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
Scale
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.
