Description

A hearty and comforting Unstuffed Cabbage Roll Soup that captures all the delicious flavors of traditional cabbage rolls without the hassle of stuffing. This savory soup combines ground beef, Italian sausage, cabbage, and a rich tomato-based broth, simmered to perfection and served hot, optionally over rice and garnished with fresh parsley.

Ingredients

Scale

Meat and Vegetables

3 lbs ground beef
1 lb bulk Italian sausage
2 medium heads cabbage (about 4 lbs), cut into 1½-inch pieces
2 medium onions, chopped
6 garlic cloves, minced

Tomato and Broth Base

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

Seasonings and Enhancers

2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 tsp garlic powder
2 tsp Cajun seasoning
1 tsp salt
1 tsp pepper

To Serve

Hot cooked rice (optional)
Chopped fresh parsley (for garnish)

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Instructions

Brown the Meat: In a large Dutch oven or stockpot, brown the ground beef and Italian sausage over medium heat along with the chopped onions and minced garlic until the meat is no longer pink. Drain any excess fat to keep the soup from becoming greasy.
Add the Liquids and Seasonings: Stir in the drained petite diced tomatoes, reduced-sodium beef broth, tomato sauce, cider vinegar, Worcestershire sauce, garlic powder, Cajun seasoning, salt, and pepper. Mix well to combine all the flavors.
Cook the Cabbage: Add the chopped cabbage to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 30–35 minutes, stirring occasionally, until the cabbage is tender and flavors are well melded.
Adjust Seasoning: Taste the soup and adjust the seasoning as needed with additional salt, pepper, or spices according to your preference.
Serve: Serve the soup hot. For a heartier meal, ladle the soup over hot cooked rice. Garnish with chopped fresh parsley for a burst of color and freshness.

Notes

Draining the fat after browning the meat helps reduce greasiness and makes the soup healthier.
Using reduced-sodium beef broth and tomato products can help control the salt content of the soup.
You can adjust the level of Cajun seasoning to control the spice heat according to your taste.
Serve with rice for a more filling meal or enjoy as is for a lower-carb option.
Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors meld.