Unstuffed Cabbage Roll Soup Recipe
Unstuffed Cabbage Roll Soup is the ultimate comfort food for anyone who craves all the rich, savory flavors of classic cabbage rolls, but wants it in a fuss-free, one-pot form. This hearty bowl brings together everything you love: tender cabbage and veggies, perfectly seasoned ground meat, aromatic herbs, and plump rice all simmered up in a warming tomato broth. Think of it as nostalgia and convenience bundled together, making Unstuffed Cabbage Roll Soup a go-to meal for busy weeknights or slow, cozy weekends alike.
Ingredients You’ll Need
The magic of Unstuffed Cabbage Roll Soup is in its beautiful simplicity. Each ingredient is purposefully chosen, from the sweet, earthy cabbage to the punchy aromatics, working together to give you layers of flavor and the ultimate soul-warming experience.
- Ground beef or ground turkey: Go for beef if you want a classic, richly flavored base, or lighten things up with turkey; both work wonders here.
- Olive oil: This helps sweat the veggies and brown the meat, adding depth and silkiness to the soup.
- Onion, chopped: A kitchen staple that offers sweetness and a well-rounded base to the broth.
- Garlic, minced: Essential for a layer of savory aroma that makes the soup irresistible.
- Green cabbage, chopped: The star of the show! Its tender texture and sweet flavor soak up all the goodness.
- Carrots, diced: For a kiss of natural sweetness and extra color in every bite.
- Green bell pepper, chopped: Adds a gentle crunch and subtle earthiness to round out the flavors.
- Crushed tomatoes: The foundation of your tomato-rich broth, providing body and tang.
- Tomato sauce: Turns everything velvety and blends the flavors together seamlessly.
- Beef broth or chicken broth: Either will do! They provide a deep, savory undertone that ties it all together.
- Paprika: Evokes a warm, smoky note that brightens the whole pot.
- Dried oregano: Brings a hint of Mediterranean flair and earthy sharpness.
- Dried basil: Lends sweet and slightly peppery notes that lift the tomato base.
- Salt: For rounding out and enhancing all the flavors.
- Black pepper: A must for gentle warmth without overpowering the soup.
- Uncooked white rice: It cooks right in the broth, becoming deliciously tender while soaking up all the flavor.
- Fresh parsley, chopped (for garnish): A bright, herbal finish that wakes up every serving.
How to Make Unstuffed Cabbage Roll Soup
Step 1: Brown the Meat
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Toss in your ground beef or turkey, breaking it up with a wooden spoon as it cooks. The goal is to brown the meat until it’s nicely caramelized and no longer pink, creating the savory heart of your Unstuffed Cabbage Roll Soup. If there’s extra fat after browning, take a moment to drain it off—this keeps your soup balanced and not greasy.
Step 2: Sweat the Onion and Garlic
Add your chopped onion and minced garlic right into the pot with the browned meat. Let them cook for 2 to 3 minutes, stirring so nothing sticks. As they sizzle, your kitchen fills with a mouthwatering aroma—this is where your soup truly begins to come alive! The onion turns tender and the garlic brings its wonderful savory punch.
Step 3: Add the Veggies
Toss in your chopped cabbage, diced carrots, and green bell pepper. Give everything a hearty stir to combine. The cabbage will start to wilt just slightly, mingling with the carrots and pepper, transforming the pot into a rainbow of flavor and color. These vegetables are at the core of the Unstuffed Cabbage Roll Soup’s comforting texture.
Step 4: Build the Tomato Broth
Pour in the crushed tomatoes, tomato sauce, and your broth of choice. Watch as the soup transforms into its signature rich base—savory, aromatic, and inviting. Stir in the paprika, dried oregano, dried basil, salt, and pepper, allowing all those vibrant flavors to meld together.
Step 5: Add the Rice and Simmer
Give the pot a good stir, then bring the mixture to a gentle boil. Time to stir in the uncooked white rice! Reduce the heat to low, cover your pot, and simmer for 25 to 30 minutes. Peek and stir occasionally—this makes sure the rice cooks evenly and the veggies soften to perfection. By the end, your Unstuffed Cabbage Roll Soup will be thick, hearty, and ready to warm you from the inside out.
