Unstuffed Cabbage Roll Soup

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The best Unstuffed Cabbage Roll Soup you’ll ever try! Not only is this soup super simple to make, but it is full of flavor, heart healthy & filling! The perfect recipe to cozy up with through the chilly months.

White bowl filled with cabbage roll soup, garnished with white rice.

THE COMFORT OF UNSTUFFED CABBAGE ROLL SOUP

There has always been something so comforting to me about a hearty bowl of soup during the chilly months. Especially when you live in the midwest like we do – plenty of chilly months here in Michigan! Soup becomes my go-to meal during these months, as well as those long days spent grinding away with work. Why? Because you can essentially toss everything into a stock or soup  pot and allow the pot to do all of the work without much thought or effort.

And also because soup is one of the best freezer-friendly meals! So if you’re like me and you love to cook up a few weeks worth of food at a time to have on hand in the freezer, then add this hearty Unstuffed Cabbage Roll Soup to your rotation. It’s a simple recipe that your family will have no complaints over!

CABBAGE ROLLS DONE SIMPLE

What I love about this Unstuffed Cabbage Roll Soup is that it takes all the hearty flavors from traditional cabbage rolls and simplifies it. Everything goes into one pot and you remove the effort of having to stuff and roll the cabbage leaves. Give yourself break tonight and let the pot do the work!

If you’re looking for a flavorful, healthy and filling meal – I highly recommend trying this soup. It is packed with vegetables, cauliflower rice in replacement of traditional rice, and full of protein from the ground turkey. A heart-healthy dinner option if there ever was one!

Bowls filled with cabbage roll soup.

INGREDIENTS NEEDED FOR UNSTUFFED CABBAGE ROLL SOUP

Full recipe ingredients and directions can be found via the printable recipe card below. Simply scroll down.

  • Ground turkey − this can be swapped for ground beef or ground chicken. If using ground beef, aim for 90% (or leaner) lean to keep this heart healthy and low in fat. If you use 80% lean, consider draining excess fat as it cooks.
  • Olive oil
  • Yellow onion − swap for white onion if you have it, but yellow adds some great flavor.
  • Carrots − cooking time will depend on how thickly sliced the carrots are. For quicker cooking, I recommend chopping them small. Personally, I prefer chunky soups, so I sliced mine thick.
  • Minced garlic
  • Cabbage
  • Beef broth − you can use chicken or vegetable broth. I recommend using low-sodium or salt free broths and stocks so that you can control the amount of sodium that goes into a recipe.
  • Cauliflower rice − traditional cabbage rolls are stuffed with white rice, but if you’re looking to keep the recipe lower in carbs, as well as calories, cauliflower rice is an ideal swap!
  • Tomato paste − if you have no paste on hand, you can use a can of tomato sauce. Tomato paste helps to give the sauce a thick, hearty taste.
  • Seasonings − salt, pepper, oregano, thyme, parsley, bay leaves, and paprika.
  • Canned diced tomatoes − both fire roasted and plain diced tomatoes are used in this recipe. You can use all fire roasted or all regular canned tomatoes. The fire roasted adds a great amount of flavor, though!

White bowl filled with cabbage roll soup, garnished with parsley and cauliflower rice.

HOW TO MAKE UNSTUFFED CABBAGE ROLL SOUP

Full recipe ingredients and directions can be found via the printable recipe card below. Simply scroll down.

  1. Brown the beef in a large stock/soup pot. Add the carrots and onions to soften.
  2. Stir in garlic, seasonings, followed by water, broth, tomato paste, diced tomatoes, cabbage, and cauliflower rice.
  3. Bring the soup to a gentle simmer, lower the temperature,  and cook, covered, for 10 minutes, or until the cabbage has softened.
  4. Season with salt and pepper, to taste, and serve garnished with parsley and your favorite crackers or bread.

COOKING TIPS

  • The longer the soup cooks or even sits in the refrigerator, the more broth will be soaked up, causing the soup to thicken – especially if you use regular rice. To thin, simply add more broth when re-heating.
  • You can freeze this soup for up to 3 months in a freezer-safe bag or container.
  • This recipe is made with cauliflower rice, but traditionally done with white rice. You can use white or brown rice for this recipe.
    Full nutrition for the cauliflower rice are included in the Notes section below the recipe. If wanting to swap for white/brown rice,  multiply each item within the nutrition label by 8 (this is the number of servings) and then subtract the full nutrition of the cauliflower rice. Add in the nutrition for the white/brown rice and divide by 8 to get the full nutrition per serving.

