Cabbage Roll Soup

By Rena |

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.

Top view of cabbage soup in a red pot.

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.
close up spoonful of cabbage soup

Ingredients you’ll need to make this soup

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

Olive oil
Lean ground beef
Kosher salt and ground pepper
Yellow onion
Garlic cloves
Carrots
Red bell pepper
Fresh thyme
Green cabbage
Low-sodium beef broth
Canned crushed tomatoes
Brown rice
Bay leaf
Honey

Ingredients for cabbage roll soup on counter.

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 onion, garlic, 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!
Dutch oven with finished cabbage roll soup.

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 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.
Hand using ladle to scoop soup out of red pot.

frequently asked questions

How long does cabbage soup last in the fridge?

You can store leftovers in the fridge for 2-4 days. Reheat on the stove or in the microwave when ready to eat.

Can I freeze cabbage roll soup?

Yes, you can freeze leftovers in a sealed container for up to three months. Make sure to cool completely before freezing. When ready to eat, thaw at room temperature or on low-power in the microwave, then reheat on the stove or in the microwave.

Can I make this in the slow cooker instead?

Yes! Brown the meat as directed, then add the veggies and deglaze the pot as per the instructions. Pour the meat mixture into a slow cooker and add the remaining ingredients. Cover and cook on LOW for 6-7 hours or until the rice is tender.

Close view of ladle filled with cabbage soup.

More Healthy Soup Recipes

top view cabbage roll soup in a red pot

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Top view of cabbage soup in a red pot.

Easy 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.
0 from 0 votes
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 162kcal
Author: Rena

Ingredients

  • 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

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: 2cups | Calories: 162kcal | Carbohydrates: 14g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 322mg | Potassium: 705mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3115IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply

Recipe Rating




top view of 4 stuffed chicken breast in a gray skillet

free email bonus

5 Secrets to
Eating Healthier in 2021 

Tips, ideas & recipes to help you look & feel your best