Cabbage Roll Soup Recipe

I love this incredibly hearty bowl where ground beef mingles with diced onion, garlic, and chopped cabbage in a tomato-rich broth. The addition of uncooked rice and spices creates a satisfying combination in my Unstuffed Cabbage Soup. Its robust flavors offer a delightful twist for a crisp fall dinner favorite.

This Cabbage Roll Soup is one of the best unstuffed cabbage soups I’ve ever made. When those crisp fall days hit, I find myself craving something hearty yet simple to prepare.

I start by browning 1 lb of ground beef with diced onion and minced garlic, which sets the perfect base. Then I toss in a chopped head of green cabbage along with a can of diced tomatoes and an 8 oz can of tomato sauce.

When I mix in some uncooked rice and beef broth, along with a bit of salt, pepper, and optionally paprika, it really brings the dish together. It reminds me of those classic soups like Lazy Cabbage Roll Soup and Cabbage Beef Soup Allrecipes but with my own twist.

Even though it’s a bowl of soup, every spoonful tells a story of simple ingredients merging into something unexpectedly delightful. Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because it always warms me up on a chilly day and makes me feel cozy even when i’m just hanging out at home.

I also really appreciate how easy it is to throw together; even though there are lots of ingredients, the steps are simple enough that i never feel overwhelmed.

The mix of ground beef, cabbage, and tomatoes gives the soup a hearty flavor that makes it both filling and satisfying, plus i love that it’s a balanced meal without feeling too heavy.

Lastly, i enjoy that i can experiment a bit with the spices and adjust the recipe to suit my mood or what i have in the pantry, making it feel like my own personal comfort food.

Ingredients

• This ingredient brings loads of protein and a hearty flavor that really fills you up.
• Diced onion offers a savory sweetness that mixes well with other flavors and adds useful fiber.
• Minced garlic is a small but mighty addition, boosting aroma and taste with its punch.
• Chopped cabbage is healthy with lots of vitamins and fiber, giving the soup a crisp texture.
• Diced tomatoes and tomato sauce add tangy sweetness with natural acidity making the broth more vibrant.
• Uncooked rice supplies carbs that help absorb flavors, turning the dish into a filling meal.
• Beef broth or water unites flavors and creates a delicious, warm base for the soup.

Ingredient Quantities

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head green cabbage, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1/2 cup uncooked rice
• 4 cups beef broth or water
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika (optional)
• 1 bay leaf

How to Make this

1. Heat a large pot over medium heat and add the ground beef. Cook until its browned and starting to crumble.

2. Toss in the diced onions and minced garlic and let it cook for a few minutes until the onions become soft.

3. Stir in the chopped cabbage and cook for about 3-4 minutes until it just starts to wilt.

4. Add the can of diced tomatoes and the tomato sauce to the pot and mix everything together.

5. Pour in the beef broth (or water if you prefer) and then add the uncooked rice, stirring well.

6. Season the mixture with salt, black pepper, and if you like an extra kick, add the paprika. Toss in the bay leaf too.

7. Bring the soup to a boil, then turn the heat down to a simmer.

8. Let it simmer, covered, for about 25 to 30 minutes so the rice is cooked and the cabbage is nice and tender.

9. Stir the soup once or twice during cooking and taste it, adjusting the seasonings if needed.

10. Remove the bay leaf, serve hot and enjoy your delicious Cabbage Roll Soup on a chilly day!

Equipment Needed

1. Large pot suitable for simmering the soup
2. Chef’s knife for dicing the onion and chopping the cabbage
3. Cutting board to prep vegetables
4. Wooden spoon for stirring the ingredients while cooking
5. Can opener for the diced tomatoes and tomato sauce cans
6. Measuring cups and spoons for the broth, rice, and seasonings
7. Ladle to serve the soup once its ready

FAQ

Cabbage Roll Soup Recipe Substitutions and Variations

• If you don’t have ground beef, you can use ground turkey or even a plant based meat substitute which gives a similar texture.
• Not a fan of beef broth? Chicken broth or vegetable broth work just fine and can add a slightly different flavor.
• If you’re out of canned diced tomatoes, try using fresh tomatoes that you’ve chopped up yourself, just keep in mind to adjust the liquid a bit.
• Instead of uncooked rice, you might use quinoa or barley for a healthier twist, though cooking times may be different.
• If green cabbage isnt on hand, savoy cabbage or even a handful of kale can do the trick though the flavor changes a bit.

Pro Tips

1. Browning the beef really helps boost the soup’s flavor so don’t rush it. Make sure the meat is nicely crumbled, cause that fat cooks the onions and garlic and adds loads of taste.

2. If you got some red wine lying around, try adding a splash to the broth for a richer flavor. It may sound fancy, but it really makes a difference without being too much.

3. Be careful not to overcook the cabbage. Leaving a bit of crunch in there makes the soup more interesting and keeps some of that fresh texture.

4. A pinch of dried oregano or thyme can take the flavor up a notch too. Even if you don’t plan on using them often, tossing a little in can really make the soup pop.