If you’ve ever loved the cozy flavors of stuffed cabbage rolls but wished for an easier, quicker way to enjoy them, this Unstuffed Cabbage Roll Soup Recipe is just what you need. It captures all the rich, comforting taste of the classic dish but turns it into a warm, hearty soup that’s perfect for any day you crave something nourishing and delicious. With tender cabbage, savory meat, tangy tomatoes, and fragrant spices all simmered together, this soup feels like a big, comforting hug in a bowl. It’s surprisingly simple to make but delivers a depth of flavor that will have you coming back for seconds, making it a new favorite weeknight supper or something special to share with loved ones.
Ingredients You’ll Need
The beauty of this Unstuffed Cabbage Roll Soup Recipe is in its straightforward, wholesome ingredients. Each one plays a vital role in building the layered flavor and satisfying texture that make this soup so memorable. From the aromatic garlic and onion to the hearty blend of ground meats, and the fresh crunch of cabbage—every ingredient is a star.
- Olive oil: Helps sauté the vegetables and adds a subtle fruity richness to the base of the soup.
- Yellow onion: Provides a sweet, savory foundation when cooked down to softness.
- Garlic cloves: Adds a warm, fragrant punch that elevates every spoonful.
- Ground beef and ground pork: The combination offers great flavor and a tender, meaty texture that’s classic in cabbage rolls.
- Carrots: Bring a slight sweetness and vibrant color that complements the hearty flavors.
- Tomato sauce and diced tomatoes: These give the soup its rich tomato base with a nice balance of acidity and sweetness.
- Beef broth: Deepens the soup’s savory notes and keeps everything perfectly moist.
- Uncooked white rice: Adds a gentle heartiness and soaks up all the delicious juices.
- Green cabbage: The star vegetable, it softens and sweetens as it simmers, delivering that signature cabbage roll taste.
- Bay leaf: Infuses a subtle earthiness throughout the soup.
- Worcestershire sauce: Gives a unique tangy depth that rounds out the flavors beautifully.
- Paprika: Adds warmth and a mild smokiness.
- Fresh parsley: A bright, herbaceous garnish that brings freshness at the end.
How to Make Unstuffed Cabbage Roll Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a Dutch oven over medium heat. Toss in the chopped yellow onion and sauté until it becomes translucent and soft, about 4 to 5 minutes. Then, add the minced garlic and cook for just 30 seconds while stirring constantly to avoid burning. This forms the flavorful base of your soup and fills the kitchen with an irresistible aroma.
Step 2: Cook the Meat
Next, add the ground beef and ground pork to the pot. Cook them together until nicely browned, using a spoon to break apart any large clumps. This step not only develops the rich meaty flavor but also gives the soup its satisfying heartiness.
Step 3: Add the Rest of the Ingredients
Once the meat is browned, stir in the diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked white rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika. Mix everything together well so that all the flavors start mingling harmoniously from the start.
Step 4: Simmer Until Tender
Bring the entire mixture up to a boil, then reduce the heat and let it simmer gently for about 25 minutes. During this time, the rice will cook through and the cabbage will soften until tender but not mushy. This slow cooking melds all the flavors beautifully creating that comforting essence reminiscent of stuffed cabbage rolls.
How to Serve Unstuffed Cabbage Roll Soup Recipe
Garnishes
A sprinkle of fresh parsley over your bowl of Unstuffed Cabbage Roll Soup Recipe adds a pop of color and a fresh herbal note that perfectly balances the rich and savory broth. You could also add a dollop of sour cream for an even creamier bite if you like.
Side Dishes
This soup pairs wonderfully with a crusty slice of bread or warm dinner rolls for soaking up all those delicious juices. A light green salad with vinaigrette is a fresh contrast that complements the soup’s hearty nature.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini cabbages or rustic bread bowls. You can also layer it over cooked mashed potatoes on a plate for a cozy, deconstructed cabbage roll experience.
Make Ahead and Storage
Storing Leftovers
After enjoying the first delicious serving of this Unstuffed Cabbage Roll Soup Recipe, let the leftovers cool completely, then transfer them to an airtight container. Refrigerate for up to 3 days. The flavors actually deepen when stored, making the next meal even better.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some headspace for rice expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of broth or water if the soup has thickened too much. Avoid boiling vigorously to keep the cabbage and rice tender but intact.
FAQs
Can I use ground turkey or chicken instead of beef and pork?
Absolutely! Ground turkey or chicken will work just fine. Keep in mind that the flavor will be slightly lighter, so consider adding a bit more seasoning or a splash of soy sauce or Worcestershire for depth.
Is it possible to make this soup vegetarian?
Yes, you can swap the ground meat for plant-based crumbles or extra beans and use vegetable broth instead of beef broth. The smoky paprika and Worcestershire sauce will still give it great flavor.
Can I use brown rice instead of white rice?
Brown rice can be used, but it will take longer to cook—about 40 to 45 minutes. You might want to add it earlier in the simmering process or cook it separately and add at the end.
What if I want a thicker soup?
For a heartier texture, let the soup simmer uncovered for the last 10 minutes to reduce some of the liquid, or add a small amount of cornstarch slurry to thicken it gently.
How can I make the soup spicier?
Feel free to add a pinch of red pepper flakes, a dash of cayenne, or some hot paprika for heat. Fresh chopped chili peppers would work great too if you like a more pronounced kick.
Final Thoughts
This Unstuffed Cabbage Roll Soup Recipe is one of those dishes that feels like a warm, comforting hug straight from the kitchen. It’s simple enough to make any night but special enough to impress family and friends. Once you try it, I have a feeling it will become a regular on your table, delivering all the joy of a classic cabbage roll but with less fuss and fantastic flavor in every bowl. Go ahead and give it a try—you might just find your new favorite cozy soup.
Print
Unstuffed Cabbage Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Unstuffed Cabbage Roll Soup that combines the classic flavors of traditional cabbage rolls into a delicious, easy-to-make soup. This recipe features ground beef and pork, fresh vegetables, tomato sauce, and cabbage simmered together with rice for a fulfilling meal enjoyed by the whole family.
Ingredients
Soup Base
- 1 tablespoon olive oil
- ½ yellow onion, chopped (about ½ cup)
- 3 cloves garlic, minced
Meat
- ½ pound ground beef
- ½ pound ground pork
Vegetables & Canned Ingredients
- 2 carrots, diced
- 1 (14.5-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 (14.5-ounce) cans beef broth
- ½ small head green cabbage, chopped (about 4 cups)
Grains & Seasonings
- ½ cup uncooked white rice
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven. Add the chopped yellow onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Cook Meat: Add the ground beef and ground pork to the pot with the onions and garlic. Cook, breaking the meat apart with a spoon, until browned and fully cooked through.
- Add Ingredients: Stir in diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked white rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika. Mix well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer, uncovered, for 25 minutes or until the rice is tender and the cabbage is cooked to your liking.
- Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- You can substitute ground turkey for a leaner version of this soup.
- For a gluten-free option, ensure the Worcestershire sauce is gluten-free or omit it entirely.
- Adjust the amount of rice depending on your preference for thickness; less rice will make a lighter soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a pinch of red pepper flakes if you like a little heat in your soup.
