Looking for a cozy, veggie-packed soup that’s also high in protein? This unstuffed cabbage soup delivers all the comfort of classic stuffed cabbage rolls in an easy, one-pot soup made with lean ground beef, tender rice, lots of vegetables, and a richly seasoned tomato broth base.
One of my favorite things to do on the weekend is wander through my local farmer’s market and see what’s in season.
But this time of year, there really isn’t much to look at. Where I live, the produce stalls are mostly filled with a few different varieties of cabbage and a handful of sturdy root vegetables. Not exactly the colorful abundance that summer brings.
But that’s also when I find myself coming back to tried-and-true seasonal recipes, the ones that make the most of what’s available.
Stuffed cabbage rolls are a classic for a reason. They’re hearty, comforting, and built around simple ingredients that hold up well in colder months.
This high-protein unstuffed cabbage soup takes everything I love about stuffed cabbage rolls and turns it into an easy, one-pot meal.
It starts with well-browned lean ground beef, then simmers with plenty of vegetables, tender rice, and a richly spiced tomato broth made with bone broth for extra depth and protein.
Why You’ll Love It
- It delivers all the classic stuffed cabbage flavors without the rolling or extra work.
- Each serving packs 36g of protein and 8g of fiber, so it actually keeps you full.
- The broth is rich, savory, and deeply seasoned, thanks to bone broth and spices.
- It’s a one-pot recipe that’s easy to make and even better the next day.
- Perfect for meal prep when you want something cozy but balanced.
Looking for another cozy, protein-packed soup? Try my High-Protein Minestrone Soup with 5 veggies!
Key Ingredients
- Lean ground beef: The protein backbone of this soup. Browning it well adds deep, savory flavor without making the soup heavy.
- Green cabbage: Tender and slightly sweet once simmered, it gives the soup that classic stuffed cabbage feel.
- Carrots, celery, and onion: A simple mirepoix that builds natural sweetness and balance in the broth. Plus, several servings of veggies.
- White rice: Adds heartiness and helps make the soup feel satisfying and comforting without overpowering it.
- Crushed tomatoes & tomato paste: Create a rich, slightly tangy tomato base that mimics the filling of traditional cabbage rolls.
- Beef bone broth: Adds depth and boosts the protein content while giving the soup a slow-simmered taste.
- Smoked paprika, oregano, thyme, and cumin: A warm, savory spice blend that gives the soup real character and keeps it from tasting flat.
- Apple cider vinegar: Stirred in at the end to brighten everything up and balance the richness.
Looking for more comforting meals like this? Browse these 7 Cozy Yet Healthy Winter Dinner Recipes.
How to Make It
This unstuffed cabbage soup comes together in one pot with simple steps that build big flavor.
Brown the beef
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then the ground beef. Break it into fine crumbles and cook until well browned with no pink remaining.
Add the veggies
Add the onion, carrots, and celery and cook until softened. Stir in the garlic and tomato paste and cook briefly until fragrant. Add the spices and stir to coat everything evenly.
Simmer
Add the chopped cabbage, crushed tomatoes, bone broth, water, and rice. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the rice is tender and the cabbage is soft.
Finish and adjust
Stir in the apple cider vinegar, taste, and adjust seasoning as needed. Serve hot with a side of crusty bread.
Want another easy one-pot dinner? You’ll also enjoy my One-Pot Healthy Lemon Chicken Orzo.
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Tips & Variations
- Use chicken or turkey: Any ground meat works well here.
- Swap the rice: White rice gives the most classic texture, but brown rice works too. Just note it will need a longer simmer and a splash of extra broth.
- Make it lower carb: Skip the rice and add an extra cup of chopped cabbage or cauliflower rice during the last 10 minutes of cooking.
- Like it spicier? Increase the red pepper flakes or add a pinch of cayenne to give the broth more heat.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it even better the next day.
This soup thickens over time as the rice absorbs liquid, so add a splash of water or broth when reheating to loosen it up.
For meal prep, portion into individual containers for easy grab-and-go lunches or dinners.
It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Yes, it freezes very well for up to 3 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.
The rice softens as the soup sits, but it holds up well. If you prefer a firmer texture, you can cook the rice separately and add it when reheating.
Yes. Brown the beef first, then add everything except the vinegar to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, and stir in the vinegar at the end.
Yep, this recipe is naturally dairy-free. To keep it gluten-free, be sure your bone broth and spices are certified gluten-free.
High-Protein Unstuffed Cabbage Soup
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Ingredients
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp olive oil, then add 1½ lb lean ground beef. Brown thoroughly, breaking it up with a spoon, until no pink remains.
- Add 1 large yellow onion, diced, 3 medium carrots, diced, and 3 celery stalks, diced. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in 4 garlic cloves, minced and 2 tbsp tomato paste. Cook for 1 to 2 minutes until fragrant and slightly darkened.
- Add 2 tsp smoked paprika, 2 tsp sweet paprika, 2 tsp dried oregano, 1 tsp dried thyme, ½ tsp ground cumin, ½ tsp crushed red pepper flakes (if using), and 1½ tsp salt. Stir to coat everything evenly.
- Add 1 small green cabbage, chopped, 1 28 oz can crushed tomatoes, 4 cups beef bone broth, 1 cup water, and ½ cup uncooked white rice. Stir well.
- Bring the soup to a boil, then reduce to a gentle simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
- Stir in 1-3 tbsp apple cider vinegar, taste, and adjust salt and vinegar if needed.Serve warm with a side of crusty bread.
Nutrition
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I am a vinegar girl, and when you get the ratio right, this soup is just so good. So healthy and packed with flavor.