This Low-Carb Cabbage Roll Soup is a warm, hearty dish that captures all the flavors of traditional stuffed cabbage rolls but without the carbs! Packed with ground beef, tender cabbage, and a flavorful tomato broth, this soup is perfect for meal prepping and enjoying all week long. Whether you’re following a low-carb diet or just want a comforting, easy-to-make meal, this soup hits the spot without all the guilt.
Why You’ll Love This Recipe?
- Low-carb and keto-friendly
- Hearty and filling without the heaviness
- Perfect for meal prep—tastes even better the next day
- A healthy alternative to classic cabbage rolls
- Easily customizable with your favorite seasonings and proteins
Ingredients
- Ground beef (or ground turkey for a lighter version)
- Cabbage, chopped
- Onion, diced
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Beef broth (or chicken broth for a lighter option)
- Tomato paste
- Apple cider vinegar
- Dried thyme
- Bay leaves
- Salt and pepper
Full list of ingredients and measurements below.
Brown the Meat
In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks. Once fully browned, drain any excess fat and set the meat aside.
Sauté the Vegetables
In the same pot, add a bit of olive oil and sauté the onion and garlic until fragrant and softened, about 5 minutes. Add in the chopped cabbage and cook for another 5 minutes, allowing the cabbage to soften slightly.
Add the Tomatoes and Broth
Stir in the diced tomatoes, tomato paste, and beef broth. Mix well to combine. Add the apple cider vinegar, thyme, and bay leaves, and season with salt and pepper to taste.
Simmer and Cook
Return the browned ground beef to the pot, stirring everything together. Bring the soup to a boil, then reduce the heat and let it simmer for 30–40 minutes, or until the cabbage is tender and the flavors have melded together.
Serve and Enjoy
Remove the bay leaves and serve the soup hot. It pairs wonderfully with a dollop of sour cream or a sprinkle of fresh parsley if desired.
Expert Tips and Tricks
- For extra flavor, add a splash of Worcestershire sauce or hot sauce to the broth.
- If you want more veggies, you can add carrots, celery, or zucchini to the soup.
- Use a slow cooker or Instant Pot to make the soup even easier—just brown the meat first, then combine everything in the cooker and let it cook on low for 6–8 hours (slow cooker) or 20 minutes (Instant Pot).
- Adjust the thickness of the soup by adding more broth if you prefer a lighter consistency.
Recipe Variations and Possible Substitutions
- Swap the ground beef for ground pork or chicken for a different flavor.
- Use cauliflower rice instead of regular rice to keep the soup low-carb but still add a bit of texture.
- Make it vegetarian by using plant-based ground meat or beans and lentils.
- Add a bit of paprika or smoked paprika for an extra depth of flavor.
Serving and Pairing Suggestions
This soup is filling on its own, but you can pair it with a side salad or low-carb garlic bread for a complete meal. For extra indulgence, top with shredded cheese or a scoop of sour cream.
Storage and Reheating Tips
Store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months—just let it cool completely before freezing in individual portions. Reheat in the microwave or on the stovetop until hot.
FAQs
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. The flavors only get better as it sits in the fridge, and it makes a great make-ahead lunch or dinner for the week.
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well in this soup, making it a lighter option without sacrificing flavor.
Is this soup really low-carb?
Yes, this soup is low-carb thanks to the lack of rice or pasta. It’s filled with healthy veggies like cabbage and packed with protein from the meat.
Can I add rice or pasta if I prefer?
Sure! If you’re not strictly low-carb, you can add cooked rice, cauliflower rice, or even pasta to the soup. Just be mindful of the carb content if you’re watching your intake.
Conclusion
Low-Carb Cabbage Roll Soup is a deliciously hearty and healthy option for meal prep or a cozy weeknight dinner. Packed with rich flavors, tender cabbage, and plenty of protein, this soup will satisfy your cravings without the extra carbs. It’s easy to make, versatile, and tastes even better after a day or two, making it the perfect dish for any busy week!
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Hearty Low-Carb Cabbage Roll Soup for Meal Prep Success
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (adjusted to include extra servings) 1x
- Category: Soup, Low-Carb, Meal Prep
- Method: Stovetop
- Cuisine: American, Low-Carb
- Diet: Gluten Free
Description
Low-Carb Cabbage Roll Soup is a comforting, hearty, and low-carb twist on traditional cabbage rolls. Packed with ground beef, savory vegetables, and a rich tomato base, this soup has all the flavors of a classic cabbage roll without the carbs. It’s the perfect meal prep dish to enjoy throughout the week!
Ingredients
- 1 lb (450g) ground beef (or turkey for a lighter option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 2 cups beef broth (or chicken broth for lighter flavor)
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar (optional, for a tangy kick)
Instructions
- Cook the ground beef: In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up into crumbles, until browned. Remove excess fat if necessary.
- Sauté the vegetables: Add chopped onion and minced garlic to the pot, cooking until softened and fragrant, about 3-4 minutes.
- Add the cabbage: Stir in the chopped cabbage and cook for an additional 3-4 minutes, allowing it to wilt slightly.
- Simmer the soup: Pour in the beef broth, diced tomatoes, and tomato paste. Stir in the dried basil, oregano, salt, and black pepper. Bring the soup to a simmer, then cover and cook for 20-25 minutes, or until the cabbage is tender and the flavors are well combined.
- Finish and serve: If desired, stir in apple cider vinegar for a tangy twist. Taste and adjust seasonings as needed before serving.
Notes
- This soup is perfect for meal prep and can be stored in the fridge for up to 4 days.
- For a more filling version, you can add cauliflower rice to the soup for extra texture without adding many carbs.
- You can easily make this soup in a slow cooker by adding all ingredients and cooking on low for 6-8 hours.
- Freezes well for up to 3 months—just reheat when ready to serve!
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
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