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
Scale
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.
