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Paleo Un-Stuffed Cabbage Soup

Paleo Un-Stuffed Cabbage Soup

In a large mixing bowl, combine the ground meat, cauliflower, zucchini, cumin, and 2 tablespoons of chopped onions. Season with salt and pepper to taste and lightly mix until well incorporated. Form into 1-inch balls. Heat 2 tablespoons of olive oil in a large stock pot and add the meatballs. Cook until golden brown on all sides, about 7 minutes. Remove the meatballs from the pot and any excess grease when finished.

Add 2 more tablespoons of olive oil to the pot and heat on medium-high. Add the rest of the chopped onion and sweat until translucent. Add the garlic and cook for 3 minutes longer. Next, add the crushed tomatoes and chicken broth and bring to a boil. Add in tomato paste and stir with a spoon until it dissolves into the liquid. Season with salt and pepper, to taste. Cover the soup and cook over medium heat for about 10 minutes.

Take the cabbage, remove the core, and cut into thin slices. Add the cabbage and the meatballs back to the pot, cover, and cook over medium-low temperature for about 20 minutes.


Cabbage Soup

When you imagine a steaming pot of cabbage soup, your mind naturally adds meat to the ingredient list, some kind of ground beef or pork, yet it doesn’t have to be this way. A soup without meat can be refreshing, hearty and wholesome all the same, as in the case of this vegetable cabbage soup. Let’s start off by saying it is a humble soup, but in a world of super-charged, over-flavored meals that look better than they taste, this soup will get you grounded and bring you right back down to earth.

All of the ingredients are readily available, they are basic, yet not old-fashioned – in fact they are timeless. Your grandparents could have easily made the same cabbage soup, and their grandparents before them. Of course, they would have had to grow some of their own vegetables in a garden to achieve such a multifarious soup, but with modern conveniences (farmers markets and grocery stores) we are in luck and can make just about anything that we fancy at any given time – no growing, foraging or hunting required!

You can, and should, be proud of making such a simple soup, either as a main course or an appetizer. All the vegetables go in the pot at once, the mass is brought to a boil, then lowered to a gentle simmer. Done. If you are up for soup and salad, why not try a beet, broccoli and mache salad with almond vinaigrette on the side to bring about some modern simplicity to the meal.


43 Healthy and Hearty Paleo Soups for an Easy Meal

One of the easier meals to make on the Paleo diet is soup. It basically involves adding all of the ingredients into a pot, cooking them up until they are tender, and serving it up. What makes these Paleo soups so special is that they only contain ingredients that are approved according to the Paleo guidelines. They take great pains to exclude the ingredients that are typically found in soup that will set you back on your dieting efforts, including grain and dairy.


Paleo Cauliflower Chowder

Cauliflower provides a delicious base for this chowder recipe. This paleo soup is also much healthier than typical chowders since it is dairy-free and low in carbohydrates. Creamy and hearty, a bowl of cauliflower chowder is perfect to cozy up with on chilly nights.

Ingredients

1 tbsp extra virgin olive oil
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 head cauliflower, chopped into florets
1 bay leaf
1/2 cup almond milk
3 cups chicken broth
3 slices bacon
Salt and pepper, to taste
2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and sauté for 5 minutes. Add the cauliflower florets and sauté for 2-3 minutes more. Add the bay leaf, and then gradually stir in the almond milk and chicken broth. Bring to a boil, then reduce the heat and simmer for 12-15 minutes or until the cauliflower are completely tender.

2. Meanwhile, cook the bacon on the stove until crispy. Remove to a paper towel-lined plate and crumble.

3. Use an immersion blender or food processor to combine the cauliflower mixture until smooth. Season to taste with salt and pepper. If the chowder is too thick, add more chicken broth until it reaches the desired consistency. Serve immediately, garnished with crumbled bacon and parsley.

