Equipment
Ingredients
Aromatics and Meat
- 15 ml olive oil
- 1 yellow onion, diced
- 500 g lean ground beef
- 3 garlic, minced
Vegetables and Rice
- 400 g green cabbage, roughly chopped into bite-sized pieces
- 150 g sauerkraut, drained but not rinsed
- 100 g basmati rice, thoroughly rinsed
Broth and Seasonings
- 10 g sweet paprika
- 400 g canned crushed tomatoes
- 1000 ml beef broth
- kosher salt
- black pepper, freshly ground
Garnish
- 60 g sour cream
- 10 g fresh dill, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 472 kcal
- Protein
- 34 g
- Carbohydrates
- 42 g
- Fat
- 19 g
- Fiber
- 8 g
- Sugar
- 10 g
- Sodium
- 1888 mg
- Saturated Fat
- 7 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 85 mg
- Potassium
- 1288 mg
- Calcium
- 165 mg
- Iron
- 7.6 mg
- Magnesium
- 85 mg
- Phosphorus
- 388 mg
- Zinc
- 7.1 mg
- Vitamin A
- 114 mcg
- Vitamin C
- 58 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 87 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 3.0 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.36 mg
- Niacin
- 10.0 mg
- Folate
- 136 mcg
- Water
- 507 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced yellow onion and ground beef. Cook, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onions have softened.
Add the minced garlic and sweet paprika to the beef mixture. Stir constantly and toast the spices until highly fragrant, being careful not to let the garlic burn.
Stir in the chopped green cabbage, drained sauerkraut, crushed tomatoes, and beef broth. Increase the heat to high and bring the soup to a rolling boil at 100°C/212°F.
Stir in the rinsed basmati rice. Reduce the heat to low, cover the pot with a lid, and simmer gently at around 90°C/195°F. Cook until the rice is completely tender and the cabbage has softened.
Remove the pot from the heat. Taste the broth and season with kosher salt and freshly ground black pepper as needed. Let the soup rest briefly before ladling into bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh chopped dill.
Chef's Notes
- Rinsing the basmati rice is a crucial step; it removes excess surface starch, preventing the soup broth from becoming cloudy and overly gluey.
- The inclusion of sauerkraut provides a sharp, lactic tang that perfectly mimics the flavor profile of traditional cabbage rolls, which rely on whole fermented cabbage leaves.
- To prevent mushy rice when making this soup ahead for meal prep, cook the basmati rice separately and stir a spoonful into individual bowls just before serving.
Storage
Refrigerator: 4 days — The rice will continue to absorb broth as it sits. Add a splash of water or extra broth when reheating.
Freezer: 3 months — Freeze in airtight containers. The rice texture may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
Troubleshooting
The soup is too thick, resembling a stew.
Cause: The basmati rice absorbed more liquid than expected during the simmer or while resting.
Fix: Stir in an additional 100-250ml of hot beef broth or water until the desired soup consistency is reached.
Prevention: Ensure the rice is rinsed well to remove excess surface starch before adding it to the pot.
The cabbage is still tough and chewy.
Cause: The soup was not simmered long enough, or the cabbage was chopped into pieces that were too large.
Fix: Cover the pot and continue simmering on low heat for an additional 10-15 minutes until the cabbage reaches the desired tenderness.
Prevention: Chop the cabbage into uniform, bite-sized pieces no larger than 3cm.
Cultural Context
Known across Eastern Europe in beloved variations like Polish golabki or Ukrainian holubtsi, stuffed cabbage rolls are traditionally a labor of love reserved for Sundays or holidays. This soup captures their very essence, balancing the savory weight of meat and rice with a sweet and sour tomato-cabbage broth in an accessible, weeknight-friendly format.
