Best Cabbage Roll Soup: Your Go-To Unstuffed Recipe

There is something incredibly comforting about the classic flavors of a homemade cabbage roll. That rich beef, tender cabbage, and savory tomato sauce just speak to the soul. But let’s be honest, the rolling can be a bit of a project. That is where my favorite easy unstuffed cabbage roll soup comes in. You get all the hearty, savory goodness of traditional cabbage rolls in a simple bowl of comfort food, perfect for an easy dinner any night of the week. This cabbage roll soup recipe is not just about convenience; it also delivers an exceptional depth of flavor that I am excited to share with you.

Why You’ll Love This Recipe

I know you will fall in love with this cabbage roll soup because it takes all the delicious elements of a classic and makes them even better, and easier! My unique twist ensures every spoonful is packed with incredible flavor complexity.

First, after sautéing the onions and garlic, I stir in 1 tablespoon of tomato paste and let it caramelize slightly. This step is a game-changer. It deepens the overall tomato flavor and adds a rich umami through the Maillard reaction, giving your soup a foundation of incredible richness.

Next, when adding the liquids, I include 1 teaspoon of smoked paprika. This introduces a warm, subtle smoky depth that perfectly complements the ground beef and green cabbage, making the whole dish feel even more comforting and savory. Learn more about this ingredient here: smoked paprika.

Finally, just before serving, a finishing touch of 1 tablespoon of apple cider vinegar brightens the entire soup. It expertly balances the sweetness of the brown sugar and the richness of the beef and tomato, making every flavor pop and enhancing the overall experience.

Beyond these amazing flavors, this cabbage roll soup offers practical benefits too. It is quick and easy, providing the hearty flavors of traditional rolls in a fraction of the time, making it a perfect weeknight meal. It is truly satisfying comfort food for chilly evenings. Plus, this recipe is excellent for meal prep and freezing soup for later enjoyment, making your life simpler.

Ingredients Needed

Here is exactly what you will need to create this fantastic soup in your kitchen.

• 2 teaspoons olive oil
• salt and pepper to taste
• 1 pound ground beef (I use 90% lean)
• 1 onion ( finely diced)
• 2 teaspoons minced garlic
• 4 cups coarsely chopped green cabbage
• 2 carrots (peeled, quartered and sliced)
• 4 cups beef broth
• 3 8 ounce cans tomato sauce
• 1/2 cup uncooked long grain rice
• 1 bay leaf
• 3 tablespoons brown sugar
• 2 tablespoons parsley

Ingredient Notes & Substitutions

Let’s talk a bit more about these ingredients to ensure your cabbage roll soup turns out perfectly every time.

For the ground beef, I prefer using 90% lean for a good balance of flavor and less fat. If you opt for a higher fat percentage, simply drain any excess fat after browning to prevent a greasy soup. You can also substitute ground turkey for a lighter option, adjusting cooking time as needed, similar to how you might prepare a hearty crockpot beef stew.

Green cabbage is the star here. When cooked, it becomes tender but should still retain a slight bite, contributing wonderful texture to the soup.

For the rice, long grain rice typically refers to regular white long grain rice. You can certainly use brown rice, but be aware it will require a longer cooking time, likely an additional 15-20 minutes, and potentially more liquid. Instant rice can also be used, but follow package directions for cooking method and time, as it will cook much faster.

I always recommend low-sodium beef broth so you can control the salt levels yourself. For a vegetarian version (if you omit the meat), you could use vegetable broth.

The recipe specifies three 8-ounce cans of tomato sauce. You can also use diced tomatoes or crushed tomatoes for a slightly different texture, though it will change the soup’s consistency a bit.

Brown sugar adds a lovely sweetness that balances the savory notes of the beef and tomato. If you are watching your sugar intake, a tiny pinch of stevia or a small amount of maple syrup could work as alternatives, but taste as you go.

Always use fresh parsley for garnish. Its vibrant color and fresh, peppery flavor truly brighten the hearty soup before serving.

How to Make Cabbage Roll Soup

Let’s get cooking! This step-by-step guide will walk you through creating this deeply flavorful unstuffed cabbage soup.

Step 1: Brown the Beef & Build the Flavor Base

First, heat the 2 teaspoons of olive oil in a large pot, such as a Dutch oven or a heavy-bottomed pot, over medium-high heat. Add the 1 pound of ground beef and season generously with salt and pepper to taste. Cook the ground beef, using a sturdy spatula to break up the meat, until it is well browned and no pink remains, which usually takes about 4-5 minutes.

Once the beef is browned, add the finely diced onion and minced garlic to the pot. Cook these aromatics for 2-3 minutes, stirring occasionally, until they are fragrant and the onion has softened. Now for a key part of our unique twist: stir in 1 tablespoon of tomato paste. Cook the tomato paste for an additional 1-2 minutes, stirring constantly. You will notice it deepen in color and caramelize, which significantly enhances the umami and overall tomato flavor in your soup.

Step 2: Add Vegetables, Liquids & Rice

Next, add the 4 cups of coarsely chopped green cabbage and 2 sliced carrots to the pot. Stir everything well to combine with the browned beef and fragrant aromatics.

Pour in the 4 cups of beef broth and the 3 8-ounce cans of tomato sauce. Add the 1/2 cup uncooked long grain rice, the 1 bay leaf, and the 3 tablespoons of brown sugar. This is where the next part of our unique twist comes in: add 1 teaspoon of smoked paprika along with the liquids. This subtle addition introduces a wonderful warm, smoky depth to the soup that perfectly complements the other ingredients. Season the entire pot again with salt and pepper to taste, ensuring you taste and adjust for a perfectly seasoned base.

Step 3: Simmer to Perfection

Bring the cabbage roll soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for 25 minutes. You will want to cook it until the rice is tender. It is crucial to check the rice for doneness around the 20-minute mark to prevent it from becoming mushy. The goal is tender rice, not overcooked.

Once the rice is tender and the vegetables are soft, carefully remove the bay leaf from the pot and discard it.

Step 4: Finish & Serve

Now for the final flourish! Stir in 1 tablespoon of apple cider vinegar just before serving. This brightens the soup beautifully and balances the richness of the beef and tomato, tying all the flavors together.

Sprinkle generously with fresh parsley for a vibrant garnish and a burst of fresh flavor. Ladle your hearty soup into bowls and serve immediately.

Essential Equipment & Ingredient Prep Tips

Having the right tools and knowing how to prepare your ingredients can make all the difference in the kitchen.

Recommended Equipment

For this cabbage roll soup, a large pot is essential. I highly recommend a 5-6 quart Dutch oven or a heavy-bottomed pot. Its even heat distribution will prevent sticking and ensure all ingredients cook perfectly. You will also need a sturdy spatula for breaking up the ground beef and stirring, and a sharp knife and cutting board for efficient preparation of the cabbage, onion, and carrots.

Ingredient Preparation Details

Proper ingredient prep ensures even cooking and optimal flavor. To coarsely chop cabbage, I usually cut it into 1-inch pieces. This size allows it to soften nicely in the soup without disappearing. For the onion, aim for a fine dice, and for the carrots, quarter them lengthwise then slice them about 1/4-inch thick. This size helps them cook evenly alongside the cabbage. Quickly mincing your garlic by pressing it through a garlic press or finely chopping it will ensure maximum flavor release into the soup.

Pro Tips & Troubleshooting

Even seasoned cooks can benefit from a few extra insights. Here are my best tips for making this cabbage roll soup shine, along with common pitfalls to avoid.

Pro Tips

To prevent mushy rice, which is a common concern with soup recipes, do not overcook the soup. Cook for exactly 25 minutes, or until the rice is just tender, then immediately remove it from the heat. The rice will continue to absorb liquid and soften slightly as it cools.

This hearty soup is fantastic for meal prep, so consider making a double batch for easy leftovers throughout the week. It tastes even better the next day!

Remember our unique twist. Caramelizing the tomato paste is not just an extra step; it is fundamental to developing the flavor complexity and deep umami in this soup. Do not rush this part.

For detailed guidance on seasoning, add salt and pepper at multiple stages: with the beef, and again with the liquids. Always taste the soup before serving and adjust the salt, pepper, or even a little more apple cider vinegar or brown sugar for perfect balance.

Finally, fresh parsley truly brightens the soup at the end, adding a pop of color and fresh herbaceousness. Do not skip it.

Common Mistakes to Avoid

The most common mistake with cabbage roll soup is overcooking the rice. This leads to a mushy texture that nobody wants. Keep an eye on it after 20 minutes of simmering.

Do not forget to remove the bay leaf before serving. While it imparts wonderful flavor during cooking, it is not pleasant to bite into.

Under-seasoning is another pitfall. While initial salt and pepper set the base, final adjustments are crucial for a perfectly balanced hearty soup. Taste, taste, taste!

Lastly, skipping the step of cooking down the tomato paste is a missed opportunity. That brief caramelization is key to the unique twist’s flavor contribution and the overall depth of the soup.

Serving & Storage

Once your delicious cabbage roll soup is ready, here is how to best enjoy it and keep it for later.

