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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Ingredients Method

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

Method
 

  1. Brown the Ground Beef
  2. 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.
  3. Cook the Rice
  4. 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.
  5. Sauté the Onion
  6. Add the chopped onion to the pot and cook, stirring frequently, for 5 minutes, until the onion softens and becomes translucent.
  7. Season with Paprika and Garlic
  8. Add the sweet paprika and minced garlic, stirring for 1 minute until fragrant.
  9. Add Tomatoes and Sauerkraut
  10. 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.
  11. Final Adjustments
  12. Taste and adjust the seasoning with additional salt, if needed. Discard the parsley bunch and serve the soup hot, garnished with freshly chopped parsley.