Rich in flavor, but with limited ingredients, this cabbage roll soup is sure to satisfy. It makes a wonderful weekday meal, too, because it takes 30 minutes!
I’ve written about my Polish heritage before on the blog, namely for Golabki, Kluski, and Pierogi. So, you know this cabbage roll soup comes as no surprise. I first made it for an IG live that was a little off the cuff, last week. But, it ended up being so good, I knew I needed to share it with all of you!
This recipe really doesn’t have too many ingredients or steps. So, you get that comfort of familiar cabbage roll flavors but much easier and a bit faster! (I’ve always been a little impatient when it comes to casserole-style dishes.) I’ve modified some of the measurements a bit, from that first version, so now it’s damn-near perfect.
Now, in my experience, stuffed cabbage rolls don’t have a ton of flair. So, I tried to stay true to the OG by adding a bit of oregano, crushed red pepper, and salt to the soup. Of course, you’re welcome to add some extra herbs and spices as you see fit!
Substitutions for Cabbage Roll Soup
Because this ingredient list is so short, I don’t have many substitutions to offer, but hope this is still helpful!
- Yellow onion – white or brown onion will work fine here. Red onion may be a bit too different.
- Vegan ground meat – there are so many brands that make this now, so buy whichever you prefer! If you don’t like using vegan meats, substitute with a 15-ounce (425 g) can of lentils, drained.
- Green cabbage – it would be possible to use red cabbage instead, but I definitely prefer green in this application.
- Cooked rice – I used medium-grain white rice the first time, and short grain brown rice for this version. Both are great, and if you have any other grains on hand (like barley, farro, or quinoa) I think you’ll be good!
- Vegetable broth – if you don’t have bouillon or broth on hand, try homemade veggie broth!
I ended up eating this with a slice of sourdough focaccia, and it was uh-mazing! Even the carrot top herb cornbread would be a good companion. As for other recipe ideas I have in the queue, I’m excited about making Strawberry Oat Popsicles, Sheet Pan Tofu Scramble, and more! (So make sure to sign up for my newsletter at the end of the post) <3
And before we get to the recipe, I’m putting out my first ever website survey and would love your input! This year I’ll be doing a big website overhaul and want to make sure your point of view is taken into account.
- 1 tablespoon (15 ml) high-temp cooking oil, like canola
- 1/2 a large yellow onion, diced
- 16-ounce (454 g) package vegan ground meat, uncooked
- 16 ounces (454 g) thinly sliced green cabbage, about 1/2 one large cabbage
- Pinch of salt
- 28-ounce (794 g) can diced tomatoes with liquid
- 15-ounce (425 g) can tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 3 cups (710 ml) vegetable broth
- 1 1/2 cups (191 g) cooked rice, I used short grain brown rice
- 1 cup (235 ml) water
- Warm oil in a large stock pot over medium heat. Once hot, add onions to the pot and sauté for 2-3 minutes or until the are just starting to soften. Add vegan ground meat to the pot, if it is in a brick shape (like mine) use your spoon or spatula to break it up into grape-sized pieces. Sauté for 5 minutes, until vegan meat starts to firm up and reduce in size.
- Next, add cabbage to the pot, and sprinkle it with salt. This will help draw the moisture from it and help it to cook faster. Sauté mixture for 5 minutes, covered with a lid, stirring occasionally, until the cabbage becomes translucent.
- Then, add diced tomatoes, tomato sauce, oregano, and pepper, stirring to combine. Next, add vegetable broth, rice, and water to the mixture, stirring again, then covering with lid, and bringing to a simmer. Simmer for 5 minutes, if you're short on time, 10 to 15 minutes if you have some extra time.
- Once it seems the flavors have melded together and the rice has softened, divide into bowls and serve! You can also wait for the soup to cool and store it in freezer-safe containers for up to 6 months.
*Read blog post for substitution suggestions!
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 317Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 2gSodium: 971mgCarbohydrates: 32gFiber: 8gSugar: 8gProtein: 13g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
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