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.