Step 1: Build the flavor (quick sauté)
Heat olive oil in a large skillet over medium heat.
Add the onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Add the ground beef and break it up. Cook until browned.
Season with thyme, oregano, salt, and pepper. Drain excess fat if needed.
This step is what makes the soup taste like it cooked all day, even if you’re in a rush.
Step 2: Dump it all in the slow cooker
Transfer the beef mixture to the slow cooker.
Add marinara sauce and water (or broth). Stir well.
Step 3: Add the cabbage
Add the sliced cabbage. Press it down slightly so it’s mostly submerged. Don’t worry if it looks like a lot—cabbage shrinks as it cooks.
Step 4: Slow cook until cozy
LOW: 6–7 hours
HIGH: 3–4 hours
The cabbage should be tender, and the flavors should taste rich and “married.”
Step 5: Add the riced cauliflower at the end
Stir in the riced cauliflower during the last 25–30 minutes of cooking.
This keeps it from turning mushy and gives you that “rice-like” texture.
Step 6: Finish and serve
Stir in chopped parsley right before serving. Taste and adjust salt/pepper if needed.
Serve hot and watch it disappear.
Make It Even Better (Easy Upgrades)
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