If you have a craving for a hearty, comforting dish that brings all the warm flavors of a family kitchen together, the Polish Stuffed Cabbage Soup Recipe is exactly what you need. This soup beautifully captures the essence of traditional stuffed cabbage rolls but in a quicker, spoon-friendly form. With tender cabbage, juicy ground meat, aromatic herbs, and the perfect tomato base, every spoonful sings with homestyle love and rich depth. It’s pure comfort in a bowl and a wonderful way to share a classic Polish favorite with friends and family.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that work in harmony to create a soup full of vibrant flavors and satisfying textures. Each component is essential, from the savory ground meat to the fresh cabbage and fragrant spices, ensuring your soup tastes just right every time.
- Ground beef (or pork, or a mix): This adds rich, meaty flavor and hearty texture to the soup.
- Small onion, diced: Provides a subtle sweetness and depth of flavor when sautéed.
- Garlic cloves, minced: Brings warmth and an aromatic punch to every bite.
- Green cabbage, chopped: The star vegetable that softens perfectly while absorbing flavors.
- Diced tomatoes (14.5 oz can): Adds tanginess and a lovely tomato base color.
- Tomato sauce (8 oz can): Thickens the broth and enriches the tomato essence.
- Beef broth (6 cups): The flavorful liquid foundation that ties all ingredients together.
- Uncooked white rice (1/2 cup): Adds body and a slight chewiness, reminiscent of classic stuffed cabbage wraps.
- Worcestershire sauce (1 tablespoon): Introduces umami complexity that enhances the meatiness.
- Paprika (1 teaspoon): Provides a hint of smokiness and subtle color.
- Dried thyme (1/2 teaspoon): Adds an earthy, herbal note that complements cabbage beautifully.
- Salt and pepper, to taste: Essential seasoning that balances all flavors.
- Olive oil (1 tablespoon): Used for sautéing to add richness without overpowering.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Sauté Onions and Garlic
Start by heating olive oil in a large pot over medium heat. Toss in the diced onions and minced garlic and sauté them until they soften and release their sweet aroma, about 3 to 4 minutes. This step creates a fragrant base for the soup, warming your kitchen and your heart.
Step 2: Brown the Ground Meat
Next, add your ground beef (or pork, or a mixture) to the pot. Cook it thoroughly, breaking it apart with your spoon so it browns evenly. This browning seals in flavor and gives the soup that irresistible meaty richness. If there’s excess fat, feel free to drain it for a lighter finish.
Step 3: Cook the Cabbage
Stir in the chopped cabbage. Let it cook for about 5 minutes until it starts to soften but still holds a bit of crunch. The cabbage provides not only texture contrast but also a mild, sweet note that balances the acidity of the tomatoes.
Step 4: Combine Tomatoes, Broth, Rice, and Seasonings
Pour in the diced tomatoes, tomato sauce, and beef broth. Add the uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir everything together until it is well combined. This mixture will simmer and allow the flavors to marry beautifully while the rice cooks to a tender, chewy consistency.
Step 5: Simmer Until Tender
Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes. This slow simmer ensures that the cabbage softens thoroughly and the rice cooks through, infusing the broth with every savory note.
Step 6: Final Seasoning and Serve
After simmering, taste your soup and adjust the salt, pepper, or any other seasonings as you like. Serve the Polish Stuffed Cabbage Soup Recipe piping hot, ideally with crusty bread or a side of your choice to soak up the delicious broth.
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
Adding a touch of fresh garnish can elevate this rustic soup beautifully. Try sprinkling chopped fresh parsley or dill on top for a burst of color and fresh herbal brightness. A dollop of sour cream or a swirl of Greek yogurt can introduce creamy tang that contrasts nicely with the tomato base.
Side Dishes
This soup is hearty on its own, but pairing it with warm, crusty bread or soft dinner rolls makes the perfect combination. You might also serve a simple cucumber salad with dill and vinegar for a refreshing side that cuts through the richness.
Creative Ways to Present
If you want to impress guests or add a festive touch, serve the Polish Stuffed Cabbage Soup Recipe in individual rustic bowls lined with a fresh cabbage leaf. For a fun twist, top servings with shredded cheese and broil briefly for a melty finish. This soup can be the star of casual family dinners or cozy winter gatherings alike.
Make Ahead and Storage
Storing Leftovers
Leftover Polish Stuffed Cabbage Soup Recipe keeps well in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen overnight, making it perfect for lunches or quick dinners in the days following.
Freezing
This soup freezes wonderfully. Place cooled soup in freezer-safe containers or bags and freeze for up to 3 months. To prevent the cabbage from becoming too mushy upon thawing, consider freezing the soup just before adding the cabbage and cooking it fresh when reheating.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally. Add a splash of beef broth or water if the soup has thickened too much. Avoid boiling vigorously to keep the meat tender and cabbage from breaking down excessively.
FAQs
Can I use ground turkey instead of beef or pork?
Absolutely! Ground turkey works well in this soup for a leaner option. Just keep an eye on the cooking time as turkey can dry out faster, and you might want to add a bit more oil or broth for moisture.
Is it possible to make this soup vegetarian?
Yes, to create a vegetarian version, substitute the ground meat with plant-based crumbles or sautéed mushrooms. Use vegetable broth instead of beef broth to maintain a rich, savory flavor.
Can I use pre-cooked rice instead of uncooked rice?
You can, but it’s best to add pre-cooked rice towards the end of cooking to prevent it from becoming mushy. Since this recipe simmers for quite some time, uncooked rice works better for texture development.
How spicy is the Polish Stuffed Cabbage Soup Recipe?
This soup is generally mild with just a subtle smokiness from paprika. You can always add a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.
What is the best way to chop the cabbage for this soup?
Chop the cabbage into bite-sized pieces so it softens evenly during cooking but still provides pleasant texture. Avoid shredding it too finely as it can disintegrate into the broth.
Final Thoughts
Trying the Polish Stuffed Cabbage Soup Recipe is like wrapping yourself in a cozy blanket of flavors. It’s simple enough for weeknight dinners but comforting enough to become a family favorite. Whether you’re new to Polish cooking or revisiting a nostalgic dish, this soup brings warmth and satisfaction to the table in every delicious bowl. Give it a go—your taste buds will thank you!
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Polish Stuffed Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Polish Stuffed Cabbage Soup is a hearty and comforting dish that captures the traditional flavors of stuffed cabbage rolls in a warm, easy-to-make soup form. Featuring ground beef, tender cabbage, tomatoes, rice, and a flavorful blend of herbs and spices, this soup is perfect for a cozy family meal.
Ingredients
Main Ingredients
- 1 lb ground beef (or pork, or a mix)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) 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
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3 to 4 minutes.
- Brown the Meat: Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary to keep the soup from being greasy.
- Cook Cabbage: Stir in the chopped cabbage and cook for about 5 minutes, allowing it to begin softening and releasing its flavors.
- Add Liquids and Seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Add uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir everything together thoroughly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, or until the cabbage and rice are tender.
- Final Adjustments and Serve: Taste the soup and adjust seasonings with additional salt or pepper if needed. Serve the soup hot, optionally accompanied by crusty bread for dipping.
Notes
- This soup can be made with ground pork or a combination of beef and pork for different flavor variations.
- Using uncooked rice allows it to absorb the broth flavors, but you can use pre-cooked rice added near the end for a quicker version.
- For a thicker soup, simmer uncovered for the last 10 minutes to reduce liquid.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
