If you’ve ever been charmed by the warm, comforting flavors of stuffed cabbage but crave the cozy sip of a hearty soup, you’re going to adore this Polish Stuffed Cabbage Soup Recipe. It captures all the satisfying, savory goodness of traditional stuffed cabbage rolls—think tender cabbage, seasoned ground beef, tangy tomatoes, and a touch of fragrant spices—all transformed into a soothing broth that feels like a big hug in a bowl. Whether you’re chasing away a chill or simply in need of a soul-warming meal, this soup delivers every bit of that comforting punch with each spoonful.
Ingredients You’ll Need
Don’t let the humble list fool you; these straightforward ingredients come together to create layers of flavor, texture, and color that make this soup truly special. Each one plays an essential role, from the warmth of the paprika to the slight bite of cabbage, melding perfectly into a dish that’s both rustic and refined.
- 1 lb ground beef: Provides a rich, hearty base that’s packed with protein and flavor.
- 1 small onion, diced: Adds a subtle sweetness and depth when sautéed.
- 3 cloves garlic, minced: Imparts that classic aromatic punch that lifts the whole soup.
- ½ head green cabbage, chopped: The star vegetable for texture and its lovely slightly sweet bitterness.
- 1 can (14.5 oz) diced tomatoes: Brings vibrant acidity and a fresh tomato flavor to the broth.
- 1 can (8 oz) tomato sauce: Thickens the soup slightly and enriches its tomato essence.
- 6 cups beef broth: Creates a deliciously savory base that ties everything together.
- ½ cup uncooked white rice: Adds satisfying bite and body as it cooks right in the soup.
- 1 tablespoon Worcestershire sauce: Injects subtle umami complexity and a tangy depth.
- 1 teaspoon paprika: Contributes warmth and a gentle smoky flavor.
- ½ teaspoon dried thyme: Offers an earthy herbal note that complements the meat and cabbage.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- 1 tablespoon olive oil: Perfect for sautéing those aromatics to golden perfection.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Start by warming your olive oil in a large pot set over medium heat. Toss in the diced onion and minced garlic, and let them gently soften until fragrant, about 3 to 4 minutes. This step is the flavor foundation, releasing natural sweetness and that irresistible aroma that will fill your kitchen and whet your appetite.
Step 2: Brown the Ground Beef
Next, add the ground beef right into the pot with your softened aromatics. Break it up with your spoon or spatula and cook until it’s beautifully browned all over. This process locks in the beef’s juices and builds savory richness. If you notice excess fat pooling, feel free to drain it off for a leaner soup.
Step 3: Add and Soften the Cabbage
In goes the chopped cabbage, which you’ll let cook with the beef for about 5 minutes. This step starts to tenderize the cabbage and allows it to soak in that meaty flavor, creating a perfect tender-crisp texture you’ll love.
Step 4: Combine Tomatoes, Broth, Rice, and Seasonings
Now it’s time to bring the rest of your ingredients into the pot: diced tomatoes, tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, thyme, salt, and pepper. Mix everything together thoroughly. The beef broth creates a savory canvas, while the rice will gently swell and soften, adding heartiness to the soup.
Step 5: Simmer Until Tender
Bring the pot to a lively boil, then dial down the heat to low and cover it. Let this comforting soup simmer away for 30 to 35 minutes, or until your cabbage and rice are perfectly tender. This slow cooking melds the flavors beautifully, turning the broth rich and satisfying.
Step 6: Final Seasoning and Serve
Before serving, give your soup a taste and adjust the salt and pepper if needed. Ladle the soup hot into bowls, ideally accompanied by crusty bread to soak up every last drop of that delicious broth. You’ve just made a bowl full of warmth and nostalgia!
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
To elevate your Polish Stuffed Cabbage Soup Recipe even further, consider topping it with a dollop of sour cream, a sprinkle of fresh chopped parsley, or a dash of crushed red pepper for some gentle heat. These simple garnishes add creaminess, freshness, or a spicy kick that can make the soup feel even more special at the table.
