Unstuffed Cabbage Roll Soup
A cozy, hearty soup that brings the classic flavors of traditional stuffed cabbage rolls without the fuss, making it perfect for weeknight dinners or gatherings.
Ingredients
Main ingredients
- 1 pound ground beef (or turkey) or ground turkey for a leaner option
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or beef broth use low-sodium for a lighter option
- 1 small head cabbage, chopped for a firmer texture, add halfway through cooking
- 1 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, brown the ground beef (or turkey) over medium heat for about 5-7 minutes, breaking it apart with a spoon until it’s no longer pink. Drain excess fat.
- Add the chopped onion and minced garlic to the pot, sautéing until softened, about 2-3 minutes.
- Stir in the diced carrots and bell pepper, cooking for another 5 minutes until they begin to soften.
- Pour in the can of diced tomatoes and 4 cups of broth, scraping any bits from the bottom of the pot. Then, add the chopped cabbage and Italian herbs.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes or until the cabbage is tender.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve hot, garnished with fresh herbs if desired.
Notes
For storage, keep leftovers in an airtight container for up to 3-4 days. You can freeze in individual portions for up to three months. Consider making a double batch for easy lunches or dinners.