If you love the comforting flavors of cabbage rolls but want something easier to make, this Low-Carb Cabbage Roll Soup is for you! It’s packed with hearty beef, tender cabbage, and a rich, savory broth—all without the fuss of rolling individual cabbage leaves. Plus, it’s perfect for meal prep!
Why You’ll Love This Recipe
- All the flavors of traditional cabbage rolls without the effort
- Low in carbs, making it a great option for keto or paleo diets
- One-pot meal that’s easy to make and clean up
- Perfect for meal prepping and freezing
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:
- Ground beef or turkey
- Onion and garlic
- Green cabbage, chopped
- Diced tomatoes and tomato paste
- Beef or chicken broth
- Seasonings like paprika, oregano, and salt
Directions
Brown the Meat
In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if needed.
Sauté the Aromatics
Add diced onion and garlic to the pot and cook until softened and fragrant.
Add the Cabbage and Tomatoes
Stir in the chopped cabbage, diced tomatoes, and tomato paste. Mix well to combine all the flavors.
Pour in the Broth and Simmer
Add beef or chicken broth along with seasonings. Bring to a boil, then reduce heat and let simmer for 30 minutes, or until the cabbage is tender.
Serve and Enjoy
Ladle into bowls and enjoy hot. Optionally, top with shredded cheese or a dollop of sour cream.
Expert Tips and Tricks
- Use ground turkey or chicken for a leaner version
- Add cauliflower rice for extra texture and fiber
- Simmer longer for deeper flavor development
- Make a double batch and freeze for easy meal prep
Recipe Variations and Possible Substitutions
- Swap ground beef for sausage for extra flavor
- Use fire-roasted tomatoes for a smoky depth
- Add bell peppers or mushrooms for more veggies
- Try using bone broth for added nutrients
Serving and Pairing Suggestions
This soup is hearty on its own but pairs well with:
- A side of keto bread or a low-carb biscuit
- A fresh green salad with a tangy vinaigrette
- A sprinkle of parmesan cheese for extra richness
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, let the soup cool completely before transferring to freezer-safe containers. Reheat on the stovetop or in the microwave until warmed through.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Brown the meat first, then add everything to the slow cooker and cook on low for 6-8 hours.
Is this soup keto-friendly?
Absolutely! It’s naturally low in carbs and packed with healthy ingredients.
Can I use red cabbage instead of green?
Yes, but it may slightly alter the flavor and color of the soup.
What’s the best way to freeze this soup?
Cool completely, then store in portion-sized containers for easy thawing and reheating.
Conclusion
Low-Carb Cabbage Roll Soup is the ultimate meal prep champion—delicious, filling, and easy to make. Whether you’re following a low-carb lifestyle or just looking for a hearty and comforting meal, this soup is a must-try. Give it a go and enjoy every spoonful!
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Low-Carb Cabbage Roll Soup – Meal Prep Champion!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Eastern European
- Diet: Gluten Free
Description
This Low-Carb Cabbage Roll Soup delivers all the comforting flavors of classic cabbage rolls but in an easy, one-pot soup! Packed with ground beef, tomatoes, cabbage, and savory seasonings, this hearty meal is gluten-free, keto-friendly, and perfect for meal prep. Enjoy a warm bowl of this healthy, delicious soup without the hassle of rolling!
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream (optional, for a creamy twist)
Instructions
Step 1: Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef, breaking it apart with a spoon. Cook for 5-7 minutes, until browned.
- Stir in onion and garlic, cooking for another 2 minutes until fragrant. Drain any excess fat if needed.
Step 2: Simmer the Soup
- Add chopped cabbage, diced tomatoes, crushed tomatoes, tomato paste, and broth. Stir well.
- Season with paprika, oregano, thyme, red pepper flakes, salt, and black pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
Step 3: Finish & Serve
- If using, stir in heavy cream for a creamy version.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or grated Parmesan (optional).
Notes
- Low-Carb Tip: Avoid adding rice or starchy fillers to keep this keto-friendly.
- Make It Spicy: Add extra red pepper flakes or a dash of hot sauce.
- Storage: Keeps in the fridge for up to 5 days or freezes well for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg