Unstuffed Cabbage Roll Soup
Warm, hearty, and bursting with vibrant flavors, Unstuffed Cabbage Roll Soup transforms the classic comfort food into a simplified one-pot meal perfect for busy nights. This wholesome recipe combines tender ground beef, fresh cabbage, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a rich tomato and beef broth. A touch of paprika and dried thyme adds depth, while a hint of brown sugar balances the tanginess of crushed tomatoes. With fluffy white rice cooked right in the soup, every spoonful is satisfying and filling. Ready in about an hour, this easy cabbage roll soup offers all the comforting flavors of traditional stuffed cabbage rolls without the hassle. Serve it hot, garnished with fresh parsley, for a cozy dinner everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 6 cups beef broth
- 28 ounces crushed tomatoes
- 0.5 cup white rice, uncooked
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until fully browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion and garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the chopped cabbage, sliced carrots, and diced celery. Cook for 5 minutes, stirring occasionally to soften the vegetables slightly.
Pour in the beef broth and crushed tomatoes. Stir to combine.
Add the uncooked white rice, brown sugar, paprika, dried thyme, salt, black pepper, and bay leaf to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 30 minutes, or until the rice is tender and the flavors have melded together.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve the soup hot, removing the bay leaf before serving. Garnish with fresh chopped parsley for added color and flavor.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 54.7 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5135 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
