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!
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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!
- 1/2 cup chopped onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 1/2 pounds ground beef
- 3 cups beef broth
- 14 ounces canned diced tomatoes
- 1 cup Rao's Tomato sauce
- 2 tbsp soy sauce
- 4 cups chopped cabbage
- 1 tbsp Worcestershire sauce
- 1/2 tsp fresh chopped parsley
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Place the olive oil in a large skillet and heat over medium heat
- Add the onion and saute for about 3 minutes to soften.
- Add the garlic and cook for another minute.
- Add the ground beef and cook, chopping the beef as you cook it to make small pieces. Cook for about 5 minutes or until there is no longer any pink and the beef is starting to brown and crisp.
- Add the beef mixture to a slow cooker and then add all the other ingredients into the slow cooker as well. Stir quickly.
- Set your slow cooker to low and cook the soup for 6 hours or on high heat for 4 hours.
- Serve while hot!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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