1 1/2lb Ground Beef
1 10oz Bag of Shredded Cabbage
1 Bag Frozen Riced Cauliflower
½ Onion, diced
4-5 cloves Garlic, minced
5-6C Stock
2 TBSP Dried Oregano
1 TBSP Smoked Paprika
2 TBSP Onion Powder
1 TBSP Dried Thyme
2 14.5 oz Cans Diced Tomato
6 oz Tomato Paste
2-3 TBSP Fresh Parsley, chopped
Salt and Pepper to taste
Splash of Apple Cider Vinegar
1-2 TBSP Olive Oil
In a large stock pan heat the olive oil on Medium heat. Add the garlic and cook for 1-2 minutes before adding the onion. Cook an additional 4-5 minutes.
Add the ground beef and cook until browned (drain excess grease).
Add the broth, Spices, Salt and Pepper, Tomatoes, Tomato Paste, Parsley, Cabbage and bring to a boil. Reduce heat and cook for 25 minutes, add the riced cauliflower and cook for an additional 10-15 minutes. Add a splash of Apple Cider Vinegar.
Enjoy! Makes 8-10 servings.