New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

One-Pot Cabbage Roll Soup Recipe

✍️ Yotam Ottolenghi, Lidey Heuck, Sue Li, Martha Rose Shulman, Ligaya Mishan, Melissa Clark, Yewande Komolafe, Alexa Weibel, Christian Reynoso, Sam Sifton 📅 Unknown ⏱️ 1 min read 🕐 Scraped: November 22, 2025

Summary: 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)

Instead of tightly rolling and simmering dozens of cabbage rolls for hours, this recipe takes all the ingredients of a ca

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📝 Article Information

Author

Yotam Ottolenghi, Lidey Heuck, Sue Li, Martha Rose Shulman, Ligaya Mishan, Melissa Clark, Yewande Komolafe, Alexa Weibel, Christian Reynoso, Sam Sifton

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🌍 New York Times

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