Unstuffed Cabbage Roll Soup

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Unstuffed Cabbage Roll Soup

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins

Servings: 6–8

Ingredients

  • 1 lb Lean ground beef (85/15 or 90/10 works best)

  • 1 medium Green cabbage, cored and chopped into bite-sized pieces

  • 1 large Yellow onion, diced

  • 3 cloves Garlic, minced

  • 1 can (15 oz) Tomato sauce

  • 1 can (14.5 oz) Diced tomatoes (with juices)

  • 4 cups Beef broth (low-sodium preferred)

  • 1/2 cup Uncooked long-grain white rice (substitute brown rice for more fiber)

  • 1 tbsp Worcestershire sauce

  • 1 tbsp Brown sugar (to balance the tomato acidity)

  • 1 tsp Paprika

  • 1 tsp Dried oregano

  • Salt & Pepper to taste

  • Optional: 1 tbsp Olive oil (if using extra-lean beef)

Instructions

  1. Brown the Meat: In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef until no longer pink. Drain excess fat if necessary.

  2. Sauté Aromatics: Add the onion to the pot and sauté for 3–5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.

  3. Combine Ingredients: Add the chopped cabbage, beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, brown sugar, and spices.

  4. Simmer: Stir in the uncooked rice. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the cabbage is soft.

  5. Finish: Taste and adjust salt or pepper. If the soup is too thick (the rice absorbs a lot of liquid), add an extra splash of broth or water.

Description & Notes

This soup is a “deconstructed” version of the European classic. It features a rich, tomato-based broth that is both sweet and tangy.

  • Texture: The cabbage softens into a melt-in-your-mouth texture that mimics the tender wrapper of a traditional roll.

  • Customization: You can easily swap the ground beef for ground turkey or Italian sausage for a different flavor profile.

Tips for Success

  • Don’t Overcook the Rice: If you plan on having leftovers, consider cooking the rice separately and adding it to individual bowls. Rice continues to absorb liquid as it sits, which can turn the soup into a thick stew overnight.

  • The Acid Balance: If the soup tastes too “sharp,” add an extra teaspoon of brown sugar or a splash of balsamic vinegar.

Nutritional Info (Per 1.5 cup serving)

Calories Total Fat Carbs Fiber Protein
240 kcal 7g 26g 4g 19g

Health Benefits

  • High in Vitamin C & K: Cabbage is a powerhouse for immune health and bone density.

  • Low Calorie, High Volume: Because of the high water and fiber content in cabbage, this soup is incredibly filling for a relatively low calorie count.

  • Anti-Inflammatory: Garlic and onions provide prebiotic fibers and antioxidants.

Q&A

Q: Can I make this in a Slow Cooker? A: Yes! Brown the beef and onions first, then throw everything (except the rice) into the crockpot on Low for 6–7 hours. Add the rice during the last 30–45 minutes of cooking.

Q: Is this soup freezer-friendly? A: Yes, but it is best frozen without the rice. Rice can become mushy when thawed. Freeze the soup base and add fresh rice when reheating.

Q: How do I make this Low Carb/Keto? A: Simply omit the rice and brown sugar. You can replace the rice with cauliflower rice—just stir it in during the last 5 minutes of simmering.

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