Cabbage Roll Soup Recipe

I want to share with you today a classic dinner that is the definition of comfort food in our family. This cabbage roll soup, also known as unstaffed cabbage roll soup, is a hearty one-pot meal made with ground beef, cabbage, rice, veggies, and herbs in a tomato-based broth. It has all the great flavors of traditional cabbage rolls, but with less hassle, and can be prepared in less than an hour.

I have been raving on this blog for many years that, as a true Eastern European girl, I love my cabbage rolls. Definitely a dish made for all holidays and celebrations in Moldova. They end weddings with it, and you can find them in any supermarket food court. If you do not have the time to make a cabbage roll casserole, make a big pot of this hearty soup; promise, you will not regret it.

This easy soup recipe can easily be the main meal since it’s loaded with ground beef, veggies, and rice. It is the type of hearty meal you can enjoy during fall or winter. It is guaranteed to warm up your soul, and the whole family will love it. The soup is satisfyingly filling and full of flavor, and the tomato-based broth just needs to be soaked up with bread so you don’t miss a drop. I love making this recipe without the rice and freezing it for later. When ready to serve, I defrost the soup, quickly steam some rice, and add it to the soup so it doesn’t get soggy and tastes as if it were just cooked!

Why you will love this recipe 

• Made in one pot: Comfort food made in a one-pot is a winner for busy weeknights when I don’t feel like washing a bunch of dishes.
• A homemade soup from scratch: I can make a hearty comfort meal in less than an hour for the whole family, totally from scratch. The house smells so good that everyone is just counting the minutes until we get to enjoy it!
• Inexpensive and delicious: For about $10, I can make this soup to serve everyone and still have leftovers.
• Easier than cabbage rolls: As someone originally from Eastern Europe, I do love cabbage rolls, but I don’t always have the time to make them. This unstuffed cabbage rolls soup has all the flavors of the traditional food, minus the effort.

What you will need

• Lean ground beef – I use organic, grass-fed beef that is at least 80% lean. That way, I get all the flavor of the meat without as much grease and fat. 
• Olive oil – I like to use olive oil to brown the beef because it has a high smoke point and does not add any extra flavors.
• Vegetables: The main ingredient, of course, is 4 cups of coarsely chopped green organic cabbage. Carrots add color, sweetness, and texture. Red bell peppers also add vibrant color and depth of flavor with a pleasant texture. Diced tomatoes provide a chunky, textured base that balances the cabbage and beef flavors. I like to use San Marzano tomatoes because they are sweeter and meatier with fewer seeds. I use yellow onions because they caramelize, adding a sweet, savory flavor that complements the beef and tomato base. I love garlic, so I always mince mine right before using it. 
• Wet ingredients: Beef broth is the main ingredient. I prefer low-sodium broth because it has less sodium, and I like to add my own salt. My favorite tomato paste is anything made with San Marzano tomatoes (like Cento) if I can find it. The same with tomato sauce. I love the flavor of San Marzano tomatoes. If I cannot find that, I will use Contadina Roma-Style tomato sauce and paste. Finally, I add a bit of Worcestershire sauce for its deep, umami taste. 
• Rice: I use ½ cup of uncooked long-grain white rice for this recipe, but any kind will work. 
• Seasonings: I add brown sugar to balance out the sharp acidity of the tomato base. Fresh rosemary is a wonderful addition, providing a woody scent and a complex piney hint of flavor. Thyme adds a slightly floral and peppery taste. One bay leaf is enough to give this soup a subtle savory depth. I also use my own homemade Italian seasoning, providing a perfect blend of 7 herbs and spices. A little parsley at the end balances the flavors and adds bright green visual appeal. 

