Paleo Un-Stuffed Cabbage Soup

1. 1

   Take out your large cast iron pan. I love to use my Le Creuset Oval French Oven

2. 2

   For the meatballs: In a large mixing bowl, combine the ground meat, cauliflower/zucchini, salt, pepper, cumin and onions. Form into 1-inch balls. Heat your soup pot and add in olive oil. Saute until all sides are brown. About 7 minutes. Remove any excess grease.

3. 3

   For the soup: If you need an extra olive oil add it now if not: Add the onions and sweat until translucent then add in garlic about 3 minutes. Next add in crushed tomatoes, chicken broth and bring to a boil. Add in tomato pasta and stir with a spoon to mix into liquid. Add salt and pepper. Cover and lower to medium and cook for about 10 minutes.

4. 4

   Take cabbage and remove core and inner white part. Cut into thin slices and add to the pot. Cover and set temperature to a medium/low for 20 minutes.

5. 5

   Add in lemon juice and cook for an additional 10 minutes.

6. 6

   Enjoy with your favorite garnishes or toppings!

* Per serving · 4 servings · Values may vary.