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Slow Cooker Cabbage Roll Soup

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Slow Cooker Cabbage Roll Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, slow-cooker
Calorie: 200-300, Under 250
Protein: 10-20g
Fiber: 5-10g
Servings: 6
Calories: 249kcal


  • 1 head Cauliflower (processed into rice)
  • 4 cups Green Cabbage (roughly chopped)
  • 1 Yellow Onion (diced)
  • 4 Garlic (cloves, minced)
  • 3 cups Crushed Tomatoes
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 cup Water
  • 1 lb Extra Lean Ground Turkey (or chicken)
  • 4 cups Baby Spinach (optional)
  • 1/3 cup Parsley (chopped, optional)


  • Use a food processor to pulse your cauliflower into rice.
  • Add all ingredients except ground turkey, spinach and parsley to your slow cooker. Stir very well to combine. Set ground turkey on the top. Cover with a lid. Cook on low for 7 to 8 hours or on high for 4 hours (or until meat is fully cooked through).
  • Before serving, take the lid off and use a wooden spoon to break the cooked ground turkey into small pieces. Stir in the spinach until wilted. Ladle into bowls and garnish with parsley. Enjoy!


  • Leftovers

    Refrigerate in an air-tight container up to 5 days, or freeze up to a year.
  • Serving Size

    One serving is roughly 2 cups of soup.
  • No Ground Turkey

    Use any type of ground meat.
  • Vegan & Vegetarians

    Replace the meat with 1 can of lentils, chickpeas or kidney beans.


Serving: 6g | Calories: 249kcal | Carbohydrates: 21g | Protein: 20g | Fat: 12g | Cholesterol: 56mg | Sodium: 730mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2599IU | Vitamin C: 91mg | Calcium: 143mg | Iron: 5mg

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