UNSTUFFED CABBAGE ROLL SOUP

I remember my grandmother spending hours meticulously rolling cabbage leaves around a savory meat filling, her hands moving with practiced grace. While those cabbage rolls were undeniably delicious, sometimes you just crave that comforting flavor without all the fuss. That’s where this recipe comes in – a shortcut to a hearty, flavorful meal. Today, I’m sharing my incredibly easy and satisfying recipe for Cabbage Roll Soup that captures all the classic taste in a fraction of the time, and I promise you, it’s going to become a family favorite!

Why You’ll Absolutely LOVE This Cabbage Roll Soup

Okay, friends, let’s be honest: who doesn’t love a warm, comforting bowl of soup on a chilly evening? But this isn’t just any soup. This Cabbage Roll Soup recipe takes all the best parts of traditional cabbage rolls – the savory meat, the tender cabbage, the rich tomato sauce – and transforms them into an easy-to-make, one-pot wonder. Here’s why you need this recipe in your life:

• It’s Quick and Easy: Forget hours of rolling! This soup comes together in under an hour.
• One-Pot Wonder: Minimal cleanup? Yes, please! Everything cooks in one pot.
• Budget-Friendly: Cabbage and ground beef are relatively inexpensive, making this a great meal for feeding a crowd without breaking the bank.
• Customizable: Add your favorite veggies, spices, or even a dollop of sour cream for a personalized touch.
• Incredibly Flavorful: The combination of ground beef, cabbage, and tomato sauce creates a deeply satisfying and comforting flavor that’s simply irresistible.

The Heart of the Matter: What You’ll Need

Alright, let’s gather our ingredients! Don’t worry, you probably already have most of these in your pantry. Here’s what you’ll need to make this amazing Cabbage Roll Soup:

• Ground Beef: 1 pound. I prefer lean ground beef to avoid excess grease, but you can use whatever you have on hand.
• Onion: 1 medium, chopped. Yellow or white onion works great.
• Garlic: 2-3 cloves, minced. Fresh garlic is always best for that pungent aroma.
• Cabbage: 1 medium head, shredded. Green cabbage is classic, but you can also use Savoy cabbage for a slightly milder flavor.
• Diced Tomatoes: 1 (28-ounce) can, undrained.
• Tomato Sauce: 1 (15-ounce) can.
• Beef Broth: 6 cups. Chicken broth can be substituted in a pinch, but beef broth adds a richer flavor.
• Cooked Rice: 1 cup. You can use white, brown, or even wild rice. Pre-cooked rice saves even more time!
• Tomato Paste: 2 tablespoons. This adds depth and richness to the sauce.
• Worcestershire Sauce: 1 tablespoon. A secret ingredient that adds a savory umami flavor.
• Dried Oregano: 1 teaspoon.
• Dried Thyme: 1/2 teaspoon.
• Paprika: 1/2 teaspoon. Adds a touch of smokiness.
• Salt and Pepper: To taste.
• Optional Toppings: Sour cream, fresh parsley, shredded cheese.

Step-by-Step: Let’s Make Some Magic!

Okay, are you ready to dive in? I promise, this is easier than it looks. Just follow these simple steps, and you’ll be enjoying a delicious bowl of Cabbage Roll Soup in no time!

1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. You want it nicely browned, not just gray. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. The kitchen should be smelling amazing right now!
3. Add the Tomatoes: Stir in the diced tomatoes (undrained), tomato sauce, and tomato paste. Make sure to scrape up any browned bits from the bottom of the pot – that’s where all the flavor is!
4. Bring to a Simmer: Pour in the beef broth and add the Worcestershire sauce, dried oregano, dried thyme, and paprika. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
5. Add the Cabbage: Stir in the shredded cabbage. Make sure it’s submerged in the liquid.
6. Simmer Away: Cover the pot and let the soup simmer for at least 20 minutes, or until the cabbage is tender. The longer it simmers, the more the flavors will meld together.
7. Stir in Rice: Add the cooked rice during the last 5 minutes of cooking to heat it through.
8. Taste and Adjust: Give the soup a taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a pinch of red pepper flakes for a little kick.
9. Serve and Enjoy: Ladle the Cabbage Roll Soup into bowls and garnish with your favorite toppings, such as sour cream, fresh parsley, or shredded cheese.

Success Tips: Your Cabbage Roll Soup Game-Changers

Want to make sure your Cabbage Roll Soup is absolutely perfect? Here are a few of my secret tips that will guarantee success every time:

• Don’t Overcook the Cabbage: You want the cabbage to be tender but not mushy. Simmering for 20-30 minutes is usually perfect.
• Use Quality Ingredients: The better the ingredients, the better the flavor. Opt for good-quality ground beef and broth.
• Don’t Skip the Worcestershire Sauce: This seemingly small ingredient adds a ton of depth and complexity to the flavor.
• Adjust the Broth to Your Liking: If you prefer a thicker soup, use less broth. For a thinner soup, add more.
• Make It Ahead: Cabbage Roll Soup tastes even better the next day, as the flavors have had time to meld together. It’s perfect for meal prepping!

