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.
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 game very seriously. Just like my Vegan Potato Soup and Red Lentil Soup, 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.
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What ingredients and equipment do I need?
All of the ingredients should be easy to find in most grocery stores and won’t break the bank. In fact, it's a pretty budget-friendly recipe and reheats and freezes perfectly. All you need are green cabbage, your basic soup vegetables, vegan beef (or lentils if you prefer), rice, and some seasonings.
Vegetarian cabbage soup is usually very light and chock-full of an array of vegetables. It’s really healthy and nutritious, but not the most filling option. So, I’ve gone ahead and added a few carbs like vegan ground beef and rice to make it much more hearty and tasty. We all know how much I love my carbs!
Here's what you need to make this "beefy" and hearty vegetable cabbage soup:
- 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. You can use cooked green or brown lentils instead of this is you prefer though.
- Tomato paste - To thicken, add richness, colour and add lots of flavour.
- Soy sauce - For savoury, umami "meaty" flavour.
- Vegetable stock - To help season the soup and pump up the flavour.
- Sugar - Just a touch but really important for balancing flavours in tomatoey recipes. It helps round everything out and add balance.
- Seasonings - Like ground or smoked paprika, dried oregano, dried thyme, bay leaves, salt, and ground black pepper.
- White rice - To thicken and make it extra filling and hearty.
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.
Step 2 - Next, add everything else except the rice.
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.
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!
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.
To make 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.
To make in an 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.
Ways to adapt this recipe
- 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.
- Replace the rice with diced potatoes. Just add them in with the onions and carrots and cook the soup until they’re tender.
- Use gluten-free tamari to replace the soy sauce. We need that meaty flavour, so don’t skip it.
- Add any extra veggies that need using up. Just about anything will work.
- Add in some crushed red pepper flakes or a small chopped chili for a bit of heat.
How to serve
This is a really hearty and filling soup so it could easily be eaten just as it is. 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.
Hungry for more?
If you're a soup lover you’re going to love a big bowl of any or all of these comforting vegan soup recipes:
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📖 Recipe
Vegan Cabbage Soup
Ingredients
- 1 tablespoon olive oil , (or water for oil-free)
- 1 large onion , diced
- 2 large carrots , diced
- 17 oz / 500 grams / about 5 heaping cups 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 round/mince , or cooked green or brown lentils (not red)
- ⅔ cup / 170 grams / 1 x 156 ml can tomato paste , (tomato puree in the UK)
- 1200 mls / 5 cups 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 dry long-grain white rice , (don't cook it first, it goes in raw)
RECOMMENDED EQUIPMENT
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
- 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.
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.
To make 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 6-8 hours, or on high for 3-4 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.
To make in an Instant Pot If you have time I recommend sauteing the ingredients in the Instant Pot as per the written recipe above 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.
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.
- 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.
- Use gluten-free tamari to replace the soy sauce. We need that meaty flavour, so don’t skip it.
- Add any extra veggies that need using up. Just about anything will work.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Anne says
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!
A Virtual Vegan says
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!
JOSIE says
Just the job for these cold days! I used more stock. Delicious, hearty & easy to put together.
elena says
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
A Virtual Vegan says
Basmati rice will be fine. I've used it when making this soup and it turned out well.
elena says
Oh, great! The only thing left for me to buy is the cabbage then. Thanks so much.
Linda says
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!
A Virtual Vegan says
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.
Ilene says
This soup is delicious!!
A Virtual Vegan says
Thank you Ilene. I'm really pleased you enjoyed it!