Unstuffed Cabbage Roll Soup Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
6 (2 cup) servings
-
Calories
242 kcal
-
Course
Main Course, Soup, Dinner
-
Cuisine
American
Unstuffed Cabbage Roll Soup Recipe
Description
The Unstuffed Cabbage Roll Soup Recipe uses ground beef sautéed with onion and garlic as a savory base. Chopped green cabbage, carrot, and rice are added along with beef broth and tomato sauce. The soup simmers until the rice is tender, allowing the flavors to meld. Seasonings including brown sugar, bay leaves, oregano, salt, and pepper provide aromatic depth, while lemon juice added at the end brightens the dish.
This soup offers a thick yet brothy texture where tender cabbage and shredded carrot complement the cooked rice and ground beef. The tomato base adds acidity and richness, resembling the flavor profile of classic stuffed cabbage rolls but in an easier and faster form.
Serve the soup hot as a standalone meal that covers meat, vegetables, and grains in one serving. The recipe includes options for cooking with brown or white rice, adjusting simmering times accordingly.
Note that the recipe suggests letting the soup rest uncovered after cooking to thicken before serving, enhancing its texture. Removing bay leaves first ensures clarity in flavor.
Ingredients
- 1 lb. ground beef I used 96% lean, extra lean
- 1 yellow onion chopped, medium
- 3 garlic minced, cloves
- 5 cups green cabbage about half of a medium sized head, chopped
- 4 cups beef broth low-sodium, 32 oz
- 3 cups tomato sauce (24 oz.)
- 1 cup carrot shredded
- 1/2 cup Uncooked white or brown long grain rice
- 2 bay leaves dried
- 3 tbsp. brown sugar packed
- 1 tsp. salt
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. black pepper ground
- 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
- Brown rice requires a longer simmer of about 45 minutes; white rice cooks in around 25 minutes.
- Let the soup rest uncovered for 10 minutes after cooking to achieve a thicker consistency.
- Remove bay leaves before serving to avoid bitter textures.
- Nutrition information is based on using brown rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(2 cup) servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 242kcal | 12% |
| Carbohydrates | 34.4g | 11% |
| Protein | 19.8g | 40% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1.4g | 7% |
| Fiber | 5.4g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
