Slow Cooker Cabbage Roll Soup
Recipe by: Janice Hrushka of Balanced Terrain Analysis
Something warm, hearty, and KETO for these cold days!
Ingredients
1 head Cauliflower (processed into rice)
4 cups Green Cabbage (roughly chopped)
1 Yellow Onion (diced)
4 Garlic (cloves, minced)
3 cups Crushed Tomatoes
2 tbsps Extra Virgin Olive Oil
1 tbsp Italian Seasoning
1/2 tsp Red Pepper Flakes (optional)
1 tsp Sea Salt
1 tsp Black Pepper
1 cup Water
1 lb Extra Lean Ground Turkey (or chicken)
4 cups Baby Spinach (optional)
1/3 cup Parsley (chopped, optional)
Directions
Use a food processor to pulse your cauliflower into rice.
Add all ingredients except ground turkey, spinach and parsley to your slow cooker. Stir very well to combine. Set ground turkey on the top. Cover with a lid. Cook on low for 7 to 8 hours or on high for 4 hours (or until meat is fully cooked through).
Before serving, take the lid off and use a wooden spoon to break the cooked ground turkey into small pieces. Stir in the spinach until wilted. Ladle into bowls and garnish with parsley. Enjoy!
Nutrition
Amount per serving (6 servings)
Calories 249
Fat 12g
Carbs 21g
Fiber 7g
Sugar 11g
Protein 20g
Cholesterol 56mg
Sodium 730mg
Vitamin A 2599IU
Vitamin C 91mg
Calcium 143mg
Iron 5mg
Leftovers: Refrigerate in an air-tight container up to 5 days, or freeze up to a year.
Serving Size: One serving is roughly 2 cups of soup.
No Ground Turkey: Use any type of ground meat.
Vegan & Vegetarians: Replace the meat with 1 can of lentils, chickpeas or kidney beans.
Recipe by:
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