Low Carb Beef and Cabbage Soup
Cabbage is one of those vegetables that I never thought I would like. As a kid, I vehemently avoided it. As an adult, I usually just brush past it in the grocery store. I just assumed that I didn’t like it when really, I hadn’t even had it in years. One day, I decided that I should give cabbage another chance. Isn’t that what being a grown-up is all about? Being healthy, trying new things, and eating those foods that you hated as a kid? Being an adult is so hard!
In reality, cabbage is actually quite good. Let me tell you a little bit about the health benefits of cabbage first. It is packed with nutrients. It is extremely high in vitamin C, has loads of fiber, and is also rich in vitamin B6 which is essential for normal body functions. It also has lots of micronutrients like vitamin A, iron, and riboflavin. Cabbage has been linked to lowering blood pressure and also reducing the risk of heart disease. Seems like a pretty amazing vegetable!
So now that we know how good cabbage is for us, let’s talk about how it tastes. The 5-year-old me thinks that cabbage tastes like stinky feet. But the adult me knows this can’t be true. Whoever was making me cabbage when I was a kid just wasn’t doing it right. Cabbage is naturally bitter. It needs to be cooked correctly or that strong bitterness overpowers the other, more delicate flavors of the vegetable. Cooking cabbage, in general, is essential- it left raw, that bitter taste shines through.
Steaming, boiling, or roasting cabbage are the best ways to dull the pungent taste and bring out the sweetness that the vegetable can have. When heated, the bitter taste will fade and the veggie will get more subtle and saccharine. However, you also don’t want to overcook cabbage. It will get very soft, wet, and sad. It is nice to cook it quickly, leave a little crunch so it isn’t just a pile of wet leaves on your plate.
One of the magical things about cabbage is that it takes on the flavor of anything it is cooked with. If you braise cabbage with white wine, it will start to taste just like the wine. Char your cabbage on the grill and it will take on a deep, smoky taste. That is one reason we love cooking cabbage in the soup. It ends up tasting just like the soup seasonings but still has all the nutritional benefits that we want.
I started to eat cabbage regularly again once I realized how great it really could be. Making low carb cabbage soup is still one of my go-to cabbage recipes. It highlights the vegetable is a perfect way and tastes just amazing. My keto cabbage soup is made with ground beef as well so it is essentially a whole meal in a bowl! One big serving of this cabbage soup and you will be stuffed for hours.
If you are ready to put your childhood memories of cabbage aside and re-learn how good it can be, you should definitely begin with this low carb cabbage soup recipe. Make it for St. Patrick’s day, make it on the weekend and make it all winter long. Your body will love the healthy, low carb cabbage and your taste buds will sing for joy. Cabbage just may be your new favorite vegetable…Enjoy!
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