One-Pot Cabbage Roll Soup recipe

Experience the comforting flavors of classic cabbage rolls without the tedious rolling process. This One-Pot Cabbage Roll Soup brings together savory ground beef, tender cabbage, aromatic spices, and rice in a hearty, satisfying meal ready in a fraction of the time.

Customize your bowl with a tangy twist using sauerkraut and its brine, or opt for fresh cabbage with a splash of rice vinegar for a brighter, lighter version. Each variation captures the essence of traditional flavors in a convenient, single-pot recipe.

Rich, flavorful, and effortlessly nourishing, this soup is perfect for weeknight dinners or cozy gatherings. Garnished with fresh parsley, every spoonful offers a harmonious balance of textures and tastes, making it a family-friendly favorite everyone will return to.

One-Pot Cabbage Roll Soup Ingredients

Ground Beef – The hearty foundation of the soup, providing rich, savory depth that carries the flavors of the spices and vegetables.

Yellow Onion – Adds natural sweetness and aromatic complexity, softening beautifully to blend seamlessly with the other ingredients.

Garlic & Sweet Paprika – Infuse warmth and subtle spice, awakening the palate with layers of comforting, familiar flavors.

Whole Tomatoes – Bring a luscious, slightly tangy base that balances the richness of the meat and enhances the overall heartiness.

Basmati Rice – Adds gentle texture and body, absorbing the savory broth and uniting the flavors in every bite.

Sauerkraut or Fresh Cabbage – Offers a vibrant, tangy crunch that elevates the dish, creating a nuanced, traditional cabbage roll experience.

Parsley – A fresh, herbaceous finish, brightening each spoonful with a clean, lively note.

One-Pot Cabbage Roll Soup: Tips, Serving Ideas, and FAQ

This One-Pot Cabbage Roll Soup is a comforting, hearty dish that brings all the beloved flavors of classic cabbage rolls into a simplified, no-fuss soup. It’s perfect for busy weeknights, meal prep, or cozy family dinners. Below, you’ll find helpful recipe tips, ideal pairings, and answers to common questions to make your cooking experience seamless and flavorful.

Recipe Tips

1. Choose the Right Beef
   For maximum flavor and a rich, hearty texture, use ground beef with at least 20% fat. Leaner beef can work but may produce a drier, less flavorful soup. Browning the beef properly is key—let it sear undisturbed for a few minutes before breaking it apart. This helps develop a deep, savory base for the soup.
2. Rice Cooking Tips
   Using basmati rice adds a delicate fragrance, but ensure it gets lightly toasted in the beef fat before adding the liquid. This step enhances its nutty flavor and prevents the grains from sticking together. If you prefer a softer, more “cabbage roll-like” texture, slightly undercook the rice initially, as it will continue absorbing flavors while simmering.
3. Customizing the Tanginess
   The soup offers flexibility with cabbage: sauerkraut delivers tang and depth, while fresh cabbage with rice vinegar provides a milder, fresher flavor. If using fresh cabbage, add the vinegar gradually and taste as you go. You can also balance acidity with a pinch of sugar or a drizzle of honey if the soup tastes too sharp.

What to Serve With This Recipe

1. Crusty Bread or Garlic Rolls
   Serve your cabbage roll soup with thick slices of crusty bread or homemade garlic rolls. The bread is perfect for dipping into the flavorful broth, soaking up the tangy tomato and cabbage base, and creating a more filling, comforting meal experience.
2. Creamy Mashed Potatoes
   Pairing this soup with creamy mashed potatoes makes for a hearty Eastern European-inspired dinner. The soft, buttery texture of the potatoes complements the savory-sour notes of the soup, offering a satisfying contrast that’s especially comforting during colder months.
3. Light Green Salad
   A crisp green salad with a simple vinaigrette provides a refreshing counterpoint to the rich, meaty soup. Think arugula, spinach, or mixed greens with a touch of lemon juice and olive oil—this helps balance the meal while adding a burst of freshness and color.

FAQ

1. Can I make this soup ahead of time?
   Yes! This soup actually tastes better the next day as the flavors continue to meld. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the soup has thickened too much.
2. Can I substitute ground turkey or chicken for beef?
   Absolutely. Ground turkey or chicken works well, though it may produce a lighter flavor. Consider adding a tablespoon of olive oil during the browning step to compensate for the lower fat content.
3. Is it possible to make this soup vegetarian?
   Yes. Replace the ground meat with hearty vegetables such as mushrooms, lentils, or plant-based crumbles. Use vegetable broth instead of water to boost flavor, and maintain the tangy notes with sauerkraut or vinegar.
4. How can I adjust the soup’s thickness?
   For a thicker soup, reduce the water slightly or let it simmer uncovered for a few extra minutes. For a thinner broth, simply add more water or broth to achieve your desired consistency.

One-Pot Cabbage Roll Soup

This One-Pot Cabbage Roll Soup captures the quintessential flavors of traditional cabbage rolls—savory meat, tender rice, and cabbage—streamlined into a single, convenient pot. It eliminates the labor-intensive process of rolling while preserving the comforting taste. The recipe offers flexibility: incorporate sauerkraut for a pronounced tang, or use fresh cabbage with a splash of rice vinegar for a lighter variation.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1 pound ground beef preferably 20% fat
• ½ cup basmati rice
• 1 large yellow onion finely chopped
• 6 garlic cloves minced or grated
• 1 tablespoon sweet paprika
• 1 14- ounce can whole tomatoes
• 1 cup packed sauerkraut plus ½ cup sauerkraut brine (substitute with fresh cabbage and 1–2 tablespoons rice vinegar, if desired)
• 1 bunch parsley plus extra for garnish
• Salt to taste
• 6 cups water

Method

 

1. Brown the Ground Beef
2. Heat a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef along with a generous pinch of salt. Spread the meat evenly and allow it to sear undisturbed for approximately 3 minutes. Break it into smaller pieces and continue cooking for another 3 minutes, stirring occasionally, until evenly browned.
3. Cook the Rice
4. Incorporate the basmati rice into the browned beef, stirring to coat each grain with the rendered fat. Continue cooking for roughly 3 minutes, stirring frequently, until the rice achieves a lightly golden hue.
5. Sauté the Onion
6. Add the chopped onion to the pot and cook, stirring often, for 5 minutes, or until the onion softens and turns translucent.
7. Season with Paprika and Garlic
8. Stir in the sweet paprika and minced garlic. Cook for 1 minute, allowing the spices to release their aroma.
9. Add Tomatoes and Sauerkraut
10. Pour in the canned whole tomatoes, crushing them gently as you add them. Introduce 6 cups of water, the sauerkraut, and the brine (or fresh cabbage with rice vinegar, if using). Add the parsley bunch and a pinch of salt. Bring the mixture to a boil, then cover loosely and reduce to a simmer for 15 minutes.
11. Final Adjustments
12. Taste and adjust seasoning with additional salt if needed. Remove and discard the parsley bunch. Serve the soup hot, garnished with freshly chopped parsley.