10 Delicious Passover Unstuffed Cabbage Soup Variations

Variety is the spice of life, especially when it comes to Passover meals! If you’re craving the comforting flavors of unstuffed cabbage soup but want to mix things up this year, you’re in luck. We’ve rounded up 10 delicious variations that are sure to delight your taste buds and simplify your holiday cooking. From classic to creative, these recipes promise to keep your Seder table exciting. Let’s dive in!

Sweet and Sour Passover Unstuffed Cabbage Soup

Passover traditions take a delightful twist with this Sweet and Sour Unstuffed Cabbage Soup, a dish that marries the comforting essence of Jewish cuisine with a vibrant, tangy profile. Perfect for spring gatherings, it’s a testament to the beauty of simplicity and flavor.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef, 85% lean
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small head green cabbage, cored and thinly sliced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 4 cups beef broth, low-sodium
• 2 bay leaves
• 1/2 cup golden raisins

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 6 minutes. Season with salt and pepper.
4. Stir in the sliced cabbage, allowing it to wilt slightly, about 3 minutes.
5. Pour in the crushed tomatoes, apple cider vinegar, brown sugar, beef broth, and add the bay leaves. Bring to a simmer.
6. Reduce the heat to low, cover, and let the soup simmer for 45 minutes, stirring occasionally.
7. Add the golden raisins in the last 10 minutes of cooking to plump them up.
8. Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

Best enjoyed hot, this soup boasts a harmonious blend of sweet and sour notes, with the cabbage offering a tender bite amidst the rich broth. Serve with a dollop of sour cream or over a bed of mashed potatoes for an indulgent twist.

Spicy Passover Unstuffed Cabbage Soup with Beef

Yearning for a dish that marries tradition with a twist? This Spicy Passover Unstuffed Cabbage Soup with Beef transforms the classic into a comforting, broth-based delight, perfect for any spring evening.

Ingredients

• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 head green cabbage, cored and thinly sliced
• 4 cups homemade beef stock
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tbsp apple cider vinegar
• 1 tbsp raw honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 bay leaves

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 4 minutes per side. Remove and set aside.
3. In the same pot, reduce heat to medium and sauté the onion until translucent, about 5 minutes, stirring occasionally.
4. Add the garlic, smoked paprika, and red pepper flakes, cooking until fragrant, 30 seconds.
5. Stir in the cabbage, cooking until slightly wilted, about 3 minutes.
6. Pour in the beef stock and diced tomatoes, scraping up any browned bits from the bottom of the pot.
7. Return the beef to the pot, along with apple cider vinegar, honey, salt, black pepper, and bay leaves.
8. Bring to a boil, then reduce heat to low, simmering uncovered for 45 minutes, or until the beef is tender.
9. Remove bay leaves before serving. Tip: For an extra layer of flavor, let the soup rest for 10 minutes off the heat before serving.

Offering a harmonious blend of spicy, sweet, and tangy notes, this soup boasts tender beef and silky cabbage in every spoonful. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an elegant finish.

Vegetarian Passover Unstuffed Cabbage Soup

This comforting Vegetarian Passover Unstuffed Cabbage Soup marries the heartiness of traditional stuffed cabbage with the simplicity of a soup, creating a dish that’s both nourishing and elegantly straightforward.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 large head green cabbage, cored and thinly sliced
• 4 cups vegetable broth, homemade preferred
• 1 (28-ounce) can whole peeled tomatoes, hand-crushed
• 1/2 cup golden raisins
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Sea salt and freshly ground black pepper, to season
• Fresh dill, chopped, for garnish

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and a pinch of sea salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and caraway seeds, cooking until fragrant, 1 minute.
4. Add the thinly sliced cabbage in batches, allowing each addition to wilt slightly before adding more.
5. Pour in the vegetable broth and hand-crushed tomatoes, stirring to combine.
6. Mix in the golden raisins, apple cider vinegar, honey, smoked paprika, and ground cinnamon.
7. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
8. Season with sea salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls, garnishing each with chopped fresh dill.

The soup boasts a harmonious blend of sweet and tangy flavors, with the cabbage retaining a slight bite for texture. Serve it with a dollop of sour cream or alongside a slice of crusty rye bread for a complete meal.

