Growing up, I remember my mom always having a pot of something comforting simmering away. She had this magic ability to turn the simplest ingredients into a feast, and this soup is a beautiful tribute to those memories. The best part is that it’s incredibly easy to make, which is perfect when your schedule is packed or if you’re just not in the mood for a long cooking session. It’s a recipe that’s forgiving—you can pretty much throw in whatever you have on hand, and it’ll still taste fantastic.
This unstuffed cabbage soup features all the flavors you’d expect from traditional stuffed cabbage rolls but without the fuss. I’ve had times when my kids would grumble about eating cabbage, but somehow in this soup, they hardly notice it. They just gobble it up! Plus, it’s a great way to sneak in some healthy veggies as they cheerfully slurp their bowls.
So why not give this simple, hearty soup a try? Trust me, it will quickly become a favorite for you and your family just like it has in mine. Let’s get cooking and fill your home with that nostalgic aroma. It’s time to whip up something delicious!
How to Make Unstuffed Cabbage Soup
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Ingredients
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1¼ teaspoons salt
- ¼ teaspoon black pepper
- 4 cups low-sodium beef or chicken broth
- 15 ounces diced tomatoes
- 14 ounces crushed tomatoes
- 2 large carrots, peeled and chopped
- 14 ounces green cabbage, cored and cut into bite-sized pieces
- ½ cup long-grain white rice
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon brown sugar (optional)
- Chopped parsley for garnish (optional)
Directions
In a large soup pot or Dutch oven, warm the olive oil over medium-high heat. Once hot, toss in the onion and sauté until it turns soft and translucent, about 2 to 3 minutes.
Add the ground beef, using a wooden spoon to break it up as it cooks. Keep cooking for around 5 to 7 minutes until it is browned.
After the beef is cooked, mix in the minced garlic and cook for an additional minute. Then, add the tomato paste, salt, and black pepper, stirring until combined well.
Pour in the broth gradually, making sure to scrape any flavorful bits stuck to the pot. Add in the diced tomatoes, crushed tomatoes, chopped carrots, sliced cabbage, and rice, mixing everything together.
Bring the content to a boil. Once it’s bubbling, lower the heat to medium-low, cover the pot, and let it simmer gently for about 20 minutes until the rice and vegetables are tender.
Mix in the Worcestershire sauce and the optional brown sugar. If the soup seems too thick, feel free to add a cup of water to adjust the consistency to your liking. Taste and add extra salt or pepper as needed.
Dish the soup into bowls and top with some fresh chopped parsley if you’re feeling fancy!
Storing Suggestion
This unstuffed cabbage soup stores beautifully! You can keep it in an airtight container in the refrigerator for up to 4 days. Just reheat it on the stove or in the microwave until warmed through before serving.
Cooking Tips
For added flavor, consider browning the beef with a sprinkle of Italian seasoning. You can also mix in some red pepper flakes for a spicy kick. If you have leftover veggies in the fridge, they can be added as well for additional texture and flavor.
Serving Suggestions
This soup is perfect on its own, but you can serve it with a slice of crusty bread or a side salad for a complete meal. A sprinkle of Parmesan cheese on top can also elevate the dish beautifully.
Ingredient Substitutions
If you’re out of ground beef, turkey or chicken work well as substitutes. For a vegetarian version, consider using plant-based ground meat or lentils in place of the meat. You can add beans for protein if you like.
Seasonal Variations
In the fall, you can incorporate some diced butternut squash or sweet potatoes for a sweeter touch. During summer, feel free to toss in some zucchini or bell peppers for a fresh twist!
Allergen Information
This recipe is generally free from common allergens, but do check your broth for gluten if you’re sensitive. You can use gluten-free broth and rice to make it suitable for gluten-free diets. Additionally, ensure that any Worcestershire sauce used is also gluten-free.
FAQ
Can I freeze unstuffed cabbage soup?
Yes! This soup freezes very well. Just let it cool completely, then store it in an airtight container. It can be kept in the freezer for about 3 months. Thaw it in the fridge overnight before reheating.
How do I reheat leftover soup?
The best way to reheat your soup is on the stove over medium heat. Stir frequently until it’s heated through. Alternatively, you can use a microwave, but be sure to heat it in short intervals to prevent it from spilling over.
Can I make this soup in a slow cooker?
Absolutely! You can brown the beef and onions in a skillet first, then transfer everything into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the rice in the last 30 minutes of cooking.
Is there a vegetarian version of this soup?
Definitely! Just replace the ground beef with lentils or plant-based meat and use vegetable broth instead of beef broth. You can also add more beans to boost the protein content.
How spicy is this soup?
The soup in its original form isn’t spicy at all. However, you can adjust the heat by adding crushed red pepper flakes or cayenne pepper according to your taste preference!
What if the soup is too thick?
If you find that the soup has thickened too much while cooking, simply add a bit of water or extra broth until you reach the desired consistency. Taste to ensure the seasoning remains balanced.
Unstuffed Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound ground beef (lean)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1.25 teaspoons salt
- 0.25 teaspoon black pepper
- 4 cups low-sodium beef or chicken broth
- 15 ounces diced tomatoes
- 14 ounces crushed tomatoes
- 2 large carrots, peeled and chopped
- 14 ounces green cabbage, cored and sliced into bite-sized pieces
- 0.5 cup long-grain white rice
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar optional
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and cook until it's soft and translucent, about 2 to 3 minutes.
- Stir in the ground beef, breaking it up as it cooks. Continue cooking for approximately 5 to 7 minutes until browned.
- Once the beef is cooked through, add the minced garlic and sauté for 1 minute. Next, stir in the tomato paste, salt, and black pepper.
- Gradually pour in the broth, scraping the bottom of the pot to release any flavorful bits. Add the diced tomatoes, crushed tomatoes, chopped carrots, sliced cabbage, and rice.
- Bring the mixture to a boil, then cover and reduce the heat to medium-low, allowing it to simmer gently. Cook for about 20 minutes until the rice is tender and the vegetables are cooked through.
- Stir in the Worcestershire sauce and optional brown sugar. If the soup has thickened too much, add a cup of water to reach your desired consistency. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve the soup in bowls and top with a sprinkle of chopped parsley.
