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Cabbage Roll Soup

This Cabbage Roll Soup is easy to make, a timesaver, with all the flavors you love: hearty, warming, satisfying. Everything comes together in one pot. 
Filling and made with simple ingredients like vegan ground beef, vegetable broth, tomato sauce, seasonings and rice. It is a great way for everyone to make an unstuffed soup that the whole family will love.

Closeup view on a plate with the Cabbage Roll Soup.

Cabbage for me is simple comfort food with a great texture.

The key to making it that is preparing it the right way so that it is as tasty as it can get.

Just like in my Cabbage Roll Casserole, my Colcannon, or the Gado Gado.

Ingredients for the Cabbage Roll Soup collected on a wooden board.

Vegan beef is fried in a large pot, then removed, and cabbage added.

Best cabbage soup recipe

Once you’ve tried this soup you will know it has it all and you will be coming back to this recipe again and again.

The Cabbage Roll Soup is easy to make with pantry staples like tomato sauce, vegetable broth, garlic, onions. So it really needs super little effort to make it.

Great texture: vegan ground beef crumbles, rice and cabbage really make the texture so meaty and hearty, because that is what it is all about.

The spice mixture is given to the large pot with the fried cabbage.

Adding the tomato sauce to the Cabbage Roll Soup.

The liquid: vegetable broth, tomato paste and sauce make in my experience the best flavor and texture.

The taste: Italian herbs, chili flakes give this soup an amazing taste.

With step by step pictures you will always get the most amazing result.

Finally rice is given to the large pot with the cabbage and vegetable broth.

What you need for this Cabbage Roll Soup recipe

  • Cabbage
  • Olive oil
  • Onions
  • Garlic
  • Vegan ground beef

 

  • Rice
  • Vegetable broth
  • Tomato sauce
  • Tomato paste
  • Chili flakes
  • Italian Herbs

Adding the vegan beef back to the large pot with the soup.

How to make Cabbage Roll Soup

In a large pot, heat half of the olive oil and fry vegan ground beef for 3 minutes until lightly browned. Take it out of the pot  set a side

Add remaining oil to the same pot and fry onions, garlic, with cabbage for 3 minutes until the cabbage is softened. Add Italian herbs, chili flakes, vegetable broth, tomato sauce, and tomato paste. Season with a pinch of salt and pepper.

Finally add rice and let the soup simmer on medium heat until it is fully cooked. Add the reserved vegan beef back to the pot and serve on plates or in bowls. 

A portion of the Cabbage Roll Soup on a white soup place with the large green pot in the background.

Leftovers, meal prep and freezer instructions

Leftovers will stay fresh for around 5 days.

Keep in mind to always let the soup cool down to room temperature before transferring to an airtight container. You can also stick the soup into meal prep containers individually to eat the whole week.

Freezer instructions: This soup freezes amazingly. Put into freezer bags in individual portions. Always make sure it is cooled completely before giving it into the freezer and thaw completely before reheating. Frozen the Cabbage Roll Soup will last for at least 4 months.

A large spoonful of the Cabbage Roll Soup is taken out of the pot.

More amazing soup recipes to try:

Collage of two pictures of the Cabbage Roll Soup with recipe title text.

Try this Cabbage Roll Soup, show your amazing remakes on Instagram or Facebook with a picture.

Cheers, Florian.

Closeup view on a plate with the Cabbage Roll Soup.

Cabbage Roll Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Cabbage Roll Soup is easy to make, a timesaver, with all the flavors you love: hearty, warming, satisfying. Everything comes together in one pot. Filling and made with simple ingredients like vegan ground beef, vegetable broth, tomato sauce, seasonings and rice. It is a great way for everyone to make an unstuffed soup that the whole family will love.

Ingredients

  • 14 oz cabbage, sliced or shredded
  • 3 Tbsp olive oil
  • 1/2 cup onions, chopped
  • 4 cloves garlic, pressed
  • 14 oz vegan ground beef
  • 1/2 cup rice, uncooked
  • 5 cups vegetable broth
  • 14 oz tomato sauce
  • 5 oz tomato paste
  • 1 tsp chili flakes
  • 1 Tbsp Italian herbs
  • salt, pepper to taste

Instructions

  1. In a large pot, heat half of the olive oil and fry vegan ground beef for 3 minutes until lightly browned. Take it out of the pot  set a side
  2. Add remaining oil to the same pot and fry onions, garlic, with cabbage for 3 minutes until the cabbage is softened. Add Italian herbs, chili flakes, vegetable broth, tomato sauce, and tomato paste. Season with a pinch of salt and pepper.
  3. Finally add rice and let the soup simmer on medium heat until it is fully cooked. Add the reserved vegan beef back to the pot and serve on plates or in bowls. 
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 360Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 128mgCarbohydrates: 14gFiber: 7gSugar: 2gProtein: 6g
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