Slow Cooker Passover Unstuffed Cabbage Soup

Unfolding the layers of tradition with a modern twist, this Slow Cooker Passover Unstuffed Cabbage Soup marries the heartiness of classic stuffed cabbage with the convenience of a slow cooker, offering a deeply flavorful and comforting dish perfect for any Passover table.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef, 85% lean
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth, preferably homemade
• 1 medium head green cabbage, cored and thinly sliced
• 1/2 cup golden raisins
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 5 minutes.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 6 minutes, then season with kosher salt, freshly ground black pepper, smoked paprika, and ground cinnamon.
4. Transfer the beef mixture to a 6-quart slow cooker. Stir in the crushed tomatoes, beef broth, thinly sliced green cabbage, golden raisins, apple cider vinegar, honey, and bay leaf until well combined.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the cabbage is tender and the flavors have melded.
6. Remove the bay leaf before serving. For a smoother texture, blend half of the soup with an immersion blender.

Yielded is a soup with a harmonious blend of sweet and savory notes, the tender cabbage and succulent beef enveloped in a rich, spiced tomato broth. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Passover Unstuffed Cabbage Soup with Ground Turkey

Venturing into the realm of comforting yet sophisticated soups, this dish reimagines the traditional stuffed cabbage with a lighter, broth-based approach, featuring ground turkey for a modern twist. Its aromatic blend of spices and tender vegetables simmered to perfection offers a delightful harmony of flavors, perfect for any Passover table.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably dark meat for richness
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 4 cups homemade chicken stock, preferably low-sodium
• 1 (14.5-ounce) can diced tomatoes, with their juices
• 2 cups green cabbage, thinly sliced
• 1 large carrot, peeled and diced
• 1/2 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 5 minutes. Tip: For enhanced flavor, allow the turkey to develop a slight crust before stirring.
3. Stir in the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Sprinkle the cumin, smoked paprika, and cinnamon over the turkey mixture, stirring to coat evenly, and cook for 1 minute to toast the spices.
5. Pour in the chicken stock and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
6. Add the cabbage and carrot, bringing the soup to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
7. Stir in the parsley, season with salt and pepper, and simmer uncovered for an additional 5 minutes. Tip: Taste and adjust seasoning before serving to ensure a balanced flavor profile.

Rich in depth yet surprisingly light, this soup boasts a tender texture with a hint of sweetness from the cinnamon, making it a standout dish. Serve it with a dollop of sour cream or a sprinkle of fresh dill for an extra layer of flavor.

Kosher for Passover Unstuffed Cabbage Soup

On a chilly evening, nothing comforts the soul quite like a bowl of Kosher for Passover Unstuffed Cabbage Soup, a dish that marries the heartiness of traditional stuffed cabbage with the simplicity of a soup. Its rich flavors and tender textures make it a standout meal during the Passover season or any time you crave something deeply satisfying.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef (85% lean)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth, preferably homemade
• 1 medium head green cabbage, cored and thinly sliced
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons fresh lemon juice

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds, until fragrant, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Season the beef with kosher salt, freshly ground black pepper, smoked paprika, and ground cinnamon, stirring to evenly distribute the spices.
6. Pour in the crushed tomatoes and beef broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes to meld the flavors.
7. Add the thinly sliced cabbage to the pot, stirring to submerge it in the liquid. Cover and simmer for 20 minutes, or until the cabbage is tender.
8. Remove from heat and stir in the finely chopped fresh dill and fresh lemon juice. Adjust seasoning if necessary.

Just before serving, the soup should boast a harmonious blend of sweet, savory, and tangy notes, with the cabbage offering a slight crunch amidst the tender beef. For an extra touch of elegance, garnish each bowl with a sprig of dill and a drizzle of high-quality olive oil.

Passover Unstuffed Cabbage Soup with Quinoa

Flavorful and comforting, this Passover Unstuffed Cabbage Soup with Quinoa transforms traditional flavors into a light yet satisfying dish, perfect for spring gatherings or a nourishing weeknight meal.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef, 85% lean
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth, low-sodium
• 1/2 cup quinoa, rinsed
• 1 small head green cabbage, cored and thinly sliced
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh dill, chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
5. Season the beef with smoked paprika, cinnamon, and allspice, stirring to evenly distribute the spices.
6. Pour in the crushed tomatoes and beef broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors.
8. Add the rinsed quinoa and sliced cabbage to the pot. Cover and simmer until the quinoa is tender and the cabbage is soft, about 15 minutes.
9. Stir in the lemon juice and fresh dill, then season with sea salt and freshly ground black pepper to taste.
10. Remove from heat and let stand for 5 minutes before serving to allow the flavors to further develop.

Perfectly balanced, this soup offers a delightful contrast between the tender cabbage and the nutty quinoa, with a broth that’s both rich and bright. Serve it with a dollop of sour cream or a sprinkle of additional fresh dill for an extra layer of flavor.

