One-Pot Cabbage Roll Soup
Cabbage rolls, a classic comfort food, often require hours of preparation. This One-Pot Cabbage Roll Soup takes all the essential flavors and combines them into a rich, hearty dish that’s perfect for a weeknight dinner.
With savory beef, aromatic onions, and fragrant garlic, this soup is a simplified twist on a beloved recipe. The addition of sauerkraut, or fresh cabbage with rice vinegar, brings a tangy depth that makes each bite irresistible.
Easily customizable and quick to make, this soup is a great option for anyone craving the comforting taste of cabbage rolls without the fuss. It’s the ideal balance of hearty, flavorful, and satisfying.
One-Pot Cabbage Roll Soup: Ingredients
Ground beef forms the hearty base of this dish, infusing the soup with rich, savory flavor. Basmati rice adds a comforting texture, absorbing all the delicious flavors.
Sweet paprika provides a warm, slightly smoky depth, while garlic intensifies the aroma with its savory punch. Sauerkraut, or fresh cabbage with a tangy vinegar twist, delivers a vibrant, slightly sour kick that balances the richness of the beef.
A hint of parsley enhances the dish with a fresh, herbal finish, bringing brightness to the robust flavors.
Recipe Tips
- Customize the Sauerkraut Flavor
If you prefer a milder or more robust flavor, adjust the amount of sauerkraut or switch to fresh cabbage with rice vinegar. Sauerkraut adds a tangy, fermented note that enhances the dish, but fresh cabbage gives a more subtle, light flavor. You can also add a bit more vinegar if you’d like an extra punch of acidity to balance the richness of the beef. - Perfect Rice Texture
To ensure the rice is perfectly cooked and doesn’t become mushy, be sure to sauté it with the beef and onions before adding the liquid. This helps the rice absorb the flavors and creates a nice, golden texture, which adds to the overall depth of the soup. Keep an eye on the pot while simmering to avoid overcooking the rice. - Make it Ahead
This One-Pot Cabbage Roll Soup can easily be made ahead and stored in the fridge for up to 3 days. The flavors develop even further after sitting overnight. If you plan on making it ahead, just reheat it on the stove and add a little extra water or broth if needed, as the rice may absorb some of the liquid.
What to Serve with One-Pot Cabbage Roll Soup
- Crusty Bread
Serve this hearty soup alongside a warm, crusty loaf of bread to soak up all the flavorful broth. A rustic sourdough or baguette pairs wonderfully with the tanginess of the sauerkraut, while the bread’s crust adds a satisfying texture contrast to the soup. - Green Salad
A light, fresh salad is a great balance to the richness of the soup. Try a simple mix of greens like arugula or spinach with a lemon vinaigrette for a crisp, refreshing contrast. The acidity of the dressing will complement the soup’s hearty and slightly tangy flavor. - Mashed Potatoes
For a more indulgent pairing, serve this soup over creamy mashed potatoes. The smooth potatoes absorb the flavors of the broth, creating a comforting base that enhances the dish’s heartiness. A little extra parsley on top ties it all together for an extra burst of freshness.
FAQ
- Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken can be used as a leaner alternative to beef. Just keep in mind that the flavor might be milder, so you may want to adjust the seasoning or add a bit more paprika and garlic for extra depth. - Can I freeze the soup?
Absolutely! This soup freezes very well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Reheat on the stovetop and add a splash of water or broth if needed. - What if I can’t find sauerkraut?
If you can’t find sauerkraut, you can substitute fresh cabbage and a bit of rice vinegar, as suggested in the recipe tip. This provides a similar tangy flavor and works perfectly in the dish. - Can I make this soup vegetarian?
Yes, you can! Substitute the ground beef with a plant-based protein, like lentils or a meat substitute, to create a vegetarian version. Keep the rest of the ingredients the same, and you’ll have a delicious, hearty meal.
One-Pot Cabbage Roll Soup
This One-Pot Cabbage Roll Soup combines all the essential components of traditional cabbage rolls — meat, rice, cabbage, and more — into a convenient and flavorful one-pot meal. Skip the time-consuming rolling process and enjoy the same comforting flavors in a fraction of the time. You can also customize the soup with two different approaches: one using sauerkraut for a tangy kick and the other with fresh cabbage and rice vinegar.
Ingredients
- 1 pound ground beef preferably 20% fat
- Salt to taste
- 1 large yellow onion chopped
- 1 tablespoon sweet paprika
- 6 garlic cloves minced or grated
- 1 14-ounce can whole tomatoes
- ½ cup basmati rice
- 1 cup sauerkraut packed, plus ½ cup sauerkraut brine (alternatively, fresh cabbage and rice vinegar can be used)
- 1 bunch parsley with extra for garnish
Instructions
- Brown the Ground Beef
- In a medium Dutch oven or heavy pot, heat the pan over medium-high heat. Add the ground beef and a generous pinch of salt. Spread the beef evenly across the pot, allowing it to sear for 3 minutes. Break the meat into smaller pieces and continue cooking for another 3 minutes, stirring occasionally, until the beef is evenly browned.
- Cook the Rice
- Stir in the basmati rice, ensuring it gets coated with the beef fat. Cook, stirring frequently, for about 3 minutes, allowing the rice to develop a golden color.
- Sauté the Onion
- Add the chopped onion to the pot and cook, stirring frequently, for 5 minutes, until the onion softens and becomes translucent.
- Season with Paprika and Garlic
- Add the sweet paprika and minced garlic, stirring for 1 minute until fragrant.
- Add Tomatoes and Sauerkraut
- Pour in the canned whole tomatoes, crushing them as you add them to the pot. Add 6 cups of water, sauerkraut, and brine (or fresh cabbage and vinegar, if substituting). Toss in the parsley bunch and a pinch of salt. Bring the mixture to a boil, cover loosely with a lid, and simmer for 15 minutes.
- Final Adjustments
- Taste and adjust the seasoning with additional salt, if needed. Discard the parsley bunch and serve the soup hot, garnished with freshly chopped parsley.
