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–+ servings
A bowl of cabbage roll soup with it's red broth and garnished with green parsley. There's a nutcracker in the foreground who looks like a chef.

Cabbage Roll Soup

Stacey Mincoff
If you love stuffed cabbage rolls, you’ll love this soup. It tastes just as great, and takes less than one third of the time to cook. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 17 Servings (1 1/4 cups each)
Calories 151 kcal

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

For Keto (less carb) version, omit carrots, substitute 3 cups cauliflower rice instead of regular rice, and add during the last 10 minutes of cooking. Also omit carrots.
Keto version nutritional information: 8 Net Carbs, 131 kcal Calories, 2 g Saturated Fat, 21 mg Cholesterol, 5 g Sugar, 2 mg Iron, 10 g Carbohydrates, 1 g Polyunsaturated Fat, 302 mg Sodium, 240 IU Vitamin A, 8 g Protein, 3 g Monounsaturated Fat, 453 mg Potassium, 23mg Viatmin C, 7 g Fat, 1 g Trans Fat, 2 g Fiber, 40 mg Calcium

Nutrition

Calories: 151kcalCarbohydrates: 15gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 305mgPotassium: 442mgFiber: 2gSugar: 5gVitamin A: 2127IUVitamin C: 15mgCalcium: 42mgIron: 2mg
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