This Unstuffed Cabbage Soup has all the flavors of classic cabbage rolls, but in a much easier, one-pot version. Made with ground beef, rice and cabbage in a tomato-based broth, it’s a simple and satisfying meal for busy weeknights.

Overhead view of unstuffed cabbage soup with ground beef and rice in a bowl, topped with yogurt and parsley.

No Time for Cabbage Rolls? Make This Soup Instead!

This unstuffed cabbage soup recipe is our go-to when we’re craving cabbage rolls but don’t feel like all the work.

Everything cooks together in one pot, which makes it much quicker and easier. You still get the same comforting flavors, just without the extra steps.

It’s simple and filling. Perfect for those days when you want something hearty without spending too much time in the kitchen.

About the Ingredients

Here are the main ingredients for this unstuffed cabbage soup, along with a few helpful notes.

Cabbage: We use white cabbage as it adds a subtle sweetness to the soup. You can also use green varieties like savoy cabbage, cannonball cabbage or napa cabbage.

White Rice: This makes the soup more filling and satisfying. You can use any medium or long-grain rice. We use uncooked rice. If using cooked rice, add it in the last 10–15 minutes of cooking.

Ground Beef: Use 90% lean ground beef. A little fat adds richness, but too much can make the soup oily.

Spices: We use cumin, dried mint, paprika, salt and black pepper. These give the soup a well-balanced flavor. If you want a bit of heat, you can add red pepper flakes. We sometimes sprinkle some on top when serving.

Tomato Base: We use a combination of tomato paste and passata (or crushed tomatoes, diced tomatoes or pureed fresh tomatoes).

Lemon Juice: Don’t skip this. It balances the flavors and adds a fresh touch. We also squeeze a little extra into our bowls when serving.

Liquid: We use water, but beef or chicken stock works too. If using stock, reduce the salt accordingly.

You can find the full list of ingredients and exact measurements in the recipe card below.

Ingredients for unstuffed cabbage soup including cabbage, ground beef, rice, tomato paste, garlic, onion, lemon and spices.

How to Make Unstuffed Cabbage Soup

This unstuffed cabbage soup comes together in one pot and doesn’t require much effort. First, cook the onions in olive oil until they soften. Then add the ground beef and cook it, breaking it up into small pieces as it browns.

Once the beef is ready, stir in the garlic, tomato paste and tomato sauce. Let everything cook together for a few minutes so the flavors start to build.

Next, add the sliced cabbage and spices, give it a good stir, then pour in the hot water (or stock). Add the rice, a squeeze of lemon juice and some chopped parsley, then bring everything to a boil.

Lower the heat and let it simmer until the rice is tender and the cabbage is soft. If the soup thickens more than you like, you can always add a little extra water at the end and simmer for an extra 5 minutes.

You can find the full instructions in the recipe card below.

Step-by-step collage showing ground beef cooking, cabbage and spices added, rice simmering and the finished soup.

Serving Suggestions

We like to serve our unstuffed cabbage soup with plain yogurt and extra lemon on the side, so everyone can add as much as they like. A sprinkle of fresh parsley on top is always nice too.

The following breads are all great to pair with a bowl of this hearty soup:

If you want to make it a more complete meal, serve it with a fresh salad on the side.

Variations

Here are a few easy ways to customize this unstuffed cabbage soup, whether you want to make it vegetarian, lighter or more filling.

Meat: You can swap the ground beef with ground turkey or chicken if you prefer a lighter option.

Vegetarian: To make this soup vegetarian, simply skip the meat. Green lentils work really well in this recipe.

More Vegetables: You can easily add more veggies like potatoes, carrots, bell peppers and, celery. It’s a great way to use what you have and slightly change the flavor each time.

Low-Carb: For a lower-carb version, you can use brown rice, bulgur wheat or quinoa, or even cauliflower rice. If you prefer, you can leave the rice out completely.

Overhead view of unstuffed cabbage soup served in bowls with yogurt, parsley and bread on the side.

Storing and Reheating

As a couple working from home, we love knowing there’s a pot of unstuffed cabbage soup in the fridge for the next day—it makes lunch so much easier.

Here’s how to store, reheat and freeze this soup so you can enjoy it later.

Storing: Let the leftovers cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. Keep in mind that the rice will continue to absorb liquid as it sits, so the soup may thicken.

Reheating: Reheat it gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen it if needed.

Freezing: This soup freezes well. Let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat adding a little liquid to adjust the consistency.

Can I Make It Ahead?

Yes, this unstuffed cabbage soup is great for making ahead. Just keep in mind that it will thicken as it sits, so you may need to add a little water when reheating.

Want More Comforting Cabbage Recipes?

If you love comforting cabbage recipes like this one, why don't you check these out too?

Cabbage stew in a vintage bowl, a spoon inside and bread slices and parsley on the side. — *Turkish Cabbage Stew Kapuska*

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📖 Recipe

5 from 2 votes