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Unstuffed Cabbage Roll Soup Recipe

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4.1 from 12 reviews

This Unstuffed Cabbage Roll Soup is a comforting one-pot meal that captures the savory, hearty flavors of traditional cabbage rolls without the hassle of stuffing and rolling. Made with ground beef, tender cabbage, rice, vegetables, and a rich tomato broth, it’s perfect for a satisfying family dinner or meal prep. The soup is easy to prepare, cooks in under an hour, and offers a delicious blend of hearty and tangy flavors that develop even more when reheated.

Ingredients

Meat and Vegetables

  • ¾ pound ground beef
  • 1 medium carrot, peeled and finely chopped
  • ½ yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups chopped green cabbage

Liquids and Sauces

  • 4 cups chicken broth, divided
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce
  • 2 teaspoons fresh lemon juice, divided

Grains and Optional Add-ins

  • ½ cup uncooked long-grain white rice
  • ¼ cup raisins (optional)

Seasonings

  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • A small pinch of brown sugar

For Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Brown the Beef: Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef, chopped carrot, and onion. Cook for 8 to 10 minutes, breaking the beef into small pieces with a wooden spoon, until the beef is fully cooked and the vegetables start to soften.
  2. Build the Flavor: Reduce heat to medium and add minced garlic, tomato paste, salt, black pepper, thyme, and paprika. Cook for about 1 minute while stirring constantly to deepen the tomato flavor.
  3. Add the Soup Ingredients: Pour in 3 cups of chicken broth, then add tomato sauce, chopped cabbage, raisins (if using), uncooked rice, bay leaf, soy sauce, ½ teaspoon lemon juice, a small pinch of brown sugar, and the remaining brown sugar. Stir thoroughly to evenly distribute all ingredients.
  4. Simmer the Soup: Increase heat to bring the soup to a gentle simmer. Cover the pot, reduce heat to low, and cook for about 25 minutes. Stir occasionally, especially near the bottom, until the rice is tender and the cabbage is soft.
  5. Finish and Serve: Remove the pot from heat, discard the bay leaf, and stir in the remaining fresh lemon juice to brighten the flavors. Adjust consistency by adding some or all of the remaining 1 cup of chicken broth if a thinner broth is desired. Ladle soup into bowls and garnish with chopped fresh parsley if available.

Notes

  • Raisins are optional but add a subtle sweetness that contrasts nicely with the acidic tomato broth.
  • For a spicier version, add red pepper flakes, cayenne pepper, or hot sauce to taste.
  • Extra vegetables like diced bell peppers, mushrooms, celery, or cauliflower can be added but do not overload the pot to allow rice to cook properly.
  • Ground beef can be substituted with ground lamb for richer flavor or ground turkey for a lighter soup.
  • For a vegetarian option, omit the meat and use vegetable broth instead of chicken broth; consider adding beans or lentils for protein.
  • The rice continues to absorb broth while stored; add extra broth or water when reheating to adjust thickness.
  • Soup can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight and add liquid before reheating.
  • Cooking time and liquid amounts are optimized for long-grain white rice; brown rice requires separate cooking to avoid overcooking the soup.

Find it online: https://cookedbysarah.com/unstuffed-cabbage-roll-soup-recipe/