Spring Roll Cabbage Soup

This soup taste just like a Spring Roll without the outer crispy shell that normally holds any type of “egg” roll together.  It’s got lot of stock which just makes this great for the gut and it’s FULL of flavor!



Spring Roll Cabbage Soup

Author: The Allergy Free Family


2 lbs ground beef or 1 lb ground beef/1 lb ground pork
2-3 large garlic bulbs – minced
1 large onion – finely diced
8 cups fresh packed cabbage
3 large carrots – grated
1 heaping tbs – fresh grated ginger
1/4 cup coconut aminos
2 qt chicken stock
2-4 tbs fat (duck fat, ghee, butter, etc.)**
Salt and Pepper to taste
Brown meat and minced garlic in a large stock pot. Once browned, add remaining ingredients.  Bring to a boil, then reduce to a low simmer adding the lid.  Cook for another 15 – 20 minutes until the cabbage is tender.  Optional – take soup off heat and let it rest 15 minutes before serving.  Do not over cook cabbage or it will turn too soft and soggy. Which I don’t necessarily mind, but my kids hate it.
**Notes: If you are doing GAPS, add the fat plus more if desired.  If not, the fat is optional.  It will definitely give more flavor, but it doesn’t have to be added.
This makes a LOT of soup, but it can easily be cut in half.