Stuffed Cabbage Roll Soup

  • Author: One Lovely Life
  • Yield: 8 servings 1x


If you’re grain free or doing a Whole30, you can add extra veggies to this soup in place of the rice. I like adding about 1 cup grated zucchini and then a combination of diced bell peppers and carrots).



  • 812oz Italian sausage
  • 1 onion, diced
  • 34 cups green cabbage, chopped or thinly sliced
  • 3 cloves garlic
  • (optional: 1-2 cups extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach)
  • 2/3 cup uncooked rice
  • 1 (14oz) can diced fire-roasted tomatoes (or regular diced tomatoes)
  • 3 cups vegetable juice
  • 45 cups broth (veggie or beef), plus more as needed.
  • 1/4 cup fresh basil, minced
  • salt and pepper, to taste
  • olive oil


  1. Heat a small drizzle of olive oil in a Dutch oven or large pot.
  2. Add sausage and cook over medium heat until completely cooked through.
  3. Add onion (and extra veggies, if using). Sprinkle with a little salt and pepper, and saute over medium heat 5-7 minutes, or until softened.
  4. Add cabbage and garlic and cook 5-7 minutes more.
  5. Add uncooked rice, canned tomatoes, vegetable juice, and broth. Bring to a simmer and continue to cook 20-30 minutes, or until rice is cooked through and veggies are tender, adding more water or broth as desired.
  6. Stir in fresh basil and serve!