If you’re a fan of comfort food that wraps you in nostalgia with every bite, you’re about to fall head-over-heels for Polish Stuffed Cabbage Soup. Inspired by the beloved gołąbki (stuffed cabbage rolls) of Poland, this soup cleverly transforms those classic flavors—savory beef, fragrant rice, sweet carrots, and tender cabbage—into a warming one-pot meal. Expect a rich tomato base and those signature snuggly flavors that just keep getting better with every spoonful.
Ingredients You’ll Need
The magic of Polish Stuffed Cabbage Soup starts with simple ingredients that deliver big on flavor. Each one adds its own special touch to recreate the cozy essence of the traditional dish, but in the form of a hearty soup.
- Olive oil: A drizzle to start everything off and coax the flavors from your ingredients.
- Ground beef (or pork, or a mix): The soul of the soup, bringing savory depth—try half beef, half pork for extra richness!
- Diced onion: Adds sweetness and roundness, mingling perfectly with the meat.
- Minced garlic: Aromatic and bold, garlic is a must for any self-respecting Polish comfort dish.
- Green cabbage (chopped): The star of the show—half a head is just right for silky, tender bites in every ladle.
- Carrot (sliced or grated): Adds bright color and sweet undertones that balance the savory flavors.
- Uncooked white rice: Plumps up right in the pot, giving the soup subtle body and heartiness.
- Canned diced tomatoes (with juices): Brings tangy brightness and classic Eastern European flavor.
- Tomato sauce: Creates a rich, velvety backdrop for all the other flavors to shine.
- Beef or vegetable broth: The flavorful foundation that ties the whole soup together—choose either for a rich or lighter touch.
- Worcestershire sauce: Adds that magical, savory second layer—don’t skip it!
- Paprika: A gentle, smoky warmth that gives the soup its glow.
- Dried thyme: Earthy and aromatic, bringing a hint of herbal character.
- Salt and black pepper: Season generously to lift all those beautiful flavors.
- Brown sugar (optional): Just a spoonful, if you like, to mellow out the zing of the tomatoes.
- Chopped fresh parsley (optional): For an eye-catching, fresh finish before you serve.
How to Make Polish Stuffed Cabbage Soup
Step 1: Brown the Meat
Start your Polish Stuffed Cabbage Soup by heating the olive oil in a large soup pot over medium heat. Add the ground beef (or pork, or both!) and cook, breaking it up as you go, until it’s nicely browned and fragrant—about 5 to 7 minutes. If there’s a lot of excess fat, scoop some out to keep your soup lighter. This step lays down a flavorful foundation for everything that follows.
Step 2: Build Aroma with Onion and Garlic
Next, toss in your diced onion and minced garlic. Let them sauté for about 2–3 minutes, stirring, until the onion turns soft and translucent and your kitchen is filled with mouthwatering aromas. Don’t rush this part—the onion and garlic will infuse the beef with their wholesome sweetness.
Step 3: Add Cabbage and Carrots
Time to layer in that classic gołąbki flavor! Mix in the chopped cabbage and sliced (or grated) carrots. Let everything cook together for about 5 minutes; the cabbage will start to wilt and the carrots will soften. This is how you build up all those wonderful homey textures and subtle sweetness in your soup.
Step 4: Add Rice, Tomatoes, and Broth
Stir in the uncooked rice, diced tomatoes with their juices, tomato sauce, and your chosen broth. Pour in every last drop—this is where the transformation into a beautiful, hearty soup begins. Everything will cook together, so the rice soaks up tons of flavor and the tomatoes break down into the broth for a gorgeous, reddish base.
Step 5: Season and Simmer
Now’s the time for the Worcestershire sauce, paprika, thyme, salt, pepper, and a spoonful or two of brown sugar if you’d like a little sweetness. Bring the whole pot to a gentle boil, then immediately reduce the heat to low. Cover and let everything simmer for 30–35 minutes, stirring now and then. The rice will become tender, the cabbage soft, and every ingredient will soak up that irresistible, old-world flavor.
Step 6: Taste and Finish
Lift the lid and give your Polish Stuffed Cabbage Soup a loving stir. Taste and adjust the salt and pepper to your liking. Ladle into big bowls and sprinkle with fresh parsley, if you’re feeling fancy. Trust me, nothing says comfort quite like this first spoonful!