Roasted Carrot Ginger Paleo Soup

Simple ingredients come together to make a delicious and heart-warming soup that is perfect for the cold season. Ginger adds a tangy freshness to the soup but isn’t overpowering. This recipe is a great way to use up extra carrots, and also tastes just as flavorful when enjoyed as leftovers the next day.

Ingredients

2 lbs. carrots, roughly chopped
1/2 large white onion, roughly chopped
2 tbsp extra virgin olive oil, divided
3 cloves garlic, minced
6 cups chicken stock
1-inch piece of ginger, peeled and quartered
3 sprigs fresh thyme
Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Place the carrots and onion onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle generously with salt and pepper and stir to coat. Roast for 20-25 minutes until the carrots are tender.

2. Heat the remaining tablespoon of olive oil in a large pot and add in the garlic. Sauté for one minute, then add the chicken stock, ginger, and thyme. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes, until the carrots are finished in the oven.

3. Add the carrots and onion to the broth and simmer for an additional 10 minutes. Remove the ginger and thyme from the broth. Using an immersion blender, puree the ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Season to taste with salt and pepper and serve warm.

Paleo Italian Wedding Soup

This Paleo Italian wedding soup omits the pasta for a healthier, low carb version that is still every bit as comforting and hearty. Use meatballs from the freezer that have been previously cooked in order to shorten the preparation time for the soup. For the green element of the dish, you could use spinach as suggested, or substitute chard, kale, or even collard greens.

Ingredients

3 tbsp extra virgin olive oil, divided
12 frozen cooked Italian meatballs, thawed
1 small onion, diced
3 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, minced
Pinch of red pepper flakes
1 tbsp white wine vinegar
5-6 cups chicken stock
2 cups fresh spinach
Salt and freshly ground pepper, to taste
Sliced almonds

Instructions

1. Heat one tablespoon of olive oil in a skillet over medium heat. Add the meatballs and brown on each side, about 5 minutes. Remove from heat and set aside on a paper towel-lined plate.

2. Heat the remaining olive oil in a large, deep saucepan over medium-high heat. Add the onion, carrots, celery, and garlic. Sprinkle with red pepper flakes, salt, and pepper. Sauté for 6-8 minutes until soft.

3. Add the white wine vinegar to the pan and stir. Add in the chicken stock and bring to a simmer. Simmer for 5 minutes, and then add the meatballs and spinach. Simmer for an additional 5-7 minutes until the meatballs are heated through. Adjust salt and pepper to taste. Serve warm garnished with sliced almonds.

Chicken Chili Verde

Let the slow cooker do all of the work in preparing this meal that is great for a weeknight dinner or for feeding a crowd. This is a recipe that can be made with either chicken or pork. Serve the spicy, flavorful chili verde with fresh lime wedges and cilantro to finish off the dish.

Ingredients

2 lbs. boneless skinless chicken breast
Salt and pepper
2 cups chicken broth
1/4 cup extra virgin olive oil
1 tbsp ground coriander
2 tsp cumin
1 tsp oregano
1 medium onion, diced
4 cloves garlic, minced
10 Anaheim chilies, seeded and diced
2 jalapenos, seeded and diced

Instructions

1. Add the chicken broth, olive oil, and spices to the slow cooker and stir. Season the chicken with salt and pepper and add to the slow cooker. Add in the remaining ingredients, cover, and cook on low heat for 6-8 hours. Season to taste with salt and pepper.

Best Paleo Soup Recipes of 2019

Persian Roasted Butternut Squash Soup
This soup sounds like its something from a gourmet five star restaurant, and is proof that you can eat well while you are on the Paleo diet and aren’t subjected to food that looks like typical diet food. The main ingredient for this recipe is butternut squash, to which they’ve added a medley of spices such as cinnamon, nutmeg, cumin, cardamom, and more. They do use grass fed butter here, which many Paleo followers will allow but you can replace if you want to avoid dairy altogether. Coconut milk gives it a nice creamy texture and added flavor.