Step 6: Taste, Adjust, and Serve
Before diving in, taste your soup and adjust the seasoning as needed. Sometimes a pinch of salt or an extra crack of black pepper is all it takes to make the flavors pop. Finish each bowl with a sprinkle of fresh parsley for that bright, herbaceous lift that makes everything taste extra fresh.
How to Serve Unstuffed Cabbage Roll Soup
Garnishes
Garnishing takes your Unstuffed Cabbage Roll Soup from satisfying to truly special. A handful of fresh parsley brings a pop of green and freshness to every bowl. If you’re feeling adventurous, add a dollop of sour cream or a sprinkling of fresh dill—it’s utterly delicious and adds a lovely creamy tang.
Side Dishes
This soup truly shines on its own, but pairing it with some crusty bread is a match made in heaven. Try serving it alongside a thick slice of sourdough or a warm baguette to soak up every bit of the flavorful broth. If you want a lighter touch, a crisp green salad with a tangy vinaigrette makes a refreshing contrast.
Creative Ways to Present
For a fun twist, ladle the Unstuffed Cabbage Roll Soup into rustic bread bowls for a cozy, edible serving vessel. You can also top each bowl with a scattering of shredded cheese—think mozzarella or Swiss—for a gooey, melty treat. Hosting a gathering? Serve the soup in small mugs or cups for an easy, crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, Unstuffed Cabbage Roll Soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making each leftover serving even more delicious! Just make sure to give it a good stir before reheating, as the rice tends to settle at the bottom.
Freezing
This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer portions to freezer-safe containers or resealable bags. Leave a little space at the top—liquids expand as they freeze! When you’re ready for a comforting meal, thaw overnight in the refrigerator.
Reheating
Reheat Unstuffed Cabbage Roll Soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened (the rice can absorb some of the broth over time), just add a splash of extra broth or water as you warm it up. For quick individual servings, the microwave works just as well.
FAQs
Can I make Unstuffed Cabbage Roll Soup vegetarian?
Absolutely! Swap the ground meat for lentils or a hearty plant-based crumble, and use vegetable broth. You’ll still enjoy all the comforting flavors and textures, with a plant-powered twist.
What’s the best way to keep the rice from getting mushy?
If you plan on storing the soup for a few days or freezing it, cook and store the rice separately. Add a scoop of cooked rice to each bowl when reheating—this way, the grains stay nice and firm instead of absorbing too much broth.
Can I use brown rice or cauliflower rice instead of white rice?
Definitely! Brown rice adds a lovely nutty flavor but requires a longer simmer (add more broth if needed). For a low-carb version, cauliflower rice is perfect—just add it during the last 5 minutes of cooking, and it’ll stay tender.
Is Unstuffed Cabbage Roll Soup gluten-free?
Yes, it’s naturally gluten-free as long as you use a gluten-free broth. Just double-check your labels to be sure, and you’re good to go!
Can I make this soup in a slow cooker?
You sure can! Brown the meat and sauté the aromatics first, then add everything (except the rice) to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the rice during the last 45 minutes of cooking.
Final Thoughts
If you’re looking for a warm, satisfying meal that tastes like a big, comforting hug, Unstuffed Cabbage Roll Soup truly fits the bill. Try it once, and it’s bound to become a favorite in your home as it is in mine!
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Unstuffed Cabbage Roll Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Unstuffed Cabbage Roll Soup is a hearty and comforting dish that captures all the flavors of traditional cabbage rolls without the hassle of rolling. This soup is packed with ground beef (or turkey), cabbage, carrots, and rice in a flavorful tomato-based broth. It’s easy to make and perfect for a cozy weeknight dinner.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Soup Base:
- 4 cups chopped green cabbage
- 2 medium carrots, diced
- 1 green bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth or chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup uncooked white rice
Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Ground Beef: In a large pot, cook ground beef in olive oil until browned. Add onion and garlic, cook until fragrant.
- Add Vegetables: Stir in cabbage, carrots, and bell pepper.
- Combine Ingredients: Add crushed tomatoes, tomato sauce, broth, and seasonings. Bring to a boil.
- Simmer: Stir in rice, reduce heat, cover, and simmer for 25-30 minutes.
- Adjust Seasoning: Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- For a low-carb option, use cauliflower rice and add during the last 5 minutes of cooking.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Eastern European, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 45 mg
