Unstuffed Cabbage Roll Soup
Arugula and Pear Salad
Ingredients
- 2 (10-oz) pkg frozen veggie crumbles
- 4 cups sliced cabbage (about ½-inch-thick slices)
- 1 cup chopped onion
- 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
- 1 (14.5-oz) can low-sodium beef broth
- 1 cup low-sodium vegetable juice
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- ¼ tsp ground allspice
- 2 cloves garlic, minced
- 1 (10-oz) pkg frozen riced cauliflower
Instructions
- Combine crumbles, cabbage, onion, tomatoes, broth, vegetable juice, tomato paste, Worcestershire, allspice, and garlic in a 3- to 4-quart slow cooker. Cover and cook on LOW 7 to 8 hours or HIGH 3½ to 4 hours.
- Meanwhile, cook cauliflower according to package directions; stir into soup.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 2 red pears, thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup extra virgin olive oil
- 2 Tbsp white wine vinegar
- ½ tsp pepper
- ¼ tsp kosher salt
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
219
|
124
|
343
|
| Fat (g) | 5 | 9 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 18 | 9 | 27 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 888 | 88 | 976 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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