There is something truly heartwarming about a good old Polish Stuffed Cabbage Soup Recipe that combines all the cozy, comforting flavors of the classic stuffed cabbage rolls but in a delightful, easy-to-savor soup form. This dish brings together tender ground beef, tender cabbage, a medley of tangy tomatoes, and fluffy rice swimming in a savory broth seasoned just right. It’s the kind of recipe that feels like a warm hug on a chilly day and invites you back for seconds every time.
Ingredients You’ll Need
This Polish Stuffed Cabbage Soup Recipe calls for simple, wholesome ingredients that you might already have in your kitchen pantry. Each element plays a crucial role in building the rich flavors, from the zing of Worcestershire sauce to the gentle bite of paprika and thyme that elevate the soup to a truly satisfying meal.
- 1 lb ground beef: Provides hearty protein and a rich base flavor that anchors the soup.
- 1 small onion, diced: Adds natural sweetness and aromatic depth when sautéed.
- 3 cloves garlic, minced: Gives the soup a warm, savory punch that’s unmistakably comforting.
- ½ head green cabbage, chopped: Offers texture and the signature cabbage flavor essential to this soup.
- 1 can (14.5 oz) diced tomatoes: Brings bright acidity and juiciness to balance the richness.
- 1 can (8 oz) tomato sauce: Thickens and deepens the tomato base for a smooth, cohesive broth.
- 6 cups beef broth: Forms the savory liquid foundation that ties everything together.
- ½ cup uncooked white rice: Adds body and comfort, absorbing flavors while cooking to tender perfection.
- 1 tablespoon Worcestershire sauce: Introduces a subtle umami complexity that’s pure magic.
- 1 teaspoon paprika: Offers a gentle smoky warmth that makes every bite more flavorful.
- ½ teaspoon dried thyme: Provides an earthy herbaceous note, rounding out the seasoning.
- Salt and pepper, to taste: Essential for bringing all the flavors into harmony.
- 1 tablespoon olive oil: Used for sautéing and helps build the soup’s base flavor.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion and minced garlic, sautéing them gently for about 3 to 4 minutes. You want these to soften and become fragrant but not browned, as this will create the perfect savory base for your soup.
Step 2: Brown the Ground Beef
Add the ground beef to the pan with your softened aromatics. Break the meat apart with your spoon or spatula while it cooks, ensuring it browns evenly. This step is crucial because the caramelized meat adds richness to the entire soup. If there’s excess fat, drain it off to keep the soup from getting oily.
Step 3: Cook the Cabbage
Next, stir in the chopped cabbage. Let it cook right in the pot for about 5 minutes. This gives the cabbage a chance to soften slightly, releasing its natural sweetness and blending perfectly with the meat and aromatics.
Step 4: Add Tomatoes, Broth, and Seasonings
Now comes the heart of the soup: add the diced tomatoes, tomato sauce, and beef broth. Stir in uncooked white rice, Worcestershire sauce, paprika, dried thyme, along with salt and pepper. Mixing all these ingredients well ensures every spoonful of the soup bursts with richness and balanced flavors.
Step 5: Simmer to Perfection
Bring the pot to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 30 to 35 minutes. This slow simmer gently tenderizes the cabbage and rice, allowing all the flavors to mingle and develop beautifully, resulting in a warm, nourishing bowl.
Step 6: Final Taste and Serve
Give the soup one last taste and adjust seasoning with salt and pepper if needed. Serve your Polish Stuffed Cabbage Soup Recipe hot, ideally with some crusty bread on the side for dipping into that flavorful broth. It’s simple, satisfying, and downright delicious.
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
While this soup stands beautifully on its own, a dollop of sour cream or a sprinkle of fresh chopped parsley can add a wonderful fresh and tangy contrast. A little cracked black pepper on top delivers a slight kick that keeps every bite exciting.
