One-Pot Cabbage Roll Soup

Name: One-Pot Cabbage Roll Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound ground beef (preferably 20 percent fat); Salt; 1/2 cup basmati rice; 1 large yellow onion (about 10 ounces), chopped; 1 tablespoon sweet paprika; 6 garlic cloves, minced or finely grated; 1 (14-ounce) can whole tomatoes; 1 packed cup sauerkraut, plus 1/2 cup sauerkraut brine (or substitute fresh cabbage and rice vinegar; see Tip); 1 bunch parsley, plus more for serving

By Carolina Gelen

Published April 11, 2024

One-Pot Cabbage Roll Soup — Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Rating: 4(804)
Comments: Read comments

Instead of tightly rolling and simmering dozens of cabbage rolls for hours, this recipe takes all the ingredients of a cabbage roll — meat, rice, cabbage and more — and turns them into a hearty weeknight meal. There are numerous ways to make cabbage rolls, therefore this recipe comes with multiple routes: The first method counts on sauerkraut (a tangy, fermented cabbage) for its main flavor source. The sauerkraut brings brightness and complexity to the final dish, but if sauerkraut is not a realistic option, fresh cabbage and a splash of vinegar offer a reliable alternative, with the vinegar replicating that pleasant sauerkraut brininess (see Tip). Taking the time to properly brown the meat, toast the rice, as well as properly seasoning the broth with salt will ensure maximal flavor in the final dish.

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Ingredients

Yield:4 servings

1pound ground beef (preferably 20 percent fat)
Salt
½cup basmati rice
1large yellow onion (about 10 ounces), chopped
1tablespoon sweet paprika
6garlic cloves, minced or finely grated
1(14-ounce) can whole tomatoes
1packed cup sauerkraut, plus ½ cup sauerkraut brine (or substitute fresh cabbage and rice vinegar; see Tip)
1bunch parsley, plus more for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat a medium Dutch oven or heavy pot over medium-high heat. Add the beef and a hefty pinch of salt. Using a spatula, spread the beef in an even layer to cover the bottom of the pot. Sear for 3 minutes, then break the beef into smaller pieces and continue cooking for 3 minutes, stirring occasionally, until evenly browned.
Step 2
Stir in the rice and cook, stirring frequently, for 3 minutes, until the rice develops a golden color.
Step 3
Add the onion and cook, stirring frequently, for 5 minutes, until softened and translucent.
Step 4
Add the paprika and garlic and cook, stirring, for 1 minute, until fragrant.
Step 5
Add the tomatoes, crushing them as you add them to the pot, plus 6 cups of water, the sauerkraut and brine (or the cabbage and vinegar), the bunch of parsley and a hefty pinch of salt. Bring to a boil, loosely cover the pot with a lid and boil for 15 minutes.
Step 6
Taste and season with more salt if needed. Discard the parsley bunch and serve the soup with freshly chopped parsley on top.

Tip

Though store-bought sauerkraut is a quick shortcut ingredient that brings great depth to this dish, in a pinch you could substitute fresh cabbage that is spiked with a little bit of rice vinegar. Instead of adding the sauerkraut and brine in Step 5, add 4 cups/10 ounces chopped cabbage and 2 tablespoons rice vinegar to the pot and continue following the recipe as written.

Ratings

4 out of 5

804 user ratings

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Comments

Levi Kahane1 year ago

Lovely recipe, but making some stuffed cabbage rolls is not a Patchke(yiddish word for difficult task or pain in the butt). The key is to freeze the cabbage for at least twenty four hours and then thaw it out. The leaves peel off like buttah. I swear.

Rose K.1 year ago

Always, always remember to keep a jar of citric acid ( bubbes called it sour salt), available from Penzey's or others. Sour salt adds the tart zing to cabbage soup and sweet and sour dishes when you don't want the intrusion of other tart flavors into your cooking, or when citrus juice is not enough. Or ...when you don't have any lemons or limes at hand. You will thank me.

Kyle1 year ago

This is a great approximation of cabbage roll comfort. It’s totally lovely on its own but a dollop of sour cream at serving is nice if you’re feeling it.

Liza1 month ago

This was excellent, even with imprecise measurements (my beef clocked in closer to 1.3lbs, so accordingly, I upped most of the other ingredients too). Used fresh cabbage - will try sauerkraut next time. A little sugar and MSG took this from pretty good to very good. Served with creme fraiche.

Shiny2 months ago

This was fantastic. I made it with the cabbage and rice wine vinegar sub, and I still got the zing, so it's a winner! My 7 and 2 year old both gobbled it up!!

Ben3 months ago

This really had everything I was looking for... except a little bite. Adding some dill in addition to the parsley helps with that.

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