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Warm up with a hearty bowl of Cabbage Roll Soup, a comforting and flavorful dish that brings all the cozy vibes of traditional cabbage rolls without the fuss. Packed with tender ground turkey, vibrant veggies, and a rich tomato broth, this soup is a wholesome meal that’s perfect for any day of the week. Plus, it’s gluten-free and easy to make!
I first discovered Cabbage Roll Soup on a chilly autumn evening when I was craving something hearty but didn’t want to spend hours in the kitchen. The aroma of simmering cabbage, tomatoes, and spices filled my home, and with the first spoonful, I knew it would become a family favorite. Now, it’s a staple in our household, especially during the colder months.
Ready to dive into this delicious recipe? Let’s get cooking!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients prepped and ready. Chop the onion, garlic, carrots, bell pepper, and cabbage ahead of time to streamline the cooking process. Also, ensure your soup pot is large enough to accommodate all the ingredients comfortably.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Ground turkey 93% fat (or ground beef) | 2 pounds |
| Salt | 1½ teaspoons, plus ½ teaspoon |
| Pepper | 1 teaspoon |
| Onion, chopped | 1 medium |
| Garlic cloves, minced | 6 |
| Bay leaves | 2 |
| Oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Carrots, chopped | 2 large |
| Bell pepper, chopped | 1 |
| Beef stock | 5 cups |
| Petite diced tomatoes (1 can) | 14.5 ounces |
| Tomato sauce | 16 ounces |
| Worcestershire sauce (use Lea & Perrins brand for gluten-free) | 2 tablespoons |
| Cabbage, outer leaves and core removed, rinsed and chopped into 2-3 inch pieces | 1 small to medium head (about 3 lbs before removing core) |
| Fresh Italian parsley, plus more for garnish | 3 tablespoons |
Step-by-Step Guide
- In a large soup pot, heat the olive oil over medium-high heat. Add the ground turkey or beef, 1½ teaspoons of salt, and pepper. Cook for 5 minutes, breaking the meat into small pieces as it browns.
- Stir in the chopped onion, minced garlic, bay leaves, oregano, and thyme. Cook for an additional 3 minutes, adding more oil if needed.
- Add the chopped carrots, bell pepper, beef stock, petite diced tomatoes, tomato sauce, Worcestershire sauce, and the remaining ½ teaspoon of salt. Mix well to combine.
- Fold in the chopped cabbage and 3 tablespoons of fresh Italian parsley. Bring the soup to a simmer.
- Cook for 25-30 minutes over medium to medium-high heat with the lid slightly cracked. Keep the heat at a low simmer to allow the flavors to meld together beautifully.
Pointers for Perfection & How to Store
For the best flavor, let the Cabbage Roll Soup sit for a few minutes before serving. This allows the ingredients to fully absorb the delicious broth. If you prefer a thicker soup, you can simmer it a bit longer to reduce the liquid. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove before serving.
For more delicious recipes like this, check out Protein Cabbage Soup High Protein Gluten Free.
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Cabbage Roll Soup
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Enjoy all the comforting flavors of traditional cabbage rolls without the hassle of rolling! This Low Carb Cabbage Roll Soup is a hearty, one-pot meal loaded with tender cabbage, savory ground beef, and a rich tomato broth. By swapping rice for cauliflower rice, this recipe remains strictly gluten-free and keto-friendly while staying incredibly filling.
Ingredients
1 lb lean ground beef (or ground turkey)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium head green cabbage, chopped into 1-inch pieces
2 large carrots, peeled and chopped (optional, omit for strict keto)
4 cups beef broth (ensure gluten-free)
2 cans (14.5 oz each) diced tomatoes (undrained)
1 cup tomato sauce
2 cups riced cauliflower (fresh or frozen)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
1 bay leaf
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Brown Meat: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook, crumbling the meat with a spoon, until the beef is browned and the onions are soft (about 5-7 minutes). Drain excess fat if necessary.
2. Add Aromatics: Stir in the minced garlic, oregano, basil, paprika, salt, and pepper. Cook for another minute until fragrant.
3. Simmer: Add the chopped cabbage, carrots (if using), diced tomatoes (with juices), tomato sauce, beef broth, and the bay leaf. Stir well to combine. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the cabbage is tender.
4. Add Cauliflower: Stir in the riced cauliflower. Simmer uncovered for an additional 5-7 minutes until the cauliflower is tender but not mushy.
5. Finish: Remove the bay leaf. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.
Notes
Meat Options: You can substitute half the beef with Italian sausage for extra flavor.
Gluten-Free Note: Always double-check your beef broth and tomato sauce labels to ensure they are certified gluten-free.
Make Ahead: This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days.
Freezing: This soup freezes well. Let it cool completely, then freeze in portion-sized containers for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 22
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use a different type of meat?
- Absolutely! While ground turkey or beef works great, you can also use ground chicken or even a plant-based meat substitute for a vegetarian version.
- Is this soup freezer-friendly?
- Yes, it freezes beautifully. Just make sure to cool it completely before transferring it to freezer-safe containers.
Can I make this soup in a slow cooker?
Definitely. Brown the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Dig In & Enjoy!
There you have it—a hearty, flavorful Cabbage Roll Soup that’s sure to become a favorite in your home. Whether you’re looking for a comforting meal on a cold day or a nutritious dish to fuel your body, this soup delivers on all fronts. Don’t forget to garnish with extra parsley for a fresh finish!
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