Cabbage Roll Soup

Cabbage Roll Soup turns classic cabbage rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.

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If you need an easy and delicious weeknight dinner for the next chilly night, try this amazing Cabbage Roll Soup! This cabbage soup is warm, comforting, and very filling. Plus it’s a much faster and easier way to enjoy the classic flavors of cabbage rolls. Loaded with cabbage, beef, and veggies, it makes for a perfect addition to your dinner table.

Looking for more soup recipes? Try this Easy Meatball Soup or our Homemade Tomato Rice Soup.

Why you’ll love this recipe

• Flavorful and delicious! With colorful veggies, fresh herbs, and a hint of honey, this soup is loaded with tasty flavors. It’s so good!
• Easy to make: Just cook the meat and veggies, then let everything simmer to develop the flavor. It’s mostly hands-free, which is perfect for busy nights.
• Healthy: This recipe is gluten-free and dairy-free, plus it’s full of protein, veggies, and fiber.

Ingredients you’ll need

This is just a list of ingredients you will need to make this unstuffed Cabbage Roll Soup. Full measurements are listed further below.

• Olive oil: or another of your choice like avocado oil
• Lean ground beef: as lean as you can find. You may also swap this with ground chicken or ground turkey
• Kosher salt and ground pepper
• Yellow onion or white sweet onion
• Garlic cloves: use fresh garlic and not garlic powder
• Carrots: fresh carrots and not canned
• Red bell pepper: we prefer red, but you may use yellow or green
• Fresh thyme: you can swap this if you can’t find any with dried thyme
• Green cabbage: the base of the recipe and a must add ingredient
• Low-sodium beef broth: you may use chicken or vegetable broth
• Canned crushed tomatoes: if you do not want to use canned tomatoes, you can use some chopped fresh tomatoes.
• Brown rice: or rice of your choice. Jasmine rice will work great
• Bay leaf
• Honey: balances the flavor but it could be optional

How to Make Cabbage Roll Soup from scratch

• Cook meat: Heat the oil in a large Dutch oven pot over medium heat. Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
• Add veggies: Stir in the chopped onion, garlic,chopped carrots, pepper, and thyme, and cook for a few more minutes, until veggies start to soften.

• Deglaze the pot: Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom. Then add the remaining ingredients and stir well to combine.
• Simmer: Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
• Serve: Remove and discard the bay leaf and serve soup hot!

Recipe Tips and Substitutions

• Ground beef: We prefer to use lean ground beef to keep this soup low in fat. You may use ground turkey if you prefer. For a vegetarian option, skip the meat and add more veggies.
• Bell pepper: This unrolled cabbage soup recipe calls for red bell pepper, but you can also use orange or yellow. The flavor may be slightly different but will still taste delicious.
• Thyme: If you don’t have fresh thyme you can substitute with dried.
• Cabbage: Read this post to learn How to Cut Cabbage.
• Beef broth: You can also substitute with beef bouillon and hot water. If using tukey in place of beef, use chicken or turkey broth. Vegetable broth will work just as well.
• Chop the veggies into equal-size pieces so that they cook evenly.

frequently asked questions

More Healthy Soup Recipes

• Chicken Gnocchi Soup
• Homemade Vegetable Beef Soup
• Easy Stuffed Pepper Soup
• Vegan Lentil Soup
• Chicken Cabbage Soup
• Beef Stroganoff Soup
• One-Pot Lasagna Soup
• Easy Meatball Soup
• Mexican Chicken Soup
• Creamy potato Soup With Shrimp

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5 from 30 votes

Easy Cabbage Roll Soup

By: Rena

Servings: 8

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

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Cabbage Roll Soup turns classic cabbage rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.

Equipment

• cutting board
• knife
• Dutch Oven

Ingredients

1x2x3x

• ▢ 1 tbsp olive oil
• ▢ 1 lb lean ground beef
• ▢ Kosher salt and ground pepper, to taste
• ▢ 1 medium yellow onion, diced finely
• ▢ 2 cloves garlic , minced
• ▢ 2 medium carrots, quartered and sliced
• ▢ 1 red bell pepper, seeded and diced
• ▢ A few spears of fresh thyme, leaves picked
• ▢ 1 small green cabbage, chopped (about 6-7 cups)
• ▢ 4 cups low-sodium beef broth
• ▢ 3 x 8 oz cans crushed tomatoes
• ▢ 1/2 cup brown rice, uncooked, or quinoa
• ▢ 1 bay leaf
• ▢ 1 tbsp honey

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Instructions

• Heat the oil in a large dutch oven pot over medium heat.
• Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
• Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
• Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
• Add the remaining ingredients and stir well to combine.
• Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
• Remove and discard the bay leaf and serve soup hot!

Notes

• Ground beef: We prefer to use lean ground beef to keep this soup low in fat.
• Bell pepper: This recipe calls for red bell pepper, but you can also use orange or yellow. The flavor may be slightly different but will still taste delicious.
• Thyme: If you don’t have fresh thyme you can substitute it with dried.
• Brown rice: Sub this with any rice or even quinoa
• Cabbage: Read this post to learn How to Cut Cabbage.
• Beef broth: You can also substitute it with beef bouillon and hot water.
• Chop the veggies into equal-size pieces so that they cook evenly.
• Storage: Store in the fridge for 2-4 days.
• Freezing: Cool completely, then freeze for up to 3 months. Thaw at room temperature or in the microwave, then reheat on the stove or in the microwave.

Nutrition

Serving: 2cupsCalories: 162kcalCarbohydrates: 14gProtein: 16gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 322mgPotassium: 705mgFiber: 3gSugar: 7gVitamin A: 3115IUVitamin C: 54mgCalcium: 54mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish, Soup

Cuisine: American

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