Monday, April 18, 2016


~ Sugar-Free Mom

2 T. olive oil
2 garlic cloves, minced
1/2 c. chopped onion
1/2 c. chopped shallots
2 lb. ground beef
1 t. dried parsley
1/2 t. dried oregano
1 t. salt
1 t. pepper
16 oz. marinara sauce
2 c. riced cauliflower (about 1/2 head)
5 c. beef broth
8 c. sliced cabbage (about one large head)

Heat olive oil and garlic over medium-high heat.  Add onion and shallots; cook until softened. Add ground beef and cook until no longer pink. Mix parsley, oregano, salt, pepper, and marinara sauce into beef mixture. Stir in riced cauliflower and stir until coated.

Pour beef mixture into crockpot. Stir in broth and cabbage. Cook on high 3 hours or low 6 hours.

Stir in broth and cabbage, then simmer on low for one hour or until cabbage is tender.

Makes about 13 cups.

Notes: I've only made this on the stovetop because I don't see any sense in getting two pots dirty, but the crockpot version would be great if you weren't going to be home during the hour leading up to dinner. If you follow the Sugar-Free Mom link at the top of the post, then you can get nutritional information for the soup and a link to her homemade marinara sauce. I use this marinara recipe when I have some in the freezer and have used only ground beef, only ground venison, and a 50/50 split of the two.

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