Keto Cabbage Soup

Here’s a delicious and satisfying keto cabbage soup recipe that’s low in carbs but high in flavor:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (80/20) or Italian sausage
• 1 medium head green cabbage, chopped (about 8 cups)
• 4 cups beef broth (use low-sodium if preferred)
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce (check for no added sugar)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and sauté for 3-4 minutes until translucent.
3. Add the garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef or sausage and cook until browned, breaking it up with a spoon (about 5-7 minutes).
5. Add the chopped cabbage and stir to combine with the meat mixture.
6. Pour in the beef broth and diced tomatoes with their juice.
7. Add the apple cider vinegar, Worcestershire sauce, oregano, basil, and red pepper flakes.
8. Season with salt and pepper to taste.
9. Bring the soup to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes until the cabbage is tender.
10. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.

This soup has approximately 7-9g net carbs per serving and keeps well in the refrigerator for up to 4 days. It also freezes beautifully for quick future meals. The flavor actually improves the next day as all the ingredients meld together!