One-Pot Beef & Cabbage “Unstuffed” Roll Soup (Low-Carb)

This recipe deconstructs the labor-intensive cabbage roll into a professional-grade “Gold Standard” soup. The engineering challenge here is the cabbage-to-broth ratio. Cabbage releases significant water as it wilts, so we utilize a concentrated tomato-broth base to ensure the final product is a rich, hearty stew rather than a thin, watery soup. We also incorporate Apple Cider Vinegar to mimic the slight fermented tang found in traditional stuffed cabbage rolls.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 30 Min
• Total Time: 45 Min
• Yield: 6 Servings
• Calories: 285 kcal per serving

Ingredients:

The Protein & Veggies

• 1 lb Lean Ground Beef (93% lean is best)
• 1 medium head Green Cabbage, chopped into 1-inch squares
• 1 large Onion, diced
• 2 Carrots, sliced into thin rounds

The Savory Broth

• 1 can (15 oz) Tomato Sauce (No sugar added)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 4 cups Low-Sodium Beef Broth
• 2 tbsp Apple Cider Vinegar (Essential for the “tang”)
• 1 tsp Smoked Paprika & 1 tsp Dried Thyme
• 1/2 tsp Salt & 1/2 tsp Black Pepper

Finishing Touches

• Fresh Parsley, chopped
• Plain Greek Yogurt (Optional creamy garnish)

Preparation Steps:

1. The Maillard Foundation

1. In a large pot or Dutch oven, brown the ground beef with the diced onion over medium-high heat for 6–8 minutes.
2. Break the meat into small, uniform crumbles. This ensures a distribution of protein in every spoonful. Drain any excess fat.

2. Blooming the Spices

3. Add the sliced carrots, smoked paprika, thyme, salt, and pepper to the beef. Sauté for 2 minutes.
4. This “blooming” process allows the carrots to soften slightly and the heat to release the essential oils from the dried spices.

3. The Acid Balance

5. Stir in the chopped cabbage, tomato sauce, diced tomatoes, beef broth, and apple cider vinegar.
6. The vinegar is a professional necessity—it cuts through the richness of the beef and mimics the flavor of traditional cabbage rolls. Bring to a boil, then reduce heat to low.

4. The Simmer Reduction

7. Cover the pot with a tight-fitting lid and simmer for 20–25 minutes.
8. The soup is ready when the cabbage is translucent and tender, and the broth has slightly thickened. The cabbage volume will reduce significantly.

Expert Tips:

• Flavor Balance: Traditional cabbage rolls often have a hint of sweetness. If your canned tomatoes are very acidic, add 1 teaspoon of honey or a monk fruit sweetener to balance the harshness of the vinegar.
• Carb Adjustment: If you aren’t following a strict low-carb plan, you can add 1/2 cup of uncooked long-grain rice during the simmer phase (step 3). Be sure to add an extra cup of beef broth to account for absorption.