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    Home » Recipes » Soup

    Published: Jan 7, 2021 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 23 Comments

    Vegan Cabbage Soup

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 23 votes

    Enjoy heaps of veggies in this warm, comforting and super delicious Vegan Cabbage Soup. It's like cabbage rolls in a bowl and is budget-friendly, easy to make, and freezes well.

    hands holding a bowl of soup

    If you want a super cozy, comforting and family-friendly dinner that features all the flavours of cabbage rolls in a giant pot of steaming soupy, stewy goodness, then you really need to make this Vegan Cabbage Soup!

    I take my vegan soup recipe game very seriously, and one bowl of this vegetable soup with cabbage, vegan beef (or lentils), and rice will warm you right up and satisfy those vegan comfort food cravings.

    In this post:

    Jump to:
    • Ingredients
    • How to make Vegan Cabbage Soup
    • Success Tips
    • Variations
    • How to serve
    • Storage, freezing and reheating tips
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews

    Ingredients

    Here's what you need to make this "beefy" and hearty vegetable cabbage soup:

    ingredients for vegan cabbage soup (as per the written ingredients list)

    And a couple of ingredient notes:

    • Cabbage - Green cabbage (or white cabbage as it's known in the UK) is best because it keeps it's texture better than Savoy or Napa cabbage. You don’t need a full cabbage for this recipe, so use the leftovers to make my Peanut Crunch Salad.
    • More veggies - This is the best clean-out-your-fridge soup around. Load it up with plenty of vegetables like onion, carrots, garlic, and diced tomatoes but also feel free to throw in anything else you have lurking in your veg drawer that needs using up.
    • Vegan ground beef - Adds texture, meatiness, staying power and flavour to the soup. I really like Yves Ground Round but Gardein crumbles or Beyond Meat, or any similar are all good to use in this recipe. As with my vegan hamburger helper recipe, you can use cooked green or brown lentils instead if you prefer.

    I like to make my soups in a dutch oven, but you can also use a large soup pot, slow cooker (crockpot), or an Instant Pot (pressure cooker).

    How to make Vegan Cabbage Soup

    This vegan cabbage soup recipe is ready in under an hour, stores beautifully, and is even freezer-friendly. Whip it up in just a few steps:

    Step 1 - Cook the onions and carrots in a large soup pot until they’re starting to colour, then add in the cabbage, garlic, and vegan ground round. Allow to sautee together for a few minutes.

    onions, carrots, cabbage and vegan ground round in a pan

    Step 2 - Next, add everything else except the rice.

    all the ingredients for vegan cabbage soup in a pot

    Step 3 - Bring to a boil, then pour the rice into the pot, stir well, reduce the heat and cover the pot with a lid. Simmer until the rice is cooked, stirring occasionally.

    soup with uncooked rice poured in

    Step 4 - Thin out the soup with more veggie stock or water as desired and taste and adjust the seasonings. Scatter with some parsley if you have it, then serve and enjoy!

    a large pan of soup

    Success Tips

    • Make sure the soup is actively boiling before you add the rice.
    • The rice will take around 20 to 25 minutes to cook after you add it to the soup. Just keep lifting the lid and stirring occasionally to avoid any sticking, making sure to cover it back up tightly each time.
    • Use your biggest soup pot or dutch oven for this recipe. The one I used was 6 quarts. 
    • Speed up the process by using frozen or pre-cut cabbage and vegetables.
    a small bowl of vegan cabbage soup with chopped parsley and vegan cheese

    Variations

    • If you don't have individual oregano and thyme, use 2 teaspoons of dried mixed herbs, Italian mixed herbs, or herbes de Provence instead.
    • Brown rice can be used instead of white but it will take a little longer to become tender.
    • Use fire-roasted canned diced tomatoes instead of regular ones for even more flavour.
    • If you don’t have vegan ground round/mince, you can use cooked green or brown lentils instead. Don’t use red lentils as they won’t hold their texture and will just dissolve.

    How to serve

    This is a really hearty and filling soup so it could easily be eaten just as it is. Maybe with a tumble of vegan croutons for even more gorgeous texture? For me though, a bowl of soup isn't complete without something to mop it up with. Some perfect partners for this delicious vegan cabbage soup are:

    • easy wholewheat bread
    • fresh sourdough
    • no knead focaccia
    • vegan sweet potato biscuits
    • crackers
    • super quick and easy no yeast flatbreads

    I also love a sprinkling of vegan cheese on my soup. Vegan parmesan is great, as are some crumbles of my vegan feta or a dollop of creamy vegan ricotta.

