Welcome to the heartwarming world of Cabbage Roll Soup, a dish that captures all the beloved flavors of traditional stuffed cabbage rolls in a comforting, easy-to-make soup! This hearty concoction is brimming with savory ground beef, tender rice, ripe tomatoes, aromatic seasonings, and, of course, plenty of wholesome cabbage. It’s the perfect one-pot meal to warm you from the inside out.
Unstuffed Cabbage Roll Soup: A Hearty Meal in Under an Hour
Imagine enjoying the rich, satisfying taste of classic cabbage rolls without the intricate process of stuffing and rolling. That’s exactly what our Unstuffed Cabbage Roll Soup delivers! This recipe transforms a labor of love into a simple, efficient culinary delight that can be ready to serve in under an hour. It’s an ideal solution for busy weeknights when you crave a substantial, flavorful meal but are short on time.
What makes this soup so incredibly appealing is its rich, tomato-beef based broth. As the soup simmers, the humble cabbage softens beautifully, absorbing all the delicious flavors from the meat, spices, and tomatoes. Every spoonful is a testament to comfort food at its best, perfect for those crisp autumn evenings or any time you need a cozy bowl of soup to chase away the chill.
Why You’ll Love This Easy Cabbage Roll Soup Recipe
This soup isn’t just a meal; it’s an experience. It brings together robust flavors and simple preparation, making it a staple in any home cook’s repertoire. Here’s why this Cabbage Roll Soup will become a new family favorite:
- Effortless Comfort: All the deliciousness of traditional stuffed cabbage rolls, none of the tedious rolling. It’s truly a “dump and simmer” recipe, making homemade comfort food accessible even on the busiest days.
- Rich and Satisfying: Packed with ground beef, rice, and plenty of vegetables, this soup is incredibly filling. It’s a complete meal in a bowl, requiring little else to round out your dinner.
- Flavorful and Aromatic: The blend of tomatoes, beef broth, paprika, and thyme creates a depth of flavor that’s both savory and slightly sweet, making every bite a delight. The cabbage itself adds a wonderful earthy sweetness as it cooks down.
- Customizable: Easily adapt the recipe to suit your dietary preferences or what you have on hand. Whether you prefer a vegetarian version or a spicier kick, this soup is incredibly versatile.
- Meal Prep Friendly: This soup tastes even better the next day as the flavors meld and deepen. It’s perfect for meal prepping and freezes beautifully, ensuring you always have a wholesome meal ready to go.
- Budget-Friendly: Made with readily available and inexpensive ingredients like cabbage, ground beef, and rice, this soup is kind to your wallet without compromising on taste or nutrition.
Frequently Asked Questions About Cabbage Roll Soup
Absolutely! Transforming this into a vegetarian delight is simple. Instead of ground beef, you can use a plant-based meat substitute like Impossible Meat or Beyond Meat, which mimic the texture and richness of ground beef. Alternatively, you can omit the meat entirely and increase the amount of vegetables, perhaps adding mushrooms, lentils, or more beans for a heartier texture. Be sure to swap the beef broth for a flavorful vegetable broth to keep it fully vegetarian. You might also consider adding a touch of smoked paprika for a deeper, umami flavor often associated with meat-based dishes.
This recipe is designed to be a thick and hearty soup, almost stew-like, reflecting the robust nature of traditional cabbage rolls. If you prefer a more “soupy” consistency, it’s easy to adjust. Simply add more water or, preferably, additional low-sodium beef broth (or vegetable broth for a vegetarian version) until it reaches your desired thickness. Add a little at a time, stirring well after each addition, until you achieve the perfect consistency for your taste. Remember to re-season if you add a significant amount of liquid.
While Cabbage Roll Soup is incredibly filling on its own, it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the soup. For something more substantial, consider serving it with your favorite Garlic Bread, warm Breadsticks, or crusty dinner rolls. The bread is perfect for soaking up every last drop of the delicious broth. A dollop of sour cream or a sprinkle of fresh dill also makes a wonderful garnish, adding a touch of creaminess or herbaceousness.
Yes, you can adapt this recipe for a slow cooker! For best results, I recommend browning the ground beef, onion, and garlic in a skillet first to develop maximum flavor and drain any excess fat. Then, transfer the cooked beef mixture to your crock pot. Add all remaining ingredients, ensuring there’s enough liquid to cover everything. You might need to slightly increase the amount of beef broth to accommodate the longer cooking time and prevent the rice from absorbing too much liquid and making it overly thick. Cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is tender and the cabbage is soft. A good reference point would be my Crock Pot Unstuffed Cabbage Rolls recipe, just ensure you add about 2-3 extra cups of low sodium beef broth to make it more soup-like.
