Unstuffed Cabbage Roll Soup (Print Page)

Hearty soup with ground beef, cabbage, rice, and tomatoes in savory broth—classic cabbage roll flavors without the rolling.

# What You 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 - Cook the ground beef in a large pot or Dutch oven over medium heat until browned. Drain excess fat if needed.
02 - Add the diced onion, garlic, carrots, and celery to the pot. 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 Tips:

01 -
  • The flavors meld together in about an hour, making it perfect for weeknight dinners when you want something that tastes like it simmered all day
  • Its naturally gluten free and dairy free, so everyone at your table can enjoy it without modifications
  • The leftovers somehow taste even better the next day, which means lunch is already taken care of
02 -
  • The rice will continue absorbing liquid as it sits, so if you are making this ahead, stop cooking when the rice is slightly underdone
  • Do not skip the tomato paste, it is what gives the soup its deep rich color and concentrated flavor
  • This soup freezes beautifully, but leave the sour cream off until you reheat it
03 -
  • If you want more protein, stir in a can of drained kidney beans during the last 10 minutes of cooking
  • A splash of vinegar or lemon juice right before serving brightens all the flavors

Return