Unstuffed Cabbage Rolls

Unstuffed Cabbage Roll Soup

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Stuffed Cabbage Rolls were one of my Grandma’s specialty dishes. I remember her fondly making them in her black speckled roasting pan, which made its appearance for some of my favorite, homestyle dishes.  I have since learned that the black speckled pan is called a Granite Ware Roaster! This lightened up version of Cabbage Rolls is not only easy, but the rice is optional!

Unstuffed Cabbage Rolls

Serves 6-8 


    • 1 pound ground beef or turkey
    • 1 (14.5 oz) can diced tomatoes
    • 1 (14 oz) can of beef broth (If doubling the recipe, do not double the beef broth until the very end to reach desired consistency.) (*Check ingredients if making Whole30 compliant)
    • 1 cup of low sodium tomato juice (*Check ingredients if making Whole30 compliant)
    • 4 cups shredded green cabbage (Approximately 1 medium sized head of cabbage)
    • 1 cup canned saurkraut, rinsed *optional
  • Steamed white rice to serve with *optional


  1. In a large stock pot, brown the ground beef until completely cooked.
  2. Add the diced tomatoes, beef broth, tomato juice, shredded cabbage and sauerkraut. Bring to boil.
  3. Cover and simmer for 30-45 minutes, until cabbage is softened. Season to taste with salt and pepper.
  4. Serve hot alone or with steamed white rice.

For crockpot: Brown ground beef until cooked, then add all ingredients to crockpot. Cook on high 2-3 hours or low 5-6 hours.

This recipe is Freezer Friendly too! I love making extra and freezing in these Pyrex Glass Snapware containers.

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