Paleo Un-Stuffed Cabbage Soup
Paleo Un-Stuffed Cabbage Soup
This is a great one-pot meal that's a fun twist on a favorite, stuffed cabbage.
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Servings
8
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup shredded cauliflower
- 1/4 cup shredded zucchini
- 1/2 teaspoon ground cumin
- 2 tablespoon plus 1/4 cup chopped onion
- 4 tablespoon olive oil
- 2 large cloves garlic, chopped
- one 28-ounce can crushed tomatoes, preferably san marzano
- 3 cup low-sodium chicken broth
- 2 tablespoon tomato paste
- 1 medium cabbage, core removed (4 cups)
- sea salt and freshly ground black pepper, to taste
Directions
- In a large mixing bowl, combine the ground meat, cauliflower, zucchini, cumin, and 2 tablespoons of chopped onions. Season with salt and pepper to taste and lightly mix until well incorporated. Form into 1-inch balls. Heat 2 tablespoons of olive oil in a large stock pot and add the meatballs. Cook until golden brown on all sides, about 7 minutes. Remove the meatballs from the pot and any excess grease when finished.
- Add 2 more tablespoons of olive oil to the pot and heat on medium-high. Add the rest of the chopped onion and sweat until translucent. Add the garlic and cook for 3 minutes longer. Next, add the crushed tomatoes and chicken broth and bring to a boil. Add in tomato paste and stir with a spoon until it dissolves into the liquid. Season with salt and pepper, to taste. Cover the soup and cook over medium heat for about 10 minutes.
- Take the cabbage, remove the core, and cut into thin slices. Add the cabbage and the meatballs back to the pot, cover, and cook over medium-low temperature for about 20 minutes.