Unstuffed cabbage roll soup has all the great flavors of traditional cabbage rolls, without all the fuss. It’s hearty, beefy, and full of veggies.
Cabbage rolls. They’re pretty tasty. But, if you’ve ever tried to make them, then you know they can be quite tedious. They’re cabbage leaves stuffed with a flavorful beef and rice filling; smothered in a sweet and tangy tomato sauce; and baked until tender.
This recipe has all those flavors in easy to make form. Soup!
This soup has a rich, sweet, and tangy tomato based broth. It’s loaded with vegetables. And, it’s hearty from beef and rice.
It’s a perfect healthy cold weather meal. A huge 2 cup serving has less than 250 calories, but you’d never guess that.
This recipe makes a lot of soup. And, that’s a good thing because this soup makes great leftovers. The hubs and I had it for dinner one night, then made several lunches out of it.
As the rice sits it will keep absorbing more of the broth. So, the leftovers will be thick like a stew. I loved it. But, if you prefer a thinner soup consistency, you may want to add a little more broth or tomato sauce to thin it out a bit.
Check out the step by step recipe video for Unstuffed Cabbage Roll Soup below.
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Unstuffed Cabbage Roll Soup Recipe
Video
Ingredients
- 1 lb. extra lean ground beef I used 96% lean
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 5 cups chopped green cabbage about half of a medium sized head
- 4 cups 32 oz. low-sodium beef broth
- 3 cups tomato sauce (24 oz.)
- 1 cup shredded carrots
- 1/2 cup uncooked white or brown long grain rice
- 2 dried bay leaves
- 3 tbsp. packed brown sugar
- 1 tsp. salt
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. ground black pepper
- 1 1/2 tbsp. lemon juice
Instructions
- In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally.
- Add the garlic. Stir and cook 1 minute.
- Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.
- Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).
- Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
Notes
Nutrition
Check out all of my great soup recipes and ground beef recipes.
What if I Don’t have bay leafs what can I substitute
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Oregano or thyme about 1/4 tsp (or to taste) of either. Personally I use both in this kind of soup and add 1 bay leaf.
I admit, I made some changes. I used the entire head of cabbage because I love cabbage and you can never have too much cabbage. It turned out to be … too much cabbage. I also used crushed tomatoes instead of sauce (28oz can) and added a good dash of worcestershire sauce (since I add that when I make the real deal) and I forgot to add the lemon at the end. So, small changes.
I was not exactly delighted with this. It was OK but the broth had too much of a tart/sharp taste for me. I couldn’t put a finger on it.
HOWEVER – it tastes fantastic as leftovers. I think the starch from the rice sort of oozed into the broth and thickened/mellowed it overnight. It went from being “Not sure why I am saving this” to “I’m going to heat up a second bowl!”
So it’s a keeper. I will 1 1/2 times the amount of broth/tomato next time so I can use the full head of cabbage. Because I love cabbage.
Anyone who doesn’t like this, be sure to try it again the 2nd day.
Loved this recipe! It was so delicious & filling on a cold January night! We added a glop if sour cream right before serving & that went very well. Also, a sprinkling of caraway seed might add to the flavor.
Can this be adapted to ground turkey instead of ground beef? Would I use chicken broth? What other alterations would be required?
I use ground turkey and it taste great. I still use the beef broth. I think it taste better than usin the chicken broth. I put in a splash of worcestershire sauce too.
I’m going to make this with the rice separate so it doesn’t explode and get mushy. I do the same thing for jambalaya. It always turns out great! Thank you for the recipe.
Thank you for a great recipe!
I have congestive heart failure so I make my own broth and instead of salt I added 1/4 each of marjoram, rosemary, thyme, oregano, basil, celery seed and red pepper flakes for a little kick. I don’t eat rice so I put riced cauliflower in the dish and poured the soup over it. It came out delicious!
Why the lemon juice what does it do?
Absolutely love this soup! It makes so much so I generally cut the recipe in half and eyeball the ingredients. I usually always add a splash of white vinegar (in lieu of the lemon juice) and it comes out fabulous every time! As one commenter said, it’s a great idea to keep the rice separate and add to the bowl to avoid mush!
