Cabbage Roll Soup

Satisfying cabbage roll soup is a filling meal in a bowl! Skip all the work and enjoy your cabbage rolls in the form of a hearty soup recipe.

Cabbage rolls are the kind of rustic, filling dinner that immediately makes you feel cozy inside. But the work it takes to make them? It can be a LOT to pack into a busy evening! Enter this cabbage roll soup.

This vegan cabbage roll soup recipe is as cozy as the traditional version, but it simplifies the process by eliminating the rolling. This one-pot wonder has all the same ingredients, but they’re simply simmered together to create a deeply satisfying meal with far less effort.

Stuffed cabbage soup isn’t just easier to make than traditional cabbage rolls, it’s also a great option for meal prep! It keeps well and it’s one of those fabulous recipes where the flavours continue to meld and deepen over time.

Why You’ll Love This Cabbage Roll Soup Recipe

• Hearty and satisfying . Some soups leave you hungry for more, but not this cabbage roll soup. Packed with vegetables, grains, and protein, this soup will fill you up and keep you satisfied for hours.
• Easy to make . No more fussing with boiling and rolling individual cabbage leaves! This recipe simplifies the process by throwing everything into one pot for a delicious and easy meal.
• Vegan . Most cabbage roll soup recipes are made with ground beef, pork, or sausage, but this version is completely plant-based.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Yellow onion – A white onion or shallots also work.
• Vegan beef – Use your favourite plant-based ground beef substitute.
• Salt
• Carrots – Cut the carrots into rounds.
• Garlic
• Cabbage – Green cabbage is perfect for this recipe, but savoy cabbage is fine too. Avoid purple cabbage, as it will colour the soup.
• Veggie broth – Here’s how to make your own vegetable broth .
• Tomato sauce – For a rich, thick broth.
• Diced tomatoes
• Brown sugar – Just a bit, to cut the acid from the tomatoes.
• Seasonings – Dried oregano, pepper, and bay leaves.
• White rice – The rice will cook in the broth, so there’s no need to cook it first.
• Fresh parsley

How Do You Slice and Core Cabbage?

To core and slice cabbage for this cabbage roll soup recipe, follow these steps:

• Rinse the cabbage under cold water and remove any loose outer leaves.
• Place the cabbage on a cutting board with the stem side down.
• With a sharp knife, slice the cabbage in half through the core.
• Lay each half flat and cut in half again to create quarters.
• Angle the knife and cut out the core from each quarter by slicing diagonally toward where the core meets the leaves.
• To slice, lay each quarter flat and cut across the wedge to create strips.

How to Make Cabbage Roll Soup

• Sweat the onion. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until it’s softened and translucent.
• Brown the vegan beef. Add the vegan beef to the pot, season with salt, and cook until it’s browned, breaking it up with a wooden spoon.
• Cook the veggies. Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage wilts slightly and the carrots soften a bit.

• Simmer. Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes.
• Finish. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley.

Tips for Success

• Cut the carrots evenly . This ensures that they all finish cooking at the same time so you’re not left with some carrots that are crunchy and others that are mushy!
• Manage the rice texture . If you prefer your rice with a firmer bite, you can simmer the soup for slightly less time.
• Adjust the sweetness . The brown sugar adds a subtle sweetness to balance the acidity of the tomatoes, but some cabbage roll recipes are quite sweet, and you may want your cabbage roll soup to be a bit sweeter to match. Feel free to add more sugar to reach your desired taste.

Variations

• Skip the vegan beef . Looking for a more natural option? Use crumbled tempeh instead of store-bought plant beef. (Here’s more about how to cook tempeh .)
• Add a spicy kick . If you enjoy heat, consider adding red pepper flakes or cayenne to the soup to give it a spicy flavour.
• Switch up the grains . Although white rice is classic, feel free to substitute it with brown rice, quinoa, or even barley. Note that you may need to adjust the cooking time accordingly.
• Load up on legumes . For an even heartier soup, pack in extra protein by adding cooked or canned lentils, white beans, or chickpeas.

Serving Suggestions

I always love serving soup with bread for soaking up the broth. Try my no knead bread or garlic and rosemary focaccia bread . Soup is also fantastic with a sandwich, like this vegan BLT sandwich or smashed chickpea avocado sandwich . For a lighter option, serve cabbage roll soup with cucumber and tomato salad .

How to Store Leftovers

Transfer leftover cabbage roll soup to an airtight container and refrigerate for up to 5 days. Warm it up in the microwave or on the stovetop over medium heat.

Can I Freeze This Recipe?

