Growing up, my mom’s Unstuffed Cabbage Roll Soup was a staple in our household. I can still remember the comforting aroma that would fill the kitchen whenever she made it – the sweet-and-sour notes of the tomato broth, the tender bites of ground beef and rice, and the earthy, slightly crunchy cabbage. It was the ultimate cozy, satisfying meal, and I’d always come running to the table, eager to dive in.
As an adult, I’ve tried countless variations of Unstuffed Cabbage Roll Soup, but none quite compare to my mom’s recipe. There’s just something about the way she masterfully balances the flavors and textures that makes it truly exceptional. That’s why I’m excited to share this Unstuffed Cabbage Roll Soup recipe with you today – because I know it’ll become a go-to in your household, just like it is in mine.
Why This Unstuffed Cabbage Roll Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Unstuffed Cabbage Roll Soup
The secret to this Unstuffed Cabbage Roll Soup recipe lies in the way the ingredients are layered and cooked. By sautéing the aromatics first, you develop a deep, rich base for the broth. Then, the cabbage is added in stages, ensuring it cooks through without becoming mushy. And the finishing touch? A dollop of sour cream that melts into the soup, creating an irresistibly creamy, tangy contrast to the savory beef and vegetables.
Essential Ingredients You’ll Need
To make this Unstuffed Cabbage Roll Soup, you’ll need:
- Ground beef: The foundation of the dish, providing heartiness and savory flavor.
- Onion: Sautéed to bring out its natural sweetness and create the flavor base.
- Garlic: For that unmistakable aroma and depth of taste.
- Cabbage: The star of the show, adding texture and a slight bitterness that balances the other flavors.
- Tomato sauce and diced tomatoes: The tangy, slightly sweet tomato base that ties everything together.
- Rice: Cooked right in the soup, making each bite extra satisfying.
- Beef broth: The liquid that brings it all together, infusing the dish with umami richness.
- Seasonings: A blend of paprika, oregano, salt, and pepper to enhance the overall flavor profile.
Step-by-Step Unstuffed Cabbage Roll Soup Instructions
Preparing Your Unstuffed Cabbage Roll Soup
This Unstuffed Cabbage Roll Soup is a one-pot wonder that comes together in just about an hour. You’ll start by sautéing the aromatics, then add the cabbage, tomatoes, and broth, and let it all simmer until the flavors meld and the cabbage is tender. The final touch is stirring in the cooked rice, which transforms this soup into a hearty, satisfying meal.
1- In a large pot or Dutch oven, brown the ground beef over medium-high heat, making sure to crumble it as it cooks.
2- Add the onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3- Stir in the cabbage, tomato sauce, diced tomatoes, beef broth, paprika, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
4- After 30 minutes, the cabbage should be tender and the flavors well-combined. Stir in the cooked rice and let the soup heat through, about 5 more minutes.
5- Taste and adjust the seasoning as needed, adding more salt, pepper, or a pinch of sugar to balance the flavors.
6- Serve the Unstuffed Cabbage Roll Soup hot, with a dollop of sour cream on top if desired. Enjoy!
Pro Tips for Success
- For the best texture, use a mix of chopped and shredded cabbage.
- Browning the beef first adds a delicious depth of flavor to the soup.
- Don’t be afraid to experiment with different types of rice – white, brown, or even cauliflower rice for a low-carb version.
- If the soup is too thick, thin it out with a bit of extra broth or water.
- Garnish with fresh parsley, green onions, or a sprinkle of Parmesan cheese for an extra flavor boost.
Serving and Storing Your Unstuffed Cabbage Roll Soup
Perfect Pairings for Unstuffed Cabbage Roll Soup
This Unstuffed Cabbage Roll Soup is a meal in itself, but it also pairs beautifully with a variety of sides. Try serving it with a fresh green salad, crusty bread, or roasted vegetables for a complete and satisfying dinner. For a heartier meal, you can’t go wrong with a grilled cheese sandwich or a slice of cornbread. And don’t forget to offer a selection of hot sauces or crushed red pepper flakes for those who like a little extra heat.
Storage and Make-Ahead Tips
Unstuffed Cabbage Roll Soup is the perfect dish to make ahead and enjoy throughout the week. Once cooled, the soup can be stored in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, simply reheat it on the stovetop or in the microwave until hot.
