Unstuffed Cabbage Roll Soup (Printable)
Comforting soup with beef, cabbage, rice, and tomatoes in savory broth.
# What You'll Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 4 cups green cabbage, chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
→ Grains
07 - 1/2 cup uncooked long-grain white rice
→ Liquids
08 - 6 cups beef broth
09 - 1 (15 oz) can diced tomatoes
10 - 1 (15 oz) can tomato sauce
11 - 2 tbsp tomato paste
→ Spices & Seasonings
12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1 tsp paprika
15 - 1 bay leaf
16 - 1/2 tsp ground black pepper
17 - 1 tsp salt
→ Optional Garnishes
18 - 2 tbsp fresh parsley, chopped
19 - Sour cream, for serving
# Directions:
01 - In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
02 - Add the diced onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.
03 - Stir in the chopped cabbage and cook for another 2–3 minutes until slightly wilted.
04 - Add the rice, beef broth, diced tomatoes, tomato sauce, tomato paste, oregano, thyme, paprika, bay leaf, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until the rice and vegetables are tender.
06 - Remove the bay leaf. Taste and adjust seasoning as needed.
07 - Ladle into bowls. Garnish with fresh parsley and a dollop of sour cream if desired.
# Expert Advice:
01 -
- All the nostalgic comfort of stuffed cabbage rolls without spending hours at the stove
- One pot means almost zero cleanup, which is basically a weeknight miracle
- The flavors actually improve overnight, making it the ultimate make ahead meal
02 -
- The rice continues absorbing liquid even after you turn off the heat, so the soup will thicken up considerably as it sits
- Adding the cabbage early and cooking it briefly before the liquid goes in prevents it from becoming too mushy
- Sour cream is not just garnish here, it cuts through the tomato acidity and ties everything together
03 -
- Cut your cabbage into generous chunks rather than thin shreds so it maintains texture during the long simmer
- Taste your broth before adding salt, since some brands are much saltier than others