Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 slices bacon, diced (approx. 100g)
  • 1 medium onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 head green cabbage, shredded (approx. 500g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 6 cups beef broth (1.4 liters)
  • 1 teaspoon dried Italian seasoning (approx. 2g)
  • 1/2 teaspoon smoked paprika (approx. 1g)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish (approx. 10g)
  • 2 tablespoons apple cider vinegar (30 ml)

Instructions:

  1. In the stockpot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease.
  2. Add olive oil to the bacon grease in the pot. Sauté onion until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  3. Add shredded cabbage and diced tomatoes to the pot. Cook, stirring occasionally, until cabbage begins to soften (about 5 minutes).
  4. Pour in beef broth, Italian seasoning, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30 minutes, or until cabbage is tender.
  5. Stir in apple cider vinegar (if using). Season with salt and pepper to taste.
  6. Ladle soup into bowls. Top with crispy bacon and fresh parsley. Enjoy your keto cabbage soup!