soup before with so-so results be sure and try this version. <3 I could easily have called this pizza roll soup because it tastes so much like that very flavorful Italian dish that my husband had me reheat one of the batches and serve it over Dreamfield spaghetti. It was outrageously good!
Low Fat Cabbage Roll Soup
- 1 lb. low-fat ground beef 96% or less
- 4 cups fat free beef broth divided
- 1 onion chopped
- 1 tsp Worcestershire sauce
- 2-3 tsp salt to taste
- 1/2 tsp black pepper
- 1/4-1/2 tsp cayenne - optional but so good!
- 1 tsp paprika
- 3 cloves garlic minced
- 2 tsp dried oregano or add fresh to taste
- 1 tsp dried basil or add fresh to taste
- 1 tsp super sweet truvia or pyure will cut the tomato acidity or two tsp gentle sweet
- 32 ounces* tomato juice or 4cups
- 28 oz can diced tomatoes
- 4 cups raw cabbage roughly chopped
- 1 cup sprouted brown rice uncooked or 2 cups precooked brown rice
Instant Pot Pressure Cook Version:
Insert stainless cooking bowl into the pot and press Saute: Brown the beef well then transfer the meat to a colander and rinse the ground beef for two minutes under running water and return to the pot.
With the pot still set to Saute and the lid still off pour 1 cup of the beef broth on top of the meat, then add the chopped onion and allow these to cook into the meat over a high heat with the lid off until the juices have cooked down. This step is important as it lends a lot of flavor to the beef.
Once the beef broth and onions are cooking into the meat, add the seasonings; Worcestershire, salt, black pepper, cayenne, paprika, garlic, oregano, and basil. Add the sweetener also and stir together.
Next add the tomato sauce, diced tomatoes, cabbage and remaining beef broth to the ground beef mixture and stir to combine.
If using the uncooked sprouted brown rice add it in before cooking.
Place the cover on the pot and close the valve and set on Manual to cook for 30 minutes. Use QPR (quick pressure release) when the timer goes off).
If using the pre-cooked rice just stir it in once the soup is done.
Slow Cook Version: Follow steps 1-4 from above.
Place the cover on the slow cooker pot and cook on low for 7 hours. Add the uncooked sprouted brown rice in the last 30 minutes of cooking if using, overwise wait until done and add in the pre-cooked rice.
Add more water as needed this is a thick soup. My husband loves it this way and says I shouldn't change a thing but I did add some water to make mine soupier. (As shown in the picture.)
*As the pictures show, this is a very thick soup. My husband loves it this way and insists that I not change a thing, but if you'd like a soupier soup then feel free to add a few more cups of broth to this recipe.
*Make your own 32 oz tomato juice by mixing 1 6-oz can tomato paste and enough water to make a quart of juice.