Unstuffed Cabbage Soup is a delightful and convenient twist on the classic stuffed cabbage dish, offering all the comforting flavors without the labor-intensive preparation. This soup captures the essence of traditional cabbage rolls but streamlines the process by transforming it into a hearty, one-pot wonder.

The star ingredient, cabbage, is thinly sliced or shredded, allowing it to meld seamlessly with a flavorful broth filled with ground meat, tomatoes, and aromatic spices. This soup showcases the robust flavors of the original dish, featuring a harmonious blend of savory ground meat, tender cabbage, and a tomato-based broth that’s infused with herbs and spices.

What sets Unstuffed Cabbage Soup apart is its simplicity and ease of preparation. By eliminating the need to individually stuff and roll cabbage leaves, this recipe transforms a time-consuming task into a quick and accessible meal. The result is a satisfying bowl of soup that captures the essence of home-cooked comfort, making it a perfect option for busy weeknights or when craving a taste of nostalgia.

The versatility of this soup allows for creative variations, with options to include rice, lentils, or other grains to enhance its heartiness. Topped with a dollop of sour cream or a sprinkle of fresh herbs, it becomes a well-rounded and satisfying dish that appeals to a broad range of palates.

Unstuffed Cabbage Soup stands as a testament to the ingenuity of simplifying classic recipes without compromising on flavor. Its rich taste, coupled with the convenience of a one-pot preparation, makes it a go-to choice for those seeking the comforting and robust flavors of stuffed cabbage in a more accessible and time-efficient format.

Unstuffed Cabbage Soup


  • 1 lb ground beef (or ground turkey)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 small head of cabbage, shredded
  • 2 carrots, peeled and sliced
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 4 cups beef or vegetable broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: Rice or quinoa for serving


  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
  2. Add chopped onions and minced garlic to the pot. Sauté until the onions are softened.
  3. Stir in shredded cabbage and sliced carrots.
  4. Add diced tomatoes, tomato sauce, beef or vegetable broth, paprika, dried thyme, salt, and pepper. Stir well.
  5. Bring the soup to a simmer, then reduce the heat and let it cook for about 20-25 minutes or until the cabbage and carrots are tender.
  6. Adjust the seasoning to taste.
  7. Optionally, serve the Unstuffed Cabbage Soup over rice or quinoa.
  8. Ladle the soup into bowls and enjoy!

Nutritional Information (Approximate per serving, assuming 6 servings):

  • Calories: 250-300
  • Protein: 15-20g
  • Fat: 10-15g
  • Carbohydrates: 20-25g
  • Fiber: 6-8g
  • Sugar: 8-10g
  • Sodium: 800-1000mg

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.