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–+ servings
A bowl of cabbage roll soup.

Cabbage Roll Soup

This hearty cabbage roll soup combines tender cabbage, flavorful ground meat, and a rich tomato broth for a satisfying meal that will warm you up on chilly nights. It has all the flavors of traditional cabbage rolls, just in a bowl of soup and ready in under an hour. It’s naturally gluten-free and dairy-free!
5 from 3 votes
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Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 471kcal
Author: Megan

Ingredients

  • 2 lbs ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or avocado oil
  • 2 cups yellow onion (diced (about 1 medium onion))
  • 1 cup carrots (sliced)
  • 2 cloves garlic (minced)
  • 1 lb green cabbage (chopped (about 1 medium head of cabbage))
  • 30 oz diced tomatoes
  • 8 oz tomato sauce
  • 6 cups chicken or beef broth (gluten-free if need be)
  • 1 cup uncooked white rice
  • 1 tablespoon worcestershire sauce (gluten-free if need be)
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 cup fresh parsley (chopped)

Instructions

  • Preheat a large dutch oven over medium heat. Once heated, add the ground beef and season with salt and pepper.
  • Cook until the beef is browned, about 5-6 minutes, making sure to break up the meat with a spatula while it cooks.
  • Add the olive oil and onions and stir to combine. Cook for 3-4 minutes.
  • Add the minced garlic and carrots and cook an additional 2-3 minutes, stirring frequently to ensure the garlic does not burn.
  • Stir in chopped cabbage and cook for a few minutes until it softens.
  • Mix in diced tomatoes, tomato sauce, chicken broth, uncooked white rice, worcestershire sauce, lemon juice, brown sugar, paprika, and oregano. Stir to combine.
  • Bring the soup to a boil. Then let simmer and cover with a lid.
  • Cook for 30 minutes, or until the rice is tender.
  • Top with fresh parsley before serving.

Notes

  • If you use brown rice, you will need to increase the simmer time to about 50-60 minutes, until the rice is tender.
  • I’ve used red cabbage in place of the green cabbage before with great results. 
  • You can use chicken broth or beef broth in this recipe. Many store-bought broths contain gluten, so be sure to check the ingredients and packaging to ensure it is gluten-free if need be.
  • Not all brands of worcestershire sauce are gluten-free. If you are on a gluten-free diet or have celiac disease, I like the Lea & Perrins brand which is certified gluten-free. 

Nutrition

Calories: 471kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1219mg | Potassium: 1034mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3549IU | Vitamin C: 55mg | Calcium: 127mg | Iron: 5mg
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