Introduction
Bring all the comforting flavors of traditional stuffed cabbage rolls to your dinner table with a fraction of the effort! This Hearty Unstuffed Cabbage Roll Soup combines savory ground beef, tender green cabbage, and wholesome vegetables in a rich, tangy tomato broth. It is an easy one-pot comfort food that warms you up from the inside out and comes together in under an hour.
Meta Description
Make delicious Unstuffed Cabbage Roll Soup in one pot! Enjoy tender cabbage, savory ground beef, and a rich tomato broth in this easy, comforting recipe.
Ingredients
- 1 lb lean ground beef (or a mix of ground beef and pork)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium head green cabbage, roughly chopped (about 6–8 cups)
- 2 cans (14.5 oz each) diced tomatoes (undrained)
- 1 can (8 oz) tomato sauce
- 6 cups beef broth or stock
- 1 tbsp Worcestershire sauce
- 1 tsp paprika (sweet or smoked)
- 1/2 tsp dried thyme or Italian seasoning
- 1 tsp salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp brown sugar (optional, to balance tomato acidity)
- 1/2 cup long-grain white rice, uncooked (optional, if you prefer a grain element)
Instructions (Step by Step)
- Brown the Meat and Aromatics:
- In a large pot or Dutch oven over medium-high heat, add the ground beef and chopped onion.
- Cook, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onions are soft and translucent (about 5 to 7 minutes).
- Drain any excess grease if necessary.
- Stir in the minced garlic, paprika, and thyme, cooking for about 1 minute until fragrant.
- Add the Cabbage and Liquids:
- Add the chopped green cabbage directly into the pot. Stir it around for 2 to 3 minutes to let it begin to wilt slightly in the savory juices.
- Pour in the diced tomatoes (with juices), tomato sauce, beef broth, and Worcestershire sauce.
- Season with salt, black pepper, and brown sugar (if using).
- Simmer to Perfection:
- Bring the soup to a rolling boil over high heat.
- Once boiling, stir in the uncooked rice (if using).
- Reduce the heat to medium-low, cover the pot with a lid, and let it gently simmer for 20 to 25 minutes (or until the cabbage and rice are tender).
- Final Adjustments:
- Remove the lid, give the soup a thorough stir, and taste the broth. Adjust salt and pepper if needed.
Service Suggestions
- Bread: Serve hot with a slice of warm, crusty artisanal bread or garlic bread to soak up the flavorful broth.
- Garnish: Top individual bowls with freshly chopped parsley, a sprinkle of grated Parmesan cheese, or a dollop of sour cream for extra richness.
- Side: Pair with a simple green side salad dressed in a light vinaigrette.
Storage Tips
- Refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 to 4 days. Note that the rice (if added) will continue to absorb liquid as it sits, so you may need to splash in a little extra beef broth when reheating.
- Freezer: This soup freezes wonderfully without the rice (rice can turn mushy upon thawing). Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
FAQs
- Can I make this soup low-carb or keto-friendly? Yes! Simply omit the rice entirely. To substitute for texture, you can add riced cauliflower during the final 10 minutes of simmering.
- Can I use turkey or chicken instead of beef? Definitely. Ground turkey, ground chicken, or Italian sausage make fantastic substitutes for ground beef depending on your flavor preference.
- Why add brown sugar to tomato-based soup? Canned tomatoes can sometimes taste sharp or acidic. A tiny touch of brown sugar balances out the acidity of the tomatoes, closely mimicking the classic sweet-and-savory flavor profile of traditional stuffed cabbage rolls.
Conclusion
This Unstuffed Cabbage Roll Soup delivers all the deep, savory satisfaction of classic cabbage rolls with minimal fuss. Loaded with tender vegetables and a rich broth, it is bound to become an instant favorite on your weekly dinner rotation.