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Unstuffed cabbage roll soup with ground beef served in a rustic bowl

Unstuffed Cabbage Roll Soup With Ground Beef

A cozy one-pot cabbage roll soup made with ground beef, cabbage, rice, tomatoes, and broth. It has the flavor of stuffed cabbage rolls without rolling the cabbage leaves.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Polish-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 medium green cabbage chopped into bite-size pieces, about 6 cups
  • 1 can tomato sauce 15 ounces
  • 1 can diced tomatoes 14.5 ounces, with juices
  • 5 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon sugar optional, to balance acidity
  • 1 cup cooked long-grain white rice plus more for serving if desired
  • 2 tablespoons chopped parsley optional

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and no longer pink. Spoon off excess fat if needed.
  3. Add the diced onion and cook for 3 to 4 minutes, until softened.
  4. Stir in the garlic, paprika, salt, and black pepper. Cook for 30 seconds, until fragrant.
  5. Add the chopped cabbage and stir for 2 to 3 minutes, until it begins to soften slightly.
  6. Add the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, bay leaf, and sugar if using. Scrape the bottom of the pot to release browned bits.
  7. Bring to a boil, then reduce the heat and simmer uncovered for 25 to 30 minutes, until the cabbage is tender.
  8. Remove the bay leaf. Stir in the cooked rice just before serving, or add rice directly to bowls and ladle the soup over it.
  9. Taste and adjust salt and pepper. Garnish with parsley if desired.

Notes

For the best leftover texture, store the rice separately from the soup. If using raw rice, add 1/2 cup uncooked long-grain white rice with the broth and simmer until tender, about 18 to 20 minutes.
Ground beef must reach 160°F (71°C). Divide the finished soup into shallow, covered containers and refrigerate within 2 hours. Use within 3 to 4 days or freeze for 2 to 3 months. Reheat leftovers to 165°F (74°C).
Allergen note: Worcestershire sauce commonly contains fish and may contain other allergens; beef broth ingredients vary by brand. Check labels and use verified alternatives when cooking for someone with an allergy or dietary restriction.
Add broth or water while reheating if the soup thickens.