Unstuffed Cabbage Soup (Middle Eastern Style)
Apr 10, 2026
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This unstuffed cabbage soup has all the flavors of stuffed cabbage rolls without any of the work. Ready in 40 minutes and using only one pot, ground beef, short-grain rice, and cabbage are cooked in a warm, spiced tomato-based broth and finished with lemon juice. If you love cabbage rolls this is the quick weeknight version.
What makes this different from most unstuffed cabbage soups is the spice profile. Turmeric, cumin, paprika, and a touch of cinnamon give the broth a warmth that feels distinctly Middle Eastern. The dried mint is what pulls everything together and gives this soup its character so please do not skip it!
All The Flavors, None of The Work
We cook a lot of cabbage around here, from kapuska and lahanorizo to stuffed cabbage rolls, malfouf included, which show up on the table regularly. But sometimes I want those exact flavors without the time commitment, I mean, I love how therapeutic making stuffed cabbage rolls is, but sometimes I just want dinner! And that is how this soup came together.
I took the same filling I use for cabbage rolls, gave it a little twist, loosened it into a broth, and let everything simmer in one pot. It worked so well that it became a regular! The recipe is also very forgiving: you can swap the protein, add more or less cabbage depending on what you have, adjust the spices to your taste, or make it vegetarian entirely. It is the kind of recipe that is hard to mess up.
Table of Contents
Ingredients
- Ground beef: Half a pound is enough for a soup that serves four to six. It cooks directly in the pot, adding richness to the broth as it simmers.
- Short-grain rice: This is not the place for basmati or any long-grain rice. Short-grain rice, specifically Egyptian rice or Arborio, has more starch, which means it cooks up tender and slightly thick, giving the soup its body, just like it does for ezogelin soup. Long-grain rice stays separate and gives the soup a thinner, less cohesive texture that is just not the same.
- Cabbage: A quarter of a large head, chopped into rough pieces. The cabbage softens fully during cooking, with the thicker parts retaining a slight bite. It absorbs the spiced broth beautifully.
- Tomato paste and diced tomatoes: The tomato paste adds depth and a deep color; the diced tomatoes add texture and brightness to the broth.
- The spice blend: Turmeric, cumin, paprika, cinnamon, and dried mint. The combination of dried mint and cinnamon is what makes this soup. Warm, aromatic, and distinctly Middle Eastern in a way that most cabbage soups are not.
- Lemon juice: Added at the end. It brightens the whole soup and is non-negotiable.
- Parsley: Stirred in at the end for freshness and color.
How to Make Unstuffed Cabbage Soup
Build the base: Heat olive oil in a large pot over medium-high heat. Saute the onion and garlic until softened and fragrant, about 4 minutes.
Brown the beef: Add the ground beef and cook, breaking it up, until browned. Do not drain the fat; it adds flavor to the broth.
Add the spices: Stir in the turmeric, cumin, paprika, cinnamon, dried mint, salt, and pepper. Cook for a minute or two so the spices toast and become fragrant. This step matters: adding spices to the browned meat before adding liquid deepens the flavor considerably.
Add the tomato paste and diced tomatoes: Stir in the tomato paste and cook for 1 to 2 minutes. Then add the diced tomatoes and stir to combine.
Add everything else: Add the rice, chopped cabbage, and water or broth. Stir well and bring to a boil.
Simmer: Reduce to a low simmer, cover, and cook for 30 to 40 minutes until the rice is tender and the cabbage is fully cooked. Stir occasionally to make sure the rice is not sticking to the bottom.
Finish: Squeeze in the lemon juice, stir in the parsley, taste and adjust the salt. Serve warm.
Tips To Make The Best Cabbage Soup
- Use short-grain rice: It is worth repeating. Egyptian rice and Arborio both work. Medium or long-grain rice will give you a thinner, less satisfying result.
- Season generously: This soup has a lot of liquid and needs more salt than you think. Taste before serving and adjust.
- The soup thickens as it sits: The rice continues to absorb liquid after cooking. If reheating leftovers, add a splash of water or broth to loosen it up.
- Do not skip the dried mint: It might seem like a small thing but it is the spice that makes this soup taste the way it does. It balances the warmth of the cinnamon and cumin.
- Make it ahead: This soup genuinely tastes better the next day once the flavors have had time to develop. It keeps well in the fridge for up to 4 days.
Additions and Substitutions
- Protein: Ground lamb works beautifully here and gives the soup a richer flavor. Ground turkey is a lighter option that still works well with the spice blend. To add even more protein, use chicken broth instead of water to make the soup.
- Vegetables: Sliced zucchini, chopped leeks, or diced carrots all fit naturally into the broth. Add them along with the cabbage.
- Green lentils: Add half a cup of green lentils with the rice for extra protein and heartiness. They hold their shape and add a nice texture.
- Pepper paste: Stir in a tablespoon of Turkish red pepper paste along with the tomato paste for a deeper, slightly smoky flavor.
- Make it vegetarian: Skip the beef and use vegetable broth. Add a can of chickpeas or a cup of green lentils for protein.
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Unstuffed Cabbage Soup (Middle Eastern Style)
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 lb ground beef
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cinnamon
- 1 tbsp dried mint
- 1 tsp kosher salt, more to taste
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 can diced tomatoes, 15 oz.
- 1/2 cup short-grain rice, Egyptian rice or Arborio
- 1/4 large cabbage, roughly chopped
- 6 cups water or broth
- Juice of 1 lemon
- 1/2 cup chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Saute the onion and garlic until softened, about 4 minutes.
- Add in 4 cloves of garlic (minced) and cook for a minute.
- Add 1/2 lb ground beef and cook until browned, breaking it up as it cooks.
- Stir in the 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, 1/4 tsp cinnamon, 2 tsp dried mint, 1 tsp salt, and 1/2 tsp pepper. Cook for 1 to 2 minutes until fragrant.
- Add 2 tbsp tomato paste and cook for 1 to 2 minutes, stirring well.
- Add 1 can of diced tomatoes (15 oz), 1/2 cup short grain rice, 1/4 cabbage (chopped), and 6 cups water or broth. Stir to combine.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 30 to 40 minutes, stirring occasionally, until the rice is tender and the cabbage is fully cooked.
- Stir in the lemon juice and parsley. Taste and adjust salt before serving.
Notes
- Use short-grain rice only. Egyptian rice or Arborio work best. Medium or long-grain rice will give you a thinner, less satisfying result.
- Do not skip the dried mint. It is what gives this soup its character.
- The soup thickens as it sits. Add water or broth when reheating leftovers.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Add a little bit of water or broth when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
