Imagine the smell of savory beef, sweet onions, and earthy thyme filling your home as the sun sets on another frantic Tuesday. You want the nostalgia of grandma’s cabbage rolls, but you certainly don’t have time to blanch, peel, and roll individual leaves while the kids are asking for help with math. This Best Ever Unstuffed Cabbage Roll Soup for Busy Moms is your weeknight savior. It offers that same velvety, tomato-based richness and tender beef without the three-hour labor. Every spoonful delivers a hearty, satisfying texture that warms you from the inside out. We’re ditching the fuss and keeping the flavor, all in one pot that’s ready before the bedtime routine begins.
- Dietary: Gluten-Free (ensure Worcestershire is GF), Dairy-Free
- Time: 1 Hour (15 min prep / 45 min cook)
- Difficulty: Easy
- Cost per serving: ~$2.50
Why This Recipe Works
The magic of this soup lies in the concentrated umami and strategic layering. Instead of just boiling ingredients, we brown the beef and aromatics first, creating a deep flavor foundation. Using tomato paste in tandem with diced tomatoes provides a rich, jammy sweetness that mimics the taste of traditional rolls that have braised for hours. I choose long-grain rice specifically because it holds its shape during the simmer, ensuring the soup has a distinct bite rather than becoming a thick porridge. The cabbage provides a necessary sweetness and bulk, absorbing the beef broth while maintaining just enough structure to keep the dish feeling like a complete, textured meal.
Key Ingredients & Notes
- 2 Pounds Lean Ground Beef: Provides the hearty protein base. Chef’s Tip: Using lean beef saves you from having to drain excess grease mid-cook.
- Cabbage (1 unit): The star of the show. Chef’s Tip: Remove the tough core completely to ensure every bite is tender.
- Uncooked Long Grain Rice: Thickens the soup naturally. Chef’s Tip: Don’t swap for instant rice or it will turn to mush.
- Worcestershire Sauce: The secret ingredient for depth. Chef’s Tip: This adds a fermented, salty kick that balances the tomato acidity.
- Tomato Paste: Thickens the broth. Chef’s Tip: Sauté it for one minute with the meat to unlock a deeper color and flavor.
Step-by-Step Instructions
Brown the beef and aromatics. Heat your olive oil in a large Dutch oven over medium-high heat. Toss in the ground beef, diced onion, and minced garlic. Break the meat apart with a wooden spoon, cooking until it’s beautifully browned and the onions are translucent. If you see too much liquid in the pan, go ahead and drain it off now.
Wilt the cabbage. Tumble all that chopped cabbage into the pot. Stir it for about 3 minutes. You want the leaves to just start softening and soaking up those savory juices from the beef.
Build the base. Pour in the diced tomatoes (don’t drain them!), the tomato paste, beef broth, uncooked rice, and your spices. Give it a vigorous stir to make sure the tomato paste fully dissolves into the broth. Drop in the bay leaves for that herbal backbone.
Simmer until tender. Bring the pot to a rolling boil, then immediately drop the heat to medium-low. Pop the lid on and let it bubble gently for 30 to 35 minutes. This gives the rice enough time to drink up the broth and get perfectly tender.
Finish the dish. Remove the bay leaves and give the soup one last stir. Ladle it into deep bowls and serve while it’s steaming.
Expert Tips
- The Rice Trick: If you plan on having leftovers, the rice will continue to absorb liquid overnight. I recommend adding an extra cup of broth when reheating the next day to restore the soup’s consistency.
- Cabbage Prep: Cut your cabbage into bite-sized 1-inch squares. This ensures every spoonful has a manageable piece of cabbage that cooks at the same rate as the rice.
- Prevent Sticking: Stir the pot once or twice during the simmer to ensure the rice isn’t settling and sticking to the bottom of your Dutch oven.
Variations & Substitutions
- Keto Version: Swap the long-grain rice for 2 cups of cauliflower rice. Add the cauliflower rice in the last 10 minutes of cooking so it doesn’t get too soft.
- Leaner Option: Replace the ground beef with ground turkey or chicken. If you do this, add a splash more Worcestershire to keep that rich, meaty flavor profile.
- Spicy Kick: Add a half-teaspoon of red pepper flakes with the garlic if your family enjoys a little heat.
Frequently Asked Questions
Yes! However, rice can become quite soft after freezing and thawing. If you are making this specifically as a freezer meal, undercook the rice by about 5 minutes before freezing.
The rice is very thirsty! If it has absorbed too much liquid, simply stir in an extra cup of beef broth or water until you reach your desired consistency. Taste and adjust salt if needed.
Not at all! The rice cooks directly in the broth, which is why this recipe is so great for busy moms. It absorbs all the flavor of the tomatoes and beef as it softens.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Unstuffed Cabbage Roll Soup
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
Ingredients
- 1 unit yellow onion finely diced
- 2 tablespoons extra virgin olive oil
- 2 pounds lean ground beef
- 4 cloves garlic minced
- 0.75 cup uncooked long grain rice
- 1 unit cabbage chopped and core removed
- 28 ounce can diced tomatoes with juices
- 3 tablespoons tomato paste
- 6 cups low sodium beef broth
- 0.5 tablespoon paprika
- 0.5 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 units bay leaves
- 0.5 tablespoon sea salt
- 0.5 teaspoon ground pepper
Instructions
- Brown the ground beef, onion, and garlic in olive oil in a large Dutch oven until meat is cooked and onions are soft.
- Add the chopped cabbage and cook for 3 minutes until slightly wilted.
- Stir in tomatoes, tomato paste, broth, rice, and all seasonings.
- Bring to a boil, then cover and simmer on medium-low for 30-35 minutes until rice is tender.
- Remove bay leaves and serve hot.
Notes
- The rice will continue to absorb liquid as it sits; add a splash of broth when reheating.
- Cut cabbage into uniform 1-inch squares to ensure even cooking.
- If freezing, slightly undercook the rice to maintain texture upon reheating.
