Unstuffed Cabbage Soup
Unstuffed cabbage soup brings all the flavors of stuffed cabbage into an easy, hearty soup. Lean ground beef, white rice, and chopped cabbage leaves all simmer together in a mix of seasoned beef broth and tomato for a cozy dish sure to warm you up and fill your belly!
Stuffed vegetables are undeniably delicious.
You know, stuffed peppers, stuffed cabbage.
Any veggie stuffed full of rice and beef and sometimes cheese and roasted in tomato sauce is a winner in my book.
But they require more work than what I often am prepared to do.
This is not so with unstuffed cabbage soup!
It is so easy with a quick 5 minute active prep before it simmers into rich, satisfying goodness.
The whole pot is ready for dinner in under an hour and you can rest assured it is one your whole family will love!
Ingredients
To make this you’ll need:
- Onion– Yellow onion, peeled and diced.
- Oil– Olive oil or another mild, light oil.
- Ground beef– I recommend using a leaner ground beef so the soup isn’t greasy. I’d recommend 85/15 or leaner.
- Garlic– Minced or pressed fresh garlic
- Rice– Long grain white rice
- Cabbage– Chopped green cabbage leaves
- Canned tomatoes– A 28 ounce can of petite diced tomatoes, undrained.
- Tomato paste
- Beef broth– Adjust the amount based on how thick you want the soup
- Spices– A blend of smoked paprika, dried thyme, Worcestershire sauce, bay leaves, salt, and pepper
How to Make
Unstuffed cabbage soup is so easy to make!
Just start by heating up the oil in a large soup pot or Dutch oven over medium high heat.
When the oil is hot, add the beef, onion, and garlic.
Let the beef cook, crumbling it as it does, until it’s browned through.
Then stir in the cabbage and let the cabbage cook for 2 to 3 minutes.
Stir in the tomatoes, paste, broth, rice, and seasonings until everything is combined.
Bring the soup to a boil and then turn the heat down to a simmer.
Cover and let it simmer for 30 to 35 minutes or until the rice is tender.
Remove the pot from the heat and fish the bay leaves out.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat it on the stove or in the microwave until warmed through.
Tips and Tricks
- Add a little less salt than you think you need. You can always add more after you taste the soup, but you can’t make soup less salty.
- Lean ground beef really is the way to go. Don’t use the higher fat beef or the soup will be very greasy.
- The soup will thicken in the fridge. Add more broth when you reheat it to get it back to the desired consistency.
Other Easy Soup Recipes
Unstuffed cabbage soup is a delicious way to enjoy a version of stuffed cabbage with less work.
Make it and enjoy!
Looking for other easy soup recipes?
Try these:
- Greek Lemon Chicken Soup
- Lasagna Soup
- Chicken Florentine Soup
- Spinach And Artichoke Soup
- Chicken And Black Bean Soup
- Creamy Steak And Potato Soup
If you’ve tried this UNSTUFFED CABBAGE SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Unstuffed Cabbage Soup
Ingredients
- 1 yellow onion peeled & diced
- 2 tbsp extra virgin olive oil
- 2 1/2 lbs lean ground beef
- 6 cloves garlic finely minced
- 3/4 cup long grain white rice
- 8 cups chopped green cabbage leaves
- 1 28 oz can petite diced tomatoes undrained
- 3 tbsp tomato paste
- 6-7 cups beef broth
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried thyme
- 1 tbsp worcestershire sauce
- 2 bay leaves
- salt and pepper to taste
Instructions
- Heat the oil in a large Dutch oven, or other large soup pot, over medium high heat. Add the beef, onion, and garlic. Cook and crumble the beef until it's completely browned throughout and the onions have softened.1 yellow onion, 2 tbsp extra virgin olive oil, 2 1/2 lbs lean ground beef, 6 cloves garlic
- Add the cabbage, stirring to combine, and cook for 2 -3 minutes.8 cups chopped green cabbage leaves
- Add the tomatoes, paste, broth, rice, seasonings, worcestershire sauce, and bay leaves. Stir everything together until evenly combined.3/4 cup long grain white rice, 1 28 oz can petite diced tomatoes, 3 tbsp tomato paste, 6-7 cups beef broth, 1/2 tbsp smoked paprika, 1/2 tbsp dried thyme, 1 tbsp worcestershire sauce, 2 bay leaves, salt and pepper
- Bring the soup to a boil, then immediately reduce the heat to a simmer. Cover and cook for 30-35 minutes, just until the rice is tender and cooked through.
- Remove the pot from heat, use tongs to fish out the bay leaves, then serve warm and enjoy!
Notes
- Add a little less salt than you think you need. You can always add more after you taste the soup, but you can't make soup less salty.
- Lean ground beef really is the way to go. Don't use the higher fat beef or the soup will be very greasy.
- The soup will thicken in the fridge. Add more broth when you reheat it to get it back to the desired consistency.
Nutrition
