If you’re craving something that feels like a warm hug in a bowl, you’re in for a real treat with this Polish Stuffed Cabbage Soup Recipe. It captures all the savory goodness of traditional stuffed cabbage rolls, but in a deliciously hearty and comforting soup form. Packed with tender cabbage, savory ground beef and pork, fragrant spices, and a rich tomato broth, this soup delivers layers of flavor and texture that will make you want to come back for seconds. Perfect for cooler days or anytime you need a soul-warming meal, this recipe brings the best of Polish comfort food right to your own kitchen.
Ingredients You’ll Need
Each ingredient in this Polish Stuffed Cabbage Soup Recipe plays an essential role in building a symphony of flavors and textures that make this dish unforgettable. From the mix of ground meats to the fresh cabbage and hearty rice, these straightforward ingredients come together simply yet brilliantly.
- Ground beef and pork: A combo that provides rich flavor and a tender texture; you can use all beef if preferred.
- Olive oil: Adds just the right touch of richness to sauté the aromatics without overpowering the dish.
- Onion: Builds a sweet and savory base flavor when softened.
- Garlic: Gives an aromatic punch that wakes up the whole soup.
- Green cabbage: The star vegetable that softens perfectly and absorbs all the delicious broth flavors.
- Carrot: Adds a subtle sweetness and bright color contrast.
- Uncooked white rice: Perfect for thickening the soup and adding some hearty substance.
- Diced tomatoes and tomato sauce: Create a rich, tangy base that coats all the ingredients beautifully.
- Beef broth: Deepens the soup’s savory character while keeping it comforting.
- Worcestershire sauce: Brings umami depth for a more complex flavor profile.
- Paprika, salt, black pepper, dried thyme: These seasonings round out the dish by adding warmth and balance.
- Fresh parsley (optional): A bright garnish that adds a fresh, herbaceous note right before serving.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Sauté the Aromatics and Brown the Meat
Begin by heating olive oil in your large pot over medium heat. Add chopped onions and cook until they become translucent and soft, about 3 to 4 minutes. Stir in minced garlic and cook for an additional 30 seconds — this step is key to releasing those wonderful fragrant flavors. Next, add the ground beef and pork, breaking up the meat with a spoon as it cooks through until it’s fully browned. If there’s excess fat, carefully drain it to keep the soup rich but not greasy.
Step 2: Add Vegetables, Rice, and Liquids
Now comes the magic — stir in the chopped green cabbage, diced carrot, and uncooked white rice. Follow with the diced tomatoes, tomato sauce, and beef broth, making sure everything is well combined. The rice and cabbage will soak up all the savory juices while cooking, giving the soup a luscious texture and heartiness that defines this dish.
Step 3: Season and Simmer
Add Worcestershire sauce, paprika, salt, black pepper, and dried thyme to enhance the complex flavors this soup is known for. Bring your pot to a boil then reduce the heat to low. Cover the pot and let it gently simmer for 25 to 30 minutes. Stir occasionally so the rice doesn’t stick to the bottom and to gently meld all the flavors together.
Step 4: Final Taste and Serving Prep
Once the cabbage and rice are tender, taste your soup and adjust the seasoning if needed — a little more salt or pepper can make all the difference. Ladle the soup into bowls and sprinkle with fresh chopped parsley for a pop of color and fresh flavor. You’re ready to enjoy a bowl of classic homemade Polish comfort.
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
To elevate the classic Polish Stuffed Cabbage Soup Recipe, a sprinkle of fresh parsley adds a lovely herbaceous brightness. For a bit of richness, a dollop of sour cream or Greek yogurt on top can create a creamy contrast that pairs beautifully with the tangy tomato base.
Side Dishes
This soup is hearty enough to be a meal on its own, but it pairs wonderfully with crisp crusty bread or warm rye bread to soak up every last drop. A light cucumber salad or dill pickles on the side also bring a refreshing crunch that contrasts nicely with the warm soup.
Creative Ways to Present
Serve this soup in rustic bowls with a side of toasted garlic bread for a cozy presentation that invites comfort and warmth. For a fun twist, try serving it in small mugs as an appetizer at a dinner party to channel that homestyle Polish vibe in a unique way.
Make Ahead and Storage
Storing Leftovers
Polish Stuffed Cabbage Soup tastes even better the next day as the flavors have had more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it an excellent recipe for meal prep or busy weeknights.
Freezing
You can freeze this soup in portioned containers for up to 3 months. Just make sure to leave some headspace in the containers to allow for expansion. Thaw overnight in the fridge before reheating to maintain the soup’s great texture and flavor.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to ensure it heats evenly. If the soup thickens too much, add a splash of water or broth to loosen it up. This will refresh the soup and keep it just as comforting as when it was first made.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey or chicken can be a lighter alternative that still works wonderfully in the Polish Stuffed Cabbage Soup Recipe. Just brown the meat as usual, and you’ll keep all that great texture and flavor.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it uses rice instead of gluten-containing grains. Just be sure to check your broth and Worcestershire sauce labels to ensure they don’t contain hidden gluten.
Can I prepare this recipe in a slow cooker?
Definitely! Brown the onions and meat first, then transfer everything to your slow cooker. Cook on low for about 6 to 7 hours or on high for 3 to 4 hours until the cabbage and rice are tender.
What kind of cabbage works best?
Green cabbage is traditional and provides the best texture and flavor. Make sure to chop it roughly so it holds up well during simmering but still softens nicely.
Is the rice added cooked or uncooked?
Uncooked white rice is added directly to the soup along with the broth and simmers until tender. This method helps it absorb the flavors perfectly and thickens the soup gently.
Final Thoughts
This Polish Stuffed Cabbage Soup Recipe is truly a comfort food classic that’s easy to make and wonderfully satisfying. Whether you’re new to Polish cuisine or a lifelong fan, this soup offers a delicious way to enjoy the essence of stuffed cabbage rolls in a cozy, hearty bowl. Give it a try — I promise it will become one of your favorites that you’ll want to keep going back to again and again.
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Polish Stuffed Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Gluten Free
Description
Polish Stuffed Cabbage Soup is a hearty and comforting dish that captures all the flavors of traditional golabki in a warm, flavorful soup. Featuring a savory blend of ground beef and pork, fresh cabbage, rice, and a rich tomato-based broth seasoned with Worcestershire sauce and paprika, this recipe delivers a satisfying meal perfect for any time of the year.
Ingredients
Meat
- 1 pound ground beef
- 1/2 pound ground pork (or use all beef)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 1 large carrot, peeled and diced
Grains and Legumes
- 1/2 cup uncooked white rice
Liquids and Sauces
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
Spices
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Garnish
- Chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds to release its flavor.
- Cook Meat: Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until browned and fully cooked through, about 6–8 minutes. Drain excess fat if needed to avoid greasy soup.
- Add Vegetables and Rice: Stir in the chopped cabbage, diced carrot, and uncooked white rice, mixing well to combine with the meat and aromatics.
- Incorporate Liquids and Seasonings: Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add paprika, salt, black pepper, and dried thyme. Stir everything thoroughly to blend flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 25–30 minutes, or until the cabbage and rice are tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings if needed. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot, ideally paired with crusty bread to complete this hearty meal.
Notes
- This soup reheats well and tastes even better the next day as the flavors deepen.
- For a lighter version, substitute ground turkey or chicken for beef and pork.
- You can prepare this soup in a slow cooker by browning the meat and onions first on the stovetop, then transferring all ingredients to the slow cooker and cooking on low for 6–7 hours.