White bowl filled with cabbage roll soup, garnished with white rice.

MORE HEARTY SOUPS TO TRY



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White bowl filled with cabbage roll soup, garnished with white rice.

Unstuffed Cabbage Roll Soup

4.67 from 3 votes
This Unstuffed Cabbage Roll Soup has all the flavors of the traditional baked cabbage rolls, but without all the work! This soup is bursting with flavor, easy to make, and filling.
Print Recipe Pin Recipe Rate Recipe
Course: Main Course
Cuisine: American
Keyword: Cabbage Roll, Soup, Unstuffed Cabbage Roll Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 203kcal
Author: Samantha Buckner

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground turkey, (can use ground beef or chicken)
  • 2 cups carrots, (sliced or diced)
  • 1 small yellow onion, (diced)
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 4 cups low-sodium beef broth, (can use vegetable or chicken broth)
  • 1 cup water ((add IF using uncooked white or brown rice))
  • (2) 6 ounce cans of tomato paste
  • 14.5 ounce can of fire-roasted tomatoes, (with juices)
  • 14.5 ounce can no-salt-added tomatoes, (with juices)
  • 3/4 head cabbage, (roughly chopped, approx. 4 cups)
  • 1 10 ounce bag of frozen cauliflower rice, (can sub with 2/3 cup uncooked white rice or brown rice)
  • 2 bay leaves

Instructions:

  • Place a large stock pot over medium heat with olive oil. Once olive oil is hot, add the ground turkey and season it with salt and pepper, to taste.
    Using a spatula, break the turkey apart and into smaller pieces as it cooks.
  • Once the meat has browned, add the onions and carrots. Cook 3-4 minutes or until softened. Stir well and add minced garlic. Saute 30 seconds.
  • Add oregano, thyme, parsley, and paprika. Stirring to fully incorporate the seasonings.
  • Pour in the broth, paste, and diced tomtaotes (with juices). Stir well. Add in the cabbage and cauliflower rice.Stir.. Place the bay leaves on top.
    Increase the temperature to a medium-high and bring the soup to a gentle boil.
    If using white/brown rice, add in the 1 cup of water, as well. Add the rice and bring the soup to a boil. Cook 15-20 minutes for white rice, 25-30 for brown rice.
  • Once boiling, lower the temperature to a simmer, cover, and allow to cook 10-12 minutes, or until the cabbage has softened.
    Taste test and season with additional salt and pepper, as needed.
  • Remove bay leaves and serve garnished with parsley and your favorite crackers or a side of bread.

Notes:

  • Full nutrition for the cauliflower rice are included below. If wanting to swap for white/brown rice,  multiply each item within the nutrition label by 8 (this is the number of servings) and then subtract the full nutrition of the cauliflower rice. Add in the nutrition for the white/brown rice and divide by 8 to get the full nutrition per serving.
  • Cauliflower rice can be swapped out for brown rice or white rice. Adjust the cooking time, as well as nutrition per serving, accordingly. 
    Cauliflower rice nutrition:
    87.5 calories, 7g dietary fiber, 7g protein, 735g sodium, 14g carbohydrates, 420mg potassium, 7g sugar
  • If using brown rice, add 10-15 minutes to simmer time.
  • The soup will thicken as it continues to cook or sit. Add more broth to thin it out or keep it thick - its delicious either way!
  • This soup will stay fresh in an airtight container the fridge for 3-4 days. If adding regular rice, the shelf life may be shorter. The rice will continue soaking up moisture, thickening the sauce, as well as softening.
TRIED THIS RECIPE?Tag me @withpeanutbutterontop or use my hashtag #withpeanutbutterontop on Instagram!

NUTRITION:

Nutrition Facts
Unstuffed Cabbage Roll Soup
Amount Per Serving (1 serving - 1 1/4 cup)
Calories 203 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 31mg10%
Sodium 744mg31%
Potassium 1268mg36%
Carbohydrates 36g12%
Fiber 9g36%
Sugar 13g14%
Protein 20g40%
Vitamin A 5567IU111%
Vitamin C 34mg41%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
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    4 Comments
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    5 stars
    I made this recipe and we loved it. THERE’S Plenty of leftovers and now we can’t wait to eat it tomorrow again <3

    Is there a way to tag you on Instagram WHEN i post It? 🙂 I’d love for more people to try this recipe, it’s really tasty and it makes me happy that it’s also healthy 🙂

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