    Storage, freezing and reheating tips

    As a bonus, you can make a big batch of this vegan cabbage soup and freeze some for later. Quickly cool the soup to room temperature before storing it away. Keep it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.

    When you’re ready to heat up the leftovers, warm them in a pot on the stove or for a few minutes in the microwave until piping hot.

    Recipe FAQs

    How can I make it in Instant Pot?

    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.

    How can I make it in a slow cooker?

    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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a bowl of vegan cabbage soup with chopped herbs and crumbled cheese on top

    Vegan Cabbage Soup

    Author: Melanie McDonald
    5 from 23 votes
    Cozy, comforting and super delicious Vegan Cabbage Soup. It's like cabbage rolls in a bowl & is budget-friendly, easy to make & freezes well.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 35 minutes
    TOTAL TIME: 45 minutes
    Servings: 8 servings

    Ingredients
      

    • 1 tablespoon olive oil , (or water for oil-free)
    • 1 large onion , diced
    • 2 large carrots , diced
    • about 5 heaping cups (17 oz / 500 grams) chopped green cabbage (white cabbage in the UK) , (about ½ a medium-sized cabbage)
    • 4 cloves garlic minced
    • 2 cups (12 oz / 340 grams ) vegan ground beef , or cooked green or brown lentils (not red)
    • ⅔ cup (170 grams / 1 x 156 ml) can 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 sugar , (white or cane)
    • 2 tablespoons soy sauce , or gluten-free Tamari
    • 2 teaspoons ground paprika or smoked paprika , ( I like smoked paprika best)
    • 1 teaspoon dried oregano , see notes for alternatives
    • 1 teaspoon dried thyme , see notes for alternatives
    • 2 bay leaves
    • 2 teaspoons salt , plus more to taste
    • ¾ teaspoon freshly ground black pepper , plus more to taste
    • ¾ cup (150 grams) long-grain white rice , (don't cook it first, it goes in raw)

    RECOMMENDED EQUIPMENT

    • Dutch Oven
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Heat the oil in a large soup pot over medium heat. Add the onions and carrots and saute for about 5 minutes or until the onions are just starting to colour. Use a bit of water instead of the oil to keep the recipe oil-free.
    • Add the cabbage, garlic and ground round. Continue sauteing 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.
    • Add more stock or a bit of water to thin if required, although the soup is best when nice and thick like stew. Check the seasoning adding more as necessary, then serve.

    NOTES

    Gluten-free? - Either use gluten-free vegan ground round/mince or cooked green or brown lentils and swap the soy sauce for gluten-free soy sauce/tamari or coconut aminos. 
    Storage and reheating - Quickly cool the soup to room temperature before storing it away. Keep it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Reheat the leftovers in a pot on the stove or for a few minutes in the microwave. Ensure it is piping hot before serving. 
    Slow cooker or Instant Pot? See the FAQs for instructions.

    NUTRITION

    Serving: 1serving (of 8)Calories: 214kcalCarbohydrates: 38gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 1607mgPotassium: 592mgFiber: 6gSugar: 13gVitamin A: 4023IUVitamin C: 32mgCalcium: 80mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Anne says

      June 20, 2022 at 1:11 pm

      5 stars
      Amazing soup recipe. Thank you!

      Reply
    2. Nathalie says

      March 19, 2022 at 2:11 pm

      5 stars
      Wow! Such an easy recipe to put together and tastes amazing! I cooked this in my instant pot using the directions you provided. It came out perfectly!

      Reply
    3. MaryEllen says

      February 16, 2022 at 3:30 am

      Could you substitute red/purple cabbage for the white? I have leftover purple cabbage from another recipe and would love to use it up for this. Thanks!

      Reply
      • Melanie McDonald says

        February 16, 2022 at 11:24 am

        Yes that will be fine. Hope you enjoy it!

        Reply
    4. Anna says

      November 18, 2021 at 3:02 am

      5 stars
      I love this soup. Very comforting and so easy to make. Thank you for sharing!

      Reply
      • Lidia Rosas says

        May 07, 2022 at 1:03 pm

        5 stars
        This was lovely, I made a huge amount and basically ate a big bowl daily for a week lol. Cabbage is so tasty in here. Feels like a complete meal just add a side of carbs of your preference (I used potatoes or rice). Yummy!

        Reply
    5. Karen says

      October 26, 2021 at 4:47 am

      Can quinoa be used instead of the rice? Would you pre cook first?

