👨‍🍳 Cooking Directions
1. Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and  cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the beef
Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.
3. Season the meat
Stir in the dried thyme, oregano, salt, and black pepper. Cook for 1 more minute to toast the spices. Turn off the heat and stir in the fresh parsley.
4. Combine in the slow cooker
Transfer the beef mixture to your slow cooker. Add the jar of marinara sauce, 5 cups of water, sliced cabbage, and riced cauliflower. Stir everything together until well combined.
5. Slow cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the cabbage is tender and the flavors have melded beautifully.
6. Taste and serve
Give the soup a taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and garnish with extra fresh parsley if desired.
