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Crock-Pot Dairy Free Instant Pot Soups

Cabbage Roll Soup

Fall is here, and along with the cooler weather, I have been receiving a lot of requests for more soup recipes. Soup is a great and easy item for meal prep because it reheats well throughout the week, but it is also really simple to freeze in batches to save for those nights that you just really don’t want to cook. This Cabbage Roll Soup is hearty, flavorful, and also dairy-free. I included different cooking options for you, so you can do this soup in a slow cooker, Instant Pot, or on the stove top.

Cabbage Roll Soup

This soup has all the flavors of traditional cabbage rolls, but so much easier to make. All you have to do is brown the ground beef, and your slow cooker (or Instant Pot!) will do the rest of the work for you. 
4.75 from 16 votes
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Course: Soup
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 6 people
Calories: 220kcal

Ingredients

  • 1 tbsp Olive Oil
  • 1 pound Ground Beef
  • 1/4 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 cup marinara sauce no sugar added
  • 1 cup water
  • 1 cup cauliflower rice
  • 1 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp worcestershire sauce or coconut aminos
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 head cabbage shredded

Instructions

  • In a large skillet, warm up the olive oil until it is hot. Add the ground beef, onion and garlic to the pan. Break up the ground beef into crumbles while cooking until it is no longer pink- About 10 minutes
  • While beef is browning, turn on crock pot and place all other ingredients in the crockpot and give a good stir.
  • Drain any excess fat from the ground beef and then stir beef into the rest of the ingredients. Cover and cook on high for 3-4 hours or low for 6-7 hours.

Notes

You can also do this in your Instant Pot!
Set Instant Pot to sauté setting and heat olive oil. Add beef, onion, and garlic until beef is crumbled and browned. Dump out meat into a colander to drain any excess fat and then return to the instant pot.
Add all other ingredients and stir together. 
Set to vent to the closed setting and pressure cook for 15 minutes. Let steam release naturally.
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If you want to use a simple stovetop method, heat olive oil in a pot or dutch oven on the stove. Add beef, onion, and garlic until beef is crumbled and browned. Dump out meat into a colander to drain any excess fat and then return to the pot. 
Add all other ingredients and stir together. 
Bring to a boil and then turn heat to low and let simmer for 45-60 minutes, stirring periodically. 

Nutrition

Serving: 1.5cups | Calories: 220kcal | Total Carbs: 8g | Protein: 18g | Fat: 13g | Fiber: 3g | Net Carbs: 5g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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2 Comments

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    Dan
    October 6, 2019 at 12:50 am

    Totally tastes like a cabbage roll, I can’t believe I didn’t miss the rice!

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    Rachel Conforti
    October 10, 2019 at 1:56 pm

    Made this for dinner last night. Super easy, made over the stove after work while doing evening chores and both kids (10 and 12) loved it! Score! Keeping this one for one of our go-to’s.

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