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Sweet and Savory Vegetarian

Lentil-Mushroom Cabbage Roll Soup

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Vibrant flavors come together in this cozy stuffed cabbage soup recipe. Easy to make for an unfussy version of a classic, this vegetarian cabbage roll soup is simple to make and packed with all the hearty umami flavors! This recipe is vegetarian, vegan and gluten free.

Stuffed Cabbage Roll Soup served in a bowl with a spoon on the side.

Recipe Inspiration 

Funny thing how inspiration strikes from a craving. But this wasn’t just a craving, it was a major longing. Besides the fact there’d been a giant cabbage head in our CSA, I had a ton of it on hand. I knew it was time to experiment with a stuffed cabbage soup. 

A few years ago, I blogged about Mushroom Stuffed Cabbage Rolls and I absolutely love this recipe, but it’s a bit of work and definitely not weeknight appropriate. So I turned that recipe into a umami filled lentil-mushroom vegetarian cabbage soup. This stuffed cabbage roll soup is rich and hearty and oh so satisfying during the coldest of days. 

Dried porcini mushrooms in a white bowl.   The ingredients for stuffed cabbage roll soupDiced mushrooms on a wooden board   French lentils, rice and a bay leaf

How to Make Lentil-Mushroom Vegetarian Cabbage Roll Soup

I took all the ingredients from my mushroom stuffed cabbage roll recipe and put each one into this hearty vegetarian cabbage roll soup! And seriously, it couldn’t be easier.

  • First, rehydrate the porcini mushrooms. Then drain, reserving the broth and chop the porcini.
  • Next, sear the crimini/baby bella mushrooms in a bit of olive oil.
  • Continuing, add the porcini, shallots, and tomato paste. Deglaze the pot with white wine, then stir in the tomatoes, rice, lentils, reserved mushroom broth, veggie broth, water, thyme bundle and bayleaf.
  • Bring to a simmer. 
  • Last, stir in the cabbage and simmer the soup, lidded, for about 45 minutes. 

Share vegetarian cabbage soup with a loaf of crusty bread and a big salad to complete the meal.

Sautéing mushrooms in a Dutch oven.  Mixing soup ingredients in a Dutch oven. Pouring the broth into the Dutch oven.  Adding cabbage to the mixture in a Dutch oven. Unstuffed Cabbage Roll Soup in a bowl with crusty bread.

A Few Recipe Notes on Stuffed Cabbage Soup

  • Dried porcini mushrooms are a fabulous way to amp up the umami of this vegetarian cabbage soup. They can be left out however in favor of more crimini or baby bella mushrooms if desired. Increase mushrooms by about 1/4 lb or 1/2 C diced if omitting the dried mushrooms. 
  • Have you tried Better Than Bullion vegetable broth? (Not sponsored, I just love it!) It’s a fabulous concentrated broth that I use for all my brothy cooking!  I love it because it’s organic, economical, produces less waste and the glass jar is easily recyclable. 
  • Can I freeze cabbage roll soup? Yes please! In fact, freeze cooled soup in individual lidded jars or storage containers for easy weekday lunches or in a larger container for meal prep. Thaw in the fridge overnight and gently reheat. 
  • I use French lentils in this vegetarian lentil soup recipe because they hold their shape and texture well and I can get them in our co-op’s bulk bins. But, green or brown lentils will work in this recipe as well.

More Cabbage Recipes to Love

Vibrant flavors come together in this cozy Lentil-Mushroom Cabbage Roll Soup. Easy to make for an unfussy version of a classic, this unstuffed cabbage roll soup is simple to make and packed with all the hearty umami flavors! #VegetarianCabbageRollSoup #CabbageSoup #VeganCabbageSoup #CabbageRollSoup #Mushrooms #LentilSoup
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the recipe

Lentil-Mushroom Cabbage Roll Soup

Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Servings:5 - 6 Servings
Calories:233kcal
Author:Traci York | Vanilla And Bean
Vibrant flavors come together in this cozy stuffed cabbage soup recipe. Easy to make for an unfussy version of a classic, this cabbage roll soup is simple to make and packed with all the hearty umami flavors! This recipe is vegetarian, vegan and gluten free.