      Reply
      • Melanie McDonald says

        October 26, 2021 at 12:12 pm

        The recipe has only been tested with rice. Quinoa would be fine though with a little adjustment. It would need to go in uncooked as the rice does. BUT, because its absorbency is different to rice and its not as starchy, you will need to adjust the amount of total liquid in the soup. I'd cut it by a quarter. Then if it seems too thick once the quinoa has cooked just boil a kettle and add some boiling water to thin it a bit. Hope that helps!

        Reply
    6. Christine says

      September 28, 2021 at 8:14 am

      5 stars
      My kind of meal: minimal prep time, very tasty, healthy, and, of course, vegan. Thank you for sharing this recipe with us : )

      Reply
    7. Loretta says

      August 16, 2021 at 6:40 am

      5 stars
      This was absolutely delicious. Thank you!

      Reply
    8. Samantha says

      January 28, 2021 at 1:45 pm

      5 stars
      Just made this! YUM - makes A LOT which I love for this family of 4. I used long grain brown rice and cooked for 35 minutes. If I try making this in the Instant Pot or Slow Cooker with dry brown lentils, do I keep the broth amount the same or increase the broth???

      Reply
      • A Virtual Vegan says

        January 28, 2021 at 1:57 pm

        Glad you enjoyed it! I haven't made this in the Instant Pot with dried lentils. Only cooked lentils. You will definitely need more liquid if you use dried ones or it will be way too thick and you'll trigger the burn error.
        Remember if you are putting in dried lentils you'll need to half the amount as the quantity given is for cooked. If you're adding 1 cup of dried lentils I'd probably add an extra 2 cups of water. Hopefully, that should be enough to not trigger the burn error. I'd guess about the same in a slow cooker too. Hope that helps!

        Reply
        • Samantha says

          March 17, 2021 at 1:46 pm

          Thanks for the informative response! Made this AGAIN today for St. Patrick's Day!

          Reply
    9. Anne says

      January 16, 2021 at 12:29 pm

      I am actually ready to make your Vegan Cabbage Soup but have a couple of questions....Can you substitute yellow chickpea lentils for the green/brown lentils? If you use the brown rice how much longer in the IP do you have to leave it for(I do brown rice for 22 min)? Can you leave out the sugar? Finally, Do you put the rice and lentils in dry when using the IP for this recipe? Thank you!

      Reply
      • A Virtual Vegan says

        January 16, 2021 at 12:50 pm

        I don't see why not. Just don't use red lentils because they tend to lose their form.
        As for brown rice in the IP, I haven't tested it that way so can't say for sure, but I'd go for 15 mins high pressure and leave it to naturally release for 10 mins before releasing the rest of the pressure. It should be done. In the unlikely event it isn't, just switch it to saute for 5 mins or so to finish off but I don't think you'll need to.
        Also I don't recommend omitting the sugar. It's important for balancing the acidity in tomato-based recipes.
        Hope that helps!

        Reply
    10. JOSIE says

      January 13, 2021 at 11:32 am

      5 stars
      Just the job for these cold days! I used more stock. Delicious, hearty & easy to put together.

      Reply
    11. elena says

      January 12, 2021 at 12:33 pm

      I only have Basmati white rice, would it be a possible substitute for white/brown one with its distinctive flavour? I would love to try it as soon as possible, Many thanks

      Reply
      • A Virtual Vegan says

        January 12, 2021 at 1:15 pm

        Basmati rice will be fine. I've used it when making this soup and it turned out well.

        Reply
        • elena says

          January 12, 2021 at 3:00 pm

          Oh, great! The only thing left for me to buy is the cabbage then. Thanks so much.

          Reply
    12. Linda says

      January 12, 2021 at 10:52 am

      This looks delicious! Question - I want to use my instant pot and only have brown rice. Can you tell me how much longer to cook it? Thank you!

      Reply
      • A Virtual Vegan says

        January 12, 2021 at 11:03 am

        I haven't tried it with brown rice but I'd go for 15 mins high pressure and leave it to naturally release for 10 mins before releasing the rest of the pressure. It should be done. In the unlikely event it isn't, just switch it to saute for 5 mins or so to finish off.

        Reply
    13. Ilene says

      January 12, 2021 at 9:01 am

      5 stars
      This soup is delicious!!

      Reply
      • A Virtual Vegan says

        January 12, 2021 at 11:04 am

        Thank you Ilene. I'm really pleased you enjoyed it!

        Reply

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