Polish Stuffed Cabbage Soup Recipe
If you’re craving soul-warming comfort food with a taste of tradition, Polish Stuffed Cabbage Soup is the answer. This cozy, one-pot wonder captures everything we love about classic gołąbki—juicy meat, tender cabbage, aromatic veggies, and a tomato-kissed broth—but serves it up as a hearty, fuss-free soup. It’s perfect for chilly nights, meal prep, or feeding a hungry crowd, and every spoonful is packed with robust flavors and homestyle goodness.
Ingredients You’ll Need
The beauty of Polish Stuffed Cabbage Soup is that it relies on simple, wholesome ingredients that come together to create layers of flavor. Each component plays a role in building that signature taste, from the savory meats to the vibrant veggies and the aromatic spices.
- Olive oil: Gives the soup a silky base and helps brown the meats for extra flavor.
- Ground beef: Adds hearty, savory richness and classic gołąbki flavor.
- Ground pork: Rounds out the meat mixture with juiciness and depth.
- Onion: Delivers sweet, aromatic undertones as it softens in the pot.
- Garlic: Infuses the soup with an irresistible garlicky aroma.
- Green cabbage: The star veggie, bringing texture and that beloved cabbage roll taste.
- Carrot: Adds a subtle sweetness and bright color to every bowl.
- Celery: Provides a gentle earthy note and a bit of crunch.
- Diced tomatoes: Brings acidity and a touch of freshness to the broth.
- Tomato sauce: Binds the broth together with a rich tomato base.
- Beef broth: Deepens the flavor and makes the soup extra satisfying.
- Uncooked white rice: Adds body and soaks up all those delicious flavors.
- Paprika: Lends gentle warmth and a pop of color.
- Dried thyme: Gives the soup subtle, earthy herbal notes.
- Bay leaf: Imparts a faint, complex aroma as the soup simmers.
- Salt and black pepper: Essential for balancing and enhancing all the other flavors.
- Red wine vinegar (optional): A splash at the end for a little tangy brightness.
- Chopped fresh parsley: For a final flourish of color and freshness when serving.
How to Make Polish Stuffed Cabbage Soup
Step 1: Brown the Meats
Start by heating the olive oil in a large soup pot over medium heat. Add the ground beef and ground pork, breaking them up with a spoon as they cook. Let them brown fully, which not only adds flavor but helps keep the finished soup from being greasy. If there’s excess fat after browning, go ahead and drain it off before moving on.
Step 2: Sauté the Aromatics
Add the finely chopped onion and minced garlic right into the pot with the browned meat. Cook for 2 to 3 minutes, stirring often, until the onion is translucent and the kitchen smells amazing. This step lays down a delicious, savory foundation for your soup.
Step 3: Soften the Vegetables
Next, toss in the chopped cabbage, diced carrot, and celery. Stir everything together and cook for about 5 minutes. The veggies will just start to soften and mingle with the savory meat and aromatics, infusing the soup with layers of flavor.
Step 4: Add Broth, Tomatoes, and Seasonings
Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Sprinkle in the uncooked rice, paprika, thyme, bay leaf, plus salt and black pepper to taste. Give everything a good stir, making sure nothing is stuck to the bottom of the pot.
Step 5: Simmer to Perfection
Bring the soup to a gentle boil, then reduce the heat and cover. Let it simmer for 25 to 30 minutes, or until the rice and vegetables are tender and the flavors have melded beautifully. Before serving, stir in the red wine vinegar if you like a little tang, and taste to see if it needs any more salt or pepper. Don’t forget to fish out the bay leaf!
How to Serve Polish Stuffed Cabbage Soup
Garnishes
A sprinkle of chopped fresh parsley is classic and adds a burst of color and freshness. If you want to take it up a notch, a dollop of sour cream swirled on top is blissful with the tangy tomato broth. For a little heat, try a pinch of crushed red pepper flakes.
Side Dishes
Polish Stuffed Cabbage Soup is hearty enough to stand alone, but it’s also wonderful alongside a thick slice of rye bread or a crusty baguette for dunking. For a true feast, serve it with simple boiled potatoes or a cucumber salad on the side.
