Unstuffed Cabbage Roll Soup
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.
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.