Side Dishes
While this soup stands beautifully on its own, pairing it with a loaf of crusty rye or sourdough bread is a dream come true. You can also serve a light cucumber salad or some buttery mashed potatoes on the side to complement the flavors without overpowering the comforting heartiness of the soup.
Creative Ways to Present
Think beyond the traditional bowl! Serving this soup in rustic bread bowls creates an edible container that’s as charming as it is delicious. Or, transform the presentation with individual ramekins topped with melted cheese broiled until golden, adding a lovely twist reminiscent of French onion soup that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Polish Stuffed Cabbage Soup Recipe leftovers will keep wonderfully in an airtight container in your refrigerator for up to 3 days, making it perfect for quick lunches or cozy dinners later in the week. The flavors often deepen overnight, so leftover soup can taste even better the next day!
Freezing
This soup also freezes beautifully. Once completely cooled, pour it into freezer-safe containers or heavy-duty zip-top bags. It should keep in the freezer for up to 3 months without losing its comforting taste or texture, letting you savior your favorite Polish Stuffed Cabbage Soup Recipe anytime you want.
Reheating
When it’s time to enjoy your saved soup, reheat it gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickened too much during storage, feel free to add a splash of beef broth or water to loosen it up and bring back that perfect soup consistency.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey can be a lighter alternative that still works well in this soup. Just keep in mind it may be a bit leaner and less rich, so consider adding a bit more seasoning if you like.
Do I need to cook the rice separately before adding it?
Nope! The rice cooks right in the soup as it simmers, absorbing those delicious flavors. Just be sure to simmer until it’s fully tender to avoid any crunchiness.
Can I make this soup vegetarian?
Definitely. Swap the ground beef for a plant-based protein or extra beans and use vegetable broth instead of beef broth. You might want to increase the seasoning a bit to keep all those delicious flavors vibrant.
What kind of cabbage should I use?
Green cabbage works beautifully for this recipe thanks to its mild flavor and tender texture after cooking. You can experiment with Savoy cabbage for a slightly sweeter, more delicate leaf as well.
Is Worcestershire sauce essential?
While it adds a wonderful depth of umami, you can omit it if you don’t have it on hand. A splash of soy sauce or a dash of balsamic vinegar can be a good substitute to keep that savory complexity.
Final Thoughts
There’s something truly heartwarming about a good soup, and this Polish Stuffed Cabbage Soup Recipe captures that feeling in every spoonful. It’s a wonderful way to enjoy the flavors of traditional stuffed cabbage in a cozy, slurpable form perfect for any day you need a little extra comfort. Give it a try—you might just discover your new favorite family meal.
Print
Polish Stuffed Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
A hearty and comforting Polish Stuffed Cabbage Soup that features ground beef, tender cabbage, rice, and a rich tomato-based broth seasoned with classic spices. This easy-to-make soup captures the flavors of traditional stuffed cabbage rolls in a wholesome, one-pot meal perfect for any day of the week.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
- ½ cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until the onions are softened and fragrant.
- Cook Ground Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary to keep the soup from becoming greasy.
- Add Cabbage: Stir in the chopped cabbage and cook for about 5 minutes to slightly soften the leaves while mixing with the meat and aromatics.
- Combine Remaining Ingredients: Add the diced tomatoes, tomato sauce, beef broth, uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir everything well to combine all ingredients evenly.
- Simmer Soup: Bring the entire mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, until the cabbage and rice are tender and flavors meld together.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot, ideally with crusty bread on the side for dipping and soaking up the flavorful broth.
Notes
- Using uncooked rice in the soup allows it to absorb the flavors and cook perfectly during simmering.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes when adding the paprika.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated on the stove or in the microwave.
- If you prefer a thicker soup, mash some of the softened cabbage before serving or add a slurry of cornstarch and water.
