Low Carb Unstuffed Cabbage Roll Soup

1. Heat olive oil in a large soup pot over medium heat.

2. Add chopped onion and cook until softened, about 5 minutes.

3. Stir in minced garlic and cook for another 1-2 minutes until fragrant.

4. Add ground beef (or turkey) to the pot. Cook until browned, breaking it apart with a spoon as it cooks.

5. Stir in chopped cabbage, diced carrot, and chopped green bell pepper. Cook for about 5 minutes, allowing the vegetables to soften slightly.

6. Pour in the beef broth, diced tomatoes, and tomato paste. Stir to combine.

7. Season with smoked paprika, dried oregano, thyme, and salt and pepper to taste.

8. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.

9. Taste and adjust seasonings if necessary. Garnish with fresh parsley before serving.

For a vegetarian version, use a plant-based ground meat alternative and vegetable broth. If you prefer a spicier kick, add a pinch of red pepper flakes or a diced jalapeno. You can also mix in some riced cauliflower towards the end of cooking to mimic the texture of traditional rice-stuffed cabbage rolls. For added depth of flavor, consider adding a splash of Worcestershire sauce or a dash of balsamic vinegar.