Unstuffed Cabbage Roll Soup

Unstuffed Cabbage Roll Soup: Your New Comfort Food Obsession

Hey there, friends! Wyatt Porter here, and I’ve gotta tell ya—some of the best kitchen magic happens when we take a classic dish and set it free. That’s exactly what we’re doing today with this Unstuffed Cabbage Roll Soup. Imagine all those cozy, nostalgic flavors of Grandma’s labor-intensive cabbage rolls… but instead of spending hours rolling and tucking, we’re letting ’em mingle freely in a big ol’ pot of brothy, beefy goodness. It’s like a hug for your taste buds with zero fuss!

Now, I know what you’re thinking: “Wyatt, why mess with perfection?” But trust me—this ain’t just a shortcut. It’s an upgrade. By turning stuffed cabbage into a simmer-all-day soup, we’re amplifying those tangy tomato notes, letting the cabbage melt into silky tenderness, and giving the savory beef and sausage room to shine. Plus? It feeds a crowd without breaking a sweat. Whether you’re wrangling hungry kids, prepping for game night, or just craving something soul-warming after a long day, this pot’s got your back. No fancy tools, no chef’s ego—just real-deal flavor that’ll have everyone scraping their bowls. So grab your biggest Dutch oven (or that trusty stockpot hiding in your cabinet), and let’s turn simplicity into something spectacular together!

P.S. That glorious aroma wafting through your kitchen? Consider it your first standing ovation.

Why This Soup Tastes Like Home to Me

Unstuffed Cabbage Roll Soup

Print Recipe

This hearty, comforting soup takes all the flavor of classic stuffed cabbage rolls and turns it into an easy, one-pot meal—no rolling required. Rich with tomatoes, beef, sausage, and tender cabbage, it’s perfect for cozy nights or feeding a hungry crowd.

• Author: Wyatt Porter
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 12
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

4 cans (14.5 oz each) petite diced tomatoes, drained

2 cans (14.5 oz each) reduced-sodium beef broth

2 cans (8 oz each) tomato sauce

2 tbsp cider vinegar

2 tbsp Worcestershire sauce

2 tsp garlic powder

2 tsp Cajun seasoning

1 tsp salt

1 tsp pepper

2 medium heads cabbage (about 4 lbs), cut into 1½-inch pieces

3 lbs ground beef

1 lb bulk Italian sausage

2 medium onions, chopped

6 garlic cloves, minced

Optional for serving:

Hot cooked rice

Chopped fresh parsley

Instructions

In a large Dutch oven or stockpot, brown ground beef and sausage over medium heat with onions and garlic until no longer pink; drain excess fat.

Stir in tomatoes, beef broth, tomato sauce, vinegar, Worcestershire, garlic powder, Cajun seasoning, salt, and pepper.

Add chopped cabbage and bring to a boil. Reduce heat, cover, and simmer for 30–35 minutes, stirring occasionally, until cabbage is tender.

Taste and adjust seasoning if needed.

Serve hot, optionally over cooked rice, and garnish with fresh parsley.

Nutrition

• Calories: 350
• Fat: 20g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 26g

Let me take you back to my Aunt Mabel’s farmhouse kitchen circa ’98. Every fall, when the first chill hit the Indiana air, she’d declare it “Cabbage Roll Season.” Us kids would groan—not ’cause we didn’t love ’em (oh, we did), but because we knew we’d be stuck at that table for hours, rolling filling into cabbage leaves like tiny, edible burritos. Aunt Mabel was a perfectionist; if your roll wasn’t tight enough to survive a tornado, you had to redo it. One rainy Sunday, though, rebellion struck. We were down to our last torn cabbage leaf, and Aunt Mabel just sighed, chopped everything up, and tossed it all in the pot with broth. “Fine,” she grumbled. “We’re making lazy rolls.”

Y’all. That pot of chunky, steaming goodness blew our minds. Without the fuss, the flavors sang louder—the tangy tomatoes danced with the savory meat, the cabbage turned buttery-soft, and that hint of Worcestershire made it downright addictive. It was freedom in a bowl! Now, whenever I make this soup, I still see Aunt Mabel’s smirk as she served it. She knew she’d cracked the code: sometimes, “lazy” is just genius in disguise. That’s the spirit we’re channeling today.