Variations: Spice It Up!

The beauty of soup is that it’s so easy to customize. Feel free to experiment with different ingredients and flavors to create your own unique version of Cabbage Roll Soup. Here are a few ideas to get you started:

• Add More Veggies: Carrots, celery, bell peppers, and potatoes are all great additions to this soup.
• Spice It Up: Add a pinch of red pepper flakes, a dash of hot sauce, or even a chopped jalapeño for a spicy kick.
• Use Different Meats: Ground turkey, Italian sausage, or even smoked sausage would be delicious in this soup.
• Make It Vegetarian: Omit the ground beef and use vegetable broth instead of beef broth. Add lentils or beans for extra protein.
• Add a Creamy Touch: Stir in a dollop of sour cream or Greek yogurt right before serving for a creamy, tangy flavor.

Making it in the Slow Cooker or Instant Pot

Want to make this soup even easier? You can adapt this recipe for your slow cooker or Instant Pot!

Slow Cooker Instructions:

1. Brown the ground beef on the stovetop and drain off any excess grease.
2. Transfer the browned beef to your slow cooker.
3. Add the onion, garlic, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, oregano, thyme, paprika, salt, and pepper.
4. Stir in the shredded cabbage.
5. Cook on low for 6-8 hours or on high for 3-4 hours, or until the cabbage is tender.
6. Stir in rice: During the last 30 minutes of cooking stir in cooked rice.

Instant Pot Instructions:

1. Turn on the sauté function on your Instant Pot.
2. Brown the ground beef and drain off any excess grease.
3. Add the onion and garlic and sauté until softened, about 3 minutes.
4. Turn off the sauté function.
5. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, oregano, thyme, paprika, salt, and pepper.
6. Stir in the shredded cabbage.
7. Seal the lid and cook on high pressure for 8 minutes.
8. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
9. Stir in rice: Once the pressure is released and the lid is removed, stir in the cooked rice.

What to Serve With Your Cabbage Roll Soup

This Cabbage Roll Soup is hearty enough to be a meal on its own, but it’s also delicious served with a few simple sides. Here are some of my favorite pairings:

• Crusty Bread: Perfect for soaking up all that delicious broth.
• Side Salad: A light and refreshing salad provides a nice contrast to the richness of the soup.
• Grilled Cheese Sandwich: A classic comfort food combination that’s always a hit.
• Garlic Bread: Because who doesn’t love garlic bread?

More Soup Ideas!

If you are anything like me, you like variety. Here are some other soup recipes you might enjoy making!

If you’re looking for another cozy and comforting soup, you absolutely have to try my CHICKEN DUMPLING SOUP. It’s a classic for a reason! For a creamy and indulgent option, my CREAMY TORTELLINI SOUP is a total winner. And if you’re in the mood for something with a bit of a kick, you’ll adore my CAJUN CHICKEN SOUP HEAVEN. It’s packed with flavor and spice! My SAUSAGE POTATO CHOWDER is another great one to try. Also you should give my LASAGNA SOUP a try. If you love the slow cooker, be sure to make my Crockpot Lasagna Soup.

Final Thoughts: Get Cooking!

So there you have it, my friends! My easy and delicious Cabbage Roll Soup recipe. It’s the perfect way to enjoy all the flavors of traditional cabbage rolls without all the fuss. I hope you love it as much as I do. Now go forth and create some soup magic in your kitchen! I promise, this recipe will become a family favorite for years to come. Happy cooking!

Unstuffed Cabbage Roll Soup

Amelia

This comforting and hearty Unstuffed Cabbage Roll Soup captures all the delicious flavors of traditional cabbage rolls without the time-consuming rolling. It’s a quick, easy, and budget-friendly one-pot meal that’s perfect for a chilly evening and customizable to your liking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Spoon or spatula
• Ladle

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 medium head green cabbage, shredded
• 6 cups beef broth
• 1 cup cooked rice
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• Optional: Sour cream, for topping
• Optional: Fresh parsley, chopped, for topping
• Optional: Shredded cheese, for topping

Instructions

 

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
• Stir in the diced tomatoes (undrained), tomato sauce, and tomato paste. Make sure to scrape up any browned bits from the bottom of the pot.
• Pour in the beef broth and add the Worcestershire sauce, dried oregano, dried thyme, and paprika. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
• Stir in the shredded cabbage. Make sure it’s submerged in the liquid.
• Cover the pot and let the soup simmer for at least 20 minutes, or until the cabbage is tender. The longer it simmers, the more the flavors will meld together.
• Add the cooked rice during the last 5 minutes of cooking to heat it through.
• Taste and adjust the seasoning as needed. You might want to add more salt, pepper.
• Ladle the Unstuffed Cabbage Roll Soup into bowls and garnish with your favorite toppings, such as sour cream, fresh parsley, or shredded cheese.

Notes

For a thicker soup, use less broth; for a thinner soup, add more. Don’t overcook the cabbage; it should be tender but not mushy. The soup tastes even better the next day as the flavors meld together. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for longer storage. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. You can also add carrots, celery, or bell peppers to the soup for extra vegetables.