Tastes just like the last bowl of a huge pot of stuffed cabbage!
This recipe looks great!
How would it be without the rice? I know rice is a staple in cabbage rolls, but we are trying to eat more low carb meals and I would like to try this soup minus the rice and brown sugar. Thoughts?
Ive made it that way and it tasted great!
Use riced cauliflower
Thats a great idea!
I made this without the rice and it is fantastic……..sprinkle a little parm cheese on top …..sometime just make a low carb grilled cheese sandwich……………..If you want cook the rice seperatly and just add what you want if you so desire.
It would be great even without rice and brown sugar. Then it’s called Healthy Unstuffed Cabbage Roll soup. I make it that way all the time!
You could try cauliflower rice. It usually takes less time to cook, but it will give you the same feeling as the rice. You will also have to thicken it another way since it has less starch from the rice. I think they sell it just about everywhere now but I like Trader Joe’s product.
Try quinoa
I tried it with cauliflower rice. It was fantastic! I kept the sugar in the recipe.
I am trying to go “sugar free” and I’ve made this soup so many times. It is delicious and my husband who would prefer not to have soup for dinner even loves it! I’m wondering how you think it would be without brown sugar? I love the sweetness and flavor from brown sugar. I wonder if it’s better to use brown rice and just take my portion(s) out before adding sugar scaled back? Welcome your thoughts and thanks for a delicious recipe!
I’d replace it with Splendid Brown Sugar.
I just made this wonderful soup with no sugar. It was just perfect! Add a little crusty bread and it’s a keeper. ENJOY!
I just use Splenda Brown or Sukrin Brown. Its stiil a great flavor!
I see no reason to add any sugar at all.
The idea of putting the sugar in is that it cuts the acidity of tomato base in the soup. Sugar always a staple in any tomato base dish. Moms old secret, works like a dream. 🤗
This recipe is one of the best soups that I have made in a long time. Followed the recipe pretty much by the letter except didn’t have lemon juice or brown sugar so omitted those. Was absolutely delicious. Can hardly wait until dinner tomorrow. Thank you so much for sharing this recipe. It is definitely a keeper.
It does freeze well. Had previously-frozen soup for lunch today.
Used pork instead of beef. May substitute sauerkraut juice for lemon juice (and sugar?) next time.
So hearty and so much easier to make than stuffed cabbage!
This was awesomeness in a bowl. As I am fond of say… it tastes like more! I thought it was too sweet when I tasted it while cooking but the fresh lemon juice at the end really balances out the sweetness and brightens up the soup. Had a small bowl for a late lunch and will have another tonight, perhaps with a grilled Rueben sandwich. Mmmmmm cabbage goodness in all it’s forms1
Made this today for dinner. Added some Rotell tomatoes and green chille and red pepper flakes. Yummy!!
You have red bell pepper in the photo, but not in the recipe? What’s the story?
I don’t think that is red bell pepper, it looks like shredded carrot to me.
I made this tonight and it was delicious and very forgiving. I was not exact on my measurements and still turned out excellent. Thanks!
My mom used to make this we called it “Sloppy Golumpkis” ( not sure of spelling). But this takes the cake. Your recipe is so much more flavorful and we all loved the addition of more veggies. It was simply delicious!
This is the best cabbage roll soup I’ve ever tasted and made! I make alot of soups and this recipe is a keeper ?
What is the sodium intake husband was diagnosed with congestive heart failure and heart disease looking for low sodium or no sodium meals
Outstanding soup! I made a few changes based on how I make stuffed rolls. 50/50 beef and pork. Used homemade beef broth and fresh oregano, parsley and thyme. Eliminated the sugar. Big hit with my teen–especially after his waterpolo practice. Thank you for sharing. Excellent!
Just made this, and so excited that my girls LOVED it! I thought it was a bit too sweet (maybe just 2TBS sugar would work) but am so happy to find a way to get cabbage into my kids. Agree that it could handle the addition of peppers and other spice experimenting, but it’s easy and great as is!!