Gluten-Free Passover Unstuffed Cabbage Soup

Zesty and comforting, this Gluten-Free Passover Unstuffed Cabbage Soup marries the heartiness of traditional stuffed cabbage with the simplicity of a soup, creating a dish that’s both nourishing and effortlessly elegant. Perfect for Passover or any chilly evening, its layers of flavor are a testament to the beauty of minimalist cooking.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef (preferably grass-fed)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 head green cabbage, cored and thinly sliced
• 4 cups homemade chicken stock
• 1 (14.5-ounce) can diced tomatoes, with their juices
• 2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 1/2 cup fresh dill, finely chopped

Instructions

1. In a large Dutch oven over medium heat, warm the extra-virgin olive oil until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Season the beef with sea salt, freshly ground black pepper, and smoked paprika, stirring to evenly distribute the spices.
6. Add the thinly sliced cabbage to the pot, stirring to combine with the beef mixture. Cook until the cabbage begins to wilt, about 3 minutes.
7. Pour in the homemade chicken stock and diced tomatoes with their juices, bringing the mixture to a gentle boil.
8. Reduce the heat to low and simmer, uncovered, for 20 minutes, allowing the flavors to meld.
9. Stir in the apple cider vinegar and raw honey, adjusting the sweetness and acidity to your preference.
10. Finish by sprinkling the finely chopped fresh dill over the soup just before serving, reserving some for garnish.

Every spoonful of this soup offers a harmonious blend of sweet, tangy, and savory notes, with the cabbage providing a satisfying texture that’s neither too soft nor too crisp. Serve it with a dollop of coconut yogurt for a creamy contrast or alongside a slice of toasted gluten-free bread to soak up the flavorful broth.

Passover Unstuffed Cabbage Soup with Mushrooms

Savory and comforting, this Passover Unstuffed Cabbage Soup with Mushrooms is a modern twist on a classic, blending earthy mushrooms with the sweet and tangy flavors of traditional stuffed cabbage in a lighter, soup form.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon caraway seeds
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 small head green cabbage, cored and thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and sliced cremini mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 7 minutes.
4. Sprinkle the caraway seeds over the mushroom mixture, toasting for 30 seconds until fragrant.
5. Pour in the crushed tomatoes and low-sodium vegetable broth, bringing the mixture to a gentle boil.
6. Add the thinly sliced green cabbage, apple cider vinegar, honey, sea salt, and freshly ground black pepper, reducing the heat to simmer uncovered for 25 minutes, or until the cabbage is tender.
7. Stir in the chopped fresh dill just before serving.

Zesty with a hint of sweetness, this soup boasts a harmonious blend of textures, from the tender cabbage to the meaty mushrooms. Serve it with a dollop of sour cream and a sprinkle of additional dill for an extra layer of flavor.

Low-Carb Passover Unstuffed Cabbage Soup

Revered for its comforting embrace and rich heritage, this Low-Carb Passover Unstuffed Cabbage Soup transforms traditional flavors into a light yet deeply satisfying bowl. Perfect for spring evenings, it melds the essence of unstuffed cabbage into a broth-based masterpiece, offering a modern twist on a beloved classic.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef bone broth, unsalted
• 1 (14.5-ounce) can diced tomatoes, no salt added
• 1 small head green cabbage, cored and thinly sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 bay leaf
• Sea salt and freshly ground black pepper, to season
• 2 tablespoons fresh dill, finely chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. For a richer flavor, allow the beef to develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until the onion is translucent and fragrant, about 3 minutes. Tip: Ensure the garlic does not burn to avoid bitterness.
4. Pour in the beef bone broth and diced tomatoes, scraping the bottom of the pot to release any browned bits, a technique known as deglazing.
5. Add the sliced cabbage, smoked paprika, cinnamon, allspice, and bay leaf. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes, or until the cabbage is tender but still retains a slight bite. Tip: Adjust the seasoning with sea salt and freshly ground black pepper halfway through cooking.
7. Remove the bay leaf and discard. Stir in the fresh dill just before serving. Tip: For an extra layer of flavor, garnish with a dollop of sour cream or a sprinkle of caraway seeds.

With its tender cabbage and aromatic spices, this soup offers a harmonious blend of sweetness and savoriness, perfect for a light dinner or as a starter to a festive meal. Serve it alongside a crisp, green salad for a complete, low-carb feast that honors tradition while embracing modern dietary preferences.

Conclusion

Zesty and full of flavor, these 10 Passover Unstuffed Cabbage Soup variations are sure to delight your taste buds and simplify your holiday cooking. We hope you’ll try these recipes, find a new favorite, and share your thoughts in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of cooking with friends and family!