Speedy Deconstructed Cabbage Roll Soup

Essential Ingredients for Your Unstuffed Cabbage Soup

Crafting a truly delicious soup begins with selecting the right ingredients. For this Unstuffed Cabbage Soup, each component plays a vital role in building its signature savory and slightly sweet flavor profile. Here’s a breakdown of what you’ll need, along with some helpful tips for each.

Ground Beef: This forms the hearty base of our soup. I typically opt for lean ground beef (85/15 or 90/10) for a good balance of flavor and less grease. However, this recipe is incredibly versatile. Feel free to substitute with ground turkey, chicken, or even pork if you have it on hand or prefer a different flavor. For a vegetarian option, you could use a plant-based ground meat alternative or lentils.

Beef Bone Broth: The quality of your broth significantly impacts the depth of flavor in your soup. I highly recommend using a high-quality beef bone broth like Kettle & Fire. Not only does it offer a richer, more robust flavor compared to regular beef broth, but it also provides added nutritional benefits, including collagen and amino acids. Finding Whole30 compliant beef broth can sometimes be a challenge, and Kettle & Fire consistently meets those standards without added sugars or undesirable ingredients. Remember, code MARY might get you 20% off!

Cabbage: The star of the show! A fresh head of green cabbage is ideal. Look for one that is firm and heavy for its size. You’ll want to chop it into bite-sized pieces so it cooks evenly and integrates well into the soup. While green cabbage is traditional, you could experiment with savoy cabbage for a slightly softer texture, though green holds up beautifully under pressure.

Marinara Sauce: This provides the rich, tangy tomato base characteristic of cabbage rolls. My go-to is Rao’s Homemade brand because it’s exceptionally delicious and, crucially for Paleo and Whole30 diets, contains no added sugar. Many marinara sauces are surprisingly high in sugar, so always check the label. If you can’t find Rao’s, ensure any brand you choose has a clean ingredient list.

Italian Seasoning: This aromatic blend brings together the classic Mediterranean flavors that complement the tomato and meat so well. Typically, Italian seasoning includes oregano, thyme, rosemary, basil, and sage. If you don’t have a pre-mixed blend, you can easily create your own with individual dried herbs. The balance of these herbs adds a wonderful savory depth to the soup.

Cinnamon: Don’t skip this! While it might seem unusual for a savory soup, a touch of cinnamon is a secret ingredient in many traditional Eastern European cabbage roll recipes. It doesn’t make the soup taste sweet, but rather adds an unexpected warmth and depth that rounds out the flavors beautifully. Trust me on this one; it’s a game-changer!

Cauliflower Rice: For a Paleo and Whole30 friendly version, cauliflower rice is an excellent low-carb alternative to traditional white rice. I recommend using frozen cauliflower rice as it tends to hold its shape better and release less water than fresh during cooking, preventing a watery soup. If you prefer, or are not following Paleo/Whole30, you can substitute with ½ cup uncooked white rice.

Coconut Aminos: This is a fantastic soy-free alternative to soy sauce, adding a touch of umami and subtle sweetness without artificial ingredients. It’s essential for Whole30 and Paleo compliance. If not strictly Whole30, a dash of Worcestershire sauce could also work, but check ingredients carefully.

Red Pepper Flakes: Just a hint provides a gentle warmth and subtle kick, elevating the overall flavor without making the soup overly spicy. Adjust the amount to your personal preference for heat.

Ghee (or Olive Oil/Butter): Used for sautéing, ghee is clarified butter, which is dairy-free and Whole30 compliant. Olive oil is another excellent choice for sautéing the aromatics and browning the meat, offering healthy fats. If you tolerate dairy and aren’t strictly Whole30, butter can also be used for a rich flavor.

How to Make Unstuffed Cabbage Soup in the Instant Pot (and Stovetop!)

This recipe is designed for maximum flavor with minimal effort, whether you choose the lightning-fast Instant Pot method or a classic stovetop simmer. Both approaches yield a deeply satisfying bowl of unstuffed cabbage soup.