If you want to freeze this soup, it will keep for up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat according to the instructions above.

More Vegan Soup Recipes

• Tomato Tortellini Soup
• Butternut Squash Soup
• Vegan Broccoli Cheddar Soup
• Mulligatawny Soup
• Creamy Vegan Instant Pot Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion , diced
• 1 pound vegan beef
• 1 teaspoon salt
• 3 carrots , sliced into rounds
• 2 cloves garlic
• ½ cabbage , sliced, (about 5 cups sliced or 450 grams)
• 4 cups vegetable broth
• 2 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• ¾ tablespoon brown sugar
• 2 teaspoons dried oregano
• ½ teaspoon pepper
• 2 bay leaves
• ⅔ cup white rice , uncooked
• More salt and pepper to taste
• ¼ cup chopped fresh parsley

Instructions

• Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent.
• Add the vegan beef to the pot, season with salt, and cook until browned, breaking it apart with a wooden spoon as you go.
• Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage has wilted slightly and the carrots have softened a bit.
• Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the soup to a boil and then reduce the heat to low, cover, and simmer for 30 minutes.
• Taste the soup and season with salt and pepper if desired.
• Serve warm in bowls garnished with fresh parsley.

Notes

Cabbage Roll Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion diced
• 1 pound vegan beef
• 1 teaspoon salt
• 3 carrots sliced into rounds
• 2 cloves garlic
• ½ cabbage sliced, (about 5 cups sliced or 450 grams)
• 4 cups vegetable broth
• 2 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• ¾ tablespoon brown sugar
• 2 teaspoons dried oregano
• ½ teaspoon pepper
• 2 bay leaves
• ⅔ cup white rice uncooked
• More salt and pepper to taste
• ¼ cup chopped fresh parsley

Instructions

• Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent.
• Add the vegan beef to the pot, season with salt, and cook until browned, breaking it apart with a wooden spoon as you go.
• Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage has wilted slightly and the carrots have softened a bit.
• Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the soup to a boil and then reduce the heat to low, cover, and simmer for 30 minutes.
• Taste the soup and season with salt and pepper if desired.
• Serve warm in bowls garnished with fresh parsley.

Notes

Nutrition

Cabbage Roll Soup https://jessicainthekitchen.com/cabbage-roll-soup/ February 21, 2024

Butternut squash ravioli is satisfying to make at home and the results are delicious! Tender pasta pockets filled with creamy, caramelised squash, all tossed in a nutty vegan brown butter sauce.

Making butternut squash ravioli from scratch is a fun project for cooks of any level! Like no-knead bread and cauliflower gnocchi , making homemade pasta will give you a sense of accomplishment. But the filling is where the magic happens: a divine combination of caramelised roasted butternut squash and vegan cheese, which somehow manages to be both rustic and make you feel like you’re eating at a high-end restaurant.

When it’s time to serve these cozy butternut squash ravioli, I toss them with a velvety brown butter sauce, along with some extra sage and vegan Parmesan. Every bite has the perfect balance of nutty, buttery sauce and the sweet, earthy flavour of the squash. So good!

Why You’ll Love This Butternut Squash Ravioli Recipe

• Plant-based . Most store-bought butternut squash ravioli contains dairy and sometimes also egg, but this recipe is completely vegan. (Yes, even the brown butter sauce!)
• Homemade . Making ravioli from scratch is easier than you think! While it does take some time, there’s nothing about the process that’s difficult. Plus, you’ll feel so proud of yourself when you can sit down and dig in to that homemade butternut squash ravioli!
• So flavourful . Between the caramelised roasted squash and the nutty vegan brown butter, this dish is loaded with bold, delicious flavours that complement each other perfectly.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Filling:

• Butternut squash – You can peel and cube your own squash or buy a bag of pre-cut squash at the grocery store.
• Olive oil
• Garlic powder and onion powder – These add savoury flavor to the filling without adding bulk or texture.
• Herbs – Fresh sage and thyme are classic pairings with winter squash.
• Vegan cream cheese – Use homemade vegan cream cheese or store-bought.
• Vegan Parmesan – Again, you can use homemade vegan Parmesan or store-bought.

Pasta:

• Semolina flour – Semolina flour is a high protein flour that gives the pasta dough its structure and elasticity.
• Tipo 00 flour – This type of flour is commonly used in pasta making and gives the dough a silky texture. If you can’t find tipo 00 flour, all-purpose flour will work as well.
• Salt
• Egg substitute
• Olive oil
• Water

Brown Butter Sauce:

• Vegan butter – My homemade vegan butter browns beautifully.
• Sage
• Salt and pepper – I like to use coarsely ground black pepper.
• Vegan Parmesan – Store-bought vegan Parmesan melts, while the homemade version does not.

