Polish Stuffed Cabbage Soup Recipe
There’s nothing quite like a steaming bowl of Polish Stuffed Cabbage Soup to warm you up on a chilly evening. This soul-satisfying soup takes all the best flavors of traditional Polish stuffed cabbage rolls—juicy ground meat, tender cabbage, luscious tomato broth—and brings them together in one big cozy hug of a pot. Each spoonful is hearty, rustic, and brimming with nostalgia. Whether you’re seeking a taste of home or simply craving a simple but comforting meal, this recipe is guaranteed to become a classic at your table.
Ingredients You’ll Need
Gathering the ingredients for Polish Stuffed Cabbage Soup is as easy as it gets, but don’t let the simplicity fool you—every item plays a vital part in building incredible flavor and texture. Each bite delivers a little magic: juicy meat, sweet cabbage and carrots, and a tangy tomato base all made irresistible with herbs and a scoop of rice. Here’s what you need and why:
- Olive oil: Gives a rich start to browning the meat and vegetables while adding a touch of heart-healthy flavor.
- Ground beef or pork: For authentic flavor, use a blend, but either works! This forms the satisfying backbone of the soup.
- Onion (diced): Lends gentle sweetness and aromatic depth—don’t skip it!
- Garlic (minced): A must for warmth and that homemade aroma we all adore.
- Green cabbage (chopped): The star of the show, delivering bulk, texture, and classic stuffed cabbage taste.
- Carrot (peeled and shredded): Adds subtle sweetness and color, making each bowl cheery and bright.
- Diced tomatoes: Tangy and bright, this ingredient gives body and a zesty pop to the base.
- Tomato sauce: Deepens the tomato flavor and creates a silky, satisfying broth.
- Beef broth: Brings a savory backbone and keeps the soup hearty and robust.
- Paprika: Adds earthiness and a gentle kick, taking the soup’s aroma to the next level.
- Dried thyme: Infuses the soup with classic, woodsy notes that complement the cabbage.
- Dried dill: A traditional Polish touch; gives a fresh, herbal lift to each spoonful.
- Uncooked white rice: Thickens the soup and lends a reminiscent “stuffed” effect without any rolling required.
- Salt and pepper to taste: Essential for seasoning—adjust for your preferences.
- Chopped fresh parsley (optional): Adds a burst of color and a fresh, grassy finish when serving.
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 your chosen ground beef or pork, and let it brown, breaking it apart as you go—the little crispy bits at the bottom add so much flavor. Drain any excess fat, but leave just a touch behind for extra richness. The meaty aroma filling your kitchen? It’s just the beginning!
Step 2: Soften the Aromatics
With your meat nicely browned, stir in the diced onion and let it cook for about 3 to 4 minutes until wonderfully soft and translucent. Sprinkle in the minced garlic and let it sizzle for just 30 more seconds—garlic cooks fast, so be careful not to burn it. These simple veggies lay down the delicious foundation of your Polish Stuffed Cabbage Soup.
Step 3: Add the Vegetables
Now comes the hearty bulk! Toss in your chopped green cabbage and shredded carrot. Let them cook together for about 5 minutes, stirring here and there until the cabbage softens just a bit and starts to release its sweet aroma. It’s starting to look—and smell—like a big pot of comfort.
Step 4: Build the Soup Base
Pour in your can of diced tomatoes (juice and all), tomato sauce, and beef broth. Sprinkle in the paprika, dried thyme, and dried dill. Stir in the uncooked rice. This is the part where all the separate ingredients come together and start to resemble a classic Polish Stuffed Cabbage Soup!
Step 5: Simmer and Season
Bring the pot to a gentle boil, then immediately dial the heat down to low. Cover the soup and let it simmer quietly for 25 to 30 minutes. You’ll know it’s done when the cabbage and rice are perfectly tender, and the whole pot smells like something you’d want to dive right into. Check for seasoning, and add salt and pepper to taste.
