Unstuffed Cabbage Roll Soup Recipe
This easy Unstuffed Cabbage Roll Soup has all the cozy flavors of traditional stuffed cabbage rolls made in one simple, hearty pot.
Equipment
- Dutch Oven or Soup Pot
Ingredients
- 1 Pound Ground Beef
- 1 Medium Onion, diced
- 3 Cloves Garlic, minced
- 1 Tbs Worcestershire Sauce
- 5 Packed Cups Green Cabbage, chopped into 1-1.5" pieces
- 28 Oz Can Crushed Tomatoes
- 15 Oz Can Tomato Sauce
- 4 Cups Beef Broth Plus extra if needed to thin out the soup
- Salt and Pepper to taste
- ½ teaspoon Paprika
- 1-2 Tbs Brown Sugar
- 1 teaspoon Italian Seasoning
- ¾ Cup Instant White Rice
Instructions
- 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.
- 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.
- 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.