Storing leftovers correctly ensures you can enjoy this delicious soup for days. Once your Cabbage Roll Soup has cooled down to room temperature (this is crucial to prevent bacterial growth), transfer it to an airtight container. It can be safely stored in the refrigerator for up to 4 days. When ready to reheat, simply warm it in a pot on the stove over medium heat until heated through, or in a microwave-safe bowl in the microwave, stirring occasionally. If it has thickened considerably upon chilling, you may want to add a splash of broth or water when reheating.
Cabbage Roll Soup is an excellent candidate for freezing, making it perfect for future quick meals. Allow the soup to cool completely before portioning it into freezer-safe airtight containers or heavy-duty freezer bags. If using containers, leave about ¾ inch of headspace at the top to allow for expansion during freezing. If using freezer bags, lay them flat for more efficient storage. It can be frozen for up to 3 months. To thaw, transfer the frozen soup to the refrigerator overnight. Reheat on the stovetop or in the microwave, adding a little extra broth or water if needed to adjust the consistency. Freezing and reheating may slightly alter the texture of the rice, making it a bit softer, but the flavor will remain fantastic.
Essential Ingredients for Cabbage Roll Soup
Crafting this flavorful Cabbage Roll Soup requires a balance of fresh produce, hearty meat, and aromatic spices. Here’s a detailed look at the ingredients you’ll need, along with some helpful tips and substitutions:
- Yellow Onion: Finely diced, it forms the aromatic base of our soup, adding a foundational sweetness and savory depth. White or sweet onions can also be used.
- Extra Virgin Olive Oil: Used for browning the beef and sautéing the aromatics. Any neutral cooking oil will work.
- Lean Ground Beef: The star protein that gives the soup its hearty, traditional flavor. Lean ground chicken, ground turkey, or even ground pork can be excellent alternatives if you want to change up the flavor profile or reduce fat content. For a vegetarian option, plant-based ground meat substitutes work wonderfully.
- Garlic Cloves: Freshly minced garlic provides an indispensable pungent aroma and flavor. If you’re short on time, jarred minced garlic is a convenient substitute (about 1 teaspoon per fresh clove).
- Long Grain Rice: This soaks up the broth beautifully and adds a satisfying texture, mimicking the rice found in traditional cabbage rolls. You can use instant (minute) rice, but be aware you may need to adjust the liquid content slightly, as instant rice requires less liquid and cooks faster. If using instant rice, add it towards the end of the cooking process to prevent it from becoming mushy. Brown rice could also be used, but will require a longer simmering time and potentially more liquid.
- Cabbage: The namesake ingredient! Choose a fresh, firm head of green cabbage. Remember to remove the tough core before chopping it into bite-sized pieces (approximately 8 cups when chopped). The cabbage will soften significantly as it cooks, releasing its natural sweetness.
- Diced Tomatoes with Juices: Canned diced tomatoes provide the essential tangy, rich tomato base for the soup. Do not drain the juices, as they contribute to the broth’s flavor and consistency. Crushed tomatoes or tomato sauce can also be used for a smoother texture.
- Tomato Paste: A concentrated burst of tomato flavor that deepens the soup’s savory profile. If the soup tastes too acidic from the tomatoes, a small pinch or a Tablespoon of sugar can help balance the acidity without making the soup sweet.
- Low Sodium Beef Broth: This is the primary liquid component, providing richness and body. Opting for low-sodium broth allows you to control the overall saltiness of the soup, preventing it from becoming overly salty. If using regular beef broth, be cautious with additional salt. Vegetable broth can be used for a vegetarian version.
- Paprika: Adds a beautiful reddish hue and a mild, sweet, peppery flavor that complements the beef and tomatoes. Smoked paprika can be used for a deeper, more rustic flavor.
- Dried Thyme: An herbaceous note that pairs wonderfully with beef and tomato-based dishes. Dried oregano or an Italian seasoning blend could be used as a substitute.
- Worcestershire Sauce: A secret weapon for adding a complex, umami-rich depth to the soup, enhancing the savory qualities of the beef.
- Bay Leaves: Essential for infusing a subtle, aromatic layer into the broth as it simmers. While they add wonderful depth, if you don’t have them, the soup will still be delicious – just remember to remove them before serving.
- Salt and Pepper: To season to taste. Start with the recommended amounts and adjust as needed.
How to Make This Delicious Cabbage Roll Soup
Follow these simple steps to create a comforting and flavorful Cabbage Roll Soup that tastes like it simmered all day:
Brown the Beef and Aromatics: In a large pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the lean ground beef, finely diced yellow onion, and minced garlic. Cook, breaking up the beef with a spoon, until the ground beef is fully browned and crumbled, and the onions have softened and become translucent. This usually takes about 5-7 minutes. Once cooked, carefully drain any excess grease from the pot to prevent the soup from becoming oily.
