Cabbage Soup

Cabbage Soup

Serves: 6

2 tbsp butter

1 pound ground beef, 90% lean

4 cups green cabbage, chopped

1 medium onion, diced

1 carrot, diced

2 cups canned diced tomatoes

1/2 cup tomato sauce

4 cups beef stock

1 cup riced cauliflower

1 1/2 tsp salt

1 tsp dried oregano

1 tsp dried thyme

1.    Brown ground beef in a medium skillet over medium high heat until no longer pink. Transfer to a pressure cooker.

2.    Add 2 tbsp butter to same skillet and sauté cabbage until beginning to soften and turning golden brown. Transfer to pressure cooker with ground beef.

3.    Add 1 tbsp butter to skillet and saute onions and carrots until beginning to soften. Transfer to pressure cooker.

4.    Add remaining ingredients to pressure cooker and stir to combine.

5.    Secure the lid and seal the vent of the cooker. Cook at high pressure for 20 minutes, followed by a 15 minute natural release.

6.    Uncover and stir. Top with fresh shredded cabbage.

Nutrition:  225 calories; 12g fat; 57mg cholesterol; 1438mg sodium; 291mg potassium; 12g carbs; 4g fiber; 7g sugar; 19g protein