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.
Mary The High Protein Recipes
High-Protein Unstuffed Cabbage Soup
- Prep10 min
- Cook30 min
- Total40 min
- Servings6 servings
- Calories240 kcal
Ingredients
Instructions
- 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.
- Soften the aromatics. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
- 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.
- 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.
- Finish and serve. Ladle into bowls. Top with fresh parsley and a spoon of sour cream or Greek yogurt if desired. Serve hot.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Total fat | 10 g |
| Sodium | 620 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this soup keto-friendly?
Yes. At 6g net carbs per serving it fits most keto plans. Cabbage is naturally low carb and the recipe contains no sugar or starchy thickeners.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well. Add a teaspoon of extra oil when browning so it doesn’t stick, and season generously.
How do I keep the cabbage from getting mushy?
Chop it into larger bite-size pieces and do not simmer longer than 25 minutes. It should be tender but still have a little texture.
Can I make it ahead?
Absolutely. The soup tastes even better the next day as the flavors meld. Cool, refrigerate, and reheat gently.
What can I serve with it?
A simple green salad, cauliflower rice, or a dollop of sour cream. Skip bread if you want to stay low carb.
Can I freeze this soup?
Yes. It freezes very well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Comments
No comments yet. Be the first!