Healthy Stuffed Cabbage Soup
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This Healthy Stuffed Cabbage Soup has quickly become a go-to in my kitchen, especially when I’m craving something hearty but still light. With just 15 minutes of prep time and 30 minutes of cook time, it’s the perfect meal for busy weeknights or cozy weekends when I want something simple and satisfying. The combination of ground chicken, quinoa, and cabbage makes it feel like a warm hug in a bowl. Plus, the mix of herbs like oregano and dill gives it such a comforting, homemade flavor. This soup is not only easy to throw together but also packs in tons of protein, fiber, and deliciousness.
Why You’ll Love Healthy Stuffed Cabbage Soup
- Quick & Easy: This soup comes together in just 45 minutes, making it perfect for a weeknight dinner or a meal prep option.
- Hearty & Filling: With protein-packed ground chicken and quinoa, this soup is incredibly satisfying without being heavy.
- Packed with Flavor: The blend of herbs like oregano and dill, along with the savory chicken broth, gives the soup a comforting, homemade taste.
- Nutrient-Dense: Full of veggies like cabbage, peppers, and onions, this soup is loaded with vitamins, minerals, and fiber to keep you feeling your best.
- One-Pot Wonder: Minimal cleanup is always a win—everything cooks together in one pot, saving you time and effort.
Ingredients Needed To Make Healthy Stuffed Cabbage Soup
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Green cabbage (core removed, cut into chunks)
- Ground chicken (or any ground meat)
- Onion, diced
- Green pepper, diced
- Minced garlic
- Oregano
- Dill
- Kosher salt
- Black pepper
- Quinoa (or rice)
- Chicken broth (or vegetable broth; bone broth is a great option)
- Diced tomatoes
- Tomato paste
- Olive oil (or avocado or coconut oil)
How To Make Healthy Stuffed Cabbage Soup
- Prepare the cabbage by cutting it into chunks.
- Cook the ground meat in a pot with oil, then add the diced vegetables and garlic, cooking until softened.
- Add the remaining ingredients to the pot and stir everything together.
- Reduce the heat, partially cover the pot, and let it simmer, stirring occasionally.
- Check the soup to make sure everything is cooked, then remove from heat.
- Serve the soup warm and enjoy!
Commonly Asked Questions
Can I use a different type of meat in this soup?
Yes, you can absolutely swap out the ground chicken for any other ground meat you prefer, like turkey, beef, or pork. Each type of meat will bring its own unique flavor, but the soup will still be delicious no matter what.
Can I make this soup ahead of time?
This soup actually gets better as it sits, so it’s a great option for meal prepping! You can make it a day or two ahead and store it in the fridge for easy reheating throughout the week.
How do I store leftover cabbage soup?
Once the soup has cooled, transfer it into an airtight container and store it in the fridge. It’ll stay fresh for about 3-4 days, making it perfect for a few quick meals.
Can I freeze this soup?
Yes, you can freeze the soup if you’d like to store it longer. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, just reheat it on the stove over low heat until warmed through.
What can I serve with this soup?
This soup is hearty enough to stand on its own, but if you’re looking for a side, a simple green salad or some crusty bread would be a great addition to round out the meal.
Healthy Stuffed Cabbage Soup
Equipment
- large pot with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 head of green cabbage approx. 5–6 cups, core removed, cut into 1” chunks
- 1 lb ground chicken or substitute any ground meat
- 1 onion diced
- 1 green pepper diced
- 2 tsp minced garlic
- 1 tsp oregano
- 2 tsp dill
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup quinoa or substitute rice
- 4 cups chicken broth substitute vegetable broth; bone broth is a great protein-rich option
- 14.5 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil substitute avocado or coconut oil
Instructions
Prepare the Ingredients:
- Remove the core from the cabbage and cut it into 1” chunks.
Cook the Protein and Vegetables:
- Place a large pot over medium/low heat and add the olive oil.
- Add the ground chicken (or chosen ground meat) and cook until partially done.
- Add the diced onion, green pepper, and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the meat is fully cooked and the onions and peppers have softened.
Combine Remaining Ingredients:
- Add the cabbage, quinoa, chicken broth, diced tomatoes, tomato paste, oregano, dill, salt, and pepper to the pot.
- Stir well to combine and reduce the heat to low. Partially cover the pot with a lid.
Cook the Soup:
- Stir every 3–5 minutes to ensure the quinoa cooks evenly and doesn’t stick to the bottom of the pot.
- After 25 minutes, check that the quinoa is fully cooked.
Serve and Enjoy:
- Remove the soup from heat and serve warm.
Notes
For extra protein, swap the chicken broth for chicken bone broth
Nutrition
I’m always excited to have this Healthy Stuffed Cabbage Soup on hand. It’s one of those meals that’s both comforting and good for you, and it’s so easy to make. Whether I’m craving something warm and hearty or need a quick, filling dinner, this soup is a go-to. Plus, it’s great for leftovers, so I can enjoy it again the next day!
Made last night but used ground beef for a protein kick. Came out so good. Im enjoying a bowl now. Happy new year and thanks for the recipe
Mikki