Step 6: Garnish and Serve
Ladle your hot, glorious soup into bowls, sprinkle on fresh chopped parsley if you feel fancy, and serve while it’s piping hot. Every bowl is like a culinary hug—deeply satisfying and loaded with love.
How to Serve Polish Stuffed Cabbage Soup
Garnishes
Give your bowl of Polish Stuffed Cabbage Soup a burst of color and fresh flavor with a generous sprinkle of chopped fresh parsley. A dollop of sour cream on top can add a delightful creaminess, while a pinch of extra dill invites an extra herby punch. For those who love a touch of heat, a dash of smoked paprika or a few chili flakes on top can nudge the flavors in an exciting direction.
Side Dishes
Pairing is half the fun! This soup is wonderfully hearty on its own, but you can make a full meal out of it with a thick slice of rye bread or a rustic crusty baguette to sop up all that luscious broth. For an extra traditional Polish touch, serve with boiled potatoes or a crisp cucumber salad. Whichever direction you go, you’re in for a treat.
Creative Ways to Present
When you want to impress, consider serving Polish Stuffed Cabbage Soup in individual bread bowls—soak up every drop with edible “plates.” Or, for a party or potluck, offer it in small mugs or mismatched teacups for a cozy, communal feel. Add a sprinkle of extra herbs, a swirl of sour cream, or even a wedge of lemon for a fun, personalized twist.
Make Ahead and Storage
Storing Leftovers
This soup only gets better as it sits, making leftovers a true bonus. Store any remaining Polish Stuffed Cabbage Soup in an airtight container in the refrigerator for up to four days. The flavors meld and deepen, offering an even heartier taste experience the next day.
Freezing
Polish Stuffed Cabbage Soup is a freezer’s best friend. Simply ladle cooled soup into freezer-safe containers, leaving a little space for expansion. It’ll keep beautifully for up to three months. When you’re ready for a comforting meal, just thaw overnight in the fridge.
Reheating
Gently reheat your leftover soup on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in individual servings, being sure to cover it to avoid splatters and maintain that luscious texture. Add a splash of beef broth or water if it’s thickened up a bit.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works beautifully, though it may take a bit longer to become tender. Simply simmer until the grains are soft. If in doubt, cook the brown rice separately and stir it in at the end.
Is this soup gluten-free?
Yes, as written, Polish Stuffed Cabbage Soup is naturally gluten-free, since it uses rice rather than traditional breadcrumbs or wheat fillers found in some versions.
Can I make this recipe vegetarian?
Of course! Swap the ground meat for sautéed mushrooms or lentils, and use vegetable broth instead of beef broth. The result is still hearty, nutritious, and absolutely delicious.
Can I prepare this soup in a slow cooker?
Yes! Brown the meat and sauté the aromatics in a skillet first, then transfer everything to your slow cooker. Cook on low for 5 to 6 hours or until the rice and cabbage are tender.
What makes this different from regular cabbage soup?
Polish Stuffed Cabbage Soup is specifically designed to mimic the flavor and texture of Polish stuffed cabbage rolls, with the addition of rice and traditional seasonings for that unmistakable taste—no rolling required!
Final Thoughts
Polish Stuffed Cabbage Soup is the kind of dinner that brings friends and family together—even if you make it on a whim for just yourself! It’s nourishing, comforting, and wonderfully forgiving. If you’re craving something deeply satisfying yet easy to make, give this recipe a try and let it become the star of your kitchen too.
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Polish Stuffed Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Polish Stuffed Cabbage Soup, also known as golabki soup, that is packed with ground beef or pork, vegetables, and rice in a flavorful tomato-based broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound ground beef or pork
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 small green cabbage (chopped)
- 1 large carrot (peeled and shredded)
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 cup uncooked white rice
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef or pork and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- Add the chopped cabbage and shredded carrot, and cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes with their juice, tomato sauce, beef broth, paprika, thyme, dill, and rice. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the cabbage and rice are tender.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot.
Notes
- You can swap beef for ground turkey or a mix of beef and pork for a more traditional flavor.
- This soup freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
