A hug in a bowl: the ultimate cabbage roll soup. All the nostalgic flavor of stuffed cabbage rolls — browned beef and pork, tender cabbage, tomatoes, and smoked paprika — in one easy brothy pot with none of the tedious rolling.
A Hug in a Bowl: The Ultimate Cabbage Roll Soup
There’s something deeply comforting about the classic flavors of a cabbage roll—the savory meat, the tender cabbage, and the rich tomato broth. This recipe captures all that nostalgic goodness in a simple, brothy soup. Forget the tedious rolling; this deconstructed version delivers all the hearty, satisfying taste in one easy-to-make pot. It’s a warm, nourishing meal that feels like a hug in a bowl, perfect for cozy weeknights or meal-prepping for the week ahead.
Ingredients
• 2 tablespoons (30 ml / 1 fl oz) avocado oil or olive oil
• 1 medium onion, diced, about 1 cup (240 ml)
• 4 cloves garlic, minced
• 1½ pounds or 680g (24 oz) ground beef
• ½ pound or 225g (7.9 oz) ground pork
• 6 cups or 1.4L beef stock or bone broth
• 3 teaspoons (15 ml / 0.5 fl oz) dried oregano leaves
• 2 teaspoons (10 ml / 0.3 fl oz) sea salt
• 2 teaspoons (10 ml / 0.3 fl oz) smoked paprika
• 2 teaspoons (10 ml / 0.3 fl oz) garlic powder
• 2 teaspoons (10 ml / 0.3 fl oz) onion powder
• 1 teaspoon (5 ml / 0.2 fl oz) ground black pepper
• ½ teaspoon dried thyme leaves
• 2 14.5-ounce or 411g (14.5 oz) cans diced tomatoes, drained
• 1 6-ounce or 170g (6 oz) can tomato paste
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large head green cabbage, halved and shredded
• 3 cups (720 ml) riced cauliflower
Instructions
1. Directions
2. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
3. Add the ground beef and pork to the pot. Cook until browned, using a spatula to break up the meat into small crumbles. Drain any excess grease.
4. Stir in all remaining : beef stock, oregano, salt, paprika, garlic powder, onion powder, pepper, thyme, diced tomatoes, tomato paste, parsley, shredded cabbage, and riced cauliflower. Increase the heat and bring the soup to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for at least 40 minutes to allow the flavors to meld and the cabbage to become tender.
Nutritional Information
• Recipe Facts & Nutrition
• MAKES: 4 quarts, 1 cup (240 ml) per serving
• PREP TIME: 20 minutes
• COOK TIME: 1 hour
• PER SERVING
• CALORIES: 211
• FAT: 13.4g
• PROTEIN: 13.7g
• TOTAL CARBS: 8.4g (0.3 oz)
• FIBER: 2.2g
• NET CARBS: 6.2g (0.22 oz)
Pro Tips
• for Cabbage Roll Soup
• This recipe makes a large batch and freezes beautifully. Allow the soup to cool completely, then portion it into freezer-safe containers for quick and easy meals later.
• For a deeper, richer tomato flavor, add the tomato paste to the pot after browning the meat. Cook for 1-2 minutes, stirring constantly, until it darkens slightly before adding the liquids.
• Serve with a dollop of sour cream or full-fat Greek yogurt and a sprinkle of fresh dill or parsley to brighten the flavors and add a creamy finish.
FAQ
Q: Is this cabbage roll soup keto-friendly
A: Yes, this recipe is designed to be keto-friendly. It uses riced cauliflower instead of traditional rice, keeping the net carbs to just 6.2g (0.22 oz) per serving.
Q: Can I freeze this soup for later
A: Absolutely. This soup freezes beautifully. Allow it to cool completely, then portion it into freezer-safe containers for quick and easy meals.
Q: How can I make the tomato flavor richer
A: For a deeper, richer tomato flavor, cook the tomato paste in the pot for 1-2 minutes after browning the meat. Stir it constantly until it darkens slightly before adding the broth and other liquids.
Q: What can I serve with cabbage roll soup
A: This soup is delicious on its own, but you can enhance it with a dollop of sour cream or full-fat Greek yogurt and a sprinkle of fresh dill or parsley to brighten the flavors.
Pro Tips
- Cook the tomato paste with the browned meat for 1-2 minutes until it darkens before adding the liquids; that short fry is what gives the broth its deep, rich tomato flavor.
- Drain the excess grease after browning the ground beef and pork so the soup stays brothy rather than greasy on top.
- Let the soup simmer covered for at least 40 minutes (or the full hour) so the shredded cabbage turns silky-tender and the paprika-oregano broth fully melds.
- Riced cauliflower stands in for rice and practically melts into the pot — add it right along with the cabbage at the start of the simmer.
- This makes a big batch, so cool it completely and portion it into freezer-safe containers for ready-made meals later.
Frequently Asked Questions
Does cabbage roll soup freeze well?
It freezes beautifully — let the soup cool completely, then portion it into freezer-safe containers. The cabbage and riced cauliflower hold their texture nicely when reheated.
Can I make it ahead of time?
Yes, and it's even better the next day as the flavors meld. Refrigerate and rewarm gently on the stove, adding a splash of beef stock if it has thickened.
Is this soup keto-friendly?
Each 1-cup serving has 8.4g total carbs and 6.2g net carbs with 13.7g protein and 13.4g fat — the riced cauliflower keeps it low-carb while the ground beef and pork keep it hearty.
Can I use only beef instead of a beef-pork mix?
Yes, though the pork adds richness to the crumbled meat base. Keep the smoked paprika and garlic-onion seasoning as written either way.
Recipe card below.
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A Hug in a Bowl: The Ultimate Cabbage Roll Soup
Ingredients
Method
- Directions
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
- Add the ground beef and pork to the pot.
- Cook until browned, using a spatula to break up the meat into small crumbles.
- Drain any excess grease.
- Stir in all remaining : beef stock, oregano, salt, paprika, garlic powder, onion powder, pepper, thyme, diced tomatoes, tomato paste, parsley, shredded cabbage, and riced cauliflower. Increase the heat and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for at least 40 minutes to allow the flavors to meld and the cabbage to become tender.
