Unstuffed Cabbage Rolls

This is a fantastic combination of soup and cabbage rolls, reminding me of stuffed pepper filling. It is super low carb and makes plenty for several keto meals. It is one of my go-to winter recipes when I need comfort food or when I'm looking to wow guests. I've been asked for this recipe on numerous occasions, so I'm happy to finally share!

Please feel free to leave any questions or comments below!

Ingredients:

• 2 pounds ground beef

• 1 large yellow onion, chopped

• 1 small head cabbage, chopped

• 2 cans 14.5 oz diced fire roasted tomatoes

• 1 can (6 oz) tomato paste

• 6 oz vegetable broth

• 2 cloves garlic, minced

• 2 tsp salt

• 1 tsp ground black pepper

• 1 tsp crushed red pepper flakes

• 1/4 cup sliced green onions

Directions:

1. Heat a Dutch oven (I use one like this) or large pot over medium-high heat.

2. Drizzle a teaspoon of olive oil and cook the onions until translucent. Cook beef and onion in the hot pot until browned. Drain and discard grease.

3. Add the chopped cabbage, tomatoes, tomato paste, broth, garlic, salt, pepper, and crushed red pepper.

4. Bring the ingredients to a boil.

5. Cover Dutch oven (or pot), reduce heat and simmer until cabbage is tender. This will take about 30 minutes.  Note: It may seem like you don’t have enough liquid at first but when the cabbage cooks down it will be perfect.

6. Add sliced green onions on top of each serving.

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