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Cabbage Roll Soup

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This cabbage roll soup is a rich, savory and nourishing one-pot meal. It’s paleo, whole30, and can be made to be AIP.


  • 1 lb ground beef
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 onion, diced
  • 34 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


  1. 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).
  2. 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
  3. 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.
  4. Allow to simmer for 30-35 minutes. The vegetables should be softened and the soup should lightly reduce.
  5. Season the soup to taste and top with fresh parsley to serve.


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


  • Serving Size: 1 serving
  • Calories: 269
  • Fat: 4.3g
  • Carbohydrates: 27.2g
  • Fiber: 9.3g
  • Protein: 33.3g