Serving Ideas

This cabbage roll soup is a complete meal on its own, but it pairs wonderfully with a few simple sides. I love serving it with a side of crusty bread, like a warm baguette, a slice of sourdough, or even a piece of homemade cornbread, perfect for soaking up every last drop. A simple green salad with a light vinaigrette also provides a nice fresh contrast. For extra richness, consider garnishing with a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese. As for beverages, a simple red wine or iced tea would complement the hearty flavors beautifully.

Storage and Make-Ahead

This unstuffed cabbage soup is fantastic for making ahead and stores beautifully, making it an excellent candidate for meal prep.

For refrigeration, allow the soup to cool completely before transferring it to an airtight container. It will last deliciously in the fridge for 3-4 days.

Cabbage roll soup is also excellent for freezing. Again, cool it completely. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It will keep well in the freezer for up to 3 months. This is one of my favorite freezing soup recipes.

When reheating leftovers, you have a couple of options. For the microwave, heat in individual portions, stirring occasionally, until hot through. On the stovetop, transfer the desired amount to a saucepan and heat over medium-low heat, stirring gently until simmering. If the soup has thickened too much, add a splash of beef broth or water to reach your desired consistency.

Conclusion

There you have it: my very best cabbage roll soup recipe. This unstuffed cabbage soup delivers all the heartwarming, savory flavors of traditional cabbage rolls with remarkable ease and without any of the fuss. The unique twist of caramelizing tomato paste, adding a hint of smoked paprika, and finishing with bright apple cider vinegar truly elevates the flavor complexity, transforming a simple dish into something extraordinary.

I promise you, even if you are new to cooking, you can achieve fantastic results with this recipe. It is a hearty soup that tastes like it simmered all day, perfect for an easy dinner. I encourage you to try this recipe in your kitchen, perhaps experiment with a variation or two, and share your delicious creations with family and friends. Happy cooking!

FAQ

What is cabbage roll soup and how does it differ from traditional cabbage rolls?

Cabbage roll soup is a deconstructed version of traditional cabbage rolls. It offers all the classic comfort food flavors of beef, cabbage, tomato, and rice in an easy dinner soup format, without the tedious process of rolling individual cabbage leaves. It is designed for convenience while still delivering a rich, complex flavor profile, much like a hearty stuffed pepper soup.

Can I make cabbage roll soup ahead of time or freeze it?

Yes, absolutely! Cabbage roll soup is an excellent choice for meal prep. You can make it ahead and refrigerate it in an airtight container for 3-4 days. It is also perfect for freezing soup; cool it completely, then store in freezer-safe containers for up to 3 months.

What substitutions can I make for dietary preferences or available ingredients?

You can easily substitute ground turkey for ground beef for a lighter option. If using brown rice instead of white rice, remember to increase the cooking time by about 15-20 minutes and monitor the liquid levels. For a vegetarian option, you can omit the meat and use vegetable broth, perhaps adding lentils or a plant-based ground crumble. To make it spicier, a pinch of red pepper flakes or a bit more smoked paprika can be added. For a tangier soup, you could increase the apple cider vinegar or use fire-roasted diced tomatoes.

How do I prevent the rice in my cabbage roll soup from becoming mushy?

The key to preventing mushy rice is not to overcook the soup. Cook for exactly 25 minutes, or until the rice is just tender to the bite, then remove the pot from the heat. The rice will continue to absorb liquid and cook slightly as the soup cools. Avoid extended simmering after the rice is done.

What are the best side dishes to serve with cabbage roll soup?

This hearty soup pairs wonderfully with crusty bread, like a baguette or sourdough, perfect for dipping. A simple green salad also provides a nice fresh contrast. For added richness, you can top individual servings with a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese.

How can I adjust the flavor balance of my cabbage roll soup?

You can adjust the flavor balance by tweaking the sweetness and tanginess. If you prefer it sweeter, add a bit more brown sugar. For more tang, increase the apple cider vinegar. For spice, a pinch of red pepper flakes or more smoked paprika can be added during cooking. Always taste the soup after it has simmered and adjust salt and pepper as needed for a perfectly balanced flavor.

Is this recipe kid-friendly?

Yes, this cabbage roll soup recipe is very kid-friendly due to its familiar flavors and hearty nature. If you have very young palates, you might consider adjusting the brown sugar slightly or going a little lighter on the smoked paprika.

What kind of pot should I use for cabbage roll soup?

I recommend using a large pot, ideally a 5-6 quart Dutch oven or a heavy-bottomed pot. This size provides ample space for all the ingredients to cook evenly and helps prevent sticking on the bottom, ensuring your soup comes out perfectly.