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
Scale
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.