Pizza Soup
Pizza is back on the menu with this Paleo Pizza Soup that captures everything you love about a pizza and lets you eat it with a spoon. The toppings of the day are pepperoni and sausage, and of course there is plenty of tomato sauce, garlic, and seasonings to get the flavor just right. You won’t miss the crust while you dine on this soup, as there are other supplemental ingredients like black olives and bell peppers. As a bonus she shows you three more ways you can modify pizza to make it more Paleo friendly.

Paleo Tomato Basil Soup
Tomato soup is one of the more classic soups you can make, and many consider it comfort food. The only problem is that traditional tomato soup is not only made with conventional tomatoes, it usually involves using milk, cream or some other form of dairy to give it its taste and texture. This tomato basil soup uses the time tested pairing of tomatoes and basil, but leaves out any ingredient that will cause you to have stomach upset later, or cause you to gain weight. Paleo eating is clean eating, and in this recipe they are keeping it simple with some coconut milk and grass fed butter to get the job done.

Chicken Vegetable Soup
Here’s some chicken soup for your Paleo soul, a chicken vegetable soup you can enjoy without worrying that it is taking you off of your diet plan. It includes delicious yet healthy things like coconut oil, onions, carrots, squash, mushrooms, and plenty of shredded chicken. They are giving your taste buds a thrill with spices like thyme, rosemary, and cumin. This is one chicken soup that doesn’t come from a can, and doesn’t take long to get everything into the pot. Proof that you don’t need noodles in your chicken soup to be happy.

Saffron Cauliflower Soup
Saffron might not be a spice that you typically use, but when you start eating Paleo it is a good idea to experiment with different spices are out there so that you always have a flavorful dish at the ready. In this instance they are using cauliflower as the vegetable for the base of the soup and they’ve added to it several ingredients to make it even more healthy. Cauliflower is a cruciferous vegetable that has many health benefits, and is one you often see used in plenty of Paleo recipes due to its versatility.

Grandma’s Paleo Spaghetti Soup
Don’t let the title fool you, this isn’t the sort of soup that your grandmother probably made. It is not using traditional spaghetti, and in fact isn’t using any spaghetti at all. There’s two types of meat, both sausage and beef so this will be a savory soup sure to satisfy your appetite for hours. Joining the meat is plenty of vegetables, which is the hallmark of a properly balanced Paleo meal. These veggies include zucchini, celery, green pepper, and onion, and are joined by seasonings like oregano, garlic, and a blend of Italian herbs.

Gobi Masala Soup
Paleo is great because you can sample many tastes and flavors from around the world as long as they conform to the Paleo food guidelines. In this Gobi Masala soup they are taking the spicy cauliflower curry recipe that is popular in India and making sure that it’s Paleo friendly. The base is made up of cauliflower, but it’s not a one-dimensional offering here, as it also contains carrots, onions, and a list of spices to get the flavor just right. These include cumin, coriander, and turmeric, for that distinct flavor you just don’t get from other cuisine.

Smoky Root Soup
Here is a recipe that takes an assortment of root vegetables and makes a tasty soup out of them. You can tell they are trying to keep this Paleo because they are recommending that you use organic versions of the ingredients whenever possible. Paleo is about getting choosy about what you eat, including each individual ingredient and how it was grown. The roundup of root vegetables includes carrots, beets, and parsnips, with onion and bacon added for a major flavor power-up. This is one soup that will provide you with plenty of vitamins, including betalain, an antioxidant that you’ll generally only find in beets.

Meatball Noodle Soup
This noodle soup has traditional style meatballs in it so you are going to have plenty of flavor in one bowl. The noodles are actually strings of spaghetti squash, so you don’t have to be concerned about wheat, gluten, or any other grain. She’s using grass-fed ground beef here, which is pretty much the only type of beef you should be eating on Paleo. Grass is what cows would eat in the wild, so it’s amazing that conventionally raised cows are fed copious amounts of corn and other unnatural substances. This soup has plenty of tastes and textures to keep your mouth interested and your stomach happy.

