Description
Unstuffed Cabbage Roll Soup is a comforting and hearty one-pot meal inspired by traditional Eastern European cabbage rolls. This easy-to-make soup features ground beef or turkey, tender cabbage, carrots, tomatoes, and rice simmered in a flavorful broth with aromatic herbs and spices. Perfect for a nutritious and warming dinner, this gluten-free soup offers all the delicious flavors of cabbage rolls without the hassle of rolling.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 4 cups beef or chicken broth
- ½ cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil and brown the meat: In a large pot over medium heat, add the olive oil. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon, about 5 to 6 minutes. Drain excess fat if necessary.
- Sauté onions and garlic: Add the diced onion and minced garlic to the pot. Cook for 2 to 3 minutes until the onions are softened and fragrant.
- Add cabbage and carrots: Stir in the chopped cabbage and diced carrots. Cook for about 5 minutes until the cabbage begins to wilt.
- Add liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and broth. Add the uncooked rice, Worcestershire sauce, dried oregano, paprika, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent the rice from sticking to the bottom.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve the soup hot, garnished with fresh parsley if desired.
Notes
- For a lower-carb version, substitute cauliflower rice instead of white rice.
- This soup freezes well—allow it to cool completely, then store in airtight containers for up to 3 months.
- Use either ground beef or ground turkey based on preference or dietary needs.
- Leftover soup tastes even better the next day as flavors deepen.
