Unstuffed Cabbage Soup Recipe

Introduction

Unstuffed Cabbage Soup is a hearty and comforting dish that captures all the flavors of traditional stuffed cabbage without the fuss. Packed with ground beef, cabbage, and rice, it’s a simple, one-pot meal perfect for a cozy dinner any night of the week.

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 16 ounces lean ground beef
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups low sodium beef broth
• 1 can (15 ounces) diced tomatoes
• 1 can (14 ounces) crushed tomatoes
• 3 medium carrots, peeled and diced
• 1 small head cabbage, cored and cut into bite-sized pieces
• 1/2 cup long grain white rice
• 1 tablespoon Worcestershire sauce
• 4 teaspoons brown sugar (optional)
• Fresh parsley, chopped (optional garnish)

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
2. Step 2: Add the lean ground beef to the pot. Break it up with a spoon and cook until browned, approximately 5 to 7 minutes.
3. Step 3: Stir in the minced garlic, tomato paste, onion powder, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
4. Step 4: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Add the diced tomatoes, crushed tomatoes, diced carrots, chopped cabbage, and rice.
5. Step 5: Bring the soup to a boil. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until the rice and vegetables are tender.
6. Step 6: Stir in Worcestershire sauce and brown sugar, if using. Taste and adjust seasoning with additional salt and pepper as needed.
7. Step 7: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles and use vegetable broth.
• Add chopped bell peppers or celery for extra texture and flavor.
• Use brown rice instead of white rice for a nuttier taste, but increase simmering time until tender.
• If you prefer a thicker soup, reduce the broth by a cup or add an extra half cup of rice.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors have more time to meld. Just store it properly in the fridge and reheat before serving.

Is this soup freezer-friendly?

You can freeze the soup, but keep in mind the rice may soften further upon thawing and reheating. For best texture, you may want to undercook the rice slightly before freezing.

Unstuffed Cabbage Soup Recipe

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★★★★★

4.9 from 358 reviews

This hearty Unstuffed Cabbage Soup combines the comforting flavors of a classic stuffed cabbage dish without the hassle of stuffing. Made with lean ground beef, fresh cabbage, carrots, tomatoes, and fragrant herbs, this soup is a nutritious and flavorful meal that’s easy to prepare and perfect for a cozy dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 16 ounces lean ground beef
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups low sodium beef broth
• 1 can (15 ounces) diced tomatoes
• 1 can (14 ounces) crushed tomatoes
• 3 medium carrots, peeled and diced
• 1 small head cabbage, cored and cut into bite-sized pieces
• 1/2 cup long grain white rice
• 1 tablespoon Worcestershire sauce
• 4 teaspoons brown sugar (optional)

Garnish

• Fresh parsley, chopped (optional garnish)

Instructions

1. Sauté onion: Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook until soft and translucent, approximately 3 minutes.
2. Brown beef: Add the lean ground beef to the pot, breaking it up as it cooks. Brown the beef thoroughly, about 5 to 7 minutes.
3. Season: Stir in the minced garlic, tomato paste, onion powder, dried oregano, salt, and ground black pepper. Cook this mixture for about 1 minute until fragrant.
4. Add ingredients: Pour in the beef broth, scraping any browned bits from the bottom of the pot for flavor. Add diced tomatoes, crushed tomatoes, diced carrots, chopped cabbage, and white rice to the pot.
5. Simmer: Bring the soup to a boil, then cover and reduce heat to medium-low. Let it simmer for about 15 minutes or until the rice and vegetables are tender.
6. Stir: Mix in the Worcestershire sauce and brown sugar if using. Taste and adjust seasoning with additional salt and pepper as needed.
7. Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
8. Serve: Serve the soup warm and enjoy a nutritious, comforting meal.

Notes

• You can omit the brown sugar for a less sweet version.
• Consider substituting ground turkey or chicken for a leaner variation.
• Use brown rice instead of white rice for added fiber; adjust cooking time accordingly.
• For a spicier kick, add crushed red pepper flakes during seasoning.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: unstuffed cabbage soup, healthy cabbage soup, ground beef soup, easy dinner soup, low fat soup, hearty soup