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I get the most excited about soups that are a complete meal in a bowl. There are no extra sides to worry about, and you get everything you need — protein, fiber, and veggies — all in a convenient portion.
If you love this sort of thing, too, you’re going to love this stuffed cabbage soup recipe.
Instead of blanching cabbage leaves so you can roll them up with a filling, you just toss everything into a soup pot and simmer until it’s tender and flavorful. As I usually do, I’m also adding extra fiber to this soup… in the form of lentils. They are just as satisfying as rice, but they pack more fiber into each bite!
Ingredients for Cabbage Roll Soup
- Ground Beef. I like to use 93% lean beef, so you don’t have to worry about excess grease in the pan. You could also use ground turkey or chicken if you prefer.
- Cabbage. Since we’re trying to replicate the flavor of cabbage rolls, this is a crucial ingredient. I usually use a half head for this, which can be 12 to 16 ounces. This recipe is flexible, so use what you have on hand. I do think shredding the cabbage yourself results in a nicer texture than using store-bought shredded cabbage.
- Diced or Crushed Tomatoes. I prefer using a 28-ounce can of crushed tomatoes when I have them on hand, but if you don’t mind chunks of tomato in your soup, diced tomatoes will work, as well. There’s no need to drain the juices!
- Onion and Garlic. These aromatic ingredients get sautéed to bring out their aromatic flavor.
- Dried Lentils. I’ve tested this recipe with both green and brown lentils. These can take longer to soften when cooked with acid (tomatoes) and salt, so you’ll notice that I don’t heavily season the soup until the end, right before serving. If you don’t mind a mushier soup texture, you can use red lentils instead.
- Dried Spices. To finish the flavor, you’ll use oregano, red pepper flakes, salt, black pepper, and smoked paprika. (Or regular sweet paprika also works.)
How to Make Stuffed Cabbage Soup
Step 1:
Heat a 5-quart or larger pot over medium-high heat and add a drizzle of olive oil. Cook the diced onion for 5 minutes, or until it starts to turn translucent.
Then add the ground beef and a teaspoon of fine sea salt. Use a sturdy spatula to break up the meat into smaller pieces, stirring often. It should take about 8 minutes for the meat to fully brown.
Once the meat looks cooked, add the minced garlic, red pepper flakes, oregano, black pepper, and paprika. Stir well, just until the spices smell fragrant, about 1 to 2 minutes.
Step 2:
Open the canned tomatoes and add them to the pot, including the juices. Then add in the shredded cabbage, dried lentils, and 6 cups of water.
Bring the liquid to a boil over high heat. As soon as it’s vigorously boiling, lower the heat and cover the pot. Let it simmer for 25 minutes covered, or until the lentils are plump and tender.
Tip: Use a fork to grab a few of the cooked lentils to check for tenderness. There should be almost no bite to them when they are fully cooked. You can simmer for 5-10 minutes longer, if they need to soften more.
Step 3:
When the lentils are tender and the cabbage is softer, it’s time to finish seasoning the soup. Start by adding another teaspoon of salt and a tablespoon of maple syrup to balance the tomatoes’ acidity.
Stir well and taste test. (Carefully, since the soup is hot!)
I usually need to add another half-teaspoon of salt after that, but you can decide based on your taste buds. As soon as you’re happy with the flavor, it’s ready to serve warm. Garnish with fresh parsley if you like, or any other toppings.
Cabbage Roll Soup (With Extra Fiber)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 1 pound lean ground beef (93% lean)
- fine sea salt and black pepper
- 2 garlic cloves , minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 28 -ounce can crushed tomatoes
- ½ cup dried green or brown lentils
- 12 to 16 ounces shredded cabbage
- 1 tablespoon maple syrup
Instructions
- Heat a 5-quart or larger pot over medium-high heat and add a drizzle of olive oil. Once the surface is hot (about 2 minutes), add the onion and cook until it starts to soften, about 5 minutes. Then add the ground beef, 1 teaspoon of salt, and a ¼ teaspoon of ground black pepper. Use a sturdy spatula to break up the meat into small pieces until it's fully browned, about 8 more minutes.
- Once the meat is cooked, add the minced garlic, oregano, paprika, and red pepper flakes. Stir until they smell fragrant, about 1 more minute.
- Add the canned tomatoes and juices, plus the dried lentils, and shredded cabbage. Pour 6 cups of water into the pot and bring it to a boil over high heat. (Note: You'll need to add more salt later, but don't do it now. It can affect how quickly the lentils cook.) Once the soup is vigorously boiling, cover the pot with a lid and lower the heat. Simmer until the lentils are tender, about 25 minutes.
- When the timer goes off, remove the lid and check the lentils for tenderness. I use a fork to lift out a few and taste-test, to make sure they don't have a bite to them anymore. Once the lentils are tender, season with another 1 teaspoon of salt and add the maple syrup. Stir well and taste-test again. I usually add another ½ teaspoon of salt after that, but your taste buds can determine the final flavor. As soon as you're happy with it, it's ready to serve.
Notes
Nutrition
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