Unstuffed Cabbage Soup

Your favorite dinner in soup form, this unstuffed cabbage soup is made with hearty ground beef, tender cabbage, and savory flavor.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Cabbage Roll Soup, Unstuffed Cabbage Soup

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 234kcal

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and pepper, and cook for 5-6 minutes or until the onion turns translucent. Transfer the vegetables to a bowl and set aside.
Return the pot to the heat. Add the ground beef and cook for 4-5 minutes or until crumbled and brown.
Stir in the garlic and the reserved onion mixture, and cook for 2-3 minutes, or until the garlic is fragrant.
Stir in the beef broth, beef bouillon (if using), tomato sauce, rice, cabbage, brown sugar, sea salt, black pepper, and bay leaf. Bring to a simmer, then reduce to medium-low and cook with the lid ajar for 20-25 minutes or until the rice is tender. Stir the soup often throughout the cooking time to prevent the rice from sticking.
Remove the bay leaf and discard. Season the soup to taste with salt and pepper and serve hot, garnished with chopped fresh parsley.

When measuring the cabbage, pack it firmly into the cup. You want just the right amount.
Cook with the lid cracked to allow a small amount of the soup's liquid to evaporate. This concentrates the flavors and contributes to the soup's consistency.
If you notice that your soup isn’t lightly bubbling on top when it’s simmering, you may need to increase the heat slightly.