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One-Pot Cabbage Roll Soup recipe

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
Cook Time 30 minutes
Total Time 40 minutes
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.