If you’ve ever wondered how to capture the warm, comforting flavors of traditional Polish cabbage rolls in a cozy bowl, you are in for a treat with this Polish Stuffed Cabbage Soup Recipe. This soul-soothing soup brings together tender cabbage, savory ground meat, and hearty rice all simmered in a rich tomato and beef broth, offering every bite a nostalgic hug. It’s a simpler, quicker way to enjoy those familiar tastes without the fuss of rolling individual cabbage leaves, perfect for a family meal or anytime you crave something truly satisfying and wholesome.
Ingredients You’ll Need
Every ingredient in this Polish Stuffed Cabbage Soup Recipe plays an important role, lending flavor, texture, or color to create that perfect balance. The list is straightforward, keeping things approachable yet delicious.
- Olive oil: For a gentle sauté that adds just the right richness without overpowering.
- Ground beef or pork (or a mix): The hearty protein base that offers a satisfying depth of flavor.
- Small onion (chopped): Adds a subtle sweetness and aromatic foundation.
- Garlic (minced): Gives the soup a fragrant kick that awakens the palate.
- Green cabbage (cored and chopped): The star ingredient, providing tender texture and mild sweetness.
- Large carrot (peeled and sliced): For slight crunch and natural color brightness.
- Diced tomatoes (14.5 oz can): Brings acidity and a vibrant tomato flavor.
- Tomato sauce (8 oz can): Thickens the broth and deepens tomato notes.
- Beef broth (4 cups): The savory liquid base that ties all flavors together.
- Uncooked white rice (½ cup): Adds gentle heartiness and soaks up those wonderful flavors.
- Paprika (1 teaspoon): Lends warmth and subtle smoky hints.
- Dried thyme (1 teaspoon): Infuses an earthy herbal touch.
- Salt and black pepper: Essential seasoning to enhance and balance.
- Red wine vinegar or lemon juice (1 tablespoon): A splash of brightness that wakes up all the flavors.
- Fresh parsley: For a fresh, vibrant garnish that makes every spoonful delightful.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Brown the Meat
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or pork and cook it until it’s nicely browned, breaking it up into small pieces as it cooks. This step develops the base flavor and gives the soup its hearty richness. If there’s excess fat, drain it to keep the broth lighter.
Step 2: Sauté the Aromatics
Next, toss in the chopped onion and minced garlic. Let them cook for 2 to 3 minutes until they soften and release their sweet, fragrant aroma. This combination is the flavor backbone that transforms simple ingredients into something deeply comforting and homey.
Step 3: Add Vegetables and Liquids
Now it’s time to add chopped cabbage and sliced carrots, followed by the diced tomatoes and tomato sauce. Pour in the beef broth to create that deliciously rich base for the soup. Stir everything together to blend those fresh, vibrant flavors and colors.
Step 4: Stir in Rice and Seasonings
Into the pot, go the uncooked white rice, paprika, dried thyme, salt, and pepper. These ingredients will simmer and meld together, giving the soup its classic seasoning profile, with the rice gently thickening and absorbing the broth’s wonderful taste.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking. This slow simmer softens the cabbage and cooks the rice perfectly, resulting in a colorful and hearty soup that feels like a warm embrace.
Step 6: Brighten the Flavor
Just before serving, stir in the red wine vinegar or lemon juice to add a lovely brightness that lifts all the other flavors. Give it a taste and adjust salt and pepper if needed. Finish by garnishing with freshly chopped parsley to add a dash of freshness and color.
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
A simple sprinkle of fresh parsley transforms this Polish Stuffed Cabbage Soup Recipe from delicious to irresistible, adding visual appeal and a fresh herbal note. For an extra creamy touch, a dollop of sour cream or a smear of tangy whole-grain mustard on the side elevates the experience beautifully.
Side Dishes
This soup shines as a meal on its own, but if you want to round out the table, serve with warm crusty bread or homemade rye rolls for sopping up every last bit. Pickled vegetables or a crisp cucumber salad can add a fresh contrast, balancing the hearty, rich flavors of the soup.
Creative Ways to Present
For a special occasion, ladle the soup into rustic bowls and top with a swirl of sour cream and chopped herbs. You might even serve it in small cups as an appetizer or first course, letting the warmth and inviting aroma spark conversation and cravings right away.
Make Ahead and Storage
Storing Leftovers
After enjoying this Polish Stuffed Cabbage Soup Recipe, let any leftovers cool completely before transferring them to airtight containers. Stored in the refrigerator, the soup stays fresh and flavorful for up to 4 days, making it an ideal weekday lunch or dinner option.
Freezing
This soup freezes exceptionally well, which is perfect for batch cooking. Portion it into freezer-friendly containers or bags, label with the date, and freeze for up to 3 months. When you want a comforting meal on a busy day, simply thaw and reheat.
Reheating
To reheat, warm the soup gently over medium-low heat on the stove, stirring occasionally. If it thickens too much after chilling, add a splash of water or broth to loosen it back up. Always taste and adjust seasoning after reheating to keep those vibrant flavors alive.
FAQs
Can I use ground turkey instead of beef or pork?
Absolutely! Ground turkey works well if you prefer a leaner option. It will still absorb the delicious flavors and keep the soup hearty and satisfying.
What can I substitute for white rice?
If you’re looking for a low-carb alternative, cauliflower rice is a fantastic swap. Just add it near the end of cooking since it requires less time to soften.
Is this soup gluten-free?
Yes, this Polish Stuffed Cabbage Soup Recipe is naturally gluten-free as long as you use gluten-free broth and tomato products.
Can I make this soup in a slow cooker?
Definitely! Brown the meat and sauté aromatics first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables and rice are tender.
How spicy is this soup?
This recipe is mildly seasoned, focusing on warm, earthy flavors. If you prefer more heat, adding a pinch of red pepper flakes or a dash of hot paprika will do the trick.
Final Thoughts
This Polish Stuffed Cabbage Soup Recipe is more than just a meal; it’s a delicious reminder of comfort and tradition in every spoonful. Whether you’re new to Polish cooking or a longtime fan, this soup is sure to become one of your favorites for cold evenings, family dinners, or whenever you need a warm, nourishing hug in a bowl. Give it a try and let the nostalgic flavors wrap around you like a familiar embrace.
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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
This Polish Stuffed Cabbage Soup captures the comforting flavors of traditional cabbage rolls in a hearty, easy-to-make soup. Made with ground beef or pork, fresh cabbage, carrots, tomatoes, and rice simmered in savory beef broth and seasoned with paprika and thyme, it’s a warming dish perfect for chilly days. Garnished with fresh parsley and brightened with red wine vinegar or lemon juice, this soup is both satisfying and wholesome.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or pork (or a mix)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped
- 1 large carrot, peeled and sliced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- ½ cup uncooked white rice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon red wine vinegar or lemon juice
- Fresh parsley, for garnish
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or pork and cook until browned, breaking up the meat as it cooks. Drain excess fat if necessary.
- Sauté Aromatics: Stir in the chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
- Add Vegetables and Base: Mix in the chopped cabbage, sliced carrot, diced tomatoes, tomato sauce, and beef broth.
- Incorporate Rice and Spices: Stir in the uncooked white rice, paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until the rice is tender and the cabbage is soft.
- Finish with Acid: Stir in the red wine vinegar or lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- This soup freezes well and is ideal for meal prepping or batch cooking.
- For a low-carb variation, substitute the rice with cauliflower rice.
- If you prefer a thinner broth, cook the rice separately and add it to the soup just before serving.
