This Easy Cabbage Roll Soup comes together in 30-minutes and is the perfect healthy dinner you’ve been craving. Made with hearty and wholesome ingredients like ground beef, cabbage, carrots, and butternut squash. If you’re a fan of cabbage, this unstuffed soup is for you!
Loaded with veggies, this soup is one that will leave you feeling satisfied and full of nutrients. While classic cabbage rolls are great, this simple one-pot soup is much quicker to come together. Simply cook the ingredients in one pot on the stovetop and you’ll have a delicious meal ready in under an hour.
Cabbage is a tasty affordable vegetable that often gets overlooked. If you’re looking for more cabbage recipes, check out our Healthy Egg Roll in a Bowl or Cabbage Vegetable Soup!
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Why You’ll Love Cabbage Roll Soup
- Easy - This one-pot recipe is made in about 30-minutes.
- Flavorful - I don’t think you can go wrong with these flavors. It’s a savory soup that isn’t too heavy but will leave you feeling satisfied.
- Customizable - Feel free to experiment with the vegetable combinations and spices to match your preferences!
Ingredients In Easy Cabbage Roll Soup
This soup is made with fresh ingredients and packed with vegetables!
- Ground beef
- Salt and pepper
- Onion
- Cabbage
- Carrots
- Butternut squash
- Garlic
- Ginger
- Beef broth
- White rice
- Coconut aminos
- Apple cider vinegar
- Sesame seed oil
See recipe card for quantities.
How To Make Cabbage Roll Soup
Heat a stock pot or dutch oven on medium-high heat. Add the ground beef, salt, and pepper. Cook the ground beef until it is browned and cooked through.
Once the meat is cooked, add the onions, cabbage, carrots, and butternut squash. Stir and cook until the vegetables begin to soften (about 8 minutes). Then add the garlic and ginger to the pot.
Cook for another 30 seconds or until they become fragrant.
Add the beef broth, rice, coconut aminos, apple cider vinegar, and sesame seed oil. Stir to combine.
Bring to a boil and then reduce the heat to simmer. Cover and simmer for 20-30 minutes or until the veggies are softened and the rice is cooked. Adjust the salt and pepper seasoning as desired.
Watch How To Make Cabbage Roll Soup:
Kitchen Tools Needed
- Dutch oven or stock pot
- Cutting Board
- Knife
- Ladle
Storage Tips
- Store - Keep leftovers in the refrigerator in an airtight container for up to 3 days.
- Freeze - You can freeze any leftovers in the freezer in an airtight freezer container for up to 3 months. Just like many soups, let it thaw in the fridge overnight or quickly defrost on the counter.
- Reheat - Warm leftovers in the microwave or stovetop.
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Easy Cabbage Roll Soup
Equipment
- cutting board
- knife
- ladle
Ingredients
- 1 pound ground beef (can substitute with ground turkey or ground pork)
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ½ yellow onion chopped
- 1 head green cabbage cored and chopped
- 1 cup carrots chopped
- 1 cup butternut squash peeled and cubed (about ½ of a squash)
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 6 cups low sodium beef broth
- ½ cup white rice
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp sesame seed oil
Instructions
- Heat a stock pot or dutch oven on medium-high heat. Add the ground beef, salt, and pepper. Cook the ground beef until it is browned and cooked through.
- Once the meat is cooked, add the onions, cabbage, carrots, and butternut squash. Stir and cook until the vegetables begin to soften (about 8 minutes). Then add the garlic and ginger to the pot. Cook for another 30 seconds or until they become fragrant.
- Add the beef broth, rice, coconut aminos, apple cider vinegar, and sesame seed oil. Stir to combine.
- Bring to a boil and then reduce the heat to simmer. Cover and simmer for 20-30 minutes or until the veggies are softened and the rice is cooked. Adjust the salt and pepper seasoning as desired.
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