Paleo Cream of Chicken Soup
You can have creamy soups on the Paleo diet, you just have to make sure that they don’t contain any dairy. Most cream based soups contain either milk or cream which doesn’t work while you are eating Paleo. In this recipe they have used coconut milk in order to provide the creaminess, and plenty of cooked chicken so that it will have the taste you’re expecting here. Add to that classic chicken soup vegetables like carrots and celery and you can see that this is going to taste just like you remember but without causing you any stomach problems later.

Lemon-Garlic Soup
Lemon and garlic might not get the spotlight too often when it comes to soup, but they’re on display here in this simple soup. They’re the two main ingredients, and since they both have equally strong flavors you’re sure to notice them even before you take a bite. You can adjust the taste of this soup as you’d prefer, because the stock being used comes with option of using either a shellfish, mushroom, or chicken stock, depending on what you’re in the mood for and what you’ll be eating this soup with.

Pumpkin and Chorizo Soup
You’ll love cooking with pumpkin more and more when you see how versatile it is and how well it plays with other foods. In this case it’s the spicy sausage chorizo, and the two combine in a wonderful way because of the smoothness and cooling nature of the pumpkin. When on Paleo you also need to keep your fiber levels in mind, making sure that you’re getting enough vegetables with dietary fiber to keep your digestion humming along and preventing the meat you’re eating from taking too long to pass through your system.

Paleo Carrot Soup
Carrots often get used as a side item on Paleo, but here they’re given center stage. Known for their beta carotene, carrots also provide plenty of vitamins and some fiber, so they make a great choice as a veggie while on Paleo. The best time to eat carrots is during the winter, and this soup will really serve you best on a cold winter’s day when spring looks like it will never arrive, but they can also be enjoyed year round. What makes this soup so special is that while the main ingredient is carrots, there’s also some apples, onion, orange juice, and coconut milk used in it, so the end result is nothing like eating a carrot-only soup.

Orange Ginger Squash Soup
This is a Whole30 approved recipe, which means it’s also a Paleo friendly recipe. It has a base that consists of squash and coconut milk, so it will be silky smooth and creamy. For the orange flavor they are using a combination of orange juice and orange zest, so you won’t have to search for it. The ginger is ground, and will provide just the right amount of zest to offset the citrus taste from the orange. A bit of cayenne pepper makes this pop a little and keeps you guessing. Overall, an excellent start to a meal, or great as a side dish with a meat portion.

Purple Sweet Potato Soup
This sweet potato soup is going to catch the eye of anyone you serve it to, and the great part is that it doesn’t use any artificial coloring agents. That’s the natural color of purple sweet potatoes, which is a nice treat for the eyes and a break from the typical orange. Added to these sweet potatoes is ghee, an onion, and coconut milk for a nice creamy, smooth soup that you’ll love eating as much as looking at it. Don’t forget the eye appeal of your meals while cooking Paleo. It’s been proven that the better your meal looks the more satisfying it is when you eat it.

Sausage, Zucchini and Spinach Soup
Everything about this soup screams Paleo, from the ability to eat sausage while on a “diet” to the nice balance of meat and vegetables for a complete meal. Many outside observers come to the false conclusion that Paleo is all about meat loading with wreckless abandon. In actuality it is about finding the balance of a hunter gatherer lifestyle that served our early ancestors so well. You can quickly see that the zucchini and spinach are just as much at the forefront of this meal as the spinach is. There is also tomato paste being used, so you’re getting more nutrients from that as well, including the famous lycopene that is so good for you.

Chicken Bacon Crock Pot Chowder
You’ve just got to love Crock Pot meals while on Paleo because they allow you to have caveman style cooking without having to babysit the stove. This chowder not only includes the yummy combination of chicken and bacon, it has an entire cutting board full of vegetables added to it. This means you’ll be getting plenty of added nutrients, minerals, and fiber along with your chicken and bacon. The thick nature of a chowder is great because it’s a meal that will stick with you and make you feel satisfied long after the meal has finished.

