PRIMAL PROVISIONS Pick of the Week: Cabbage Roll Soup

This is a recipe is from our Primal Provisions collection.

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This is a case where you definitely want to consider serving size of a recipe. I’ll often include a recipe that makes more than you’ll need for dinner and a lunch leftover. That’s so that you can have extra to freeze in individual portions for extra dinners and lunches.

In this case, it’s also so that you don’t end up with half an unused cabbage! But, if you prefer, feel free to halve the recipe to make a smaller serving and then braise the rest of the cabbage in butter with a splash of vinegar.

We like to top our soups with sour cream to add extra fat. We also really like topping this particular soup with a fried egg!


  • 1/2 yellow onion, chopped
  • 2 tbsp olive oil or other fat
  • 2 large cloves garlic, minced
  • 1 1/2 tsp kosher salt, divided
  • 2 lb ground beef
  • 1 small head of cabbage (about 4.5” diameter), cored and outer leaves removed then chopped into 1” pieces
  • 8 c. beef stock
  • 12 oz. can diced tomatoes with juice
  • 2 c. cauliflower, riced (about 1/2 small head)
  • 2 tbsp collagen (optional)

Optional toppings:

  • sour cream
  • fried egg


  1. In a large pan, add the olive oil, onions, and garlic. Cook over medium heat until fragrant and softened, about 5-7 minutes. Set aside.
  2. Add the ground beef to the pan and 1/2 tsp salt.
  3. Cook over medium heat while breaking the meat into crumbles with a spatula.
  4. Incorporate the cooked garlic and onions.
  5. Cook until browned on all sides and meat is done.
  6. While the meat is cooking, add the stock, tomatoes with juice, cabbage, remaining 1 tsp salt, collagen (if using) and cauliflower rice to a large soup pot.
  7. When the meat is done, add it to the soup pot and bring the mixture to a simmer.
  8. Continue cooking on medium-low for another 40 minutes, or until cabbage is cooked.

Makes 10 (1.5 cup) servings

Carbs: 6.7g per serving, plus optional sour cream adds .6g per tbsp


  • Of course we recommend taking an occasional weekend to make your own stock, but if you can’t, feel free to use to boxed variety that you can purchase from your grocer. If you have the choice, get the stock instead of the broth. But if you only have broth available, that will work also.
  • To make the cauliflower rice, we cut it into florets and then run those through the food processor. This is the food processor we use:

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