For even longer storage, this soup freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Unstuffed Cabbage Roll Soup
Creative Unstuffed Cabbage Roll Soup Variations
While this recipe is already a delicious classic, there are plenty of ways to put your own spin on Unstuffed Cabbage Roll Soup. Try swapping the ground beef for ground turkey or Italian sausage for a different flavor profile. You can also make it vegetarian by using crumbled tofu or plant-based ground meat instead of the beef.
For a touch of sweetness, add a splash of red wine vinegar or a teaspoon of honey to the broth. And if you’re a fan of spice, stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce.
Making Unstuffed Cabbage Roll Soup Diet-Friendly
To make this Unstuffed Cabbage Roll Soup recipe more diet-friendly, there are a few easy substitutions you can try:
- For a low-carb version, use cauliflower rice instead of regular rice.
- To make it gluten-free, simply use gluten-free broth and skip the rice altogether.
- For a vegan or vegetarian option, replace the ground beef with crumbled tofu or plant-based ground meat, and use vegetable broth instead of beef.
No matter which adaptations you choose, this Unstuffed Cabbage Roll Soup will still be just as flavorful and satisfying.
Frequently Asked Questions
Q: Can I use a different type of rice in this Unstuffed Cabbage Roll Soup recipe?
A: Absolutely! This recipe is very versatile when it comes to the type of rice you use. White, brown, and even cauliflower rice all work great. Just adjust the cooking time as needed, as different rice varieties may have different cooking requirements.
Q: How can I thicken the Unstuffed Cabbage Roll Soup if it’s too thin?
A: If your Unstuffed Cabbage Roll Soup ends up a bit too thin, there are a few easy ways to thicken it up. You can let it simmer for a bit longer to allow some of the liquid to evaporate. You can also stir in a tablespoon or two of tomato paste, which will help to thicken the broth. Another option is to make a slurry with a bit of cornstarch or flour and water, then stir that into the soup.
Q: Can I make Unstuffed Cabbage Roll Soup in the slow cooker or Instant Pot?
A: Absolutely! This recipe works great in both the slow cooker and the Instant Pot. For the slow cooker, simply add all the ingredients except the rice and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice at the end. For the Instant Pot, use the sauté function to brown the beef and sauté the onions and garlic, then add the remaining ingredients (except the rice) and cook on high pressure for 15 minutes, with a natural release. Stir in the cooked rice before serving.
Q: How do I know when the Unstuffed Cabbage Roll Soup is done?
A: The Unstuffed Cabbage Roll Soup is done when the cabbage is tender and the flavors have had a chance to meld together, which usually takes about 30 minutes of simmering. You’ll know it’s ready when the cabbage is soft but still has a slight bite to it, and the broth has developed a rich, savory flavor.
Print
Unstuffed Cabbage Roll Soup
- Total Time: 40
- Yield: 6
Description
This Unstuffed Cabbage Roll Soup is a hearty, comforting dish that delivers all the flavors of classic cabbage rolls, but with a fraction of the effort. Tender cabbage, ground beef, and a savory broth come together in this easy-to-make soup.
Ingredients
– 1 lb ground beef
– 1 large head of cabbage, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can diced tomatoes
– 4 cups beef broth
– 1 cup cooked rice
– 2 tsp paprika
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions
1. 1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. 2. Add the chopped cabbage, onion, and garlic to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
3. 3. Pour in the diced tomatoes and beef broth. Stir in the cooked rice, paprika, and oregano. Season with salt and pepper to taste.
4. 4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cabbage is tender.
5. 5. Ladle the Unstuffed Cabbage Roll Soup into bowls and garnish with fresh parsley before serving.
Notes
This soup is a great way to use up leftover cooked rice. Feel free to adjust the spices to your personal taste. For a thicker consistency, you can add a small amount of tomato paste. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
This Unstuffed Cabbage Roll Soup is the ultimate comfort food, and I know your family is going to love it just as much as mine does. The balance of flavors, the hearty texture, and the nostalgic, homemade feel make it a dish you’ll find yourself craving again and again. So go ahead and give this recipe a try – I promise it’ll become a new staple in your household. And don’t forget to let me know how it turns out in the comments below!