Ingredients

  • 1 C (215g) Boiling Water
  • .5 oz (28g) Dried Porcini Mushrooms or oyster
  • 2 Tbs Olive Oil
  • 3/4 lb (255g) Baby Bella or Crimini Mushrooms remove stems and dice medium. About 4 Cups diced.
  • 1/2 C (65g) Shallots chopped fine, about one medium shallot
  • 2 Tbs Tomato Paste
  • 1 C (200g) White Wine I like Chardonnay, but any white will do
  • 1, 28oz (793g) Can of Diced Tomatoes and all the juices
  • 4 C (708g) Vegetable Broth
  • 1 C (236g) Reserved Mushroom Broth
  • 2 C (472) Water
  • 1/2 C (115g) French Lentils
  • 1/4 C (65g) Long Grain Brown Rice
  • 6 C (420g) Chopped Green Cabbage chopped smallish into bite size pieces. You'll need about 1 medium cabbage or about 1 1/4lb.
  • 1 Bay Leaf
  • 6-8 Thyme Stems tied together with cooking twine
  • 1 3/4 tsp Fine Sea Salt
  • Lemon, Fresh Thyme and Black Pepper for Garnish

Instructions

  • Transfer the porcini mushrooms to a medium bowl and pour 1 C boiling water over the porcini. Allow the mushrooms to rehydrate for about 15 minutes while prepping the other ingredients. Set a cheese cloth (or coffee filter) in a  fine mesh strainer over a small bowl or large measuring cup to reserve the mushroom broth. Strain the mushrooms and set the broth aside. Remove the cheese cloth or coffee filter and rinse the mushrooms (sometimes they can have little bits of dirt on them).  Chop fine. Set aside.
  • In a large Dutch oven or heavy soup pot, add the olive oil and turn the heat on to high. Once the oil is shimmering add the diced mushrooms and allow to sear, only stirring occassionally for 6-7 minutes, or until golden and cooked down. Turn the heat to medium and to the pot, add the chopped porcini, shallots, and tomato paste. Cook for about 2 minutes stirring occassionally. All the shallots and mushrooms should be covered in tomato paste and their should be some sticking on the bottom of the pot. Pour in the wine to deglaze the pan and simmer for 3 minutes, or reduce the wine by about 1/2. 
  • To the soup pot add the diced tomatoes and juices, veggie broth, reserved mushroom broth, water, lentils, and rice. Bring to a simmer then, stir in the cabbage. Add the bayleaf, thyme bundle, and salt. Cover the pot, and cook on low for about 40-45 minutes or until the lentils and rice are tender. 
  • To the soup pot, squeeze in about 1/2 a lemon juice, stir, taste for salt adjustment. Ladle into soup bowls and garnish with fresh thyme, generous twists of fresh black pepper and crusty bread. 
  • Store leftovers in lidded containers for up to three days or freeze cooled soup for up to two weeks. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 233kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 1069mg | Potassium: 1067mg | Fiber: 6g | Sugar: 13g | Vitamin A: 830IU | Vitamin C: 51.6mg | Calcium: 122mg | Iron: 3.3mg
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Lentil-Mushroom Stuffed Cabbage Roll Soup collage with text overlay

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Reader Interactions

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  1. Linda Leone

    A wonderful recipe! I added a tablespoon of red pepper paste (medium) and it made the broth a little richer. My husband said it was one the best soups he has had in awhile. (: A keeper, for sure.

    Reply

  2. Minkae

    I am making this and would like to know if I can just use dried thyme. I do not have fresh so if so, how much should I use and also LAN on freezing. Should have add the lemon juice before freezing or wait till I’m ready to thaw and heat?

    Reply

    • Traci

      Hi Minkae…. use dried but add it while the soup cooks to taste.. maybe 1/2 teaspoon. Add the lemon just before serving. I hope this helps!

      Reply

  3. Joanne cooke

    Sounds yummy! I’m going to try it. Please clarify which is better lemon juice or lime juice, I noticed both are mentioned in the recipe the lemon juice is mentioned in the ingredients, but the lime juice is mentioned at the end of the description.

    Reply

  5. Geraldine | Green Valley Kitchen

    This is my kind of soup, Traci – full of healthy vegetables and lentils, low in fat and fills you up – just an all round good for you kind of soup. Perfect for these wintery cold days. I haven’t tried better than bouillon – but will look out for it in the store – thanks for the tip. Hope you had a great weekend!

    Reply

  6. Aysegul Sanford

    Traci, This is the perfect healthy winter soup. It is packed with all the good stuff. The best thing is that you can easily make it on a Tuesday night for dinner.
    As always gorgeous photos my friend.
    PS: Gimme all the umami!! :)

    Reply

  8. Jean

    One of the very few things my mother-in-law enjoyed making when she cooked was stuffed cabbage. I never grew up with it but it was good. This recipe sounds much more like something I’d prefer to serve! Better than Bouillion is a staple in my kitchen as well. Enjoy your time with your Mom and that loaf of sourdough bread with your name on it!

    Reply

    • Traci

      Same here… I’d only had it once as a kid, but have fond memories of it. Indeed this is an easier version to pull together, but still packed with SO much flavor! Isn’t Better than Bouillion so fantastic!? The only thing, the lids get stuck easily :/ Oh the sourdough is glorious!! :D

      Reply