Unstuffed Cabbage Soup is a comforting, hearty, and healthy dish that combines all the flavors of classic stuffed cabbage rolls without the hassle of rolling and baking. This soup is packed with tender cabbage, lean ground meat (or plant-based protein), and a rich, savory broth, making it the perfect dish for cozy nights or when you need a warming meal on a cold day. It’s low-carb, gluten-free, and can easily be made vegan, making it a versatile dish for various dietary preferences. Best of all, it’s quick to make and doesn’t require hours of prep time, making it a perfect go-to for busy weeknights.
The beauty of Unstuffed Cabbage Soup lies in how simple and easy it is to prepare. Rather than having to stuff each cabbage leaf with a meat and rice mixture, you simply combine everything in one pot. The cabbage is simmered until soft and tender, absorbing the rich flavors of the tomatoes, seasonings, and broth. The ground meat (typically beef or turkey) or plant-based protein is browned and incorporated into the soup, giving it a satisfying and filling texture. The soup can also be customized with vegetables, such as carrots, onions, or garlic, to enhance the flavor and nutritional value.
This Unstuffed Cabbage Soup can be made on the stovetop, in an Instant Pot, or in a slow cooker, making it a convenient and adaptable recipe for any kitchen. Whether you prefer it to be tangy and acidic with extra tomatoes or heartier with more broth, this soup is fully customizable to your taste. Plus, it stores wonderfully, making it an excellent choice for meal prep or leftovers. It’s also a great dish to make in large batches, as the flavors continue to develop and deepen over time.
A bowl of Unstuffed Cabbage Soup is the perfect way to get your daily dose of vegetables while enjoying the rich, comforting flavors you love. It’s a great option for lunch, dinner, or even as a starter for a larger meal. Serve it with a slice of crusty bread or a side salad, and you have a well-rounded meal that’s sure to satisfy.
Unstuffed Cabbage Soup Recipe
Ingredients:
- 1 lb ground beef (or turkey, chicken, or plant-based protein for a vegan version)
- 1 small yellow onion, chopped
- 2-3 cloves garlic, minced
- 1 medium head of cabbage, shredded or chopped
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 4 cups vegetable broth or beef broth
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 bay leaf (optional)
- 1 tbsp apple cider vinegar (for added tang, optional)
- 1 tbsp olive oil (for sautéing)
- Fresh parsley or dill for garnish (optional)
Instructions:
1. Brown the Meat:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked through. If you’re using ground turkey or chicken, you may want to drain any excess fat after cooking.
2. Add the Onion and Garlic:
- Add the chopped onion and garlic to the pot with the cooked meat. Sauté for about 2-3 minutes, until the onion becomes soft and translucent.
3. Add the Cabbage and Broth:
- Stir in the shredded or chopped cabbage. Let it cook for a few minutes, stirring occasionally, to help it wilt down slightly.
- Add the diced tomatoes (with juices), tomato paste, and vegetable broth (or beef broth) to the pot. Stir everything together.
4. Season the Soup:
- Add the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Stir to combine. If you like a bit of tanginess, you can also add apple cider vinegar at this point.
5. Simmer the Soup:
- Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to low and cover. Let the soup cook for 25-30 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
- If you’re using a bay leaf, add it now and remove it before serving.
6. Taste and Adjust:
- Taste the soup and adjust the seasoning with additional salt, pepper, or vinegar, if needed. If the soup is too thick, you can add a bit more broth to reach your desired consistency.
7. Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley or dill, if desired. Serve with a slice of crusty bread or a simple side salad for a complete meal.
Tips:
- Make It Vegan: To make the soup vegan, simply swap the ground meat with plant-based protein (such as lentils, mushrooms, or a plant-based ground “meat” like Impossible or Beyond) and use vegetable broth.
- Customize with Vegetables: Add other vegetables, such as carrots, celery, or bell peppers, to enhance the flavor and nutrition of the soup.
- Spicy Kick: If you like some heat, you can add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Meal Prep: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. When reheating, you may want to add a splash of broth to thin it out if it thickens too much.
- Slow Cooker Version: If you prefer to make this in a slow cooker, sauté the meat, onion, and garlic first, then add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
