If you’re looking for a soul-warming meal that hits all the nostalgic notes of comfort food, Polish Stuffed Cabbage Soup is about to become your new favorite. This hearty pot brings together tender cabbage, savory ground meats, and aromatic seasonings in a rich tomato broth, all with the home-cooked coziness that Polish cuisine Soup. Every spoonful tastes like a cabbage roll lovingly transformed into an easy, one-bowl wonder—perfect for chilly days, busy weeknights, or anytime you’re craving a hug in soup form.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can come together to create a soup this deeply flavorful! Each ingredient has a special role—from coloring the broth to adding those classic, comforting Polish flavors.
- Olive oil: Adds a smooth richness and helps brown the meats beautifully for depth of flavor.
- Ground beef: Brings hearty, traditional flavor to the soup and creates that classic stuffed cabbage filling taste.
- Ground pork: Lends juiciness and richness, balancing out the beef and adding delicious dimension.
- Onion (diced): Softens and sweetens as it cooks, infusing the soup with aromatic base notes.
- Garlic (minced): Gives a gentle, savory punch that ties all the ingredients together.
- Green cabbage (chopped): The heart of this soup—cabbage cooks until silky, soaking up all the tomatoey goodness.
- Diced tomatoes (canned): Add bright acidity and body to the broth, echoing the flavors of classic cabbage rolls.
- Tomato sauce: Deepens the color and thickens the base, making the broth luxuriously velvety.
- Beef broth: Infuses savory richness, giving Polish Stuffed Cabbage Soup its robust, lip-smacking character.
- Uncooked white rice: Swells up as it cooks, absorbing all those flavors and making each spoonful satisfyingly hearty.
- Worcestershire sauce: Adds a little umami magic, quietly enhancing all the flavors without overpowering.
- Paprika: Brings both color and gentle warmth—don’t skip it if you want that authentic touch.
- Dried thyme: Offers an herbaceous note that mingles beautifully with the tomato and cabbage.
- Salt and pepper to taste: Essential for drawing out every flavor—taste as you go!
- Fresh parsley (chopped): A sprinkle of this bright herb at the end brings fresh color and a burst of flavor.
How to Make Polish Stuffed Cabbage Soup
Step 1: Brown the Meats
Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, breaking them apart with a wooden spoon as they cook. This not only builds the foundation for robust flavor but also ensures both meats cook evenly. Once they’re browned and just beginning to caramelize on the edges, drain off any excess fat for a lighter, cleaner-tasting soup.
Step 2: Sauté the Aromatics
Next, toss in your diced onion. Let it sauté for about 3 to 4 minutes, stirring occasionally, until it becomes translucent and sweet-smelling. Add in the minced garlic and cook for one minute more—it will quickly become fragrant, spreading its delicious aroma through the kitchen.
Step 3: Build the Soup Base
Pile in your chopped green cabbage, canned diced tomatoes, and tomato sauce, giving everything a good stir so the veggies and sauce are well mingled with the savory meats. This is where the colors begin to pop and that signature cabbage roll flavor starts to bloom.
Step 4: Add Liquids and Seasonings
Pour in the beef broth, followed by the uncooked white rice. Stir in the Worcestershire sauce, paprika, dried thyme, and plenty of salt and pepper. This combination infuses the soup with savory depth, gentle spice, and that savory, almost smoky undertone that screams comfort food.
Step 5: Simmer to Perfection
Bring your pot to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 25 to 30 minutes. During this time, the rice plumps up, the cabbage becomes meltingly tender, and all the flavors come together in that magical way only slow-simmered soups can. Taste and adjust seasonings before serving.
Step 6: Garnish and Serve
When you’re ready to serve, ladle the Polish Stuffed Cabbage Soup into bowls and finish with a generous handful of chopped fresh parsley. The bright green not only brings a final pop of color but adds a fresh, herbal note to each bite.
