Can I make this soup in a slow cooker?

Absolutely! Brown the beef and onions first, then transfer to a slow cooker with the remaining ingredients (except lemon juice). Cook on low for 6-7 hours or high for 3-4 hours, until the rice and cabbage are tender. Add the lemon juice just before serving.

Why does my soup seem too thick or too thin?

The consistency depends largely on the rice, which can vary in how much liquid it absorbs. If your soup is too thick, add more beef broth. If it's too thin, simmer uncovered for a few extra minutes or add a bit more uncooked rice.

Is this soup gluten-free?

The basic recipe is gluten-free if you use gluten-free beef broth. Always check labels on store-bought ingredients, especially broth and tomato sauce, to ensure they're gluten-free if needed.

Can I use pre-shredded cabbage to save time?

Yes! Coleslaw mix or pre-shredded cabbage works perfectly and is a great time-saver. You might want to roughly chop it if the pieces are very long for easier eating.

Unstuffed Cabbage Roll Soup Recipe

Description

This hearty and comforting Unstuffed Cabbage Roll Soup is a one-pot wonder that’s easy to make and perfect for busy weeknights. Packed with lean ground beef, tender cabbage, nutritious veggies, and rice in a flavorful tomato-based broth, the soup brings all the flavors of classic cabbage rolls without the fuss. A cozy and nutritious meal that’s sure to satisfy!

Ingredients

Units Scale

Main Ingredients

1 lb. extra lean ground beef (96% lean)
1 medium yellow onion, chopped
3 garlic cloves, minced
5 cups chopped green cabbage (about half a medium-sized head)
4 cups (32 oz.) low-sodium beef broth
3 cups (24 oz.) tomato sauce
1 cup shredded carrots
1/2 cup uncooked white or brown long-grain rice
2 dried bay leaves

Seasonings

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

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef
In a large soup pot, add the ground beef and place it over medium-high heat. Use a wooden spoon to break the beef apart. Add the chopped onion. Cook for about 8 minutes, stirring occasionally, until the beef is browned and the onion is softened.
Cook Garlic
Add the minced garlic to the pot. Stir well and cook for about 1 minute until fragrant.
Add Vegetables and Broth
Add the chopped cabbage, beef broth, tomato sauce, shredded carrots, rice, bay leaves, brown sugar, salt, oregano, and black pepper to the pot. Stir everything together to combine.
Simmer the Soup
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook until the rice becomes tender (approximately 25 minutes for white rice or 45 minutes for brown rice).
Finish and Rest
Remove the pot from heat. Stir in the lemon juice to brighten the flavors. Allow the soup to rest uncovered for about 10 minutes to thicken up. Remember to remove the bay leaves before serving.

Notes

You can use white rice for quicker cooking or brown rice for added nutrition. Adjust cook times as needed.
For extra flavor, garnish the soup with fresh parsley or a dollop of sour cream before serving.
To make this soup gluten-free, double-check that your beef broth and tomato sauce are certified gluten-free.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 2 cups
Calories: 230
Sugar: 10g
Sodium: 720mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 16g
Cholesterol: 40mg