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Hearty bowl of cabbage roll soup with a sweet-and-sour sauerkraut and brown sugar broth.

One-pot Sweet And Sour Cabbage Roll Soup

Rebecca Blumer
Enjoy the cozy, old-world magic of stuffed cabbage without the tedious rolling. This one-pot Dutch oven soup features a tangy sweet-and-sour broth, hearty beef, and tender rice for the ultimate comfort meal.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Ashkenazi
Servings 4 servings
Calories 420 kcal

Equipment

  • Dutch oven

Ingredients
 

  • 1 pound ground beef (preferably 20 percent fat)
  • Salt
  • 0.5 cup basmati rice
  • 1 large yellow onion (about 10 ounces), chopped
  • 1 tablespoon sweet paprika
  • 6 garlic cloves, minced or finely grated
  • 1 can (14-ounce) whole tomatoes
  • 1 packed cup sauerkraut
  • 0.5 cup sauerkraut brine
  • 1 bunch parsley

Instructions
 

Brown the beef and build the base

  • Set a medium Dutch oven over medium-high heat. Add the ground beef and a hefty pinch of salt, pressing the meat into an even layer. Let it cook undisturbed for 3 minutes until a deep brown crust forms on the bottom.
  • Break the meat into smaller pieces and continue cooking for 3 minutes, stirring occasionally, until the meat is evenly browned and fragrant.

Toast the rice and soften the aromatics

  • Stir in the basmati rice and cook for 3 minutes, stirring frequently, until the grains look golden and smell nutty. This helps the rice maintain its texture.
  • Add the chopped yellow onion and cook for 5 minutes, stirring frequently, until it becomes translucent and sweet.
  • Add the sweet paprika and garlic. Cook for 1 minute while stirring constantly to ensure the garlic becomes fragrant without scorching.

Sweet, sour, and simmered until cozy

  • Add the whole tomatoes, crushing them by hand as you drop them in. Pour in 6 cups of water, then stir in the sauerkraut, sauerkraut brine, whole parsley bunch, and another pinch of salt. Add 1 tablespoon of brown sugar and 1 tablespoon of apple cider vinegar, then bring the pot to a boil.
  • Once boiling, set the lid on loosely and boil for 15 minutes. The rice should be tender but still have a light bite, and the broth will turn a rich rust-red color.

Finish and serve

  • Remove and discard the parsley bunch. Taste the broth and adjust with more salt if needed. Ladle the soup into bowls and garnish with freshly chopped parsley for a bright finish.

Notes

Flavor Balance: The combination of brown sugar and apple cider vinegar bridges the natural sweetness of the cabbage with the acidity of the tomatoes and sauerkraut for a rounded flavor.
Texture Tip: Always toast the basmati rice in the beef drippings. This nutty layer of flavor also helps prevent the rice from becoming mushy as it simmers.
Storage Note: This soup thickens as it sits because the rice continues to absorb liquid. If reheating the next day, add a splash of water to bring back the brothy consistency.
Substitution Tip: For a low-carb alternative, swap the rice for cauliflower rice, but only stir it in during the last 5 minutes of boiling to prevent it from getting too soft.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 9gCholesterol: 70mgSodium: 950mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 40mgCalcium: 80mgIron: 4mg
Keyword cabbage roll soup, Dutch oven, ground beef, one-pot, sweet and sour
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