How to Serve Polish Stuffed Cabbage Soup
Garnishes
A shower of fresh parsley is the signature, but you can also add a dollop of sour cream for creamy richness, a crack of black pepper for spice, or even a light sprinkle of smoked paprika for extra color and depth. These little touches turn every bowl of Polish Stuffed Cabbage Soup into a restaurant-worthy comfort meal.
Side Dishes
Polish Stuffed Cabbage Soup is wonderfully filling on its own, but for an authentic experience, pair it with a slice of dark rye bread or a crusty baguette to soak up the last of the flavorful broth. A simple cucumber salad tossed with dill and vinegar adds a cool, tangy crunch that perfectly contrasts the warm, savory soup.
Creative Ways to Present
If you want to impress, ladle your soup into hollowed-out bread bowls for a fun, rustic presentation. Or, serve in small mugs as the opening course for a cozy dinner party—guaranteed to spark conversation and set the stage for a memorable meal. Presentation elevates Polish Stuffed Cabbage Soup into something that feels extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers are a next-day treat you’ll look forward to.
Freezing
Polish Stuffed Cabbage Soup freezes like a dream! Portion the cooled soup into freezer-safe bags or containers, leaving a little space for expansion. It will stay fresh for up to 3 months—just thaw overnight in the fridge when you’re ready to revisit that homemade Polish comfort.
Reheating
To reheat, simply warm gently on the stovetop over medium heat, stirring occasionally until hot. If the soup has thickened in the fridge or freezer, splash in a bit of extra broth or water to bring it back to your preferred consistency, keeping all that original flavor intact.
FAQs
Can I use only beef or only pork?
Absolutely! While the combo of beef and pork brings depth and richness, you can use just beef or just pork if you prefer. Ground turkey also makes a lighter but still delicious substitute.
Is Polish Stuffed Cabbage Soup gluten-free?
Yes, this recipe is naturally gluten-free, as it uses rice instead of breadcrumbs or noodles. Just make sure your broth and Worcestershire sauce are certified gluten-free if you need to be extra careful.
How do I make the soup thicker?
If you like your soup extra hearty, remove the lid and let it simmer uncovered for the last 10 minutes. This reduces the liquid and intensifies the flavors, giving you a thicker, stew-like consistency.
Can I add more vegetables?
Definitely! Feel free to toss in extra veggies like carrots, bell peppers, or even celery. Just chop them small so they cook in the same amount of time as the cabbage and rice.
What’s the best way to reheat leftovers?
Reheat gently on the stove, adding a splash of broth or water if the soup has thickened too much. This method keeps the rice from becoming mushy and restores the soup’s cozy, soupy texture.
Final Thoughts
Warm, hearty, and oh-so-satisfying, Polish Stuffed Cabbage Soup is a true comfort classic you’ll want to make again and again. Whether you enjoy it solo, share it with family, or serve it up at a potluck, each bowl is a celebration of Polish flavors and home-cooked goodness. Give it a try—you might just find your new go-to soup for every season!
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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 is a comforting and hearty dish that combines the flavors of traditional stuffed cabbage rolls in a delicious soup form. Made with a savory mix of ground beef, ground pork, cabbage, rice, and flavorful seasonings, this soup is perfect for a cozy night in.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 small head green cabbage (chopped)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 6 cups beef broth
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Heat Olive Oil and Brown Meat: Heat olive oil in a large pot, brown ground beef and pork.
- Cook Aromatics: Add onion, garlic, and cook until softened.
- Add Ingredients: Stir in cabbage, tomatoes, tomato sauce, broth, rice, Worcestershire sauce, and seasonings.
- Simmer: Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes.
- Adjust Seasoning and Serve: Taste, adjust seasoning, garnish with parsley, and serve hot.
Notes
- For a thicker soup, let it simmer uncovered for the last 10 minutes.
- You can substitute ground turkey or use all beef if preferred.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 7g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
