Vegan Classic Cabbage Roll Soup

Total time1 hr

Prep time15 min

Cook time45 min

This cozy, tomato-forward soup is packed with tender cabbage and hearty rice simmered low and slow until every bite is soft, savory, and comforting. Sweet paprika and thyme build warmth into the broth, while a rich tomato base of crushed and diced tomatoes gives it that deep, stick-to-your-ribs quality you want from a bowl of soup. A splash of apple cider vinegar at the end brightens everything up, cutting through the richness and keeping the flavors balanced instead of flat. Fresh parsley scattered over the top adds a little color and a clean, herby finish right before serving. It's the kind of one-pot meal that tastes even better the next day, and it fits neatly into a vegan kitchen without sacrificing any of that classic, cabbage-roll flavor you're craving.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
4 cups low-sodium beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
½ small head green cabbage (about 4 cups), coarsely chopped
½ cup long-grain white rice, uncooked
2 tbsp tomato paste
1 tbsp olive oil
1 tsp sweet paprika
1 tsp dried thyme
1 tsp worcestershire sauce
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.

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