Cabbage Roll Soup
This cabbage roll soup is a rich, savory and nourishing one-pot meal. It’s paleo, whole30, and can be made to be AIP.
What is Cabbage Roll Soup?
Cabbage rolls are a classic comfort food dish! They consist of ground beef, rice, and onions rolled in a cabbage leaf and topped in tomato sauce… yum! It’s a slightly labor-intensive dish, so I decided to make it easy and up the nourishing factor just a bit by making it into a soup.
This cabbage roll soup has everything you love about cabbage rolls plus the comforts of a hearty soup. It’s paleo, whole30, and can be made AIP.
What Makes This Cabbage Soup is Healthy, Nourishing and Easy?
It’s made with ground beef
I love cooking with ground beef! It’s cost-effective, easy to cook, and is always welcome in my kitchen. It’s ready in a matter of minutes versus something like a beef roast, and it tastes amazing in this soup.
It’s veggie-packed
This recipe features cabbage, cauliflower rice, carrots, onions, garlic, and parsley. Gotta love fitting in extra veggies and herbs all in one meal.
It’s made in one pot
Who doesn’t love a one-pot wonder?
How to Make Cabbage Roll Soup
- Cook the beef: Using a large, heavy cast iron pan or stockpot, brown the ground beef over medium heat. Lightly season and use a wooden spoon to crumble. Once browned, set aside and leave about 2 tbsp of fat in the pan (or add avocado if needed).
- Cook the vegetables: Add the onion to the same pot and cook for 3-4 minutes or until lightly translucent. Add in the garlic, carrots, and cauliflower rice and cook for another 3-4 minutes to lightly soften. Stir in the cabbage.
- Simmer the soup: Add the beef back to the pot and stir in the broth, tomato sauce, lemon, and oregano. Stir well and bring to a low simmer. Allow simmering for 30-35 minutes.
- Serve: Season the soup to taste and top with fresh parsley to serve.
The Ingredients You’ll Need
Ground beef
You can also use something like a ground turkey if you prefer, but I think ground beef works best!
Cabbage, carrots, and cauliflower rice
Beef broth and tomato sauce
You can also use nomato sauce to keep it AIP friendly.
You’ll also love…
PrintCabbage Roll Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This cabbage roll soup is a rich, savory and nourishing one-pot meal. It’s paleo, whole30, and can be made to be AIP.
Ingredients
- 1 lb ground beef
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1 onion, diced
- 3–4 cloves garlic, minced
- 1 cup carrots, roughly chopped
- 1 cup cauliflower, riced
- 1 medium green cabbage, chopped (about 4 cups)
- 5 cups beef broth
- 1 1/2 cup tomato sauce (sub nomato sauce for AIP)
- Juice of half a lemon
- 2 tsp oregano
- 2 tbsp parsley, chopped
Instructions
- Using a large, heavy cast iron pan or stock pot, brown the ground beef over medium heat. Lightly season and use a wooden spoon to crumble. Once browned, set aside and leave about 2 tbsp of fat in the pan (or add avocado if needed).
- Add the onion to the same pot and cook for 3-4 minutes or until lightly translucent. Add in the garlic, carrots, and cauliflower rice and cook for another 3-4 minutes to lightly soften. Stir in the cabbage and allow to wilt for 2 minutes
- Add the beef back to the pot and stir in the broth, tomato sauce, lemon juice and oregano. Stir well and bring to a low simmer.
- Allow to simmer for 30-35 minutes. The vegetables should be softened and the soup should lightly reduce.
- Season the soup to taste and top with fresh parsley to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 40
- Category: One Pot
- Method: Stovetop
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Fat: 4.3g
- Carbohydrates: 27.2g
- Fiber: 9.3g
- Protein: 33.3g
AIP
Low Carb
Paleo
Whole30
Was the unstuffed cabbage rolls you recently published not a soup? I made it and it came out quite soupy — and delicious! –, but was it supposed to be a drier dish?
In any case, this recipe just improves on that other one, so I’ll be sure to try it too.
Thanks,
Josianne
This looks delicious! I’m so glad I found it just in time for St. Patty’s day! Thank you for sharing!
Loved this recipe! I am giving it 4 stars because I did make some modifications – but that is most likely for my taste preference and does not have any bearing on the actual dish as-is. The thing with soups is sometimes, no matter how much you eat, you never feel “full.” This soup is hearty, flavorful, and is great for a meal in and of itself. Plus, the feeling you get after eating 100% clean for dinner while being satiated is great.
For my modifications, I added more salt, added quite a bit of garlic and garlic powder + nutritional yeast for the “cheesy” flavor. I also added 2 cups of cauliflower rice and 6 cups of cabbage so I wouldn’t have a small amount of “extras,” which may account for the need of extra spices.
★★★★
I’ve made this recipe twice and it is delicious! I’ve never been a cabbage fan but I loved this along with my young kids and other family members who are not following AIP. It is very forgiving of modifications as I’ve tweaked it both times based on what I had on hand.
★★★★★
Yay! Thank you so much, Rebecca!!
So good! Just made this last night, using the nomato sauce and it was a hit. I didn’t think I would like cabbage soup but this opened up a whole new world for me!
★★★★★