Cabbage roll soup brings all the comforting flavors of traditional stuffed cabbage rolls into one hearty bowl without the fuss. This unstuffed cabbage recipe transforms the classic dish into a simple one-pot meal that’s perfect for busy weeknights.
I discovered this recipe during a particularly hectic week when I craved my grandmother’s stuffed cabbage rolls but didn’t have hours to spend rolling individual cabbage leaves. What started as a shortcut became our family’s new favorite comfort food.
This hearty cabbage roll soup delivers the same satisfying taste as golumpki soup but requires half the time and effort. Whether you’re feeding a hungry family or meal prepping for the week, this recipe will become your go-to solution for cozy, nutritious dinners.
Table of Contents
Ingredients
For Basic Cabbage Roll Soup With Ground Beef:
- 1 pound ground beef (85/15 lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Add-ins:
- 1 bay leaf for extra flavor
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
Instructions
Step 1: Prepare Your Ingredients
Chop your cabbage into bite-sized pieces. Dice the onion and mince the garlic. Having everything prepped makes this one-pot cabbage roll soup recipe come together quickly.
Step 2: Brown the Ground Beef
Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and no longer pink.
Step 3: Add Aromatics
Push the beef to one side of the pot. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Build the Soup Base
Stir in tomato paste and cook for 1 minute. Add diced tomatoes, tomato sauce, and all seasonings. Mix well to combine all ingredients.
Step 5: Add Liquids and Rice
Pour in beef broth and add uncooked rice. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Step 6: Add Cabbage
Add chopped cabbage to the pot and stir gently. Continue simmering for 15-20 minutes until the rice is tender and cabbage is cooked but still has a slight bite.
Step 7: Final Seasoning
Taste and adjust seasonings with salt and pepper as needed. Remove bay leaf if used. Garnish with fresh parsley before serving.
Pro Tips and Variations
Cooking Tips for Perfect Results:
- Don’t overcook the cabbage. It should be tender but not mushy.
- Use day-old rice for better texture, or add uncooked rice directly as shown.
- Brown the meat well for deeper flavor in your stuffed cabbage soup recipe.
Cabbage Roll Soup Vegetarian Version:
Replace ground beef with 1 cup cooked lentils or 2 cups mixed vegetables like diced bell peppers, carrots, and celery. Use vegetable broth instead of beef broth for a complete vegan cabbage roll soup.
Keto Unstuffed Cabbage Roll Soup:
Substitute rice with cabbage roll soup with cauliflower rice. Add it during the last 5 minutes of cooking to maintain texture. This reduces carbs significantly while keeping all the flavors.
Crock Pot Method:
For stuffed cabbage roll soup crock pot preparation, brown the meat first, then add all ingredients except cabbage to your slow cooker. Cook on low for 6 hours, add cabbage in the last hour.
Protein Variations:
- Try cabbage and pork soup using ground pork instead of beef
- Mix half ground beef and half ground pork for richer flavor
- Use ground turkey for a leaner option
Make It Heartier:
Add diced potatoes, carrots, or bell peppers for extra vegetables and nutrition in your cabbage vegetable soup.
Serving Suggestions
Perfect Pairings:
This lazy cabbage rolls soup pairs beautifully with crusty bread or dinner rolls for dipping. The hearty nature makes it a complete meal on its own.
Toppings to Try:
- Dollop of sour cream
- Sprinkle of fresh dill
- Grated Parmesan cheese
- A drizzle of olive oil
Storage and Reheating:
Store leftover hearty cabbage roll soup in the refrigerator for up to 4 days. The flavors actually improve overnight, making it perfect for meal prep.
Freeze portions for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
Conclusion
This one-pot cabbage roll soup recipe proves that comfort food doesn’t have to be complicated. By deconstructing traditional stuffed cabbage rolls into soup form, you get all the beloved flavors with a fraction of the work.
Whether you choose the classic version with ground beef or experiment with the vegetarian variations, this low-calorie cabbage soup delivers satisfaction in every spoonful. The versatility makes it perfect for accommodating different dietary needs while keeping everyone at the table happy.
Next time you’re craving the taste of grandma’s cooking but need something quick and easy, remember this recipe. It’s become our family’s favorite way to enjoy the essence of stuffed cabbage without spending hours in the kitchen.
Easy Cabbage Roll Soup
Ingredients
Soup Base Ingredients
- 1 pound ground beef (85/15 lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Add-ins
- 0.25 cup fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
Instructions
- Chop cabbage, dice onion, and mince garlic to prep all ingredients.
- Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes until browned.
- Push beef aside. Add onion and cook 3-4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute, then add diced tomatoes, tomato sauce, paprika, oregano, thyme, salt and pepper.
- Add beef broth and uncooked rice. Bring to a boil, reduce to medium-low, simmer 15 minutes.
- Add chopped cabbage and stir. Simmer 15-20 minutes until rice is tender and cabbage is cooked but still slightly firm.
- Taste and adjust seasonings; remove bay leaf if used. Garnish with parsley before serving.
Notes
- Calories: 285
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 890mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 18g
- Vitamin C: 45% DV
FAQs
Can I make this soup ahead of time?
Yes! This cabbage roll soup actually tastes better the next day as flavors meld together. Store covered in the refrigerator for up to 4 days.
What’s the difference between cabbage roll soup and golumpki soup?
They’re essentially the same dish! Golumpki soup is simply the Polish name for this unstuffed cabbage roll soup.
Can I use brown rice instead of white rice?
Absolutely. Brown rice will take longer to cook, so add an extra 10-15 minutes to your cooking time and possibly more broth.
How do I prevent the cabbage from getting mushy?
Add cabbage during the last 15-20 minutes of cooking. It should be tender but still have some texture when done.
Is this soup freezer-friendly?
Yes, but the rice may change texture slightly when frozen. For best results, consider making it without rice and adding cooked rice when reheating.
Can I make this in a Dutch oven instead of a regular pot?
A Dutch oven is actually ideal for this recipe! It distributes heat evenly and works perfectly for the one-pot method.
What can I substitute for ground beef?
Try ground pork, turkey, chicken, or even plant-based ground meat. For vegetarian options, use lentils or extra vegetables.
