This Vegan Cabbage Roll Soup is like deconstructed cabbage rolls in a bowl! With green cabbage, vegan ground beef (or lentils), rice, and tomatoes, it has all the flavours but with much less work. It's comforting, filling, budget-friendly, and great for freezing/meal prep.
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"I have made this twice before and I am making it again today. It's sooo good!! I love it and it checks off all the boxes for me. Flavour outstanding, rich; robust, and hearty. My only issue is I can't stop eating it!" - Kathy ⭐️⭐️⭐️⭐️⭐️ More reviews →
If you want a super cozy, comforting, and family-friendly vegan soup with all the flavours and textures of cabbage rolls, then you really need to make this Vegan Cabbage Roll Soup.
I take my vegan soup recipes very seriously, and this one is SO good! A real one-pot wonder that's packed with cabbage, vegan beef (or lentils), and rice. With its rich, hearty, complex flavours and so many 5-star reviews, it will satisfy those comfort food cravings for sure!
Mel x
Ingredients
Here is exactly what you need to make this "beefy" and hearty vegan cabbage soup recipe, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):
And a few ingredient notes:
- Cabbage - Green cabbage (or white cabbage, as it's known in the UK) is best because it keeps its texture better than Savoy or Napa cabbage. You don't need a full cabbage for this recipe. I suggest using the leftovers to make my Peanut Crunch Salad or Bubble & Squeak.
- Veggies - This is the best clean-out-the-fridge soup. Load it up with the cabbage, onion, carrots, garlic, and diced tomatoes but also feel free to throw in anything else you have lurking in your veg drawer.
- Vegan ground beef - Adds texture, meatiness, and loads of flavour. Beyond Beef, Impossible Ground Beef, Gardein Crumbles, or Yves Ground Round are all good in this recipe. As with my vegan hamburger helper recipe though, you can use cooked green or brown lentils instead if you prefer. Don't use red lentils as they won't hold their texture and will just dissolve.
- Rice - I like to use white rice, but brown rice can be used instead. It will just take a little longer to become tender.
- Dried herbs - I like to use oregano and thyme, but you can use 2 teaspoons of dried mixed herbs, Italian seasoning, or herbes de Provence instead.
- Soy sauce - My secret ingredient for rich, "meaty" depth. Use gluten-free soy sauce or tamari if necessary.
I like to make my soups in a Dutch oven, but you can also make this recipe in a slow cooker or an Instant Pot.
How To Make Vegan Cabbage Roll Soup
This Vegan Cabbage Roll Soup recipe is ready in under an hour. Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner, check out my recipe video:
Step 1 - In a large soup pot (mine is 6 quarts), saute the onions and carrots, then add in the cabbage, garlic, and vegan ground round. Cook together for a few minutes.
Step 2 - Next, add everything else except the rice and bring to a boil.
Step 3 - Pour in the rice, stir, then reduce the heat and cover with a lid. Simmer until the rice is tender.
Step 4 - Thin out with more veggie stock or water as desired, taste and adjust the seasonings, then serve and enjoy!
Serving Suggestions
This is a really hearty and filling soup, so it can easily be eaten just as it is. For me, though, a bowl of soup isn't complete without fluffy vegan dumplings and something to mop it up with. Some perfect partners include:
A sprinkling of vegan cheese is also fantastic. Vegan parmesan is great, as are some crumbles of my vegan feta or a dollop of creamy vegan ricotta.
Recipe FAQs
If you want to make this recipe in an Instant Pot, I recommend sauteing the ingredients in the Instant Pot as per the recipe for maximum flavour, then add the stock and really scrape the bottom of the pan to remove any burnt-on residue. Then add everything else, put the lid on, seal the vent, and cook on manual (the pressure cook button on newer models), on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then relieve the remaining pressure by turning the vent. I like to cover it with a cloth in case of any spluttering. Stir and serve.
You can easily make this vegan cabbage soup in a slow cooker. If you have time I recommend sauteing the ingredients as per the recipe for maximum flavour then adding them along with everything else to the slow cooker. Cover and cook on low for 6 hours, or on high for 3 hours, or until the rice is tender. All slow cookers tend to cook a bit differently so try to make it when you'll be around the first time, so you can keep an eye on it towards the end.
Recipe
Vegan Cabbage Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil , (or water for oil-free)
- 1 large white or yellow onion , diced
- 2 large carrots , diced
- ½ a medium green/white cabbage , about 5 cups when chopped
- 4 cloves garlic , minced
- 1 x 12 to 16 oz (340 to 453 g) pack vegan ground beef , or 2 cups cooked green or brown lentils (not red)
- 6 tablespoons tomato paste , (tomato puree in the UK)
- 5 cups (1200 mls) vegetable stock , plus more to thin as needed
- 1 large 796 ml / 28 oz can diced tomatoes , (2 x 400 gram cans in the UK)
- 1 tablespoon cane sugar
- 2 tablespoons soy sauce , or gluten-free Tamari
- 2 teaspoons ground paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 large bay leaf
- 2 teaspoons sea salt , plus more to taste (adjust as necessary if using table salt)
- ¾ teaspoon freshly ground black pepper , plus more to taste
- ¾ cup (150 grams) long-grain white rice , uncooked (basmati works too but will cook a little quicker. Brown also works but will take longer).
INSTRUCTIONS
- Heat oil in a large soup pot (at least 6 quarts) over medium heat. Add the onions and carrots and saute for about 5 minutes or until the onions are translucent.
- Add the cabbage, garlic, and vegan ground beef. Continue cooking for another 5 minutes, stirring frequently.
- Add the tomato paste, stock, diced tomatoes, sugar, soy sauce, paprika, oregano, thyme, bay leaves, salt, and pepper, then stir well and bring to a boil.
- Once boiling add the rice, stir really well, then cover with a lid, reduce the heat and let it gently simmer until the rice is cooked. Lift the lid and stir occasionally, but cover it again as soon as you have finished. The rice will take between 20 and 25 minutes to become tender.
- Once the rice is tender add more stock or a bit of water to thin as desired and check the seasoning then serve.
NOTES
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Carmen says
I always make a recipe according to the recipe the first time I make it. This one is very good, but it doesn’t need sugar. It was too sweet do I added white pepper, onion powder, and cumin to balance it out. I’ll make it without next time.
Kathy says
I have made this twice before and I am making it again today. It's sooo good!! I love it and it checks off all the boxes for me. Flavor outstanding, rich; robust, and hearty. My only issue is I can't stop eating it. Thanks Mel
Melanie McDonald says
So pleased you're enjoying it, Kathy!
Robin says
This is a flavour tasty recipe, that works out to be very affordable as well. I used a can of nut meat, so this meal has no shortage of texture and is very filling as well. I found this recipe enticing because I don't cook with cabbage very often. Will definitely be making this soup again.