High-Protein Unstuffed Cabbage Soup
All the cozy flavor of stuffed cabbage rolls in a hearty, one-pot soup — no rolling required
This is classic stuffed cabbage made weeknight-easy. Lean ground beef, tender cabbage, tomatoes, and savory spices simmer together in a rich broth for a filling soup that tastes like the real thing without the hours of work. High in protein, low in carbs, and completely sugar-free.
One pot, about 40 minutes, and 28 g of protein per bowl. Perfect for meal prep, cold nights, or anyone who wants comfort food that still fits low-carb and high-protein goals.
Why you’ll love this soup
- 28g protein per serving — a real meal in a bowl
- Only 6g net carbs and completely sugar-free
- One pot, about 40 minutes start to table
- All the flavor of stuffed cabbage without the work
- Reheats beautifully for meal prep
- Filling, cozy, and budget-friendly
Health notes
- High protein: Lean ground beef keeps you full for hours.
- Low carb cabbage: Cabbage adds volume and fiber with very few net carbs.
- Tomato base: Provides body and lycopene without added sugar.
- Simple spices: Paprika, garlic, and herbs deliver classic flavor cleanly.
Key element — brown the beef hard
Do not rush the browning step. Get real color on the ground beef so the fond sticks to the pot. Those browned bits dissolve into the broth and give the soup the deep, savory taste of traditional stuffed cabbage.
Ingredients
Beef & vegetables
- 1½ lb (680g) lean ground beef (90/10 or 93/7)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium head green cabbage (about 1½–2 lb), cored and chopped
- 1 Tbsp olive oil if the pan is dry
Broth & tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 Tbsp tomato paste
- 4 cups beef broth (or chicken broth)
- 1 cup water
Spices
- 1½ tsp paprika
- 1 tsp dried oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
- Pinch of red pepper flakes (optional)
To finish
- Fresh parsley, chopped
- Optional: a dollop of sour cream or Greek yogurt
Swaps
- Turkey: Ground turkey works well; add 1 extra tsp oil when browning.
- Spicier: Add more red pepper flakes or a pinch of cayenne.
- Extra veg: Stir in diced carrots or zucchini with the cabbage.
- Thicker soup: Simmer uncovered the last 10 minutes or mash some of the cabbage.
Instructions
| 1 | Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned, 6–8 minutes. Spoon off excess fat if needed, leaving about 1 Tbsp in the pot. |
| 2 | Soften the aromatics. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant. |
| 3 | Add cabbage and spices. Add the chopped cabbage, paprika, oregano, salt, pepper, garlic powder, and red pepper flakes. Stir and cook 3–4 minutes until the cabbage starts to wilt. |
| 4 | Simmer. Stir in the diced tomatoes, tomato paste, beef broth, and water. Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes until the cabbage is tender and the flavors have melded. Taste and adjust seasoning. |
| 5 | Finish and serve. Ladle into bowls. Top with fresh parsley and a spoon of sour cream or Greek yogurt if desired. Serve hot. |
Pro tips
- Chop the cabbage into bite-size pieces so it softens evenly in the simmer time.
- Do not skip browning the beef — it builds the foundation of flavor.
- If the soup tastes flat at the end, add a pinch more salt or a splash of vinegar.
- The soup thickens slightly as it sits and tastes even better the next day.
- For a clearer broth, skim any foam that rises during the first few minutes of simmering.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 240 |
| Protein | 28g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 10g |
| Sodium | 620mg |
Estimates without sour cream. Brands of broth and exact beef fat percent will shift the numbers slightly.
Variations
Cheesy version
Stir in ½ cup shredded cheddar or mozzarella off the heat so it melts into the broth.
Smoky paprika
Use smoked paprika instead of regular for a deeper, almost bacon-like flavor.
Extra protein
Add a can of drained white beans or extra ground beef for even higher protein.
Slow cooker
Brown the beef and onion first, then transfer everything to a slow cooker and cook on low 4–5 hours.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently on the stove or in the microwave |
| Freezer | Up to 3 months | Freeze in portions; thaw overnight in the fridge |
| Meal prep | Up to 4 days | Perfect for lunch boxes; add parsley and cream when serving |
FAQ
Test your knowledge
5 quick questions about this unstuffed cabbage soup
1. Protein per serving?
2. Net carbs per serving?
3. What gives the soup its deep flavor?
4. About how long does this soup take?
5. Best way to serve for classic comfort?