Creative Ways to Present
For a fun twist, ladle the soup into hollowed-out bread bowls for a rustic touch. Or, serve smaller portions as a starter for a Polish-inspired dinner party. You can even top each bowl with a few crispy bacon bits for a decadent finish.
Make Ahead and Storage
Storing Leftovers
Polish Stuffed Cabbage Soup tastes even better the next day as the flavors continue to meld. Simply let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to four days—making it a fantastic option for meal prep lunches or easy weeknight dinners.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers, leaving a little room at the top for expansion. It can be frozen for up to three months. When you’re ready to enjoy it again, just thaw overnight in the fridge.
Reheating
To reheat, simply warm the soup on the stove over medium heat, stirring occasionally until it’s steaming hot. If the rice has absorbed a lot of liquid, you can thin the soup with a splash of water or extra broth. For single servings, the microwave works great, too.
FAQs
Can I use only ground beef or only ground pork instead of both?
Absolutely! Using just beef or pork will still yield a delicious soup. Combining the two is traditional and offers a deeper flavor, but feel free to use whichever you prefer or already have on hand.
Can I make Polish Stuffed Cabbage Soup vegetarian?
Yes! To make a vegetarian version, simply omit the meats and use vegetable broth. You can add extra veggies or even toss in cooked lentils or beans for added protein and heartiness.
What’s the best way to chop the cabbage for this soup?
Chop the cabbage into bite-sized pieces, about one-inch squares. This size helps it cook evenly and makes the soup easy to eat, echoing the feel of traditional stuffed cabbage rolls.
Can I use brown rice or barley instead of white rice?
Definitely! Both brown rice and barley are great in Polish Stuffed Cabbage Soup. Just keep in mind that they’ll take longer to cook, so add extra simmer time and watch the liquid level as needed.
Does this soup taste like actual stuffed cabbage rolls?
It really does! Polish Stuffed Cabbage Soup is designed to capture all the beloved flavors of stuffed cabbage—savory meat, tender cabbage, and tangy tomato—but in a cozy, spoonable soup that’s much easier to make.
Final Thoughts
I can’t recommend Polish Stuffed Cabbage Soup enough for anyone looking to bring warmth and tradition to their table. Whether you’re a longtime fan of classic Polish flavors or just discovering them, this soup is sure to win you over. Give it a try—you’ll be surprised how quickly it becomes a new family favorite!
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Polish Stuffed Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Polish Stuffed Cabbage Soup captures all the comforting flavors of traditional cabbage rolls in a hearty, warm bowl of soup. Ground beef and pork are combined with fresh vegetables, rice, and a rich tomato-based broth seasoned with paprika and thyme. Perfect for a cozy meal, this soup is both filling and flavorful, making it an excellent choice for winter dining or anytime you crave a taste of Eastern European home cooking.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Vegetables and Rice
- 4 cups chopped green cabbage
- 1 large carrot, diced
- 1 celery stalk, diced
- 1/3 cup uncooked white rice
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 6 cups beef broth
Seasonings and Garnish
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon red wine vinegar (optional)
- Chopped fresh parsley for garnish
Instructions
- Brown the meat: Heat olive oil in a large soup pot over medium heat. Add ground beef and ground pork, cooking until browned and crumbled. Drain excess fat if needed.
- Sauté aromatics: Add finely chopped onion and minced garlic to the pot, cooking for 2 to 3 minutes until softened and fragrant.
- Add vegetables: Stir in chopped green cabbage, diced carrot, and diced celery, cooking for another 5 minutes to slightly soften the vegetables.
- Combine liquids and seasonings: Add diced tomatoes, tomato sauce, beef broth, uncooked white rice, paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 25 to 30 minutes, or until the rice and vegetables are tender.
- Finish and garnish: Remove the bay leaf. Stir in the optional red wine vinegar if desired and adjust salt and pepper to taste. Serve garnished with chopped fresh parsley.
Notes
- For a heartier texture and nuttier flavor, substitute brown rice or barley for the white rice.
- Leftover soup tastes even better the next day as flavors continue to meld.
- This soup freezes well for up to 3 months — simply thaw and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
