Does anyone else have those nostalgic food memories that feel equal parts comforting and completely daunting to recreate? For me, that’s my grandmother’s cabbage rolls. I can still taste the savory, tomatoey filling wrapped in tender cabbage leaves, but I also vividly remember the hours she spent in the kitchen; boiling, stuffing, rolling, and baking. As much as I craved those flavors for my own busy family, I knew I needed a shortcut. That’s how this Cabbage Roll Soup was born. It’s my “unstuffed” love letter to a classic, capturing every bit of the heartwarming, savory sweet comfort in a single pot that’s ready in under an hour. It’s become our go to for chilly nights when we need a bowl of something that feels like a hug from the inside out.
The flavor of this soup is pure, uncomplicated comfort with beautiful depth. It’s richly savory from the beef and broth, balanced with a bright, tangy sweetness from the tomato sauce and a hint of brown sugar that mellows the tomatoes perfectly. The texture is where it really shines as a complete meal: you get tender, hearty bites of ground beef, soft, slightly sweet carrots, and cabbage that cooks down to a silky, melt in your mouth texture. The rice plumps up right in the broth, thickening it slightly and adding a satisfying, starchy element. Every spoonful is a cozy, well rounded bite that’s filling but not heavy, proving that the soul of a dish doesn’t live in its complicated preparation, but in its delicious, shared experience.
Expert Tips & Tricks for the Perfect Pot of Soup
- Brown for Flavor, Don’t Gray for Steam: When cooking the ground beef, resist the urge to stir constantly. Let it sit for a minute to get a proper sear and develop fond (those delicious brown bits) on the bottom of the pot. This fond is packed with flavor that will dissolve into your broth.
- Size Matters for the Cabbage: Chop your cabbage into hearty, 1-2 inch pieces. If you chop it too finely, it will completely wilt and lose its pleasant texture too quickly. You want it to be tender but still have a little presence.
- The Rice Rule for Leftovers & Freezing: If you plan to have leftovers or freeze a portion, cook the rice separately and add it to each bowl when serving. Rice continues to absorb liquid in the fridge or freezer, turning mushy and swelling, which can leave you with a thick stew and very little broth.
Make Ahead, Storage & Freezing
- Make Ahead: You can brown the beef, onion, and garlic up to a day ahead. Store them in the fridge, then simply add them back to the pot with the remaining ingredients when you’re ready to cook the soup, adding a few extra minutes to the simmer time.
- Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium low heat. If the rice has absorbed too much broth, simply stir in a splash of water or extra beef broth when reheating.
- Freezing Instructions: This soup is a fantastic freezer meal! For best results, freeze the soup without the rice. Portion the cooled soup into freezer safe bags or containers, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and cook fresh rice to add when serving.
Step by Step Instructions
1Brown the Beef: Heat 2 teaspoons of olive oil in a large Dutch oven or soup pot over medium high heat. Add 1 pound of ground beef, season with salt and pepper, and cook for 4-5 minutes, breaking it up with a spatula until nicely browned.
2Sauté Aromatics: Add 1 finely diced onion and 2 teaspoons of minced garlic to the pot with the beef. Cook for another 2-3 minutes, stirring often, until the onion is softened and fragrant.
3Combine Everything: To the pot, add 4 cups of coarsely chopped green cabbage, 2 sliced carrots, 4 cups of beef broth, three 8 ounce cans of tomato sauce, 1/2 cup of uncooked long grain white rice, 1 bay leaf, and 3 tablespoons of brown sugar. Stir everything together and season with another pinch of salt and pepper.
4Simmer to Perfection: Bring the soup to a boil, then immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it simmer for 25 minutes, or until the rice is tender and the cabbage is soft.
5Finish & Serve: Carefully remove the bay leaf and discard it. Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle the hot soup into bowls and garnish with 2 tablespoons of chopped fresh parsley.
Ingredient Substitutions
- Gluten Free: This recipe is naturally gluten free. Just double check that your beef broth and tomato sauce are certified gluten free, as some brands may contain additives.
- Dairy Free: This soup is naturally dairy free as written.
- For the Meat: Ground turkey, chicken, or pork are excellent, leaner substitutes for the beef. For a plant based version, use a plant based ground “meat” or crumble and sauté 1 pound of firm tofu or tempeh until browned.
- For the Broth: Beef broth provides the deepest flavor, but you can use chicken or vegetable broth with great results. For a vegetarian soup, use vegetable broth and a plant based protein.
- For the Rice: Brown rice can be used for a whole grain option. Note that it will require an additional 20-25 minutes of simmering time. For a low carb option, omit the rice or add riced cauliflower during the last 5-10 minutes of cooking.
Serving Suggestions
This soup is a hearty, complete meal in a bowl! For a perfect cozy dinner, serve it with a side of crusty bread, garlic toast, or soft dinner rolls for dipping. A simple green side salad with a tangy vinaigrette provides a fresh, crisp contrast to the rich soup. For a beverage pairing, a medium bodied red wine like a Merlot or Zinfandel complements the savory tomato notes, while a crisp, cold lager or sparkling water with lemon are also great choices.
Frequently Asked Questions
- Q: Can I make this in a slow cooker or Instant Pot?
- A: Absolutely! For the slow cooker, brown the beef, onion, and garlic on the stovetop first, then transfer everything to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the rice in the last hour on HIGH. For the Instant Pot, use the Sauté function for steps 1 & 2, then add everything except the parsley. Cook on Manual/High Pressure for 8 minutes, followed by a Quick Release.
- Q: My soup got too thick/the rice is mushy. Can I fix it?
- A: Yes! Simply stir in an extra cup of beef broth or water and reheat. The rice will have absorbed the maximum amount of liquid it can, so adding more broth will bring it back to a soupier consistency. For next time, remember the tip about cooking rice separately for leftovers.
- Q: Can I add other vegetables?
- A: Definitely! Diced bell peppers, celery, or zucchini are wonderful additions. Add sturdy veggies like celery with the carrots, and softer ones like zucchini in the last 10 minutes of cooking.
Recommended Equipment
- Large Dutch Oven or Heavy Bottomed Soup Pot (6-8 Quart): Essential for even heat distribution and having enough room for all the ingredients to simmer comfortably.
- Sharp Chef’s Knife & Cutting Board: For efficiently chopping the onion, carrots, and cabbage.
- Wooden Spoon or Sturdy Spatula: For breaking up the ground beef and stirring the soup.
- Ladle: For serving your delicious finished soup.
Easy Unstuffed Cabbage Roll Soup
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef 90% lean
- 1 medium yellow onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage about 1/2 medium head
- 2 large carrots peeled and sliced
- 4 cups beef broth
- 3 8 oz cans tomato sauce
- 1/2 cup uncooked long grain white rice
- 1 bay leaf
- 3 tablespoons packed brown sugar
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the ground beef, season with salt and pepper, and cook for 4-5 minutes, breaking it up with a spoon, until browned.
- Add the diced onion and garlic to the pot. Cook for 2-3 more minutes, stirring, until the onion is softened.
- Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar to the pot. Stir well to combine. Season with another pinch of salt and pepper.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the rice is tender and the cabbage is soft.
- Remove the pot from the heat. Discard the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