Instant Pot Method:

1. Sauté the Aromatics and Meat: Begin by setting your Instant Pot to the “Saute” function (normal or medium setting). Add the ghee (or olive oil/butter) to the inner pot and allow it to melt and heat up. Once shimmering, add the ground beef, breaking it up with a spoon. Stir for 3-5 minutes, allowing it to brown and cook through completely. Drain any excess grease if necessary, although with lean beef, it’s often minimal. Next, add the diced onion and minced garlic to the pot. Sauté for an additional 1-2 minutes until the onions begin to soften and become fragrant. This step builds a crucial flavor base for your soup.
2. Combine Remaining Ingredients and Pressure Cook: Hit the “Cancel/Warm” button on your Instant Pot to turn off the sauté function. This is important to prevent a “burn” notice when pressure cooking. Add all the remaining ingredients to the pot: chopped green cabbage, marinara sauce, frozen cauliflower rice (or uncooked white rice), beef bone broth, salt, Italian seasoning, coconut aminos, red pepper flakes, and cinnamon. Stir everything thoroughly to ensure all ingredients are well combined and the spices are evenly distributed.
3. Cook Under Pressure: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Set the pot to “Manual” or “Pressure Cook” on high pressure for 10 minutes.
4. Release Pressure and Serve: Once the 10-minute cooking cycle is complete, carefully perform a quick release of the pressure by turning the venting knob to “Venting” (use a kitchen towel or oven mitt to protect your hand from the steam). Be cautious as a strong burst of steam will release. Once the float valve drops, you can safely open the lid. Stir the soup well. At this point, taste and adjust seasonings, adding more salt, pepper, or other spices if desired. The cabbage will be perfectly tender. Enjoy your delicious, quick, and comforting Instant Pot Unstuffed Cabbage Soup!

Stovetop Method (No Instant Pot? No Problem!):

If you don’t have an Instant Pot, you can absolutely make this recipe on the stovetop. It takes a little longer but is just as delicious!

1. Sauté Base: In a large Dutch oven or heavy-bottomed pot, melt the ghee (or olive oil/butter) over medium-high heat. Add the ground beef and brown it for 5-7 minutes, breaking it up as it cooks. Drain any excess fat. Add the diced onion and minced garlic, sautéing for another 2-3 minutes until fragrant and softened.
2. Simmer All Ingredients: Add the chopped green cabbage, marinara sauce, frozen cauliflower rice (or uncooked white rice), beef bone broth, salt, Italian seasoning, coconut aminos, red pepper flakes, and cinnamon to the pot. Stir well to combine all ingredients.
3. Bring to a Boil, Then Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes. Cook until the cabbage is tender and, if using regular rice, until the rice is cooked through and soft. Stir occasionally to prevent sticking.
4. Taste and Serve: Taste the soup and adjust seasonings as needed. Serve hot and enjoy the hearty flavors!

Mary’s Pro Tips, & Recipe Tricks

Elevate your Unstuffed Cabbage Soup with these insider tips and tricks, ensuring every batch is a resounding success!

• Instant Pot Pressure Release: For this particular recipe, I generally recommend the quick release method for your Instant Pot. This helps to prevent the cabbage from becoming overly soft or mushy. While you absolutely can use the natural release method, be aware that the longer the cabbage sits in the hot, pressurized pot, the softer it will become. If you like your cabbage very tender, a natural release might be fine, but for a bit more texture, quick release is key.
• Rice Options – Traditional vs. Low-Carb: If you prefer to stick with a more traditional recipe or are not following a low-carb diet, you can easily use ½ cup uncooked white rice instead of cauliflower rice. When using white rice, add it in with the rest of the ingredients before sealing the Instant Pot lid (or simmering on the stovetop). The rice will cook perfectly alongside the other ingredients, absorbing the flavorful broth.
• Boost Your Veggies: Looking to sneak in more nutrients? Feel free to add 1 cup of cooked, diced carrots to the soup. A great time to do this is when you sauté the onion, allowing them to soften slightly and meld with the flavors. You could also add bell peppers or diced zucchini for extra vegetable goodness.
• Flavorful Toppings: While the soup is delicious on its own, toppings can add an extra layer of freshness and flavor. I love to finish each bowl with a generous sprinkle of fresh parsley, which adds a bright, herbaceous note. If you tolerate dairy and are not strictly adhering to Paleo or Whole30, a dusting of grated Parmesan cheese is also incredibly delicious and adds a savory, salty kick. Sour cream or plain Greek yogurt can also provide a creamy contrast.
• Adjusting Spice Levels: The red pepper flakes add a subtle warmth. If you prefer more heat, don’t hesitate to increase the amount to 1.5 or 2 teaspoons. For a milder soup, you can reduce or omit them entirely.
• Meal Prep Powerhouse: This soup is fantastic for meal prepping. Make a large batch at the beginning of the week, and you’ll have wholesome, delicious lunches or dinners ready to go. Its flavors actually improve over time, making it a perfect candidate for advance cooking.
• Don’t Forget to Taste: Always taste your soup before serving and adjust the seasonings. Depending on the saltiness of your broth and marinara, you might need to add a bit more salt or pepper. A squeeze of fresh lemon juice at the end can also brighten up the flavors.

Frequently Asked Questions About Unstuffed Cabbage Soup

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