What Can I Use Instead of Eggs in Pasta Dough?

I used Just Egg to replace the egg in this pasta dough, but if you can’t find it, that’s not your only option. You can use another store-bought egg replacer , like Bob’s Red Mill or Ener-G, try aquafaba, or simply omit the egg. Find more information here: Vegan Egg Substitutes .

How to Make Butternut Squash Ravioli

For the Filling:

• Prepare. Preheat your oven to 425°F and line a baking sheet with parchment paper.
• Season. In a large mixing bowl, toss the butternuts squash with the olive oil, garlic and onion powders, sage, and thyme.
• Roast. Spread the squash in an even layer on the prepared pan and bake for 20 minutes, or until fork tender, stirring halfway through.
• Puree. Transfer the roasted butternut squash to a food processor and pulse until almost smooth.
• Add the cheese. Fold the vegan cream cheese and Parmesan cheese into the butternut squash filling.

For the Pasta and Sauce:

• Combine the dry ingredients. In a large mixing bowl, whisk together the flours and salt.
• Combine the wet ingredients. In a separate bowl, whisk together the egg substitute, olive oil, and 1/4 cup of water.
• Make the dough. Form a well in the centre of the flour mixture. Pour in the wet ingredients. Use a fork to gradually incorporate the flour into the wet ingredients until the dough starts to come together.

• Knead. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until it’s smooth, elastic, and springs back when you poke it.
• Rest. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• Roll. Divide the dough into 2 equal portions. Roll each portion out using a rolling pin or a pasta maker until the dough is translucent.
• Fill the ravioli. Lay a sheet of dough on a lightly floured surface. Starting about 1 inch from the edge, place dollops of butternut squash filling in a straight line 1 ½ inches away from each other with a border on either side. Stop halfway through the sheet. Fold the other half of the sheet over to touch the other side, allowing it to drape over the filling. Press the top layer of dough into the bottom, enclosing the ravioli filling. Repeat with the remaining dough and filling.
• Cut. Use a sharp knife to cut the pasta sheets into individual ravioli.

• Boil. Bring a large pot of water to boil. Add a generous pinch of salt to the water. Drop the ravioli into the boiling water and cook for 5 minutes.
• Make the sauce. While the butternut squash ravioli cooks, melt the vegan butter over medium heat in a large skillet. Add the sage and cook for 3 minutes. Remove from heat.
• Finish. As the ravioli finishes cooking, turn the heat on the sauce to medium. Transfer the ravioli to the skillet with a slotted spoon and toss them in the brown butter. Season with salt and pepper and serve with grated vegan Parmesan cheese.

Tips for Success

• Adjust the dough as needed . If you find that the dry ingredients are not incorporating into the ball of dough, add more water a tablespoon at a time until the ingredients come together.
• Prevent stickiness. Lightly flour your workspace, tools, and hands to prevent the dough from sticking. This will make handling and shaping the ravioli much easier. If, while kneading the dough, it feels overly sticky, you can sprinkle on more flour. (And if it feels too dry, you can sprinkle water over the dough.)
• Be mindful of the thickness. Rolling the dough to a consistent thickness is crucial for even cooking. Aim for a thickness where the shape is held, but the dough isn’t so thick that it will be chewy.
• Prevent air bubbles. Do your best to avoid trapping air bubbles in ravioli as this will cause them to burst as they boil. If any air pockets form as you seal your butternut squash ravioli, gently pierce them with a toothpick to let the air escape.
• Don’t overfill. Overfilled ravioli may burst during cooking or be difficult to seal properly.
• Seal the edges well. Press firmly around the edges to seal, but be careful not to squeeze the filling out. Consider using a fork to crimp the edges for an extra secure seal.
• Cook in batches. To avoid overcrowding and sticking, cook the ravioli in batches in the pot of boiling salted water. Give them enough room to float to the top without sticking to one another.

Variations

While I love serving this butternut squash ravioli with brown butter sauce, that’s not your only option! Simply tossing the pasta with a good extra-virgin olive oil, vegan Parmesan, and toasted walnuts is delicious. Another option is mashing roasted garlic with olive oil to make a sauce.

Serving Suggestions

Pair this butternut squash ravioli with a simple side salad, vegan sausage, balsamic roasted vegetables , or maple Brussels sprouts with apples and pecans for a satisfying meal. I also love it with a side of roasted garlic bread !

