Go Back
–+ servings
A Hug in a Bowl: The Ultimate Cabbage Roll Soup – vegetarian recipe
Stav Kogan

A Hug in a Bowl: The Ultimate Cabbage Roll Soup

This deconstructed cabbage roll soup captures all the nostalgic goodness of the classic dish in a simple, brothy soup. Forget the tedious rolling; this version delivers all the hearty, satisfying taste in one easy-to-make pot.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 cup
Calories: 211
Ingredients Method Nutrition

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 (1440 ml) 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 (30 ml / 1 fl oz) chopped fresh flat-leaf parsley
  • 1 large head green cabbage, halved and shredded
  • 3 cups (720 ml) riced cauliflower
  • 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.

Method
 

  1. Directions
  2. Heat the oil in a large stockpot or Dutch oven over medium heat.
  3. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
  4. Add the ground beef and pork to the pot.
  5. Cook until browned, using a spatula to break up the meat into small crumbles.
  6. Drain any excess grease.
  7. 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.
  8. 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.

Nutrition

Calories: 211kcalCarbohydrates: 8.4gProtein: 13.7gFat: 13.4g

Tried this recipe?

Let us know how it was!