This Un-Stuffed Cabbage Roll Soup delivers all the delicious flavors of traditional cabbage rolls without the time-consuming wrapping. Ground beef, tender cabbage, savory marinara, and aromatic seasonings simmer together in a hearty beef broth, making for a comforting and easy meal. The grated cauliflower adds a subtle texture and extra nutrients.

Ingredients:

Instructions:

1. Sauté Aromatics and Brown Beef: Heat the extra-virgin olive oil in a large pan or skillet over medium-high heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 6 to 8 minutes. Add the minced garlic and cook for another 1 to 2 minutes, or until fragrant. Add the ground beef to the skillet. Season generously with kosher salt and freshly ground pepper, along with the dried parsley, dried oregano, and red pepper flakes (if using). Cook the ground beef until it is browned on all sides, breaking it up with a spoon as it cooks. Drain off any excess fat.
2. Transfer to Slow Cooker: Using a large slotted spoon, transfer the browned ground beef mixture to your slow cooker.
3. Add Remaining Ingredients: Stir in the sliced cabbage, marinara sauce, low-sodium beef broth, and grated or riced cauliflower to the slow cooker. Mix everything together until all the ingredients are evenly coated with the liquid.
4. Slow Cook: Cover the slow cooker with its lid and cook on high heat for 3 hours, or on low heat for 6 hours, or until the cabbage is tender and cooked through.
5. Season and Serve: Once the soup is cooked, taste it and adjust the seasoning with additional kosher salt and freshly ground pepper, if necessary. Serve the Un-Stuffed Cabbage Roll Soup hot and enjoy this hearty and flavorful meal!