This easy Unstuffed Cabbage Roll Soup has all the cozy flavors of traditional stuffed cabbage rolls made in one simple, hearty pot.

From the recipe collection of Tara Ippolito

If you love stuffed cabbage but don’t feel like dealing with all the rolling and assembling, this Unstuffed Cabbage Roll Soup is the perfect shortcut. Not to mention, its the perfect fall or cold weather meal.

Ground beef, tender cabbage, tomatoes and rice simmer together in a rich, flavorful broth for an easy comfort food dinner that tastes like it cooked all day.

Why You'll Love It

Easy to make – Everything comes together in one pot with very little prep.
Classic comfort food – It has all the familiar flavors of stuffed cabbage without the extra work.
Hearty and filling – Ground beef, rice and cabbage make this soup substantial enough for dinner.
Great for leftovers – The flavors get even better after sitting in the refrigerator overnight.

Ingredients

Heres everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Ground Beef – Makes the soup hearty and flavorful.
Yellow Onion – Adds lots of savory flavor.
Garlic – Adds a warm, savory flavor.
Green Cabbage – Adds a ild, slightly sweet flavor and tender, hearty texture.
Crushed Tomatoes – Creates the tomato rich base.
Tomato Sauce – Adds body and even more tomato flavor.
Beef Broth –Creates a rich base for the soup and adds complements the ground beef and vegetables.
Worcestershire Sauce – Deepens the flavor to the beef and broth.
Paprika – Adds mild warmth and flavor.
Italian Seasoning – Brings a blend of Italian herbs and spices to the soup.
Brown Sugar – Balances the acidity of the tomatoes.
Salt, Pepper and Garlic Powder – All come together to perfectly season the soup.
Instant White Rice – Makes the soup filling without requiring a separate pot.

How to Make It

Add the ground beef and diced onion to a large soup pot or Dutch oven over medium high heat. Sauté until the beef is browned and the onion is soft, breaking the meat apart as it cooks. Add the minced garlic toward the end and cook for another minute. Drain any excess grease from the pot if necessary. Season the beef mixture with salt, pepper and garlic powder. Add the Worcestershire sauce and stir everything together.

browned ground beef in skillet with seasoning and worcestershire sauce

Add the chopped cabbage and stir in the crushed tomatoes, tomato sauce, beef broth. Season with paprika, Italian seasoning, salt, pepper and brown sugar. Bring the soup to a gentle boil, then lower the heat and simmer until the cabbage is tender, about 15–20 minutes.

cabbage, crushed tomatoes and tomato sauce added to the ground beef mixture

Stir in the dry instant rice and continue cooking according to the package directions, usually about 5 minutes, or until the rice is tender. If the soup becomes thicker than you’d like, add a little additional beef broth until it reaches your desired consistency. Taste and adjust the seasonings if needed. Serve warm and enjoy.

Tips for Cutting the Cabbage

Remove any loose or damaged outer leaves first.
Cut the cabbage in half through the stem, then cut each half into quarters.
Slice out the thick, hard core from the bottom of each quarter and discard it.
Cut the remaining cabbage into bite-sized pieces, roughly 1–1½ inches. They don’t need to be perfectly even.
Avoid chopping it too finely. Slightly larger pieces hold their texture better as the soup simmers.

Pro Tips

Let the cabbage cook down. It will look like a lot when you first add it, but it shrinks considerably.
Season the beef before adding the liquids. Adding the salt, pepper, garlic powder and Worcestershire directly to the browned beef builds more flavor into the soup.
Drain the beef if necessary. If your ground beef releases a lot of grease, remove the excess before continuing.
Add the rice toward the end. Instant rice cooks quickly and can become too soft if it simmers for the entire cooking time.
Keep extra broth nearby. The rice will continue absorbing liquid, especially as the soup sits.
Taste before serving. Tomatoes can vary in acidity, so add another pinch of brown sugar or seasoning if needed

Variations

Use ground turkey instead of ground beef for a lighter version.
Add more rice if you prefer a thicker, heartier soup.
Make it spicy with crushed red pepper flakes or a little cayenne.
Add extra vegetables like diced carrots or celery.
Leave out the rice for a lower-carb version, or serve the soup over cooked rice instead.
Use fire-roasted tomatoes for a slightly smoky flavor.

What to Serve With It

This soup is hearty enough to serve on its own, but I love pairing it with some homemade garlic bread or warm dinner rolls for dipping. A simple green salad is also a great option if you want something fresh on the side.

Storage & Reheating

Store leftover Unstuffed Cabbage Soup in an airtight container in the refrigerator for about 3–4 days.

Keep in mind that the rice will continue to absorb some of the broth as it sits, so the soup will naturally thicken in the refrigerator.

Reheat individual portions in the microwave or larger amounts in a saucepan over medium-low heat. Add a splash of beef broth or water while reheating if you’d like to loosen it back up.

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