When you crave a big, cozy bowl of home-cooked comfort, nothing satisfies quite like Polish Stuffed Cabbage Soup. This hearty soup captures all the nostalgic flavors of classic golabki—tender cabbage, savory meat, perfectly cooked rice, and a rich tomato broth—without the work of rolling cabbage leaves. Whether you’re new to Polish cuisine or grew up with these flavors, this soup is a one-pot wonder that brings everyone to the table, spoon in hand and ready for seconds.
Ingredients You’ll Need
There’s magic in how simple-but-essential ingredients can create a pot of pure comfort. Every element in this Polish Stuffed Cabbage Soup adds its special something—meat for richness, cabbage for texture, carrots for color, rice for heartiness, and a tomato base that ties it all together.
- Olive Oil: Adds richness and helps brown the meat, which is key for building savory depth at the start.
- Ground Beef or Ground Pork: Brings bold flavor and hearty protein; a mix of both is extra-delicious if you have it.
- Yellow Onion: Classic base veggie for sweetness and aroma, balancing all the savory notes.
- Garlic: Two cloves so the flavor sings, infusing the broth with classic warmth.
- Carrots: For gentle sweetness and pops of orange color that brighten up the soup.
- Green Cabbage: The star ingredient, chopped small for silky-soft bites in every spoonful.
- Diced Tomatoes: Canned tomatoes work perfectly and lend their bright acidity to the broth.
- Tomato Sauce: Ensures the soup is velvety and rich, not too brothy or thin.
- Beef Broth: The key to depth—use a good-quality broth for extra flavor.
- Uncooked White Rice: Added right to the pot, it soaks up all the flavor and makes the soup irresistible.
- Dried Thyme: For an herbal note that’s subtle but noticeable.
- Paprika: Adds gentle warmth and a beautiful golden undertone.
- Salt: Just enough to enhance every flavor.
- Black Pepper: For a soft kick to round things out.
- Apple Cider Vinegar: Brightens the whole pot right at the end, leaving your tastebuds curious for another bite.
- Fresh Dill or Parsley: The perfect finishing touch—herby, lively, and a must for presentation.
How to Make Polish Stuffed Cabbage Soup
Step 1: Brown the Meat
Start by heating the olive oil in a large soup pot over medium heat. Add the ground beef, pork, or a combination of both. Cook, stirring and breaking up the meat into small crumbles, until it’s fully browned. If you see extra fat pooling in the pot, go ahead and drain some off—just leave enough for rich flavor.
Step 2: Sauté the Aromatics
Stir in the diced onion and minced garlic, letting them sizzle in the meat drippings for two to three minutes. When the onions soften and release their sweet aroma and the garlic becomes fragrant (but not browned), you’re ready to move on.
Step 3: Add Veggies and Soften
Now for the soul of Polish Stuffed Cabbage Soup—carrots and cabbage. Stir in the carrots and chopped cabbage and cook, stirring often, until both are just starting to soften. This takes about five or six minutes, and you’ll notice the cabbage wilting and everything melding together beautifully.
Step 4: Build the Broth
Pour in the diced tomatoes, tomato sauce, and beef broth. Add the rice, dried thyme, paprika, salt, and pepper. Give everything a good stir to make sure the rice doesn’t clump together, then bring the mixture up to a gentle boil. The aroma at this stage is deeply inviting—you’ll know you’re on the right track.
Step 5: Simmer to Perfection
Once you’ve got a steady boil, lower the heat, cover your soup pot, and let the magic happen. Simmer gently for 25 to 30 minutes, stirring occasionally. By the end, the rice should be tender, the vegetables meltingly soft, and the broth thickened just enough to hug every ingredient.
Step 6: Add the Final Touch
Last but definitely not least, stir in the apple cider vinegar. This brightens up the deep flavors and makes the soup taste “finished” in a way you can’t quite put your finger on, but crave in every bowl. Give it a taste and adjust the seasoning if needed. Simmer for just five more minutes uncovered, then you’re ready to serve Polish Stuffed Cabbage Soup piping hot!