Creamy Coconut Green Chili Chicken Soup
You simply can’t go wrong with this chicken soup, which breaks the mold of traditional chicken soups and adds many different flavors together to reach one goal: deliciousness. The coconut milk gives it a creaminess that you generally only find in soups with dairy in them. It also provides the coconut flavor that is advertised in the title. The green chiles are mild, so this won’t burn out your taste buds or make your eyes water, but will have a gentle flavor to it that sets it apart from other chicken soup recipes.

Thai Coconut Turkey Soup
Thai food is typically OK on the Paleo diet, consisting of plenty of vegetables, meat, and usually dairy free thanks to the use of coconut milk. In this coconut turkey soup she’s using plenty of Paleo approved vegetables, with the turkey flavor coming from both turkey stock and shredded turkey. You can also use chicken with this, which comes in handy if you generally have chicken on hand more than you do turkey. The taste will be relatively the same no matter which meat you go with. You’ll want to leave out the soy sauce to make this strictly Paleo.

Paleo Apple Cider Squash Soup
This is a great mix of ingredients that taste best in the fall, when cider mills are at full capacity, squash is being harvested, and the leaves are changing in northern parts of the country. This is a way of blending it all together in one celebration of fall, a way of wrapping up a hot summer and preparing for a cold winter. A big butternut squash forms the foundation for this soup, and applewood smoked bacon gives your taste buds a treat.

Scallop Chowder
A full pound of bay scallops is used in this chowder recipe, so you won’t be fishing around trying to find the meat the way you usually have to with most commercially made chowders. And unlike many seafood chowders you won’t find any potatoes in this. Instead you’ll be eating parsnips, mushrooms, and celery, and getting a nice serving of bacon as well to make it savory and chowdery. Seafood lovers will love this chowder, and will probably love eating Paleo since seafood is definitely on the menu.

French Onion Oxtail Stew
Oxtail is not something you’ll see on most restaurant menus, but that’s OK because when you eat Paleo you’ll be going against much of what mainstream America deems edible. This recipe does a great job of modifying French Onion soup so that it’s Paleo, while adding oxtail to the equation to make things interesting. The beef stock and onions insure that you’ll get the flavor of French Onion soup, and the oxtail provides protein that is absent from a traditional bowl of French Onion.

Watercress Soup
This is a great soup to have, as it acts as a great way to get your digestion going before a meal, without causing you to lose your appetite. It’s a very light soup, made with just a handful of ingredients. Leeks and celeriac make up the veggies, and there’s no meat to be found. It’s a very simple soup, and isn’t meant to be eaten as a meal by itself, but can be a great accompaniment to a meal, especially during the winter when you’re naturally going to crave soups and warm meals.

Curried Apple-Butternut Squash Soup
There’s plenty going on with this soup, including a trio of flavors that go together nicely. You get the curry taste that only comes from curry powder, along with the sweet and tart taste of apples, all on a backdrop of mild delight from the butternut squash. The squash also serves to smooth this out so you get a nice creaminess to it. Coconut milk helps the creamy cause, and also adds more flavor to this soup you’ll likely make more than once.

Creamy Celery Soup
If cream of celery soup is your favorite soup, this is going to be your new best friend. It makes a creamy celery soup without the use of any cream or other dairy. It even does it without using the coconut cream that is found in so many creamy Paleo soup recipes. So how does it pull off a creamy flavor and texture without using anything creamy? The answer is cashews, a vegetarian and vegan standby whenever they need some creaminess added to a recipe. Celery and onions is what you’ll taste most with this soup.