How to make 

1. Sear the beef: First, I heat a large pot over medium-high heat, then add the olive oil. Once it is simmering, I add the ground beef and season it with salt and pepper. I let it cook for 2 minutes without touching it to get a nice sear. After that, I break it up for about 5 minutes with a wooden spoon until it is brown.
2. Mix the other ingredients: Now, I stir in the garlic and onion, letting it cook for 2 more minutes before stirring in the tomato paste, Italian seasoning, thyme, and rosemary. I add brown sugar, tomato sauce, Worcestershire sauce, bell peppers, carrots, cabbage, tomatoes, rice, and bay leaf, stirring well. 
3. Cook the soup: Once all is mixed, I stir in the beef broth, season with salt and pepper, bring to a simmer, and cook on medium heat for 25 to 30 minutes, or until the rice is tender.
4. Garnish and serve: Lastly, I remove the bay leaf, sprinkle some freshly chopped parsley on top, and serve.

Expert tip

Getting the best head of cabbage

Getting the best head of cabbage is pretty easy if you know what to look for. Just make sure it is heavy and has crisp, tightly-packed leaves. Do not get one that has wilted, brown, or yellowed leaves. They should not be loose, and the head should never feel squishy. Make sure there are no soft spots or bruises. The stem should be dry and without cracks. Smell it. There should be no strange odors. 

More tips to consider:

• Adding a bit of lemon juice or apple cider vinegar will enhance the flavor by adding brightness to the tomato sauce.
• Be sure to cut the cabbage into even (bite-sized) pieces so it cooks evenly.
• The soup tastes better on the second and third day because the veggies and meat soak up the flavors. 
• Always sear the beef. Otherwise, half the flavor is lost, and it is not nearly as juicy. 
• Do not slice the cabbage until you’re ready to use it.
• What toppings work well with this soup, you may ask? Start with something creamy, like sour cream or Greek yogurt, and something cheesy, like grated cheddar or Swiss. Then include an herb like parsley, dill, or cilantro. Lastly, be sure to add a spicy option; I’m partial to pickled jalapeños.

Recipe variations and add-ins:

• Other meats: I like to mix my beef with ground sausage for extra flavor. For less fat, mix it with ground chicken or turkey.  
• Cauliflower rice: Lower your carbs with my delicious cauliflower rice. It is easy to make and has a yummy, nutty taste.  
• Spice it up: For a kick of heat, I sometimes add red pepper flakes or cayenne pepper.  
• Vegetarian: I often leave out the ground beef and use tempeh, and I substitute beef broth for vegetable broth to make this vegan soup. 
• More veggies: To make this heartier, I can also add more veggies like squash, green beans, corn, peas, and potatoes. 

Serving suggestions:

Any kind of soup goes well with breadsticks or dinner rolls. My kids love these buttery homemade breadsticks that they can dip into the broth and soak up the juices. Serve it with some crunchy breadsticks or fluffy 30-minute dinner rolls. Also, traditionally in Eastern Europe, this soup is served with sour cream, a chili pepper on the side, and lots of freshly chopped parsley on top.

To make this meal unique, I often serve this soup in my cool bread bowls. Not only do they taste incredible, but they also eliminate the need for dishes, so there is less cleaning! My kids love this version; they rush to finish the soup so they can eat the bowl. If I want a sandwich with my soup, I usually go with a traditional grilled cheese on sourdough bread or these hearty and satisfying chicken Caesar sandwiches.

How to store leftovers:

• Make it in advance: This hearty meal is perfect for making ahead and storing for up to 7 days or freezing it for later. Actually, it will taste even better as the soup absorbs all the flavors, making it much more delicious!
• Refrigerate: I like to make a double batch and save the extra because it always tastes better the second and third day. I put it in a sealed container in the fridge for up to a week.   
• Freezing: I prefer to freeze this in individual portions. Just cool it first, then add it to freezer bags. Freeze for up to 3 months. However, keep in mind the rice might get a little mushy when frozen and then reheated. Also, you could make it without rice, freeze it, and then add the cooked rice just before serving. 
• Defrost: I thaw frozen leftovers in the refrigerator for the best flavor.
• Reheating: I reheat the soup on the stove in a saucepan on medium for a couple of minutes until it is heated through.   

Frequently asked questions

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