Prep & Cook Time: 60 minutes
Difficulty: Easy
Servings: 6
Calories per Serving: 284
Macros per Serving: 23g protein / 34g carbs / 7g fat / 16g sugar
Why You’ll Love This Unstuffed Cabbage Roll Soup
This soup has quickly become one of our favorite soups in the Perugini house! If you love classic cabbage rolls but want something easier, this one-pot unstuffed cabbage roll soup is for you! Packed with hearty ground beef, tender cabbage, savory tomato broth, and rice, it’s the ultimate cozy comfort food – with none of the rolling!
Ingredients for Unstuffed Cabbage Roll Soup
Fresh, simple ingredients – pantry staples come together for rich, homemade flavor.
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 head green cabbage, chopped
- 3 medium carrots, peeled and sliced
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 2 teaspoons paprika
- 1 teaspoon salt (plus more to taste)
- 2 teaspoons black pepper (plus more to taste)
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 cup tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 bay leaf
- 1 cup cooked white rice
- 2 tablespoons chopped fresh parsley (optional garnish)
How to Make Unstuffed Cabbage Roll Soup
All the flavor of traditional cabbage rolls, ready in an hour and made in one pot.
1. Cook the Rice
- Prepare 1 cup of white rice separately according to package directions. Set aside.
2. Sauté the Vegetables
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add diced onion, minced garlic, and sliced carrots. Cook until softened (about 5–7 minutes).
3. Brown the Ground Beef
- Add ground beef to the pot along with paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
- Cook until the beef is browned and crumbled, about 8 minutes.
4. Deglaze and Build the Broth
- Pour in beef broth, scraping up any browned bits from the bottom.
- Stir in the diced tomatoes (with juice), tomato sauce, water, brown sugar, Worcestershire sauce, apple cider vinegar, and bay leaf.
5. Simmer with Cabbage
- Add chopped cabbage to the pot and stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until cabbage is tender.
6. Finish with Rice
- Stir in the cooked rice and let the soup simmer for 5 more minutes.
7. Season and Serve
- Discard the bay leaf.
- Taste and adjust salt and pepper to your preference.
- Garnish with fresh parsley if desired, and serve hot!
Tips for Best Results
- Use lean ground beef to keep the soup flavorful but not greasy.
- Substitute ground turkey or chicken for a lighter option.
- Make it low-carb by omitting the rice or swapping with cauliflower rice.
- Add heat with a pinch of red pepper flakes or smoked paprika.
Frequently Asked Questions (FAQs)
Can I freeze unstuffed cabbage roll soup?
Yes! Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight and reheat on the stove.
Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté the veggies first, then transfer everything (except the rice) to the slow cooker. Cook on low for 6–8 hours. Stir in rice before serving.
What kind of cabbage should I use?
Green cabbage works best, but savoy cabbage or napa cabbage can also be used for a slightly different texture.
This Hearty Cabbage Soup is the perfect comfort food!
This easy unstuffed cabbage roll soup is a weeknight hero – minimal prep, maximum flavor, and family-approved. Perfect for meal prep, freezing, or feeding a crowd. Try it tonight!
