This one-pot Unstuffed Cabbage Soup simmers in a comforting blend of stew-friendly ingredients for a savory meal any day of the week.
I get very emotional over the silliest things—songs, television commercials, and even foods. And although unstuffed cabbage soup was never part of my life growing up, stuffed cabbage was. So, anything even slightly similar reminds me of my grandma and how much I miss her. She made the best stuffed cabbage in the world, and while I have come close to replicating it, that special grandmotherly love is always missing from the dish.
To be honest, I also avoid the recipe because stuffing cabbage is a hassle. However, when I make this soup, it gives me many of the same flavors minus the prep. I love how quickly this soup comes together as well. With only 15 minutes of preparation and another 25 minutes for cooking, I can have a delicious, filling, and hearty bowl of soup ready for lunch or dinner.
Since I like my foods on the sweeter, yet savory side, I enjoy adding a bit of sugar to this dish. The recipe calls for brown sugar as an option, but you can also use coconut sugar (my go-to sweetener). But don’t worry, the soup isn’t too sweet. Actually, it’s got a rich umami flavor from the combination of tomatoes, beef, broth, and vegetables. And if you’d prefer a more savory soup, feel free to halve the sugar.
This soup also works well with ground turkey or chicken. If using one of those meats, I recommend switching to chicken or turkey broth. Stick with low-sodium versions to help regulate the amount of salt in the dish. You can also make a vegan version using vegetable broth, vegan Worcestershire sauce, and cooked lentils or plant-based meat crumbles. However you spin this recipe, unstuffed cabbage soup is a dinner win for any day of the week!
How to cut a cabbage
The first thing to know is that you don’t want to add the cabbage’s tough core to your soup. Begin by taking a large, sharp chef’s knife and cutting the head of cabbage in half from top to stem. That will expose the hard center. However, don’t remove the core just yet.
Cut each half in half again so you have four quarters. Next, make two angled cuts, one on each side (it should look like a triangle). This should loosen the core so you can remove it. Finally, cut each quarter into bite-sized pieces and proceed with the recipe.
How do I store leftovers?
Allow the soup to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Once cooled, you can freeze the soup in freezer-safe containers for up to 2 months. I prefer individual-sized containers for quick and easy lunches or dinners.
Defrost the frozen soup overnight in the refrigerator, then reheat it on the stovetop or in the microwave until warm. You may need to add a little water or broth when reheating if the rice has soaked up too much of the liquid. I actually prefer it a bit thicker when reheating, as it becomes more like a stew.
Serving suggestions
Unstuffed cabbage soup provides a complete meal in one bowl, offering protein, vegetables, and starch all in one. However, serving it with some crusty bread, such as Crostini, Dutch Oven Bread, or this Ciabatta Bread Recipe, is ideal. Other delicious options include Corn Bread Muffins, Hot Water Cornbread, and Sweet Potato Cornbread. Add a refreshing Lemon Pie, Coconut Cream Pie, or these yummy Mini Key Lime Pies for a delicious dessert.
Unstuffed Cabbage Soup
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 16 ounces lean ground beef
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups low sodium beef broth
- 1 can (15 ounces) diced tomatoes
- 1 can (14 ounces) crushed tomatoes
- 3 medium carrots peeled and diced
- 1 small head cabbage cored and cut into bite-sized pieces
- 1/2 cup long grain white rice
- 1 tablespoon Worcestershire sauce
- 4 teaspoons brown sugar optional
- Fresh parsley chopped (optional garnish)
Instructions
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Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook until soft, about 3 minutes.
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Add the lean ground beef to the pot and break it up as it cooks until browned, about 5 to 7 minutes.
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Stir in the minced garlic, tomato paste, onion powder, dried oregano, salt, and ground black pepper. Cook for 1 minute until fragrant.
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Pour in the beef broth, scraping up any browned bits from the bottom. Then add the diced tomatoes, crushed tomatoes, diced carrots, chopped cabbage, and long grain rice.
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Bring the soup to a boil. Cover, reduce the heat to medium-low, and let simmer for about 15 minutes, or until the rice and vegetables are tender.
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Mix in the Worcestershire sauce and brown sugar (if using). Taste and adjust seasoning with extra salt and pepper if needed.
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Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
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Serve warm and enjoy your healthy unstuffed cabbage soup.
Nutrition
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