Stuffed Cabbage Soup

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Stuffed Cabbage Soup

When I was thinking about making Stuffed Cabbage Soup I’ve never actually made traditional Stuffed Cabbage. Sorry…it just seems like a lot of work.

I’m the one that is all for dumping the ingredients into a pot and calling it a day. You still get all the flavors without all the sautéing, stuffing, rolling and baking.

The Shock

It always amazes me the recipes that you guys (the Keto/Low Carb community) gravitate towards. I really should stop trying to guess what people will be really interested in making.

This is one of those “Give ’em what they want” instances.

I first made Stuffed Cabbage Soup thinking it was kinda boring. You know…beef, cabbage and tomatoes are so simple. I really try to WOW with some of my recipes.

I knew this soup was delicious, but didn’t really have a ton of confidence in it’s popularity. So much so that I took the ONLY photo with my iPhone (usually I have an entire photo session with each recipe).

This Stuffed Cabbage soup got almost no love from the beginning. And now I’m feeling bad about that.


The popularity of this recipe was just another reminder that SIMPLE-EVERY-DAY meals are really fricking popular. People want delicious staple meals that require very little effort.


Easy ingredients

The success of this soup is threefold. Half an onion, pound of ground beef, head of cabbage…few other simple things and your soup is done.

  1. Easy ingredients
  2. Easy to make in under 30 minutes
  3. Delicious flavor combo

Ready in 30 minutes or less

Stuffed Cabbage soup comes together so quickly. I start by sautéing the onion in a heavy stock pot. I add in the chopped cabbage and let those both soften for 5 or so minutes.

Then I add all the other ingredients and mash them all together in the stock pot. Your ground beef cooks in the liquid of the beef broth and tomatoes. Crazy, right?

I cook the beef in the simmering liquid so that it’s softer in the soup. Plus it saves time from having to use two pots.

Once all the ingredients have made it into the pot for the Stuffed Cabbage soup, simply simmer for 15 minutes or so to cook through.

Great as leftovers

If there are any leftovers of the Stuffed Cabbage soup store in an airtight container in the fridge for up to a week.

Need help on your Keto journey?

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food like this Stuffed Cabbage Soup and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the Workbook here… It comes in a downloadable version HERE…

Stuffed Cabbage Soup

Stuffed Cabbage Soup

A fabulous Keto friendly soup that's like Stuffed Cabbage…but in soup form. This soup is hearty, chunky, filling AND low carb.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: dinner
Servings: 8 servings
Calories: 191kcal
Author: The Kellie Kitchen


  • 1 tbsp olive oil
  • 1/2 onion yellow, chopped
  • 6 cups cabbage green, chopped
  • 1 clove garlic mashed
  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tbsp tomato paste
  • 15 oz diced tomatoes canned
  • 1 1/2 cup beef broth
  • 1 bay leaf optional


  • Heat a heavy stock pot over medium high heat. Add olive oil. Stir in chopped yellow onion and stir for 2-4 minutes.
  • Add in chopped cabbage and garlic. Stir to coat with oil and onions. Cook to soften the cabbage for 2-4 minutes.
  • Add in the ground beef, canned tomatoes, tomato paste, beef broth and all the seasonings. Mash all the ingredients together and break up the ground beef into the broth.
  • Add the bay leaf and cover. Bring to a rapid simmer for 15 minutes.
  • Stir and taste for seasonings. Remove the bay leaf.
  • Serve and enjoy.


Calories: 191kcal | Carbohydrates: 7g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 382mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

(Visited 1,828 times, 1 visits today)