Now, Grandma used to make traditional stuffed cabbage, but let’s be honest, y’all—stuffing those leaves is a labor of love, and sometimes it’s just too much work for a weeknight. So, we brilliantly adapted it into an Unstuffed Cabbage Soup. It’s got all those comforting flavors but it’s so much easier and just a whole lot more fun.
This soup is rich, tomatoey, and has a wonderful sweet‑and‑sour tang that just screams comfort food. It really is the perfect winter soup. It warms the soul, fills the belly, and makes the whole house smell like Grandma’s kitchen. You have simply got to try it!
Love and best dishes, y’all!
Why You’ll Love This
- No Rolling Required: You get all the flavor of cabbage rolls without the hassle of stuffing and rolling leaves.
- The “Secret” Sauce: Unlike other recipes, we actually purée the vegetable base (onions, carrots, tomatoes) to make a thick, velvety sauce before adding the meat. It makes the texture just incredible!
- Meatball Magic: Instead of loose ground beef, we make tender little meatballs with rice right inside them. They cook right in the soup, soaking up all that goodness.
- Sweet & Tangy Finish: The combination of brown sugar, lemon juice, and golden raisins gives it a depth of flavor that will warm you right down to your toes.
What You’ll Need
Special Equipment
- Large soup pot or Dutch oven
- Blender or immersion blender (stick blender)
The Soup Base
- 2–3 tbsp vegetable oil
- 1 large yellow onion, finely minced (divide this: half for the pot, half for meatballs)
- 3 cloves garlic, minced
- 2–3 large carrots, peeled and sliced thin
- 1 (28 oz) can crushed tomatoes
- 1½ cups water (use the water to rinse out the tomato can!)
- 1 cup tomato paste (approx. 9–10 oz)
- ½ cup ketchup
- ½ cup brown sugar, packed (see Notes if you like it less sweet)
- Salt and black pepper, to taste
The Meatballs
- 2 lbs ground beef (or a mix of beef, pork, and veal)
- ¾ cup uncooked long‑grain white rice (note: not instant rice)
- Reserved minced onion (from above)
- ¼ tsp cumin
- Salt and pepper
The Vegetables & Finish
- 1 medium head of green cabbage (cored and cut into thick ribbons)
- ½ cup lemon juice (fresh is best)
- ½ cup golden (yellow) raisins
- Garnish: sour cream and fresh dill
Step by step instructions!
1. Sauté the Aromatics
Heat the vegetable oil in your large pot over medium heat. Add half of the minced onions (save the rest for the meatballs!) and all the minced garlic. Sauté until fragrant and soft.
2. Build the Liquid Base
Pour in the crushed tomatoes. Add the water—tip: swirl the water in the tomato can to get every drop of goodness out!
Add the sliced carrots, tomato paste, ketchup, brown sugar, salt, and pepper. Stir it well.
3. Simmer & Soften
Let this mixture cook until the carrots are completely soft. This is important for our “secret sauce” texture later.
4. Make the Meatballs
While the base is cooking, grab a mixing bowl. Combine the ground beef, the remaining minced onion, uncooked rice, cumin, salt, and pepper. Mix gently with your hands and roll them into walnut‑sized meatballs.
5. Blend the Sauce
Once the carrots in the pot are soft, use an immersion blender to purée the soup base until it is smooth and thick.
Note: If using a regular blender, be careful blending hot liquids—do it in batches and vent the lid. After blending, taste and adjust the salt and pepper if needed before you add the cabbage and meatballs.
6. Add Cabbage
Add the thick cabbage ribbons into the smooth sauce and stir them in.
7. Balls In!
Gently drop the meatballs into the pot. “Balls in! All into the pool!” Make sure they are submerged in the liquid so the rice cooks evenly.
8. Simmer
Cover the pot and simmer on low‑medium heat for about 20 to 25 minutes. You want the rice inside the meatballs to be tender and the meat fully cooked.