How to Serve Polish Stuffed Cabbage Soup
Garnishes
For that pop of color and a fresh lift, shower your bowls of Polish Stuffed Cabbage Soup with chopped parsley or dill. A small dollop of sour cream is also fabulous—it melts into the soup and adds a luscious tang that makes each bite extra special.
Side Dishes
You can never go wrong with crusty rye bread or a warm baguette on the side, ready to mop up every drop. If you want to keep things traditional, pair the soup with boiled potatoes or a light cucumber salad for a crunchy contrast. Every bite is deeply satisfying and oh-so-Polish.
Creative Ways to Present
Try serving your soup in rustic mugs at a winter gathering—perfect for sipping. Or, ladle it into bread bowls for a festive touch on cold days. Want to impress? Scatter crispy fried onions or bacon bits on top for a little crunch and added richness. However you present it, Polish Stuffed Cabbage Soup is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Polish Stuffed Cabbage Soup not only welcomes leftovers—it improves with time! Let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days; the flavors will deepen with every passing hour.
Freezing
This soup is made for make-ahead magic. Once completely cool, portion it into freezer-safe containers or heavy-duty zip bags. Stash them in the freezer for up to 3 months—the rice and cabbage will hold up beautifully. Thaw overnight in the fridge whenever you need a cozy meal in a flash.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally so the rice doesn’t stick. Add a splash of broth or water if it’s thickened up too much. You can also microwave single bowls—just cover with a vented lid and heat until steamy, stirring halfway to ensure even warmth.
FAQs
Can I make Polish Stuffed Cabbage Soup vegetarian or vegan?
Absolutely! Swap the ground meat for plant-based crumbles or a can of lentils, use vegetable broth, and double-check that your Worcestershire sauce is vegan-friendly. The soup will still be hearty and delicious, with all the classic flavors you crave.
What’s the best rice to use in this soup?
Regular white rice is classic and gives that soft, creamy texture, but you can use brown rice if you want a nuttier bite and a bit more fiber. Just remember, brown rice may need a few extra minutes of simmering to get perfectly tender.
Can I use red cabbage instead of green?
You certainly can! Red cabbage will give a lovely vibrant hue and slightly earthier flavor. The soup will look a bit different but taste just as fantastic—don’t be afraid to experiment.
How can I make this Polish Stuffed Cabbage Soup spicier?
Add a pinch of crushed red pepper flakes, a diced jalapeño, or a teaspoon of hot Hungarian paprika along with the other seasonings. Taste as you go so you get just the right level of warmth for your liking.
Will the rice get mushy if I make this soup ahead?
Over time, the rice will continue to absorb liquid and can become softer, but most people find it only adds to the comforting nature of Polish Stuffed Cabbage Soup. If you prefer firmer rice, try cooking it separately and adding it when reheating individual bowls.
Final Thoughts
From its savory, steamy aroma to its deeply satisfying flavors, Polish Stuffed Cabbage Soup is the kind of meal that wraps you in a big food hug. Whether you’re revisiting the tastes of home or discovering them for the first time, I hope this recipe brings as much joy to your table as it has to mine. Go ahead, gather your favorite soup bowls and dive in—you’re going to love every spoonful!
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Polish Stuffed Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Non-Vegetarian
Description
This Polish Stuffed Cabbage Soup is a hearty and comforting dish that brings together the flavors of traditional Polish gołąbki in a delicious soup form. Made with ground beef, cabbage, rice, and a flavorful broth, this soup is perfect for a cozy night in.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef (or pork, or a mix)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/2 head green cabbage (chopped)
- 1 large carrot (sliced or grated)
- 1/2 cup uncooked white rice
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 6 cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons brown sugar (optional, to balance acidity)
- chopped fresh parsley for garnish (optional)
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks, about 5–7 minutes. Drain excess fat if needed. Add diced onion and garlic; sauté for 2–3 minutes until fragrant and softened.
- Stir in chopped cabbage and carrots. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften. Add uncooked rice, diced tomatoes, tomato sauce, broth, Worcestershire sauce, paprika, thyme, salt, pepper, and brown sugar if using.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the rice is cooked and the cabbage is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired. Serve with rye bread or crusty rolls.
Notes
- This soup is a deconstructed version of traditional Polish gołąbki (stuffed cabbage rolls).
- It freezes well and tastes even better the next day.
- For a lighter version, use ground turkey or skip the rice for a low-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
