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Unstuffed Cabbage Rolls Soup Recipe
Unstuffed Cabbage Rolls Soup Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
This unstuffed cabbage rolls soup with chicken and rice in a tomato broth is the ultimate weeknight hack on the classic stuffed cabbage rolls recipe, only with half the prep work and without sacrificing flavor. Easy, healthy and tasty!
Course: Main
Cuisine: Italian
Servings: 8
Calories: 274 kcal
Author: Florentina
  • 1 large leek
  • 1.5 lb ground chicken dark meat organic or ground Italian sausage
  • 22 oz sauerkraut organic
  • 1/2 small cabbage thinly sliced
  • 1 oz X 28 San Marzano tomatoes or Tomato Passata
  • 2 tbsp olive oil + more for serving
  • 1 bunch fresh dill
  • 3 tbsp caraway seeds
  • 1 c risotto rice quick cook brown rice or quinoa
  • 1.5 tsp sea salt or to taste
  • 1 tbsp peppercorns
  • freshly cracked black pepper to taste
  • sour cream for garnish optional
  • 1.5 qt water + more as needed
  1. Cut the leek lengthwise. Discard the tough dark green leaves and slice the white and pale green parts of leek. Place and wash them in a bowl of cold water. All all the grit to fall to the bottom of the bowl, and using your hands scoop out the leeks and place them on a tea towel to drain.
  2. Heat up the olive oil in a large enameled cast iron pot on low flame. Add the cleaned leeks with a pinch of sea salt and sauté for about 20 minutes until they start to caramelize.
  3. Stir in the caraway seeds and toss to coat in the oils. Add the ground chicken or Italian sausage to the pot and break it up with the flat side of a wooden spoon. Cook for a few minutes then stir in the fresh cabbage. Cook on low for a few minutes until it starts to wilt.
  4. Add the sauerkraut to the pot together with the peppercorns, San Marzano tomatoes with the puree or Passata, and half of the fresh dill. Use the wooden spoon to break up the tomatoes If they are whole.
  5. Season with the sea salt and cover with the filtered water. Bring to a simmer and cover with a tight lid. Cook together for 20 minutes.
  6. After 20 minutes have passed taste for seasonings, stir in the rice, cover with the lid and cook on low for another 15 minutes. Remove from heat and allow it to sit covered for 10 minutes.
  7. Serve warm with sour cream on top, a drizzle of olive oil and sprinkled with fresh dill and freshly cracked black pepper.
Slow Cooker Method /Crock Pot
  1. Add all of the ingredients to a large slow cooker bowl and cook on low for 6 to 8 hours, depending on your slow cooker.
Nutrition Facts
Unstuffed Cabbage Rolls Soup Recipe
Amount Per Serving
Calories 274
* Percent Daily Values are based on a 2000 calorie diet.