If you love cabbage rolls but don’t like all the work they require then you will absolutely love this cabbage roll soup recipe. It is the ultimate winter comfort soup and it’s really good for you too. Who doesn’t love healthy comfort food?
If you follow me on the socials you know that my dad was the one who taught me how to cook with love, hence the name of my cookbook. He retired young and took over cooking in the kitchen and showed my sisters and I the importance of slowing things down and enjoying the art of cooking…because food always tastes better when it is made with love.
Every time I would go home to visit my parents as an adult they would always ask me what I wanted for dinner and I would always request Cabbage rolls. They were one of my dads specialities and I always thought they were hard to make. Now having my own family no one in my family likes cabbage, my husband actually hates it.
So I decided to create a Cabbage Soup Recipe so I can enjoy it on my own and save the leftover for lunches for the week. I also had a friend on Facebook ask “what the heck do I do with all this cabbage I have?” so of course I wanted to share as many yummy recipes ideas with her. This ones for you Barbara. Not only does this recipe smell and taste like home, cabbage is actually really nutritious.
Cabbage is part of the cruciferous vegetable family and it is packed with nutrients as well as aids in your body’s natural detoxification process. Cabbage contains vitamin C, A, K, potassium, magnesium, manganese, folate and of course fibre. Cabbage is also full of phytonutrients and antioxidants which help to fight off read radicals in your body.
The fibre content in cabbage is said to help lower bad LDL cholesterol levels and also has anti-inflammatory properties. With all of these amazing benefits it’s not hard to see that you should be adding this veggie into your meal plan weekly.
This is your new favourite soup to prep for lunches during the week. Give this healthy cabbage roll soup a try today.
Cabbage Roll Soup
Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30-40 minutes
1 tablespoon avocado oil
½ yellow onion, diced
3 cloves garlic, minced
1 large carrots, peeled and chopped
½ cabbage chopped (4 cups)
4 cups vegetable broth
1 (14oz) 398ml can tomato sauce
1 (28oz) can diced tomatoes
1 tablespoon tamari (gluten free) or soy sauce
1 teaspoon paprika
1 bay leaves
1 teaspoon oregano
1/2 teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon cayenne
1/2 cup brown rice
1 (19oz.) can lentils, drained and rinsed or 1 package gardein beefless ground
salt and pepper to taste
Optional fresh parsley or cilantro for garnish
1. In large pot over medium heat warm oil, add onion and carrots and sauté 2-3 minutes. Add in garlic and chopped cabbage and sauté another 2 minutes. Add in vegetable broth, diced tomatoes, tomato sauce, tamari or soy sauce, spices and rice (everything lentils or except meatless ground).
2. Over low to medium heat cook 30 minutes until rice is cooked and veggies are fork tender. In the last 5 minutes add lentils Stir well and serve warm.
3. Top with fresh parsley.
Recipe note – You can use lean ground turkey for this recipe simply omit lentils and add meat in with onions, cook until no longer pink and add carrots, garlic and cabbage all at the same time and cook according to directions above.
This recipe is freezer friendly so you can prep ahead and freeze for up to 2-3 months. If you have leftover cabbage that you are not sure what to do with you can always freeze it chopped up to make this soup another time.
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,