Easy Unstuffed Cabbage Roll Soup
Cozy Up with Unstuffed Cabbage Soup: A Comfort Food Classic!
Looking for a hearty, flavorful soup that’s surprisingly light? Our Unstuffed Cabbage Soup is the answer! This isn’t your grandma’s traditional stuffed cabbage – we’ve taken all the delicious flavors and streamlined the process into an easy-to-make, incredibly satisfying soup. It’s perfect for a chilly evening, a busy weeknight, or anytime you crave a comforting bowl of goodness.
This soup is packed with lean ground beef, tender cabbage, carrots, and a touch of sweetness from brown sugar. The bay leaf and thyme add depth of flavor, creating a truly unforgettable taste. Best of all, it’s a one-pot meal, meaning fewer dishes to wash! It’s a fantastic way to get your veggies in and enjoy a warm, nourishing meal.
Why You’ll Love This Recipe:
- Easy & Convenient: No stuffing required! This soup simplifies the classic flavors of stuffed cabbage.
- Healthy & Nutritious: Packed with vegetables and lean protein.
- Flavorful & Comforting: A perfect blend of savory and slightly sweet.
- Budget-Friendly: Uses simple, readily available ingredients.
Tips for the Best Unstuffed Cabbage Soup:
- Cabbage Choice: We recommend using green cabbage for its classic flavor, but Savoy cabbage also works well for a slightly milder taste.
- Broth Matters: Using a good quality beef or chicken broth will significantly enhance the flavor of the soup. Homemade is best, but store-bought works too!
- Don’t Skip the Bay Leaf: This little ingredient adds a subtle but essential layer of flavor. Remember to remove it before serving!
- Adjust Seasoning: Taste as you go and adjust the salt, pepper, and thyme to your liking.
Serving Suggestions:
Serve this Unstuffed Cabbage Soup with a crusty loaf of bread for dipping, or a side salad for a complete meal. A dollop of sour cream or a sprinkle of fresh parsley adds a nice finishing touch.
Frequently Asked Questions
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken are great substitutes for beef in this recipe. They will result in a slightly lighter flavor.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check that your broth is also gluten-free.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like diced potatoes, bell peppers, or zucchini to customize the soup to your liking.
Unstuffed Cabbage Soup
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, coarsely chopped
- 2 carrots, peeled and chopped
- 4 cups broth, beef or chicken
- 1 cup water
- 2 14.5 ounce cans diced tomatoes, undrained
- 3/4 cup uncooked long-grain rice
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 tablespoons brown sugar
- 2 tablespoons parsley
- to taste salt and pepper
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef, season with salt and pepper to taste, and cook until the beef is browned; 4 to 5 minutes. Add the onion and garlic; continue to cook for 2 minutes more.
- To the ground beef, add the cabbage, carrots, broth, tomatoes, rice, bay leaf, thyme, and brown sugar. Season with salt and pepper to taste and stir.
- Bring the soup to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the rice is tender. Remove and discard the bay leaf; sprinkle with fresh parsley and serve.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
