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Low Carb Cabbage Soup: Your New Go-To Comfort Meal
Craving something warm, filling, and guilt-free? This low carb cabbage soup delivers all the comfort of traditional soup without derailing your health goals. Packed with tender ground beef, sweet tomatoes, and melt-in-your-mouth cabbage, this keto cabbage soup keeps you satisfied while staying under 8g net carbs per serving. Whether you’re meal prepping or need a quick weeknight dinner, this detox soup comes together in under 40 minutes.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 1 medium head green cabbage, chopped (about 6 cups)
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (6 oz) tomato paste
- 4 cups beef broth (low-sodium recommended)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Substitution Tips: Swap ground beef for ground turkey or Italian sausage. Use vegetable broth for a lighter version.
Timing
Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 6
How to Make Low Carb Cabbage Soup
Brown the Beef and Aromatics
Heat olive oil in a large stockpot over medium-high heat. Add ground beef and cook for 5–7 minutes until browned, breaking it into crumbles. Add diced onion and garlic, cooking for 2 minutes until fragrant. Pro tip: Don’t drain the fat—it adds richness and keeps the soup satisfying.
Build the Soup Base
Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in beef broth, diced tomatoes, paprika, and oregano. Bring to a rolling boil, then reduce heat to medium-low. Pro tip: Scrape any browned bits from the pot bottom—that’s pure flavor.
Add Cabbage and Simmer
Fold in chopped cabbage, ensuring it’s submerged in the liquid. Cover and simmer for 20 minutes until cabbage is tender but not mushy. Season with salt and pepper to taste. Pro tip: Add cabbage in batches if your pot is small—it cooks down significantly.
Finish and Serve
Remove from heat and let rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning. The soup thickens slightly as it cools. Pro tip: Add a splash of apple cider vinegar for brightness.
Nutritional Information
Per serving: Calories: 245 | Protein: 18g | Fat: 14g | Net Carbs: 7g | Fiber: 4g
Variations & Tips
Make It Your Own: Add bell peppers or zucchini for extra veggies. For spice lovers, toss in red pepper flakes or diced jalapeños. Turn this into a vegetable soup low carb by omitting beef and adding cauliflower rice.
Avoid These Mistakes: Don’t overcook the cabbage—it becomes slimy after 25 minutes. Skip rinsing canned tomatoes; you’ll lose valuable flavor. Don’t skip the tomato paste step—it adds depth.
Storage: Refrigerate in airtight containers for 5 days. Freezes beautifully for 3 months. Reheat on the stovetop over medium heat, adding a splash of broth if needed.
Serving Suggestions
Ladle into deep bowls and top with shredded cheese, sour cream, or fresh herbs like parsley. Pair with crusty low-carb bread or serve alongside a crisp green salad. For added satisfaction, check out our decadent low-carb chocolate mousse for dessert.
More Low-Carb Recipes You’ll Love
Looking for more ways to stay on track? Explore our collection of low-carb dessert recipes that satisfy your sweet tooth without the guilt.
Conclusion
This low carb cabbage soup proves healthy eating doesn’t mean sacrificing flavor. With simple ingredients and minimal prep, you’ll have a nourishing meal that feeds the whole family. Make a double batch this weekend—you’ll thank yourself later.
FAQs
Can I make low carb cabbage soup in a slow cooker?
Absolutely! Brown the beef first, then add all ingredients to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until cabbage is tender.
Is this soup truly keto-friendly?
Yes, at 7g net carbs per serving, this fits perfectly into a ketogenic diet. The combination of protein and fat keeps you in ketosis while staying satisfied.
Can I use ground turkey instead of beef?
Definitely! Ground turkey works beautifully. Add an extra tablespoon of olive oil since turkey is leaner. The flavor stays rich and delicious.
How do I prevent the cabbage from getting mushy?
Cut cabbage into 1-inch pieces and don’t simmer longer than 25 minutes. It should be fork-tender but still hold its shape.
Does this soup freeze well?
It freezes perfectly for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
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