Before serving, take one meatball out and cut it in half to make sure the rice in the center is cooked through.
9. The Finish
Stir in the lemon juice and golden raisins. Let it heat through for another minute or two. This adds that signature sweet‑and‑sour finish.
10. Serve
Ladle into bowls and top with a dollop of sour cream and a sprig of fresh dill. Enjoy!
FAQs
Can I use instant rice instead of regular rice?
We mentioned using regular raw rice because it cooks right inside the meatball while the soup simmers. However, if you are in a huge rush, you can use instant rice, but be careful not to overcook the meatballs or the rice might get a little mushy. If using regular rice, just test one meatball to make sure the rice is tender before serving!
Can I freeze this soup?
You sure can This soup freezes very well. Just let it cool completely, put it in freezer‑safe containers, and it’ll keep for up to 3 months. In fact, like most tomato‑based dishes, the flavors marry even better after sitting a while.
What if I don’t have a blender for the sauce?
If you don’t have a blender, don’t fret! You can chop your carrots and onions very finely at the start and just leave the sauce chunky. It won’t have that same velvety texture, but it will still taste absolutely delicious.
Is this soup sweet?
Yes, this is a sweet‑and‑sour style cabbage soup. The brown sugar, ketchup, and raisins give it sweetness, while the lemon juice and tomatoes give it a tang. If you prefer a savory‑only soup, you can cut back on the sugar, but I think that balance is what makes this recipe special!
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Unstuffed Cabbage Meatball Soup (Sweet & Sour)
Course: SoupsCuisine: American, Eastern European InspiredDifficulty: Medium8
servings20
minutes45
minutes480
kcal1
hour5
minutesA comforting, hearty soup featuring a puréed tomato-carrot base, tender beef and rice meatballs, and cabbage ribbons. Finished with lemon and raisins for a unique sweet and sour flavor profile.
Ingredients
- Equipment Needed
Large Pot/Dutch Oven
Immersion Blender or Blender
Mixing Bowl
- Ingredients:
2 tbsp Vegetable oil
1 large Onion, minced (divided use)
3 cloves Garlic, minced
3 Carrots, sliced thin
28 oz Crushed tomatoes (1 can)
1 ½ cups Water
1 cup Tomato paste
½ cup Ketchup
½ cup Brown sugar
2 lbs Ground beef
¾ cup Long-grain white rice, uncooked
¼ tsp Cumin
1 medium Green cabbage, cored and sliced into ribbons
½ cup Lemon juice
½ cup Golden raisins
Salt and Black Pepper to taste
Sour cream (for garnish)
Fresh dill (for garnish)
Directions
- Heat oil in a large pot. Sauté half the minced onions and the garlic until soft.
- Add crushed tomatoes, water, carrots, tomato paste, ketchup, brown sugar, salt, and pepper. Simmer until carrots are very tender.
- Meanwhile, mix ground beef, remaining onion, uncooked rice, cumin, salt, and pepper in a bowl. Form into walnut-sized meatballs.
- Purée the soup base using a blender until smooth, then taste and adjust salt and pepper if needed.
- Add the sliced cabbage ribbons to the pot.
- Gently drop in the meatballs. Cover and simmer for 20-25 minutes until rice in meatballs is cooked.
- Stir in lemon juice and raisins.
- Serve hot with sour cream and dill.
Notes
- If you like it less sweet, start with ¼ cup brown sugar and ¼ cup raisins and adjust at the end.
- The Rice: We used regular uncooked long-grain rice. Because it cooks inside the meatball, it needs moisture. Don’t make the meatballs too huge, or the rice in the center might stay crunchy! Walnut-size is perfect.
- The Sweetness: This is a sweet and sour style soup. If you prefer it less sweet, start with 1/4 cup of brown sugar and adjust to your taste.
- Leftovers: This soup freezes beautifully! The flavors just get better the next day.
