This easy unstuffed cabbage soup has all the cozy flavor of classic stuffed cabbage rolls with far less hands-on work. Tender cabbage, homemade meatballs, rice, and a rich tomato broth simmer together in one big pot for a hearty family dinner.
Instead of boiling and rolling individual cabbage leaves, you slice the cabbage, shape the meatballs, and layer everything in a stockpot. The stove does the rest. It is the kind of practical comfort food that fills the kitchen with a wonderful aroma and leaves plenty for another meal.
Why You Will Love This Unstuffed Cabbage Soup
This recipe keeps the best parts of traditional stuffed cabbage: seasoned meat and rice, tender cabbage, and a savory tomato broth. The meatballs make the soup especially satisfying, while the cabbage cooks down and adds a gentle sweetness. It is a true meal-in-a-bowl, not a light starter.
The recipe also makes a generous batch. Serve it for a family dinner, then enjoy the leftovers for lunch or freeze a portion for a busy week.
What You Need
- Cabbage: A large head of green cabbage becomes tender and silky as the soup simmers.
- Ground chuck or turkey: Either works well. Chuck gives the broth a richer flavor; turkey makes a slightly lighter soup.
- Rice: Regular uncooked white rice goes directly into the meatball mixture and cooks in the broth.
- Onion, parsley, tomato, and eggs: These season and bind the meatballs.
- Condensed tomato soup and beef broth: Together they create the smooth, savory tomato base.
Use the full quantities in the recipe card below. Because the cabbage releases liquid as it cooks and the rice absorbs some broth, start with six cups of broth and add more only if needed.
How to Make Unstuffed Cabbage Soup
1. Prepare the cabbage
Remove any damaged outer leaves, cut out the tough core, and slice the cabbage into roughly 1-inch strips. The pile will look large, but it shrinks considerably while cooking.
2. Mix and shape the meatballs
Combine the ground meat, eggs, parsley, finely chopped onion, tomato, condensed tomato soup, uncooked rice, salt, and pepper. Mix gently just until combined, then form golf-ball-size meatballs. Overmixing can make them firm instead of tender.
3. Layer the pot
Place a layer of cabbage in a large, heavy-bottomed stockpot and arrange meatballs over it. Continue alternating cabbage and meatballs until everything is in the pot. Layering helps the meatballs cook evenly and stay intact.
4. Add the tomato soup and broth
Pour the remaining condensed tomato soup over the layers, followed by six cups of beef broth and the reserved tomato liquid if you used canned tomatoes. Do not stir yet; the meatballs need time to firm up.
5. Simmer until tender
Bring the liquid to a careful boil, then immediately reduce the heat to a gentle simmer. Partially cover the pot and cook for about 1 1/2 to 2 hours. Once the meatballs have set, you can gently move the cabbage if needed. Add more broth if the soup becomes thicker than you like.
The soup is ready when the cabbage and rice are tender and the meatballs reach 160°F for ground chuck or 165°F for ground turkey.
Tips for the Best Results
- Choose a very large pot. Four pounds of cabbage takes up a lot of room before it cooks down. Divide the recipe between two pots if necessary.
- Use regular rice. Instant rice can become mushy during the long simmer.
- Keep the simmer gentle. A hard boil can break the meatballs and scorch the thick tomato base.
- Wait before stirring. Let the meatballs firm up first, then move the cabbage carefully.
- Adjust the broth near the end. The finished texture can range from stew-like to brothy, so add the last two cups to suit your preference.
Serving Ideas
Serve unstuffed cabbage soup hot with saltine crackers, a fresh green salad, or warm crusty bread for dipping. A little chopped parsley on top adds fresh color, but the soup is plenty flavorful on its own.
If your family enjoys hearty, low-fuss dinners, try our White Chicken Chili. For more hands-off comfort food, see the Instant Pot Colombian Chicken Stew or Instant Pot Pork Stew.
Storage, Freezing, and Reheating
Cool leftovers promptly and refrigerate them in shallow, airtight containers for up to 3 to 4 days. The rice continues to absorb liquid, so stir in a splash of beef broth when reheating on the stovetop or in the microwave.
For longer storage, freeze cooled soup in airtight freezer-safe containers for 2 to 3 months. Leave a little room for expansion and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to cook the rice first?
No. Mix the rice into the raw meatball mixture. It cooks as the meatballs simmer in the broth.
Do I need to brown the meatballs?
No. They cook directly in the soup, which saves a step and lets them absorb the tomato broth.
Can I use ground turkey?
Yes. Ground turkey makes a lighter version. Cook turkey meatballs to an internal temperature of 165°F.
Why did my soup get so thick?
The condensed tomato soup creates a thick base, and the rice absorbs liquid as it cooks. Add beef broth a little at a time until the texture is right for you.
Can I make it ahead?
Yes. The flavor is even better the next day. If you are making it for later, keep extra broth on hand because the rice will continue to thicken the soup.
Easy Unstuffed Cabbage Soup Recipe
Use the recipe card below for the complete ingredient amounts, cooking times, and printable instructions.
Easy Unstuffed Cabbage Soup
Ingredients
- 1 large head green cabbage about 4 pounds, sliced into 1-inch strips
- For the meatballs
- 2 pounds ground chuck or ground turkey
- 2 large eggs
- 1 tablespoon parsley
- 1 medium onion finely chopped
- salt and pepper to taste
- 1 small tomato cut up; or use 1/2 cup canned diced tomatoes, drained (reserve liquid)
- 1/2 cup condensed tomato soup
- 3/4 cup uncooked regular white rice
- For the soup broth
- 60 ounces condensed tomato soup
- 6 to 8 cups beef broth plus reserved tomato liquid if using canned tomatoes
Instructions
- Wash the cabbage, remove the core, and slice it into 1-inch strips.
- In a large bowl, gently combine the ground meat, eggs, parsley, onion, tomato, 1/2 cup condensed tomato soup, uncooked rice, salt, and pepper. Shape into golf-ball-size meatballs.
- In a large stockpot, alternate layers of sliced cabbage and meatballs until all are used.
- Pour in the remaining condensed tomato soup and 6 cups of beef broth. Add the reserved tomato liquid, if using. Do not stir. Bring to a boil, then reduce to a gentle simmer.
- Simmer partially covered for 1 1/2 to 2 hours. Once the meatballs have firmed, gently move the cabbage if needed. Add up to 2 more cups of broth if the soup becomes too thick.
- Cook until the cabbage and rice are tender and the meatballs reach 160°F for ground chuck or 165°F for ground turkey. Serve hot.