If you adore the comforting flavors of classic cabbage rolls but want something quicker and easier without all the rolling and fuss, this Unstuffed Cabbage Roll Soup Recipe is a total game changer. It captures all the hearty goodness of traditional cabbage rolls, combining savory ground beef and pork, tender cabbage, and a rich tomato broth, but in a cozy, spoonable soup form that’s perfect for any day of the year. Trust me, once you make this, it’ll become one of your favorite weeknight meals to come home to!
Ingredients You’ll Need
The magic of this soup comes from a handful of simple, wholesome ingredients that come together to create incredible depth and comfort. Each ingredient plays a key role—from the aromatic onion and garlic building the base, to the tender cabbage and rice adding texture, and the tomato sauce and broth layering in rich flavor and color.
- 1 tablespoon olive oil: for sautéing and adding a silky, mild richness
- ½ yellow onion, chopped (about ½ cup): brings natural sweetness and savory depth
- 3 cloves garlic, minced: gives a punch of aromatic flavor
- ½ pound ground beef: provides hearty, meaty substance
- ½ pound ground pork: adds juiciness and a slight sweetness
- 2 carrots, diced: contribute sweetness and vibrant color
- 1 (14.5-ounce) can tomato sauce: creates a smooth, tangy base
- 1 (14.5-ounce) can diced tomatoes, drained: adds texture and bursts of acidity
- 2 (14.5-ounce) cans beef broth: for rich, savory depth in the soup
- ½ cup uncooked white rice: soaks up flavors and thickens the soup slightly
- ½ small head green cabbage, chopped (about 4 cups): the star ingredient offering crunch and earthy notes
- 1 bay leaf: infuses herbal warmth
- 1 tablespoon Worcestershire sauce: adds umami complexity
- 1 teaspoon paprika: for a subtle smoky spice
- Fresh parsley, for garnish: brightens flavors and makes each bowl look beautiful
How to Make Unstuffed Cabbage Roll Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a Dutch oven over medium heat. Toss in the chopped onion and cook it gently until translucent and fragrant, about 4 to 5 minutes. Then add the minced garlic and let it cook for just 30 seconds while stirring constantly to avoid burning—this builds an incredible flavor base for the soup.
Step 2: Brown the Meats
Add the ground beef and ground pork straight into the pot with the aromatics. Cook everything together, breaking the meat apart with your spoon, until it’s fully browned and sizzling. This step not only locks in flavor but also creates those delicious browned bits that deepen the soup’s savoriness.
Step 3: Add the Vegetables and Liquids
Next, stir in your diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked rice, and chopped cabbage. Don’t forget the bay leaf, Worcestershire sauce, and paprika, which all work together to give the soup that unmistakable cabbage roll flair.
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 soak up the flavorful broth, and the cabbage will soften perfectly without losing its slight bite.
Step 5: Serve and Garnish
Ladle the soup into warm bowls and sprinkle each serving with some fresh parsley if you have it on hand. This simple garnish adds a burst of color and fresh herbal notes that brighten the comforting richness of the soup.
How to Serve Unstuffed Cabbage Roll Soup Recipe
Garnishes
Fresh parsley is the classic choice here—it adds color and a lovely fresh flavor. If you want to switch things up, a dollop of sour cream or a sprinkle of grated Parmesan cheese can bring creaminess and a bit of tang that pairs beautifully with the tomato base.
Side Dishes
This soup is hearty enough to be a meal on its own, but pairing it with crusty bread or warm rolls will take your dinner to the next level. A simple green salad on the side also balances the heartiness with some light crispness and freshness.
Creative Ways to Present
Serve individual portions in rustic bread bowls for a fun, cozy presentation. You can also spice things up with a sprinkle of chili flakes or a drizzle of hot sauce if you like a little heat. For gatherings, ladling the soup into small cups makes for a fantastic appetizer option.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Unstuffed Cabbage Roll Soup Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it an excellent dish for easy leftovers or meal prep during a busy week.
Freezing
This soup freezes wonderfully! Just be sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. It will keep well for 2 to 3 months. When you’re ready, thaw it in the fridge overnight for the best texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened during storage, add a splash of water or broth to loosen it back up. Microwaving works too—just heat in short bursts and stir in between to ensure even heating.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey or chicken will work just fine and make the soup leaner. Just keep in mind the flavor will be a bit milder, so you might want to add a pinch more seasoning to boost the taste.
Is it necessary to drain the canned diced tomatoes?
Draining the diced tomatoes prevents the soup from getting too watery, keeping a nice balance of broth and ingredients. However, if you prefer a thinner soup, feel free to leave some juice in for extra tomato flavor.
Can I make this soup vegetarian?
You can easily make a vegetarian version by skipping the meat and using vegetable broth instead of beef broth. Adding extra beans or lentils will help keep it satisfying and hearty.
What type of rice works best?
Regular long-grain white rice is best because it cooks evenly without becoming mushy. Brown rice can be used but requires a longer cooking time, so plan accordingly.
How spicy is the soup?
This soup is mild and comforting with a gentle smoky sweetness from the paprika. You can easily add some crushed red pepper flakes or hot sauce if you want a bit of heat.
Final Thoughts
There is something truly special about this Unstuffed Cabbage Roll Soup Recipe—it’s like all the nostalgic warmth of childhood cabbage rolls reimagined as a quick, cozy bowl of goodness. Whether you’re feeding a busy family or just craving some soul-soothing comfort food, this recipe is guaranteed to become a beloved staple. Give it a try, and I promise you’ll fall in love with the ease, flavor, and hearty satisfaction it delivers!
Print
Unstuffed Cabbage Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Unstuffed Cabbage Roll Soup that captures all the flavors of traditional stuffed cabbage rolls without the hassle of rolling. This easy-to-make soup combines ground beef and pork with cabbage, rice, and a savory tomato broth, making it a perfect meal for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, chopped (about ½ cup)
- 3 cloves garlic, minced
- ½ pound ground beef
- ½ pound ground pork
- 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 cup uncooked white rice
- ½ small head green cabbage, chopped (about 4 cups)
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat olive oil over medium heat in a Dutch oven. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Brown the Meat: Add ground beef and ground pork to the pot. Cook until browned, breaking it apart with a spoon as it cooks to ensure even cooking and prevent large clumps.
- Add Vegetables and Liquids: Stir in diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika, mixing everything thoroughly.
- Simmer the Soup: Bring the mixture to a boil. Then reduce the heat to a simmer and cook uncovered for 25 minutes, or until the rice is tender and the cabbage has softened to your liking.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley to add a fresh, herbaceous note.
Notes
- You can substitute ground turkey for a leaner version of the meat mixture.
- White rice cooks evenly in this soup; for a healthier twist, try brown rice but adjust the cooking time accordingly.
- To make it spicier, add a pinch of red pepper flakes along with the paprika.
- This soup stores well; refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop and add a splash of beef broth to thin if it becomes too thick.