How to Serve Polish Stuffed Cabbage Soup
Garnishes
Don’t skip the last sprinkle of chopped fresh dill or parsley—that pop of green brings a fresh, herbal aroma that makes each spoonful of Polish Stuffed Cabbage Soup even more irresistible. A little extra crack of black pepper or a swirl of sour cream is also fantastic if you love creamy richness.
Side Dishes
This soup is so hearty it can stand on its own, but if you want a classic pairing, serve with slices of crusty rye bread or a hunk of sourdough for soaking. A simple cucumber salad or a crisp green salad works well to balance the flavors and round out the meal beautifully.
Creative Ways to Present
If you’re hosting or just want to impress, ladle Polish Stuffed Cabbage Soup into small bread bowls or serve in your prettiest deep bowls with a finishing drizzle of good olive oil. For a family-style dinner, set out bowls of fresh herbs, pickled vegetables, and even a little grated cheese so everyone can garnish to their heart’s content.
Make Ahead and Storage
Storing Leftovers
This soup just gets better as it sits—those flavors continue to deepen! Cool leftovers to room temperature, then transfer to airtight containers and refrigerate. Polish Stuffed Cabbage Soup will taste amazing for up to four days, making it perfect for meal prep lunches or quick weeknight dinners.
Freezing
Polish Stuffed Cabbage Soup is a champion in the freezer. Let it cool completely before ladling into freezer-safe containers, leaving some room at the top for expansion. It freezes well for up to three months. Just know that the texture of the rice will be a little softer after thawing, but it will still taste delicious and cozy.
Reheating
To reheat from the fridge, simply warm soup on the stove over medium-low heat, stirring occasionally until hot. If reheating from frozen, thaw overnight in the fridge, then reheat on the stovetop, adding an extra splash of broth or water as needed to loosen up the consistency.
FAQs
Can I make Polish Stuffed Cabbage Soup vegetarian?
Absolutely! Swap in lentils or meatless crumbles for the ground meat, and use a rich vegetable broth instead of beef broth. You’ll still get that hearty, satisfying flavor with an all-veggie twist.
What kind of rice works best?
White rice cooks quickly and absorbs flavors beautifully, but you can use brown rice or even barley. Just remember to adjust simmering time—brown rice and barley take a bit longer to soften.
How do I keep the cabbage from getting mushy?
Chop the cabbage into bite-sized pieces, and watch your cooking time. The soup is done when the cabbage is just tender—if you prefer your cabbage with a little more bite, check it after 20 minutes.
Can this soup be made in a slow cooker?
Definitely! Brown the meat and sauté the onions and garlic first, then add everything to your slow cooker. Cook on low for 6 to 8 hours, adding the rice halfway through so it doesn’t get too soft.
What are some easy ways to boost the flavor?
Try a few shakes of Worcestershire sauce, a bay leaf in the simmering broth, or a pinch of smoked paprika for extra depth in your Polish Stuffed Cabbage Soup. Taste as you cook and make it your own!
Final Thoughts
If you’re craving a bowl of comfort that’s as nourishing as it is flavorful, Polish Stuffed Cabbage Soup is the way to go. With each spoonful, you’re enjoying a cherished, time-honored dish that’s both easy to make and deeply satisfying. Give it a try—you just might discover a new family favorite!
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Polish Stuffed Cabbage Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Polish Stuffed Cabbage Soup recipe that combines the flavors of ground beef, cabbage, and tomatoes in a flavorful broth, perfect for a cozy meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground pork (or a mix)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 small green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 6 cups beef broth
- ½ cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Chopped fresh dill or parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the ground meat and cook until browned. Drain excess fat if needed.
- Add onion and garlic, and cook for 2–3 minutes until fragrant.
- Stir in carrots and chopped cabbage, and cook for 5–6 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, beef broth, uncooked rice, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Stir in apple cider vinegar, adjust seasoning to taste, and simmer uncovered for another 5 minutes.
- Serve hot, garnished with fresh dill or parsley.
Notes
- For a vegetarian version, use lentils or meatless crumbles and vegetable broth.
- You can also substitute brown rice or barley, but adjust the cook time accordingly.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
