Unstuffed Cabbage Soup

Recipe Ingredients:

You’ll need the following ingredients to make this beef cabbage soup:

• Ground beef- You can use lean ground beef.
• Diced onion
• Garlic cloves
• Medium head of cabbage
• Diced tomatoes
• Tomato sauce
• Beef broth- Beef stock may be used instead.
• Long-grain white rice
• Brown sugar
• Worcestershire sauce
• Salt
• Black pepper
• Paprika
• Dried oregano
• Dried thyme
• Bay leaves
• Fresh lemon juice- This can be left out if preferred, but it it does add a nice bright flavor that balances the richness of the soup.

How to make Unstuffed Cabbage Soup step-by-step:

Step 1: In large pot or Dutch oven, cook ground beef and onion over medium high heat 6 to 8 minutes, stirring frequently with a wooden spoon, until beef is thoroughly cooked. Drain fat.

Step 2: Add garlic; cook 45 seconds-1 minute until fragrant. 

Step 3: Stir in chopped cabbage, diced tomatoes with juice, tomato sauce, beef broth, rice, brown sugar, Worcestershire sauce, salt, pepper, paprika, oregano, thyme, bay leaf, and lemon juice, basically all the remaining ingredients. 

Step 4: Bring to boiling; reduce heat to medium heat. Cover and simmer 20 to 25 minutes or until rice is tender and cabbage is cooked through. 

Step 5: Remove bay leaves; taste and adjust seasoning as needed. Serve hot.

Storage and Reheating:

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days. This soup actually tastes even better the next day!

Reheating:  Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the soup has thickened too much. 

Freezing:  This soup freezes well for up to 3 months in freezer safe containers or freezer bags. The rice may absorb more liquid when thawed, so add extra broth when reheating. I like to make a double batch of this soup since it freezes so well.

Additions and Substitutions:

ADDITIONS:

• Vegetables: Add diced bell peppers, celery, corn, or carrots for extra nutrition and flavor.
• Heat: Add a pinch of red pepper flakes or hot sauce for some kick.
• Richness: You could add a little tomato paste for deeper flavor, or try tomato puree for a different texture.

SUBSTITUTIONS:

• Ground Meat: Try ground chicken, turkey, italian sausage, or even leftover cooked hamburger meat for different options.
• Rice: Brown rice works but will need longer cooking time, or try cauliflower rice for low carb and fewer net carbs.
• Broth: Chicken broth or low sodium vegetable broth can replace the beef broth.
• Cooking Method: This works great as a slow cooker soup or in an instant pot too!

FAQs about this Cabbage Roll Soup:

Can I make this as a slow cooker soup? 

Yes! Brown the beef and onions first, then add everything except the rice to the slow cooker. Cook on low 6-7 hours, then add rice and cook 30 minutes more until tender. The good thing about this cabbage and ground beef soup is its so versatile!

Can I make this in an Instant Pot? 

Yes! Use the sauté function to brown the beef and onions, then add garlic for 1 minute. Add all remaining ingredients except rice. Pressure cook on high for 10 minutes, quick release. Stir in rice, then pressure cook another 4 minutes with quick release. Let it sit a few minutes for the rice to finish absorbing liquid.

Why is my rice mushy? 

Make sure you’re using long-grain white rice and not overcooking. The soup is done when the rice is tender but still has a slight bite to it. Next time, keep an eye on the rice and stop cooking as soon as it’s tender if you’re worried about mushiness

 What are the variations of cabbage roll soup? 

There are many regional variations for this hearty soup. Some use different spices like dill or paprika, others add sauerkraut for tanginess, or use different grains like barley instead of rice. You can also make it low carb with cauliflower rice, or try different proteins like ground chicken, turkey, or italian sausage.