Vegan Inside Out Stuffed Cabbage Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 45

Servings:

Calories: 124kcal

Warm up with this hearty and flavorful Inside-Out Stuffed Cabbage Soup! This one-pot plant-based recipe combines chopped cabbage, protein-packed lentils, brown rice, and a rich blend of smoked paprika, cumin, and tamari for a comforting and satisfying meal.

Simmered in a savory vegetable broth with diced tomatoes, onion, and celery, this soup is bursting with flavor and wholesome ingredients. Perfect for meal prep or a cozy weeknight dinner, it’s a nutritious, easy-to-make dish that will keep you coming back for more!

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Equipment

Soup Pot

Ingredients

1 onion diced
2 stalks celery diced
8 cups cabbage chopped
1 cup lentils rinsed and soaked overnight or at least 3 hours
½ cup brown rice uncooked
14 ounces diced tomatoes 1 can
1 liter vegetable broth low sodium
2 tsp smoked paprika
1 tsp onion powder
1 tsp cracked pepper
½ tsp cumin
2 tbsp tamari low sodium
4 cup water

Instructions

Sauté the onions and celery for a few minutes.
Add the remaining ingredients except for the water and simmer until cabbage is cooked down, about 20 minutes.
Add the water and let simmer until lentils are soft. Approximately 20 minutes.
Store in an airtight container for up to a week.

Notes

Garnish with a dollop of my plant based yogurt. https://plantbasedcookingshow.com/2019/06/09/soy-yogurt/

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Nutrition