Lobster Bisque
Eating like a caveman doesn’t mean you can’t be refined and civilized. Go gourmet with this lobster bisque recipe that will have you feeling like you’re eating at a 5 star restaurant. The bonus is that you get to put as much lobster in it as you want, so you aren’t left at the mercy of the chef as to how much meaty goodness you get. In fact, the recipe is calling for a pound of lobster meat, so you know you won’t be scavenging through the bowl trying to find little slivers of lobster. Enjoy big mouthfuls of it surrounded by a lovely bisque made from a host of healthy veggies.

Tom Yum Gai
Tom yum is a popular Thai soup that can be made in a number of ways. It’s usually spicy and includes a various assortment of vegetables and seasonings, as well as your choice of meat. Here they’re using chicken, and have backed it up with mushrooms, baby corn, and tomatoes. They’ve also included lemongrass, which you’ll find used a lot in Thai cooking, and not so much in Western fare, so it has a bit of an exotic taste on the palate. The red chilies are up to you, so you get to dictate how much heat you want this to have.

Andalusian Gazpacho
Here’s a soup to get you through the dog days of summer, as it is served chilled. It’s important to remember to chill your gazpacho and not let it reach room temperature, as it loses its appeal unless it’s nice and cool on the senses. The ingredients are pulled right from the Paleo approved foods list, and include tomatoes, cucumbers, and onions, providing nutrients that are much needed on long summer days that can stretch to 15 hours of daylight or more. The body needs extra nourishment at this time, and this soup can help. Make a big batch and keep it in the fridge so it’s always at the ready.

Indian Spiced Sweet Potato & Bacon Soup
Sweet potatoes are great way to enjoy the taste of potato without eating regular potatoes which aren’t allowed on Paleo. They contain extra fiber and antioxidants so you are getting better nutrition because of the switch. Here they have added bacon to the soup so it will have a rich savory taste to it, and they also include Indian spices so it will have that one-of-a-kind flavor that only comes from those type of spices.

Paleo Minestrone Soup
We’ll end this list with a classic soup that has been adjusted to fit the Paleo way of eating. This is a pretty traditional minestrone soup that doesn’t have any noodles because those contain wheat, which isn’t allowed on Paleo. In its place are even more vegetables and seasonings so that you won’t even miss the noodles. It might not look like the minestrone you’ve grown to know, but going Paleo means giving up a lot of your long-held beliefs about certain dishes.


Recipe Summary

  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 cup low-sodium chicken broth
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley
  • 1 (8 ounce) can tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons sea salt
  • ¾ head cauliflower
  • 2 heads green cabbage
  • 1 zucchini
  • 2 eggs
  • ¼ cup almond flour

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.

Bring a large pot of water to a boil add 2 tablespoons sea salt. Add cauliflower cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.

Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.

Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.

Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish cover with remaining tomato sauce. Cover dish with aluminum foil.

Bake in the preheated oven until sauce is bubbling, about 1 hour.


Paleo & Whole30 Cabbage Beef Soup

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Can you believe Christmas has already come and gone? It feels like just a few days ago we were making Thanksgiving lunch, thinking we should get the Christmas decorations out of storage. And now here we are…stale Christmas cookies on the counter, empty boxes piled up waiting to be recycled and a Christmas tree kinda leaning to one side and looking exhausted after a month of being adored by four kids, two cats and a crazy dog. (I feel that way all year long.)

I’m not a fan of cold weather. January 1st is when I burrow in the house in my fuzzy housecoat and super-thick socks, only going outside when I absolutely must, and eating wonderfully warm soups, stews and chilis. Although it’s not quite the new year yet, I’m already making plans. I’ve had enough cakes and pies, cookies and holiday cocktails. I’m craving healthy food and ready to start 2017 off Whole30-style. This Paleo & Whole30 Cabbage Beef Soup is the perfect cold weather, healthy one-pot wonder. I made a big batch in my trusty Dutch Oven so I can have some for lunch this week and also freeze a couple servings for later.


