This Vegan Cabbage Soup is like cabbage rolls in a bowl! With green cabbage, vegan ground beef (or lentils), rice, and tomatoes it has all the flavors but with much less work. It's comforting, filling, budget-friendly, and great for freezing/meal prep.
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If you want a super cozy, comforting, and family-friendly vegan soup with all the flavors and textures of cabbage rolls then you really need to make this Vegan Cabbage Soup.
I take my vegan soup recipes very seriously and this is vegan cabbage soup that actually tastes really good! It's a real one-pot wonder that's packed with cabbage, vegan beef (or lentils), and rice. With its rich, hearty, complex flavors, and lots of 5-star reviews it will satisfy those comfort food cravings for sure!
In this post:
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 flavor. 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 take a little longer to become tender though.
- 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 something to mop it up with. Some perfect bread 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.
Storage Tips
Store leftovers 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
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 flavor, 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.
More Cabbage Recipes
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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Whack says
Thanks Mel for another winning recipe!
We followed the recipe exactly up to the point where we were supposed to add rice (and salt.. we don't cook with salt). We added white Quinoa instead of rice. We did use the lentils and it was outstanding... we contemplated using tofu but that's for another day's activities in our chemistry laboratory!
Nevertheless, this is an outstanding recipe and even better the next day.
We're talking about adding a can of Rotel tomatoes to give it a kick but they have gobs of salt in the product... so we may add a roasted, seeded, skinned and deveined jalapeno just to add just a touch of spice.
Mary says
This was excellent! This recipe is definitely a keeper.
Sally Jones-Rooy says
I have made this cabbage soup 3 times in the past 3 weeks. That’s how good it is! Recommend this especially on cold wintry days.
”
Anne says
Amazing soup recipe. Thank you!
Nathalie says
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!
MaryEllen says
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!
Melanie McDonald says
Yes that will be fine. Hope you enjoy it!
Anna says
I love this soup. Very comforting and so easy to make. Thank you for sharing!
Lidia Rosas says
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!
Karen says
Can quinoa be used instead of the rice? Would you pre cook first?
Melanie McDonald says
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!
Christine says
My kind of meal: minimal prep time, very tasty, healthy, and, of course, vegan. Thank you for sharing this recipe with us : )
Loretta says
This was absolutely delicious. Thank you!
Samantha says
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???
A Virtual Vegan says
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!
Samantha says
Thanks for the informative response! Made this AGAIN today for St. Patrick's Day!
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!