Browning the beef, onion, and garlic for a flavorful base. Sauté the Cabbage: Add the chopped cabbage to the pot with the browned beef mixture. Stir well to combine. Allow the cabbage to cook for about 3 minutes, stirring occasionally, until it slightly softens and begins to wilt. This step helps to release its flavor and reduces its volume before adding the liquids.
Adding and softening the fresh cabbage. Combine Remaining Ingredients: Pour in the canned diced tomatoes with their juices, tomato paste, low sodium beef broth, and uncooked long grain rice. Stir in the paprika, dried thyme, Worcestershire sauce, bay leaves, salt, and ground pepper. Mix all the ingredients thoroughly until well combined, ensuring the tomato paste is dissolved and everything is evenly distributed.
Adding liquids and seasonings for a rich broth. Simmer to Perfection: Bring the entire mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer. Continue cooking for approximately 30-35 minutes, or until the rice is fully cooked and tender, and the cabbage has become very soft. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Allow the soup to simmer until perfectly cooked. Serve: Before serving, remember to carefully remove and discard the bay leaves. Ladle the hot Cabbage Roll Soup into bowls and serve immediately. Garnish with a sprinkle of fresh parsley or dill, if desired, for an added touch of freshness.
Tips for the Best Cabbage Roll Soup
- Don’t Rush the Browning: Thoroughly browning the ground beef creates a rich, savory base that enhances the overall flavor of the soup. Don’t skip draining the fat for a cleaner broth.
- Chop Cabbage Evenly: Uniformly chopped cabbage ensures it cooks evenly and integrates well into the soup. About 1-inch pieces are ideal.
- Taste and Adjust Seasoning: Always taste your soup before serving and adjust salt, pepper, or other seasonings as needed. The flavors develop as it cooks. A touch more paprika or a dash of hot sauce can elevate the taste.
- Prevent Mushy Rice: If you plan on making a very large batch or freezing, you might consider cooking the rice separately and adding it to individual bowls when serving. This prevents the rice from overcooking and becoming mushy, especially after reheating.
- Sweetness Balance: If your tomatoes are particularly acidic, a pinch of sugar (as mentioned in the ingredients) can help round out the flavors and enhance the natural sweetness of the cabbage.
Craving More Delicious Recipes?
If you loved this Cabbage Roll Soup, you’re in for a treat! Explore more hearty and comforting recipes from our kitchen:
- Classic Stuffed Cabbage Rolls
- Crock Pot Unstuffed Cabbage Rolls
- Slow Cooker Cabbage Rolls
- Bacon Fried Cabbage
- Hearty Stuffed Pepper Soup
- One-Pot Lasagna Soup
- Creamy Roasted Butternut Squash Soup
- Easy Crock Pot Potato Soup (with frozen potatoes)
- Comforting Crock Pot Cheeseburger Soup
- Homestyle Chicken Pot Pie Soup
- Flavorful Chicken Tortilla Soup
- Quick Crock Pot Taco Soup
- Tangy Chow Chow Relish
- Traditional Homemade Sauerkraut
Cabbage Roll Soup Recipe
A hearty and flavorful soup featuring shredded cabbage, tender rice, savory seasonings, and ground beef, all simmered in a rich tomato and beef broth. A delicious and easier alternative to traditional stuffed cabbage rolls.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8
Author: Brandie Skibinski
Pin Recipe
Ingredients
- 1 yellow onion, finely diced
- 2 tablespoons extra virgin olive oil
- 2 pounds lean ground beef (or ground chicken, turkey, pork)
- 4 cloves garlic, minced (or 1 tsp jarred)
- ¾ cup uncooked long grain rice
- 1 cabbage, chopped and core removed (about 8 cups)
- 28 ounce can diced tomatoes with juices
- 3 Tablespoons tomato paste
- 6 cups low sodium beef broth (more if you prefer a ‘soupier’ consistency)
- ½ Tablespoon paprika
- ½ Tablespoon dried thyme
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- ½ Tablespoon sea salt
- ½ teaspoon ground pepper
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef, onion, and garlic. Brown and crumble the ground beef until fully cooked and onions are softened. Drain any excess grease.
- Stir in the chopped cabbage and cook until slightly softened, about 3 minutes.
- Add in the diced tomatoes, tomato paste, beef broth, uncooked rice, paprika, dried thyme, Worcestershire sauce, bay leaves, salt, and ground pepper. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 30-35 minutes.
- Remove bay leaves before serving. Ladle into bowls and enjoy!
Notes
- Please refer to the Frequently Asked Questions and ingredient list sections above for alternative substitutions, dietary adjustments, or answers to common cooking queries.
Course: Dinner, Main Course, Soup
Cuisine: American
Nutrition (Estimated Per Serving)
Calories: 323kcal | Carbohydrates: 28g | Protein: 31g | Fat: 10g | Sodium: 1080mg | Fiber: 5g | Sugar: 8g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used and exact measurements.
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