Unstuffed Paleo Cabbage Rolls

This unstuffed cabbage rolls recipe has all the flavor of stuffed cabbage rolls but without all the work. These unstuffed Paleo cabbage rolls are my version of traditional unstuffed cabbage rolls so that it fits in the Paleo diet. You will love this paleo cabbage and sausage recipe. I know we do!

Vegetables from the Brassica family (cabbage, cauliflower, brussels sprouts, kale, and broccoli, to name a few) offer some unique health benefits. They are on my own personal superfood list. Cabbage is an amazing source of fiber and at 47, that’s something I try to get a lot of. Cabbage stops bile from absorbing fat after a meal.

That lowers the overall amount of cholesterol in your body. Since my husband has high cholesterol, this is something I sneak into his diet regularly. Cabbage contains glucosinolates that have anti-carcinogenic properties. That’s another great reason to add this to your diet. To get the most benefit from cabbage, you should cook it lightly to maximize the health benefits.

Save time making unstuffed paleo cabbage rolls

You can prepare this meal in 15 minutes by using pre-cut and pre-shredded vegetables. If you have more time, chop the vegetables yourself. It’s a simple way to save time when you need a healthy dinner on the table fast.

If you want to try paleo bulk cooking, you can double this recipe and then freeze half of it for a future meal. Meal planning is a great way to save time and still serve a healthy meal.

What is the best type of sausage to use?

I chose Aidells all-natural, fully cooked, chicken sausage links since that is the only sustainable sausage available at our small local grocery store. It saves time when you’re cooking because the sausage is fully cooked.

When I shop at our food coop, I buy local, all-natural bulk sausage instead of sausage in link form. Either way will work but make sure that it is fully cooked to keep the meal under 15 minutes to prepare.

Ingredients for unstuffed paleo cabbage rolls

  • 4 links of Aidells fully cooked, chicken sausage
  • 1 cup of sliced button mushrooms
  • 1 cabbage head, chopped or 1 bag of chopped cabbage
  • 3/4 small onion, sliced
  • 1 tbsp extra virgin olive oil
  • 1 can organic canned, diced tomatoes

How to make this recipe

  • Saute the cabbage and onions in olive oil first since they take the longest to cook. Then add the mushrooms and the cooked sausage.
  • Finish by adding the can of diced tomatoes. Heat thoroughly and serve.

More easy paleo dinner recipes

If you enjoyed this unstuffed paleo cabbage rolls recipe, you might like a few of these.


STUFFED CABBAGE ROLL SOUP

Also known as Unstuffed Cabbage Roll Soup, this easy Cabbage Soup recipe is a blend of everything you’d find in a stuffed cabbage roll but unassembled and stewed in a pot for a bit until the cabbage is tender. The longer the soup simmers the more flavorful it will be but you can have this on the table in less than 45 minutes from start to finish.

INGREDIENTS YOU WILL NEED

The main ingredients in Stuffed Cabbage Soup are the same ingredients I use in my Stuffed Cabbage recipe:

  • Ground beef
  • Rice
  • Tomatoes
  • Tomato sauce
  • seasonings
  • onion
  • Chopped Cabbage
  • rice

The secret is really in the sauce….for a bit of tartness I like to add apple cider vinegar and for sweetness I stir in grated apple. It’s a such a great way to boost the flavor profile in the sauce without it being overly sugary.

HOW TO MAKE IT

If you’ve ever labored over rolling Stuffed Cabbage Rolls you are going to LOVE this recipe! Easy Stuffed Cabbage Soup couldn’t be simpler to make:

  1. In a large pot, brown the ground beef until no longer pink.
  2. Transfer the beef to a bowl and drain all but 2 tablespoons fat.
  3. Add the onion to the pot and cook until softened.
  4. Stir in the garlic. (Garlic is not traditional in Cabbage Rolls but I like the added umph it adds to the soup.)
  5. Add the butter to the onions and then stir in the cabbage.
  6. Cook the cabbage for 10-15 minutes, stirring occasionally, until cooked down.
  7. Return the beef to the pot.
  8. Stir in the rice, tomatoes, tomato sauce, brown sugar, vinegar, apple, Worcestershire sauce and beef stock.
  9. Cook for 20 minutes over low heat until the rice is tender.
  10. Add additional stock if needed because the rice will absorb a lot of the liquid.
  11. Season with salt and pepper….serve.

