In a cozy, snow-kissed cabin nestled in the mountains, Sofia, a creative home chef with a knack for keto recipes, sought to craft a warming dish that would not only fend off the winter chill but also align with her ketogenic lifestyle. As she gazed out the window at the serene, frosty landscape, inspiration struck. Remembering a cherished family recipe for a hearty cabbage soup, Sofia decided to reinvent this comforting classic with a keto twist.
She gathered the ingredients, opting for short ribs to add richness and depth, and sauerkraut for a tangy kick, ensuring each element was keto-compliant. Sofia skillfully combined these with shredded cabbage, a medley of tomatoes, and a carefully measured amount of Lakanto golden sweetener to balance the acidity, simmering everything in a large pot of water. The black pepper was the final touch, adding just the right amount of warmth.
As the soup slowly cooked, filling the cabin with its inviting aroma, Sofia reflected on how this dish was a perfect metaphor for her approach to keto cooking: taking the familiar and beloved, and transforming it into something new yet equally comforting. The “Keto Cabbage Soup” became a staple in her winter repertoire, beloved by friends and family for its heartwarming flavors and its ability to bring warmth and joy to the coldest of days.
Ingredients
- 1-2 strips short ribs
- 1 lg onion diced
- 28 oz canned diced tomatoes
- 28 oz whole tomatoes
- 1 cabbage shredded
- 14 oz canned sauerkraut (no sugar)
- 1/4 tsp black pepper
- 1/4 cup lakanto golden sweetener
- 6 cups water
Instructions
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Mix and Simmer
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Combine all ingredients in a pot.
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Bring to a boil and then simmer for 2 hours on very low heat.
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The longer you cook it the more the fat from the meat and the bones flavor the soup.