Your Flavor-Packed Lineup (and Why Each One Matters)

Here’s the dream team! This recipe makes a generous double batch—because leftovers taste even better, and sharing is caring. Don’t sweat substitutions; I’ve got your back.

• Ground Beef (3 lbs): The hearty backbone! 80/20 blend adds richness (drain excess fat post-browning). Swap with ground turkey or plant-based crumbles if you prefer.
• Bulk Italian Sausage (1 lb): Our flavor booster! The fennel and herbs make this soup sing. No bulk sausage? Remove casings from links.
• Cabbage (2 medium heads, ~4 lbs): Cut into 1½-inch pieces—they shrink! Green cabbage is classic, but savoy adds lovely texture.
• Diced Tomatoes (4 cans, 14.5 oz each, drained): Petite-diced hold their shape better. Drain ’em well to avoid a watery soup.
• Beef Broth (2 cans, 14.5 oz each, reduced-sodium): Low-salt lets you control seasoning. Need more depth? Swap 1 can for bone broth.
• Tomato Sauce (2 cans, 8 oz each): Our silky, rich base. No cans? Use 2 cups homemade marinara.
• Onions (2 medium, chopped) + Garlic (6 cloves, minced): The aromatic power couple! Sauté with the meat—they’ll sweeten as they cook.
• Cider Vinegar (2 tbsp) + Worcestershire (2 tbsp): The “secret weapons”! Vinegar brightens; Worcestershire adds umami depth. For gluten-free, use Tamari-based Worcestershire.
• Spices (2 tsp garlic powder, 2 tsp Cajun seasoning, 1 tsp salt, 1 tsp pepper): Cajun seasoning = flavor fireworks! Adjust heat level to your taste.
• Optional: Cooked Rice & Fresh Parsley: Rice makes it extra hearty; parsley adds a pop of color and freshness.

Chef’s Insight: Draining the diced tomatoes is crucial—otherwise, your soup gets thin. And don’t skip the vinegar! It balances the tomatoes like a pro.

Let’s Build That Flavor, Step by Step

This is where the magic happens! Grab your biggest, heaviest pot (I use a 7-qt Dutch oven), and let’s dive in. Total time? About an hour—mostly hands-off simmering.

1. Brown & Build Foundation: Crank your burner to medium heat. Add beef, sausage, onions, and garlic to the pot. Break up the meat with a wooden spoon as it cooks—we want crumbles, not chunks! Cook until no pink remains (8-10 mins). Tip: Don’t rush this step! Browning = flavor gold. That fond (those tasty brown bits stuck to the pot)? We’re deglazing it next! Drain excess fat if needed (leave about 2 tbsp for richness).
2. Deglaze & Deepen: Pour in the cider vinegar and Worcestershire sauce. Scrape that pot bottom like you mean it—those caramelized bits are liquid gold! Let it sizzle for 30 seconds. Chef’s Hack: Acid (vinegar) + heat = instant flavor lift. Your kitchen will smell incredible!
3. Tomato Tango: Add drained tomatoes, tomato sauce, beef broth, garlic powder, Cajun seasoning, salt, and pepper. Stir like you’re stirring happiness into existence! Bring it to a lively bubble. Tip: Taste your broth now—adjust salt if needed. Remember, cabbage will release water later!
4. Cabbage Party: Pile in that chopped cabbage! It’ll mound high—don’t panic; it wilts dramatically. Stir gently to coat. Cover the pot, reduce heat to low, and let it simmer for 30-35 minutes. Stir occasionally. Watch for: Cabbage turning translucent and tender, but not mushy. You want a slight bite!
5. Final Flourish: Remove lid. Taste! Need more tang? A splash of vinegar. More heat? Pinch of red pepper flakes. Let it rest 5 mins off-heat—flavors will marry beautifully. Pro Move: Skim any excess fat from the surface with a spoon now for a cleaner finish.

Timing Tip: If prepping ahead, stop after step 3. Refrigerate, then add cabbage and simmer before serving. Cabbage loves freshness!

