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Vegetarian cabbage roll soup Recipe

Vegetarian cabbage roll soup Recipe

  • Author: Marie Lavigne
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 23 garlic cloves, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 head of cabbage, chopped
  • 1 cup mushrooms, optional, chopped
  • 4 cups vegetable broth
  • 1 (14 ounces) can diced tomatoes, with juice
  • 1 (8 ounces) can tomato sauce
  • 1/2 cup uncooked brown rice or quinoa
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Sour cream or vegan sour cream, optional, for serving


  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
  2. Add cabbage and mushrooms; cook until slightly softened.
  3. Pour in vegetable broth, diced tomatoes, tomato sauce, rice or quinoa, thyme, and oregano. Bring to a boil, then simmer covered until rice is cooked.
  4. Season with salt and pepper. Serve garnished with parsley and a dollop of sour cream.


    • For a gluten-free version, ensure all ingredients are certified gluten-free.
    • Can be made in a slow cooker; adjust cooking time accordingly.
    • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Stovetop


  • Serving Size: Approximately 1.5 cups
  • Calories: ~200 (varies by ingredients)
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Protein: 6g
  • Cholesterol: 0mg