This recipe for makes a lot of soup so I like to serve half for dinner to feel the family and freeze the rest in individual containers for quick lunches on the fly. You could also freezer it in a larger container for an easy weeknight dinner months down the road. It’s a great way to meal prep. This is already in my freezer for winter!

And you could easily make this Stuffed Cabbage Soup in the Crock Pot or Slow Cooker, too. Simply brown the beef ahead of time. Saute the onions and cabbage, then toss everything into the crock pot. Cook on low for 6 hours or high for 4 hours. Easy peasy!


Unstuffed Cabbage Rolls

There are tons of healthy unstuffed cabbage rolls recipes out there or cabbage roll soups, but I ended up making mine with a bit more spice to bring it to a whole new level. Not only that but I am trying to eat more of the superfoods like cabbage. In fact, I was just reading on Wiki that studies show cabbage has protective effects against colon cancer amongst many other diseases. Cabbage is also an excellent source of vitamin C, vitamin K , dietary fiber, vitamin B6 and folate. So you may as well make an awesome recipe with something that is really good for you right?!

There are few “healthy” recipes that the whole family agrees upon but this is one they all like. If you don’t like spice, I suggest not adding the crushed red pepper. It’s not too spicy but the kids will notice it.


Easy Paleo Sausage & Cabbage Soup

It’s a snap to turn traditional cabbage soup into a hearty entrée with this simple paleo recipe that adds your favorite sausage to the mix.

About all you need for this easy paleo recipe is a large soup pot and a big appetite.

Cabbage soup is one of the great classics, especially comforting during the cold winter months. I think you’ll warm right up to this paleo recipe if for no other reason than it’s so darn easy!

In fact, I took just about every shortcut imaginable to whip this one up.

For starters, I used a package of pre-shredded cabbage, but feel free to grab a head of fresh cabbage and chop it up yourself. I also chose a package of pre-cooked sausage from Applegate, but you can always go with your favorite link sausage for this soup. And I used Pacific Organic for the broth, but if you’ve got homemade bone broth handy that would be even better. Oh, and I used a can of stewed tomatoes too.

So with all those modern grocery store ingredients at the ready in my kitchen, I made this soup in under 30 minutes – even with all the veggie chopping and dicing going on.

This simple paleo soup recipe is loaded up with veggies including sweet potatoes, carrots, celery, tomatoes, onions and of course cabbage.

The results I think were amazing. The base has a real earthy-peppery flavor, and as a bonus, it’s packed with some nutritious veggies to give you a nice variety of sweet and savory in one steaming dish. Add the sausage for protein and fat, and you’ve got yourself a hearty and satisfying paleo meal to melt away the harshest winter’s chill.

Feel free to tailor this recipe to suit your taste buds…just taste the soup while it’s cooking and go with your instincts. Not spicy enough? Add more ground pepper, or go for broke and sprinkle in some red pepper flakes.

Hope you give this easy classic soup with the added heartiness of your favorite sausage a try.

Dish it out on an especially crisp winter night and savor every spoonful!


Stuffed Cabbage soup comes together so quickly. I start by sautéing the onion in a heavy stock pot. I add in the chopped cabbage and let those both soften for 5 or so minutes.

Then I add all the other ingredients and mash them all together in the stock pot. Your ground beef cooks in the liquid of the beef broth and tomatoes. Crazy, right?

I cook the beef in the simmering liquid so that it’s softer in the soup. Plus it saves time from having to use two pots.

Once all the ingredients have made it into the pot for the Stuffed Cabbage soup, simply simmer for 15 minutes or so to cook through.