How to Serve It Up Right

Presentation? Easy-peasy! Ladle this gorgeous soup into deep bowls. If you’re feeling fancy, scoop hot cooked rice into the bottom first—it soaks up that glorious broth like a dream. Top with a generous sprinkle of chopped fresh parsley for a bright, herbal kick. Crusty bread for dipping is non-negotiable in my house (garlic toast takes it up a notch!). For a cozy night, pair it with a simple green salad with tangy vinaigrette to cut the richness. And hey—serve it right from the pot at the table. Part of the charm is letting folks see that steam rise as they scoop seconds!

Make It Your Own: Delicious Twists

This soup is a canvas—paint it your way! Here are my favorite spins:

• Smoky & Spicy: Swap Italian sausage for chorizo, add 1 tsp smoked paprika, and top with sliced jalapeños.
• Low-Carb Love: Skip the rice, add extra cabbage, and stir in 2 cups chopped kale during the last 10 mins of cooking.
• Greek-Inspired: Use ground lamb instead of beef, add 1 tsp oregano and ½ tsp cinnamon. Garnish with feta and fresh dill.
• Vegetarian Powerhouse: Replace meat with 4 cups cooked lentils or mushrooms. Use veggie broth and add 1 tbsp soy sauce for umami.
• Instant Pot Speed Run: Sauté meat/veg using “Sauté” mode. Add everything except cabbage. Pressure cook 5 mins, quick release, stir in cabbage, then “Sauté” 5 mins more.

Wyatt’s Whispered Wisdom (and Bloopers!)

This recipe’s evolved more than my hairline since ’98! Initially, I used ALL tomato sauce (too thick), then overcorrected with too much broth (sad, watery soup). The vinegar addition? Total accident—I knocked it into the pot once while reaching for olive oil. Best. Mistake. Ever. These days, I sometimes add a parmesan rind while simmering for extra savory depth (fish it out before serving).

A funny tidbit: Last winter, I left the pot simmering while shoveling snow… and may have gotten a tad overzealous with the shoveling. Let’s just say my “30-minute simmer” became 55 minutes. The cabbage practically dissolved! I served it as “Cabbage Roll Bisque“—still delicious, just… unexpected. Moral? Set timers, y’all. But also? Embrace the happy accidents. That’s cooking with heart!

Your Questions, Answered!

Q: Can I freeze this soup?
A: Absolutely! It freezes beautifully for 3 months. Pro tip: Freeze without rice (it turns mushy). Thaw overnight in the fridge, reheat gently, and add fresh rice when serving.

Q: My soup turned out too thin/too thick. Help!
A: No sweat! If too thin: Uncover and simmer 10-15 mins to reduce. Too thick? Stir in ½ cup broth or water. Remember: Cabbage releases water as it sits—leftovers often thicken!

Q: Can I use pre-shredded coleslaw mix?
A: You can (it saves time!), but note: Slaw mix has finer shreds. Add it during the last 15 mins of simmering to avoid overcooking.

Q: Is there a slow-cooker version?
A: Yep! Brown meat/veg first (crucial for flavor!). Transfer to slow cooker with all except cabbage. Cook on LOW 6-7 hrs or HIGH 3-4 hrs. Add cabbage last 1-2 hours on HIGH.

Nutritional Nibbles (Per Serving, ~12 Servings)

Calories: ~350 • Carbs: 14g • Protein: 26g • Fat: 20g • Fiber: 4g
Note: Includes meat but excludes optional rice. Rice adds ~150 calories and 30g carbs per ½ cup serving.

Prep Time: 20 min | Cook Time: 35 min | Servings: 12

Final Thoughts:
If you’ve ever craved the cozy comfort of cabbage rolls but didn’t have the time (or patience) to roll and bake, this Unstuffed Cabbage Roll Soup is your new weeknight hero. It’s warm, hearty, and full of bold, savory flavor—without the fuss. Whether you’re feeding a hungry family, meal prepping for the week, or just chasing that nostalgic, simmering-on-the-stove vibe, this soup delivers. Ladle it up, top with a little parsley (or even cheese, if you’re feeling wild), and enjoy every spoonful.