
No Stuffing Cabbage Rolls Required
If you’ve ever made stuffed cabbage rolls, you know they are a little time consuming to make. This Stuffed Cabbage Roll Soup or “Unstuffed Cabbage Roll Soup” has all the flavor with a lot less effort and time. You can have dinner ready in 45 minutes.
I have included some recipe alterations that will make this Keto and low carb friendly if that’s your jam.
FAQ’s
Can I Use Riced Cauliflower instead of Regular Rice?
Yes. For every 1/2 cup of uncooked jasmine rice, use 3 cups of riced cauliflower, and add it at the last 10 minutes of cooking.
Can I Omit the Carrots to Cut the Carbs?
Yes. This soup is very versatile and you can add or delete what you want minus the cabbage of course.
Yes, they taste the same. The only drawback is that while it’s very pretty and colorful the first day, the next day the red cabbage fades and blends with the rest of the soup. Still looks and tastes great.

Other Recipes that use Cabbage
Fried Red Cabbage with Bangers & Mash


Spicy Halibut Tacos


Jicama Mango Slaw & Pulled Pork Tacos






Cabbage Roll Soup
Ingredients
- 1 Pound Ground Beef (or Pork, Turkey, Bison, Venison, Elk…you get the idea.)
- 1 1/2 Cups Yellow Onion (chopped)
- 1 1/2 Cup Carrots (chopped large – skip this for keto version)
- 5 Garlic Cloves (minced – or 4 very large cloves)
- 5 Cups Cabbage (green or red, chopped – about 1 pound or 1/2 medium head)
- 6 Cups Chicken Stock (homemade or store bought)
- 14 Ounce Can Diced Tomatoes (including liquid)
- 6 Ounces Tomato Paste (170g)
- 2 Cups Water
- 1/2 Cup Uncooked Jasmine or other Long Grain Rice (or 3 cups riced cauliflower for keto version)
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cayenne Pepper (optional)
- 1 Bay Leaf
- 4 Tablespoons Worcestershire Sauce
- 1 Tablespoon Apple Cider Vinegar
- Salt and Pepper to Taste
- Chopped Fresh Parsley for Garnish (optional)
Instructions
- Heat Dutch oven on medium-high. Add ground meat and cook for about 2 minutes, then add the chopped onions and carrots. Season with a large pinch of salt and sauté for about another 5 minutes.
- Now add the minced garlic, cabbage, diced tomatoes, tomato paste, water, chicken or beef stock, paprika, cayenne pepper, Worcestershire sauce, and bay leaf to the pot. Turn the heat up and bring to a low boil.
- Taste, season with salt and black pepper. Stir in the uncooked rice (unless you’re using riced cauliflower instead, then wait for the that), turn heat down to a low simmer for 15-20 minutes or until cabbage is tender and rice is cooked.
- Stir in the apple cider vinegar, taste, season again if needed. Ladle into bowls and garnish with chopped fresh parsley. See notes for Keto variations. This soup stores well in the freezer for future meals, just cool first.
Notes
Nutrition
Step-By-Step Instructions


Heat Dutch oven on medium-high. Add ground meat and cook for about 2 minutes. While meat is browning cut up your carrots and onions.


Add the chopped onions and carrots. Season with a large pinch of salt and sauté for about another 5 minutes.


Now add the minced garlic, cabbage, diced tomatoes, tomato paste, water, chicken or beef stock, paprika, cayenne pepper, Worcestershire sauce, and bay leaf to the pot. Turn the heat up and bring to a low boil.


Green Cabbage or Red… Both are delicious.





Taste, season with salt and black pepper. Stir in the uncooked rice (unless you’re using riced cauliflower – add that in the last 10 minutes), turn heat down to a low simmer for 15-20 minutes or until cabbage is tender and rice is cooked.
Stir in the apple cider vinegar, taste, season again if needed. Ladle into bowls and garnish with chopped fresh parsley. See notes for Keto variations. This soup stores well in the freezer for future meals, just cool first.
Pepé can’t decide if he like the red or green cabbage best.




Bon Appétit