Unstuffed Cabbage Roll Soup
Unstuffed Cabbage Roll Soup turns lean ground turkey or beef, cabbage, tomatoes, and brown rice into a cozy one pot meal with all the flavor of cabbage rolls and much less work.
This soup tastes hearty, tomato rich, and deeply savory. The cabbage turns tender but still has a little body, the rice thickens the broth, and the paprika adds warm comfort in every spoonful.
Why You’ll Love This Recipe
- Classic cabbage roll flavor without rolling or stuffing leaves.
- Lean meat, cabbage, carrots, tomatoes, and brown rice make it filling and balanced.
- It uses simple pantry staples and affordable vegetables.
- The leftovers taste even better after the flavors settle overnight.
Fabian’s Budget & Health Tip: Use lean ground turkey when it goes on sale, or use lean ground beef for a richer flavor. Stretch the soup even further with an extra cup of chopped cabbage and a splash more broth. Cabbage is low cost, filling, and packed with fiber.
Ingredients (Serves 4)
- 1 pound lean ground turkey or lean ground beef (454 g)
- 1 tablespoon olive oil, if using very lean turkey (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 medium carrots, sliced or diced (140 g)
- 6 cups chopped green cabbage (540 g)
- 1 can crushed tomatoes, 28 ounces (794 g)
- 1 can tomato sauce, 8 ounces (227 g)
- 4 cups low sodium beef broth (960 ml)
- 3/4 cup uncooked brown rice, rinsed (150 g)
- 1 1/2 teaspoons paprika (4 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon black pepper (1 g)
- 1 teaspoon kosher salt, plus more to taste (5 g)
Step-by-Step Instructions
1. Brown the Meat
Place a large soup pot over medium heat. Add the ground turkey or beef. If you use very lean turkey, add the olive oil first so the meat does not stick.
Cook for 6 to 8 minutes, breaking the meat into small pieces. Let it sizzle until no pink remains and you see light browned bits on the bottom of the pot. Those browned bits add big flavor.
2. Soften the Onion and Garlic
Add the diced onion to the pot. Cook for 3 to 4 minutes, stirring often, until the onion turns glossy and smells sweet.
Stir in the garlic and cook for 30 seconds. Stop once the kitchen smells fragrant and garlicky. Do not let the garlic turn dark, since it can taste bitter.
3. Add the Vegetables
Add the carrots and chopped cabbage. Stir well so the cabbage mixes with the meat and onion.
Cook for 4 to 5 minutes. The cabbage will look bulky at first, then soften and shrink as it releases moisture. You should smell a mellow, sweet cabbage aroma.
4. Build the Tomato Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot with a wooden spoon to lift up the browned bits.
Stir in the rinsed brown rice, paprika, oregano, black pepper, and salt. The broth should look deep red and slightly thick.
5. Simmer Until Tender
Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 40 to 45 minutes.
Stir every 10 to 15 minutes so the rice does not settle on the bottom. The soup is ready when the brown rice is tender, the cabbage is soft, and the broth tastes rich and savory.
6. Adjust and Serve
Taste the soup and add more salt or black pepper if needed. If the soup looks too thick, stir in a little extra broth or water until it reaches the texture you like.
Ladle the hot soup into bowls. Serve it as is, or add a spoonful of plain Greek yogurt for a creamy contrast.
Expert Troubleshooting & FAQs
Can I use white rice instead of brown rice?
Yes. White rice cooks faster, so simmer the soup for about 20 minutes after adding it. Check the rice often so it stays tender and does not turn mushy.
Why is my brown rice still firm?
Brown rice needs more time than white rice. Keep the soup at a gentle simmer and add 1/2 cup water or broth if the pot looks dry. Cook until the grains feel tender when you bite them.
Can I make this soup with ground beef?
Yes. Lean ground beef gives the soup a deeper, richer flavor. If the beef releases a lot of fat, spoon off the extra before you add the vegetables.
Can I freeze Unstuffed Cabbage Roll Soup?
Yes, but the rice will soften more after freezing. Cool the soup fully, then freeze it in airtight containers for up to 3 months. Reheat gently with a splash of broth to loosen it.
How do I keep the cabbage from getting too soft?
Chop the cabbage into larger pieces and simmer just until the rice is tender. If you like firmer cabbage, add half of it at the start and the rest during the last 15 minutes.
Estimated Nutritional Facts
Per serving, based on lean ground turkey and low sodium broth.
- Calories: about 360
- Protein: about 30 g
- Carbs: about 42 g
- Fats: about 9 g
Unstuffed Cabbage Roll Soup
Ingredients
- 1 pound lean ground turkey or lean ground beef (454 g)
- 1 tablespoon olive oil, if using very lean turkey (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 medium carrots, sliced or diced (140 g)
- 6 cups chopped green cabbage (540 g)
- 1 can crushed tomatoes, 28 ounces (794 g)
- 1 can tomato sauce, 8 ounces (227 g)
- 4 cups low sodium beef broth (960 ml)
- 3/4 cup uncooked brown rice, rinsed (150 g)
- 1 1/2 teaspoons paprika (4 g)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon black pepper (1 g)
- 1 teaspoon kosher salt, plus more to taste (5 g)
Instructions
- 1. Brown the Meat. Place a large soup pot over medium heat. Add the ground turkey or beef. If you use very lean turkey, add the olive oil first so the meat does not stick. Cook for 6 to 8 minutes, breaking the meat into small pieces. Let it sizzle until no pink remains and you see light browned bits on the bottom of the pot. Those browned bits add big flavor.
- 2. Soften the Onion and Garlic. Add the diced onion to the pot. Cook for 3 to 4 minutes, stirring often, until the onion turns glossy and smells sweet. Stir in the garlic and cook for 30 seconds. Stop once the kitchen smells fragrant and garlicky. Do not let the garlic turn dark, since it can taste bitter.
- 3. Add the Vegetables. Add the carrots and chopped cabbage. Stir well so the cabbage mixes with the meat and onion. Cook for 4 to 5 minutes. The cabbage will look bulky at first, then soften and shrink as it releases moisture. You should smell a mellow, sweet cabbage aroma.
- 4. Build the Tomato Broth. Pour in the crushed tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Stir in the rinsed brown rice, paprika, oregano, black pepper, and salt. The broth should look deep red and slightly thick.
- 5. Simmer Until Tender. Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 40 to 45 minutes. Stir every 10 to 15 minutes so the rice does not settle on the bottom. The soup is ready when the brown rice is tender, the cabbage is soft, and the broth tastes rich and savory.
- 6. Adjust and Serve. Taste the soup and add more salt or black pepper if needed. If the soup looks too thick, stir in a little extra broth or water until it reaches the texture you like. Ladle the hot soup into bowls. Serve it as is, or add a spoonful of plain Greek yogurt for a creamy contrast.