Side Dishes
Serve this soup alongside crusty rustic bread or warm buttered rolls. If you want to keep the meal light, a crisp green salad with a tart vinaigrette complements the soup’s rich flavors perfectly. For a heartier option, mashed potatoes or pierogi are traditional favorites that pair seamlessly.
Creative Ways to Present
Got guests? Serve this Polish Stuffed Cabbage Soup Recipe in deep bowls lined with a fresh cabbage leaf for a pretty, thematic touch. Or try layering the soup over a small heap of cooked rice in a bowl, letting the broth pool around it for a fun textural twist. These little touches turn a humble soup into a memorable dining experience.
Make Ahead and Storage
Storing Leftovers
This soup holds up wonderfully in the fridge for up to 4 days. Store it in an airtight container to keep all those vibrant flavors intact. When you reheat, give it a good stir to redistribute the rice and cabbage that may settle.
Freezing
If you want to enjoy your Polish Stuffed Cabbage Soup Recipe on a later date, it freezes beautifully. Just let it cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. It’ll keep for up to 3 months and thaw quickly when you’re ready for a cozy meal.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to make sure the rice doesn’t stick to the bottom. You can also microwave single servings, but be sure to stir halfway through so it warms evenly. Add a splash of broth or water if the soup thickens too much.
FAQs
Can I use a different type of meat in this Polish Stuffed Cabbage Soup Recipe?
Absolutely! While ground beef is traditional and provides rich flavor, ground pork or ground turkey work fine too. Just keep in mind that leaner meats might need a bit more seasoning to boost flavor.
Is it okay to use brown rice instead of white rice?
Yes, you can substitute brown rice, but cooking times will be longer. Cook the brown rice separately or add more broth and extend the simmering time until the rice is tender. It adds extra nuttiness and fiber.
Can I make this soup vegetarian?
To make it vegetarian, swap the beef broth for vegetable broth and replace ground beef with plant-based crumbles or a medley of mushrooms and lentils. The cabbage and tomatoes will still provide great flavor and texture!
Why is Worcestershire sauce added to the soup?
Worcestershire sauce adds a subtle umami depth to the soup, enhancing the meaty and tomato flavors. It’s like a secret ingredient that makes everything taste extra savory and well-rounded.
Can I prepare this soup in a slow cooker?
Yes! Follow the same steps for sautéing the aromatics and browning the meat, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the cabbage and rice are tender and flavors meld beautifully.
Final Thoughts
Making this Polish Stuffed Cabbage Soup Recipe feels like sharing a bit of warm, nostalgic magic with your loved ones. It’s straightforward to prepare, incredibly flavorful, and delivers comfort in every bite. Trust me, once you try it, this recipe will find a permanent spot in your go-to recipes for cozy nights. So grab your pot and start cooking — your future self and your family will thank you!
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Polish Stuffed Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
This hearty Polish Stuffed Cabbage Soup captures the traditional flavors of stuffed cabbage rolls in a comforting, warming bowl. Ground beef, cabbage, rice, and a rich tomato and beef broth come together with subtle spices to create a delicious, easy-to-make soup that simmers to tender perfection in under an hour.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
Vegetables and Base
- ½ head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
Grains and Seasonings
- 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, sautéing for 3-4 minutes until they soften and become fragrant.
- Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary to keep the soup from being greasy.
- Cook the Cabbage: Stir in the chopped cabbage and continue cooking for about 5 minutes, allowing the cabbage to soften slightly and meld with the beef and aromatics.
- Add Liquids and Spices: Pour in the diced tomatoes, tomato sauce, and beef broth. Add the uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30-35 minutes until the cabbage and rice are tender and flavors meld.
- Adjust and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally alongside crusty bread for dipping to complete this comforting meal.
Notes
- For a leaner version, use ground turkey or extra-lean ground beef.
- To speed up cooking, pre-cook the rice separately and add it towards the end of simmering.
- Leftovers taste even better the next day as flavors continue to develop.
- This soup freezes well; store in airtight containers for up to 3 months.
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
