• 28 ounce can diced tomatoes
  • 1 pound Certified SC lean ground beef
  • 1 pound chopped Certified SC cabbage (about 5 cups)
  • 5 cups beef stock
  • 1 cup riced cauliflower
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped Certified SC parsley


  1. Heat a 6 quart pot or dutch oven over medium to medium-high heat. Add olive oil and ground beef, cooking for a few minutes until browned, breaking it apart as it cooks.
  2. Add onions and carrots. Cook for a few minutes to soften, stirring frequently.
  3. Add tomatoes (including the liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Stir everything together.
  4. Increase heat to bring to a simmer. Cover with a lid and decrease heat to maintain a simmer. Simmer for about 30 minutes or until cabbage is tender.
  5. Uncover and stir. Top with parsley and serve while hot.