Have all the flavor and comfort of traditional stuffed cabbage rolls with none of the fuss in this super easy to make cabbage roll soup recipe.
Unstuffed cabbage roll soup is a simple and hearty dish that is a complete meal perfect for easy days at home.
The great thing about this recipe is that while it can be followed exactly, there is also a ton of room for making it individual and for using up whatever happens to be on hand in your pantry.
I generally prefer ground Italian sausage in my cabbage rolls but the options are endless.
Use ground beef, plain sausage, ground chicken or turkey instead. Skip the ground meat and use chunks of stew beef or even sliced sausages.
A mixture of meat can also be quite nice, some Italian sausage and ground beef for instance.
Other than cabbage, which is kind of required for it to be cabbage roll soup, the veggies can easily be switched up. Add more or less vegetables as desired.
A good starting point is always the basics: onions, garlic, carrots, celery. But don’t stop there if you want to make it vegetable heavy.
We like a pretty heavy addition of green peppers in both our traditional cabbage rolls and our cabbage roll soup but again, make it your own.
Some chopped jalapeno or other hot pepper can be quite nice if your family likes some heat in their soups.
I often add some peas or green beans too. Generally, I try to use up any small bits of garden harvest or leftovers sitting around. There’s no reason you can’t throw in some zucchini in the middle of summer either.
Rice is most common but there’s no reason you can’t use quinoa or barley if desired.
I prefer a wild and brown rice mix but again use whatever rice you have on hand.
You’ll need some tomato sauce (or juice) and some broth to cook everything in. And like most everything else here, options abound.
I generally use home canned tomato sauce but anything commercial will work as well. Sauce will make for a thicker soup in the end, but tomato juice will also work wonderfully.
Match the broth to the meat used. Beef broth for beef, Chicken for poultry. Sausage can generally go with either beef or chicken broth.
If using commercial tomato sauce and broth – taste for seasoning. These products are often quite salty on their own and you might not need to add more salt.
The seasoning is really as individual as your family. I keep it quite simple: salt, pepper, oregano most of the time. Some paprika, parsley, even basil can be nice too. Again, use what you have on hand.
The final soup is going to be quite thick. If you want it thinner, simply add more broth or water to make it so.
Serve the soup with a simple salad and some good hearty bread for a wonderful, rustic meal that is sure to please.
A little sour cream on top of a bowl of soup can be quite nice but is by no means required.
The recipe makes a big pot of soup. Store leftovers in the refrigerator and eat up within 3 days.
We quite enjoy making the big pot and eating on it for a couple of days for easy meals.
The rice will continue to absorb the liquid in the fridge, so be prepared to add more broth or some water each time you reheat it to thin out some.
Can You Freeze Cabbage Roll Soup?
Absolutely. Once cooked, let the cabbage roll soup cool slightly and pour into jars or other containers. Be sure to leave room for expansion (at least an inch). Put a lid on the container and freeze.
To reheat, simply let the container thaw in the refrigerator and reheat gently in a pot, adding more water or broth as necessary.
Use up frozen soup within about 8 months for best flavor.
- 1 Pound Ground Italian Sausage
- 1 Large Onion, chopped
- 3 Cloves Garlic, minced
- 1 Cup Sliced Carrots
- 1 Cup Sliced Celery
- 2 Large Bell Peppers, chopped
- 1 1/2 Pounds Cabbage, shredded
- 6 Cups Beef Broth
- 4 Cups Tomato Sauce or Juice
- 3/4 Cup Uncooked Rice
- 2 Tablespoons Fresh Oregano chopped, (2 teaspoons dried)
- Salt & Pepper, to taste
- In a large soup pot, brown and chop the Italian Sausage over medium high heat.
- Add the onion, garlic, celery, carrot, and bell pepper. Saute until the onion is translucent.
- Stir in the shredded cabbage and add a pinch of salt. Stirring frequently cook until the cabbage begins to wilt.
- Pour in the tomato sauce and beef broth. Stir well. Add the rice and stir again.
- Cover the pot and turn down the heat to medium low.
- Simmer until the rice is cooked about 40 minutes or so depending on the type of rice.
- Stir in the oregano, add salt and pepper to taste, simmer another 10 minutes.
- Serve warm.
The soup will thicken as it cools, add more beef broth or water to thin it out as desired.
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Amount Per Serving: Calories: 366Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 1756mgCarbohydrates: 38gFiber: 5gSugar: 14gProtein: 18g
We try our best but cannot guarantee that nutrition information is 100% accurate.