How to Store Homemade Ravioli

To store butternut squash ravioli after forming but before boiling, place them in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3 days, then boil and make the sauce as directed in the recipe.

To store leftovers, simply place them in an airtight container and refrigerate for up to 3 days. Warm in the microwave or a skillet set over medium heat.

Can I Freeze This Recipe?

If you’d like to keep your butternut squash ravioli longer, freeze it on a parchment-lined baking sheet until solid, then transfer to a freezer bag where they can be stored for up to 2 months. Reheat by dropping the ravioli directly into boiling water from the freezer and cook until they are heated through.

More Vegan Pasta Recipes

• Sun-Dried Tomato Pasta
• Vegan Spaghetti and Meatballs
• One Pot Alfredo Penne Pasta
• Pumpkin Alfredo Pasta
• Cheesy Baked Ziti (5 Ingredients)

Ingredients

For the filling:

• 20 ounces cubed butternut squash , 567 grams
• 1 ½ tablespoons olive oil , 22 ml
• ½ tablespoon garlic powder , 5 grams
• 2 teaspoons onion powder , 4.8 grams
• 4 sage leaves , chopped
• 2 tablespoons fresh thyme , 6.8 grams
• ⅓ cup vegan cream cheese , 74 grams
• ⅓ cup grated vegan Parmesan cheese , 30 grams

For the pasta:

• ¾ cup semolina flour , 122 grams
• ¾ cup tipo 00 flour , 81 grams
• ⅓ teaspoon salt , 2 grams
• 2 ½ tablespoons vegan egg substitute , 40 grams (such as just egg or Bob’s Red Mill Egg replacer)
• ¾ tablespoon olive oil , 11 ml
• ¼ cup water, plus more if needed , 59 ml

For the brown butter sauce:

• ½ cup vegan butter , 113 grams
• 10 sage leaves , chopped
• Salt and pepper to taste
• ⅓ cup grated vegan Parmesan cheese , 30 grams

Instructions

For the filling:

• Preheat the oven to 425°F/218ºC and line a baking sheet with parchment paper.
• In a large mixing bowl, toss together the butternuts squash, olive oil, garlic powder, onion powder, sage, and thyme.
• Spread the seasoned butternut squash in an even layer over the prepared sheet pan and bake for 20 minutes or until fork tender, stirring halfway through.
• Transfer the roasted butternut squash to a food processor and pulse until almost smooth.
• Fold the vegan cream cheese and vegan Parmesan cheese into the butternut squash filling. Set aside.

For the pasta and the sauce:

• In a large mixing bowl, whisk together the semolina flour, tipo 00 flour, and salt.
• In a separate bowl, whisk together the egg substitute, olive oil, and 1/4 cup of water.
• Create a well in the center of the flour mixture and pour the wet ingredients into the well. Use a fork to gradually incorporate the flour into the wet ingredients until the dough starts to come together in a cohesive ball. If you find that some of dry ingredients are not incorporating into the ball, add more water, 1 tablespoon at a time, until most if not all of the ingredients have come together.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic. It should spring back at you if you poke it. If at any point the dough feels too dry, add a splash of water. If it feels too wet, add a pinch or two of tip 00 flour.
• Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
• Divide the dough into 2 equal portions and roll each portion out using a rolling pin or a pasta maker until the dough is translucent. Aim for a long, narrow shape.
• Lay a sheet of dough flat on a lightly floured surface. Starting about 1 inch from the edge, place dollops of butternut squash filling (about 1 ½ tablespoons) in a straight line 1 ½ inches away from each other with a border on either side. Stop halfway through the sheet. Fold the other half of the sheet over to touch the other side, allowing it to drape over the filling. Press the top layer of dough into the bottom, enclosing the ravioli filling. Repeat with the other sheet of dough and the rest of the filling. Pro tip : Do your best to avoid trapping air bubbles in ravioli as this will cause them to burst as they boil.
• Use a sharp knife to separate the individual ravioli. Feel free to cut off any rough edges.
• Bring a large pot of water to boil. Add a generous pinch of salt to the water. Drop the ravioli into the boiling water and cook for 5 minutes.
• While the ravioli are boiling, melt the vegan butter over medium heat in a large skillet. Add the sage and cook for 3 minutes. Turn the heat off.
• As the ravioli finishes cooking, turn the heat on the sauce to medium. Transfer the ravioli to the skillet with a slotted spoon and toss them in the sauce until thoroughly coated. Season with salt and pepper and turn off the heat.
• Serve hot sprinkled with grated vegan Parmesan cheese.

Notes