I created an Unstuffed Cabbage Roll Soup that layers cabbage, lean beef, and rice in a rich tomato broth so you get all the components of stuffed cabbage rolls without any stuffing.

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I used to think cabbage rolls were a weekend job, then I found this The BEST Cabbage Roll Soup Recipe and I couldn’t believe how much flavor it packs. I like that it gives the same punch as stuffed cabbage without the rolling, and the lean ground beef and green cabbage feel honest and satisfying.

I’ve tossed it into the Cabbage Soup Crockpot when life was busy, but my go to is the Unstuffed Cabbage Roll Soup that somehow tastes richer than it should. And it’s sneaky, a little addictive, you’ll wonder why you ever did full rolls.

Ingredients

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Ground beef brings protein and iron, adds meaty depth and a little richness.
Cabbage gives fiber, vitamins and bulk while staying light and slightly sweet.
Rice supplies carbs that make the soup filling, softens as it cooks.
Tomato sauce and diced tomatoes add acidity, umami and cozy tomato flavor.
Onion brings savory sweetness when caramelized, broadens the soup’s flavor.
Garlic gives punch, small amounts go a long way, don’t overdo it.
Brown sugar and Worcestershire round acidity, add subtle sweet and savory balance.
Parsley brightens and freshens the bowl, adds a herbal lift at end.

Ingredient Quantities

1 lb lean ground beef (about 450 g)

1 tbsp olive oil or vegetable oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 small head green cabbage, cored and thinly sliced (about 6 cups shredded)

1/2 cup long grain white rice, uncooked

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, undrained

4 cups beef broth (use low sodium if you want)

1 tbsp Worcestershire sauce

1 tbsp brown sugar (optional but really helps the flavor)

1 tsp salt, or to taste

1/2 tsp black pepper

1 bay leaf

1 tsp dried Italian seasoning (or 1 tsp dried thyme)

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Heat the oil in a large pot over medium heat, add the ground beef and cook until browned, breaking it up with a spoon, about 5 to 7 minutes; if there’s a lot of fat drain most of it but leave a little for flavor.

2. Add the diced onion to the beef and cook until softened, about 4 minutes, then stir in the minced garlic and cook another 30 seconds until fragrant, don’t let it burn.

3. Pour in the tomato sauce and the can of diced tomatoes with their juices, scrape the bottom of the pot to loosen any browned bits, they add flavor.

4. Add the beef broth, Worcestershire sauce, brown sugar if using, salt, pepper, Italian seasoning and the bay leaf, stir to combine.

5. Stir in the uncooked long grain rice, then bring the pot up to a gentle boil.

6. Once boiling, reduce heat to low so the soup simmers, add the shredded cabbage and partially cover the pot, simmer for about 20 to 25 minutes until the rice is tender and the cabbage is softened but still slightly bright.

7. Taste and adjust seasoning with more salt or pepper if needed, remove the bay leaf.

8. Ladle into bowls and sprinkle with chopped fresh parsley, serve hot.

9. Tips: if you want a deeper tomato flavor add a pinch more brown sugar, use low sodium broth to control salt, and don’t overcook the cabbage or it’ll get mushy.

10. Leftovers get better the next day, reheat slowly on the stove and add a splash of broth if it’s too thick.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt), roomy so rice and cabbage cook without overflowing
2. Wooden spoon or heatproof spatula for breaking up beef and stirring
3. Chef knife and cutting board for onions, garlic and slicing the cabbage
4. Measuring cups and spoons for rice, broth, tomato sauce and seasonings
5. Can opener for the tomato sauce and diced tomatoes
6. Slotted spoon or small sieve to skim or drain excess fat if needed
7. Ladle for serving the soup into bowls
8. Fine mesh strainer or colander (optional) for rinsing cabbage or draining if you need to

FAQ

Q: Can I swap the ground beef for ground turkey or make this vegetarian? A: Yes, you can use ground turkey or a plant based crumble. With turkey add a little extra oil and a splash of soy sauce or Worcestershire to boost the savoriness. For vegetarian, brown mushrooms or lentils in the pan, use vegetable broth, and taste for seasoning since plant proteins can be flatter.

Q: Do I need to cook the rice first or can I add it raw? A: Add the rice raw like the recipe says. It cooks in the broth and soaks up the tomato flavor. If you prefer softer rice, use a short pre cook for 5 minutes before adding, but usually raw long grain works fine.

Q: Can I use brown rice or cauliflower rice instead? A: Brown rice works but needs more liquid and a longer simmer time, about 40 to 45 minutes, so add extra broth. Cauliflower rice should be stirred in near the end and only cooked a few minutes so it does not turn mushy.

Q: How long should I simmer it and how do I know when it is done? A: Simmer about 20 to 25 minutes after you add the cabbage and rice, until the rice is tender and the cabbage is soft. Taste the rice and cabbage to check doneness and adjust salt and sugar if it tastes too acidic.

Q: Can I freeze this soup and how do I reheat it? A: Yes, it freezes well. Cool completely, store in freezer safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove over medium heat until warmed through, adding a splash of broth if it got thick.

Q: My soup tastes a little flat or too acidic what can I do? A: If it tastes flat, add a pinch more salt and a little extra brown sugar to balance the acid. If too acidic from the tomatoes, stir in a teaspoon of baking soda a little at a time until it calms down, or add a bit more broth and cook a few minutes.

The BEST Cabbage Roll Soup Recipe Substitutions and Variations

Ground beef (1 lb): swap with ground turkey or chicken (same amount, it’s leaner), ground pork or lamb for richer flavor, or plant based crumbles / cooked lentils (about 1.5 cups) for a vegetarian option
Long grain white rice (1/2 cup uncooked): use quick-cooking or regular brown rice (longer cook time), quinoa (same uncooked amount, cooks faster), or pearl barley for a chewier bite
Tomato sauce / diced tomatoes: crushed tomatoes or marinara sauce work fine, or use 2 tbsp tomato paste + water to make a sauce, try fire roasted tomatoes if you want smokier notes
Beef broth (4 cups): substitute chicken or vegetable broth, or use water plus 1-2 beef bouillon cubes / 1 tbsp soy sauce for extra umami, just taste and adjust salt

Pro Tips

1) Don’t throw away all the fat. Drain most of it but leave a tablespoon or so for flavor, and brown the beef well first so you get those tasty browned bits. When you add the tomatoes or broth, scrape the bottom with a spoon to loosen them, they’re gold for the flavor. And add the garlic only after the onions are soft so it wont burn.

2) Treat the rice so it stays separate and not gummy. Rinse the long grain rice under cold water till the rinse runs clear, or briefly toast it in the pot with a little oil for 1 to 2 minutes before adding liquid. If you do use quick or instant rice, add it later and cut the simmer time way down.

3) Keep the cabbage bright and not mushy. Slice it thin, and add it toward the end of the simmer so it softens but still has some color and texture. If you like a tiny crunch, reserve a cup of shredded cabbage and stir it in off heat right before serving.

4) Small flavor fixes and leftovers. Use low sodium broth so you can control the salt, a little brown sugar really rounds out the tomato tang, and a splash of vinegar or lemon juice at the end will brighten everything. Leftovers are better next day — reheat slowly on the stove and add a splash of broth if it’s too thick.