Unleash the Flavor Explosion: Why You Need This Unstuffed Cabbage Roll Soup in Your Life NOW

Why You’ll Love This Recipe

• Less Fuss, More Flavor: Skip the tedious rolling without losing the essence of the classic cabbage roll taste.
• One-Pot Wonder: Dinner done in one pot?

  Sign us up. Minimal cleanup included.

• Customizable Comfort: Dial up the heat or keep it mild—it’s wildly adaptable.
• Family-Friendly: Kids love it, picky eaters tolerate it, and even grandma won’t complain.
• Nutritious: Veggies, lean protein, and all the good stuff without any mystery ingredients.

What You’ll Need (Ingredients)

• 1 pound ground beef (or turkey for a leaner option)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head of green cabbage, chopped
• 2 large carrots, sliced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 6 cups beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Optional: Fresh parsley for garnish

How to Make It – Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Toss in diced onions and garlic and cook until fragrant and translucent.
2. Brown the beef: Add ground beef to the pot.

   Break it up with a spoon and cook until browned and no longer pink. Drain excess fat if necessary.

3. Veggie time: Stir in chopped cabbage and sliced carrots. Toss everything together for a few minutes until the cabbage starts to soften.
4. Add the liquids and season: Pour in diced tomatoes, tomato sauce, and broth.

   Stir in Worcestershire sauce, smoked paprika, Italian seasoning, salt, and pepper.

5. Simmer: Bring the soup to a boil, then reduce heat and let it simmer uncovered for 30-40 minutes, stirring occasionally until veggies are tender.
6. Final touch: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Storage Tips

• Let the soup cool completely before refrigerating.
• Store in an airtight container in the fridge for up to 4 days.
• Freeze leftovers in meal-sized portions for up to 3 months—perfect for those “don’t feel like cooking” days.
• Reheat gently on the stove or in the microwave; add a splash of broth if it thickens too much.

Why This is Good for You

Forget the stereotype of “soup as sad diet food”—this soup packs a punch both nutritionally and taste-wise. You get a lean protein hit from the ground meat, fiber-rich cabbage and carrots, and antioxidants from the tomatoes.

Plus, homemade versions let you avoid the salt and preservatives lurking in canned soups. It’s warm, filling, and won’t leave you crashing at 3 p.m. Bonus: the cabbage might even help your digestion and keep inflammation at bay.

Who knew healthy could be so delicious?

Don’t Make These Errors

• Undercooking the cabbage: Crunchy is fine in a salad, not in your soup. Make sure it’s tender but not mushy.
• Skipping the sear: Brown the meat properly for flavor depth—steamed meat is sad meat.
• Over-salting: The broth and Worcestershire sauce bring umami; taste before adding more salt.
• Ignoring the simmer: Rushing the simmer stage means veggies won’t get their full flavor potential.

Mix It Up

• Swap the protein: Use ground turkey, chicken, or even plant-based crumbles.
• Heat seeker alert: Add a pinch of red pepper flakes or a dash of hot sauce to turn up the spice.
• Veggie boost: Toss in diced potatoes, bell peppers, or celery for extra texture.
• Cheese, please: Sprinkle some shredded mozzarella or Parmesan on top before serving for a melt-in-your-mouth finish.
• Herb heaven: Swap Italian seasoning for fresh thyme or rosemary for a unique twist.

FAQ

Can I make this soup vegetarian?

Absolutely! Just swap the ground beef for lentils, chickpeas, or your favorite plant-based protein.

Use vegetable broth to keep it veggie-friendly.

Is it possible to freeze unstuffed cabbage roll soup?

Totally! This soup freezes beautifully. Portion it out and freeze in airtight containers for up to 3 months.

Just thaw overnight in the fridge before reheating.

Can this soup be made in a slow cooker?

Yes! Brown the meat and sauté the veggies first, then dump everything into the slow cooker. Cook on low for 6-8 hours or high for 3-4, until cabbage is tender.

What sides go well with this soup?

Crusty bread or a simple salad pairs perfectly.

A spoonful of sour cream on top can also take it next-level.

Wrapping Up

There you have it—Unstuffed cabbage roll soup