Unstuffed Cabbage Roll Soup (Printable)

Hearty Eastern European-inspired soup with beef, cabbage, and rice in a rich tomato broth.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 4 cups green cabbage, chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced

→ Grains

07 - 1/2 cup uncooked long-grain white rice

→ Liquids

08 - 6 cups beef broth
09 - 1 (15 oz) can diced tomatoes
10 - 1 (15 oz) can tomato sauce
11 - 2 tbsp tomato paste

→ Spices & Seasonings

12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1 tsp paprika
15 - 1 bay leaf
16 - 1/2 tsp ground black pepper
17 - 1 tsp salt

→ Optional Garnishes

18 - 2 tbsp fresh parsley, chopped
19 - Sour cream, for serving

# How to Make It:

01 - Cook the ground beef in a large pot or Dutch oven over medium heat until browned. Drain excess fat if needed.
02 - Add diced onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.
03 - Stir in chopped cabbage and cook for another 2–3 minutes.
04 - Add rice, beef broth, diced tomatoes, tomato sauce, tomato paste, oregano, thyme, paprika, bay leaf, salt, and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until rice and vegetables are tender.
06 - Remove bay leaf. Taste and adjust seasoning as needed.
07 - Ladle into bowls. Garnish with fresh parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The rice plumps up right in the broth, absorbing all those sweet tomato and beef flavors
  • Cabbage transforms from humble into something meltingly tender and sweet
02 -
  • The rice continues absorbing liquid as the soup sits so leftovers get thicker
  • Cabbage needs enough time to become tender without turning mushy
03 -
  • Ground turkey or chicken work perfectly if you want something lighter
  • Use an immersion blender if you prefer a thicker texture but leave some chunks for texture

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