Cabbage rolls are delicious! Tender leaves of cabbage stuffed with rice and beef and cooked in tomatoes. In the recipe below, we break it all down and turn this beloved recipe into a soup. We also cut down on the carbs by using riced cauliflower instead of white rice.

I like to rice my cauliflower using a food processor,  but you can always use a grater, which works just as well. You can also add beef broth to this recipe instead of water, but I like to cut out all that extra sodium. All the flavors simmer together slowly and make a hearty, comforting soup that's simple and delicious.

Ingredients
1 tablespoon olive oil
1 onion, small diced
5 cloves garlic
2 pounds ground beef
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
¼ cup roughly chopped fresh parsley
1 16-ounce jar marinara sauce
5 cups water
½ head cauliflower, riced
1 small cabbage, sliced

Directions
1. Heat olive oil in a large saute pan.

Add onion and garlic.

Cook for 3 to 5 minutes, until onions are tender.

2. Add ground beef.

Cook until browned. Drain if needed.

3. Add thyme, oregano, parsley, salt and pepper. Mix well.

4. Transfer the beef mixture into a 6-quart slow cooker.

5. Add marinara.

Add water, cauliflower and cabbage to the beef mixture.

Mix well.

6. Cover and cook on high for 4 hours.

When it's done, the cabbage will be soft and tender. Serve hot.

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