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Low Carb Cabbage Roll Soup (Gluten Free)

This hearty comforting Cabbage Roll Soup has all the flavors of traditional cabbage rolls; but so much easier to make, and it’s gluten-free.  

ladle in a pot of low carb cabbage roll soup

If you love cabbage rolls, but don’t love the time & effort required to actually make cabbage rolls, then this unstuffed cabbage soup is for you! 

Is cabbage keto?

YES!!   Cabbage has a lower level of carbs than many other veggies.  Even our good friend broccoli.  So it’s no problem for the keto warriors out there to consume cabbage on the regular.   

See how it compares to other veggies on this handy visual guide to the best and worst keto vegetables from the good people at Diet Doctor – love it!

Keep in mind that red cabbage is slightly higher in carbs than green cabbage, and actually Napa cabbage is the lowest carb of all three!   For today’s recipe, we’re using classic green cabbage… but there are many types to choose from:

Types of cabbage?

The most common types of cabbage are green cabbage, red cabbage, Savoy cabbage, and Napa cabbage.

Green cabbage

Green cabbage is probably the go-to and its what we’re using in this recipe.  Ranging from softball to basketball sized, it’s great in salads, slaws, stir-frys, and yes, soups! 

Red Cabbage

Red cabbage actually looks purple to us.😊 It’s like the smaller cousin of green cabbage: tightly packed leaves that can stand up to hearty flavors.  It’s also great shredded and used in slaws of all kinds.

Savoy Cabbage

Savoy cabbage has a “veinier” leave structure, and is just beautiful to look at.   The leaves are not as tightly packed as green cabbage, and it’s probably slightly smaller.  Savoy is also a bit more tender than other cabbages and generally doesn’t need to be cooked as long.

Napa Cabbage

Napa cabbage is also known as Chinese cabbage or celery cabbage.  It is not a round ball-like shape; instead it’s a longer narrower shape akin to a head of Romaine lettuce.  It is wonderful in kimchi, and also works well in salads or stir-frys.

How long does cabbage last?

Uncooked cabbage actually lasts up to two months stored in the fridge, as long as you haven’t cut into it.  Leave it whole and unrinsed, place in a plastic bag in the crisper drawer of your fridge, and you’re good to go whenever you decide it’s “cabbage roll soup” time!

How to make cabbage roll soup

  • In a large soup pot, add olive oil, ground beef or turkey, salt, and pepper. Bring to medium-high heat and brown for 5 minutes, breaking up the meat into small pieces as it cooks.
  • Add chopped onion, minced garlic, bay leaves, oregano, and thyme, then cook for 3 more minutes (and add more oil if needed).
  • Stir in chopped carrots and bell peppers, as well as chicken stock, petite diced tomatoes, tomato sauce, and Worcestershire sauce.
  • Fold in chopped cabbage and parsley, bring to a simmer and cook for 25-30 minutes over medium to medium-high heat with the lid slightly cracked.
cabbage roll soup in a white soup pot with ladle

Low Carb Cabbage Roll Soup (Gluten Free)

Yield: 15 Servings
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

This hearty comforting Low Carb Cabbage Roll Soup has all the flavors of traditional cabbage rolls; but so much easier to make, and it’s gluten-free.  

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground turkey 93% fat (or ground beef)
  • 1½ teaspoons salt, plus ½ teaspoon
  • 1 teaspoon pepper
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 2 large carrots, chopped
  • 1 bell pepper, chopped
  • 5 cups beef stock
  • 14.5 ounces petite diced tomatoes (1 can)
  • 16 ounces tomato sauce
  • 2 tablespoons Worcestershire sauce (use Lea & Perrins brand for gluten-free)
  • 1 small to medium head of cabbage, outer leaves and core removed, rinsed and chopped into 2-3 inch pieces
  • 3 tablespoons fresh Italian parsley, plus more for garnish

Instructions

  1. In a large soup pot, add olive oil, ground beef or turkey, 1½ teaspoons salt, and pepper. Bring the pan to medium-high heat and brown for 5 minutes, breaking up the meat into small pieces as it cooks.
  2. Add the onion, garlic, bay leaves, oregano, and thyme, then cook for 3 more minutes (and add more oil if needed).
  3. Stir in the chopped carrots and bell pepper, as well as chicken or beef stock, petite diced tomatoes, tomato sauce, Worcestershire sauce, and the remaining ½ teaspoon salt.
  4. Fold in the cabbage and 3 tablespoons chopped parsley, then bring to a simmer and cook for 25-30 minutes over medium to medium-high heat with the lid slightly cracked (try to keep it at a low simmer).

Notes

  • The soup can be frozen. We suggest dividing it into portions and then freezing.
  • The nutrition info for this recipe was calculated using a serving size of 8 ounces per serving.
Nutrition Information
Yield 15 Serving Size 8 ounces
Amount Per Serving Calories 226Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 64mgSodium 641mgCarbohydrates 11gNet Carbohydrates 8gFiber 3gSugar 6gProtein 19g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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