High-Fiber Unstuffed Cabbage Roll Soup
A cozy, fiber-rich twist on classic cabbage rolls — ready in one pot with ground turkey, tomatoes, and plenty of cabbage.
Key nutrients per serving
Updated 2026-10-05
Ingredients
Instructions
6 steps · about 65 minutes total
Brown the turkey
In a large Dutch oven or soup pot over medium-high heat, brown the ground turkey, breaking it up with a wooden spoon, about 5 minutes. Drain excess fat if needed.
Soften the aromatics
Add the onion and cook until softened, 3-4 minutes. Stir in the garlic and cook 30 seconds more.
Wilt the cabbage
Add the chopped cabbage and cook, stirring occasionally, until it wilts down, about 5 minutes.
Add tomatoes, broth and rice
Pour in the crushed tomatoes, diced tomatoes with their juices, and the chicken broth. Stir in the oregano, smoked paprika, bay leaf, and brown rice.
Simmer
Bring to a boil, then reduce to a simmer. Cover and cook 35-40 minutes, until the brown rice is tender.
Finish and serve
Stir in the rinsed cannellini beans and heat through, 2-3 minutes. Remove the bay leaf, season with salt and pepper, ladle into bowls and top with fresh parsley.
Why this helps
High-fiber one-pot meals
Cabbage, cannellini beans, brown rice and tomatoes each contribute fiber, adding up to about 13 g per serving — nearly half the 28 g daily target — from whole ingredients, not fortified additives. One pot, about an hour, and it reheats well for days.
Nutrition facts
per serving · % DV- Calories 438 kcal22%
- Protein 34g68%
- Total Carbohydrate 61g22%
- Dietary Fiber 12.5g45%
- Total Sugars 20g40%
- Total Fat 10g13%
- Sodium 1104mg48%
Vitamins & minerals
- Iron 5mg28%
- Calcium 242mg19%
- Potassium 1364mg29%
- Vitamin C 127mg141%
*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 5).
Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.
Questions, answered
Each serving packs about 13g of dietary fiber — nearly half the 28g daily target — from cabbage, tomatoes, beans, and brown rice (calculated from USDA FoodData Central ingredient data).
Yes. Brown the meat and sauté the onion and garlic first, then transfer everything except the rice and beans to the slow cooker. Cook on low 6–7 hours or high 3–4 hours. Add rice in the last hour and beans in the last 15 minutes.
Yes, as written — brown rice and all other ingredients are naturally gluten-free. Always check labels on broth and canned tomatoes if you're highly sensitive.
You can, but the rice will soften further on reheating. For best texture, freeze the soup base without rice and stir in freshly cooked rice when reheating.
Quarter the cabbage, remove the core, then slice each quarter crosswise into 1/2-inch strips. A food processor with a slicing disk makes quick work of it.
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