Polish Stuffed Cabbage Soup

If you love the cozy, nostalgic flavors of traditional Polish stuffed cabbage rolls (golabki) but don’t always have the time (or patience) to roll, stuff, and bake—this Polish Stuffed Cabbage Soup is about to become your new favorite comfort food. It takes everything you adore about the classic dish—the savory ground meat, tender cabbage, tangy tomato sauce, and aromatic spices—and transforms it into a hearty, soul-warming soup that’s much easier to throw together.

Imagine your kitchen filling up with the scent of garlic, onions, tomatoes, and herbs simmering gently while chunks of cabbage soak up all that rich flavor. Trust me, this one’s a game-changer on a chilly evening or anytime you’re craving a meal that feels like a warm hug.

Why You’ll Love Polish Stuffed Cabbage Soup

Here’s what makes this soup a go-to favorite for weeknights and lazy weekends alike:

All the Flavor, None of the Fuss: Skip the rolling and baking—this soup delivers the same comforting taste in a one-pot wonder.

Hearty and Filling: Packed with meat, rice, and cabbage, this soup is a complete meal that will satisfy even the hungriest crowd.

Budget-Friendly: Uses simple, affordable ingredients that stretch a long way—perfect for feeding a family or meal prepping for the week.

Freezer-Friendly: Make a big batch and freeze leftovers for a rainy day when you need something cozy and nourishing.

Customizable: Swap the protein, tweak the seasonings, or make it vegetarian—it’s easy to adjust to suit your needs.

Ingredients in Polish Stuffed Cabbage Soup

Here’s a peek at the simple, wholesome ingredients that bring this soup to life:

Ground Beef or Pork

A classic combo in traditional stuffed cabbage rolls. Ground turkey works too if you prefer something leaner.

Green Cabbage

Roughly chopped and simmered until tender, cabbage is the heart and soul of this dish. It absorbs all the delicious flavors and gives the soup its signature texture.

Onion & Garlic

These aromatics set the savory foundation of the soup—don’t skip them!

Carrots & Celery

Optional but recommended. They add sweetness, color, and a little extra depth to the broth.

Crushed Tomatoes

Give the soup that rich, tangy tomato base. You can also use diced tomatoes for a chunkier texture.

Tomato Sauce or Paste

Adds body and deepens the tomato flavor even more.

Beef or Vegetable Broth

Forms the flavorful base and gives the soup a hearty, satisfying depth.

Cooked Rice

Adds bulk and makes this soup feel like a complete, stick-to-your-ribs meal. White or brown rice both work here.

Spices & Seasonings

Bay leaf, paprika, salt, pepper, and dried herbs like thyme or marjoram give this soup that classic Eastern European flavor profile.

Optional: Vinegar or Lemon Juice

Just a splash brightens everything up and brings balance to the tomato-rich broth.

Instructions

Here’s how to pull together this easy, comforting soup in no time:

Brown the Meat

In a large pot or Dutch oven, cook the ground meat over medium heat until browned. Break it up with a spoon as it cooks. Drain excess fat if needed.

Sauté the Aromatics

Add chopped onion, garlic, carrots, and celery to the pot. Sauté until softened and fragrant, about 5–7 minutes.

Add the Tomatoes and Broth

Stir in the crushed tomatoes, tomato sauce or paste, and broth. Mix well to combine and bring everything to a simmer.

Season the Soup

Add in your seasonings—bay leaf, paprika, salt, pepper, and any dried herbs you’re using. Stir it all together.

Stir in the Cabbage

Add the chopped cabbage and stir. It might look like a lot, but it will cook down significantly. Simmer uncovered for about 25–30 minutes, or until the cabbage is tender.

Add the Rice

Stir in the cooked rice and let it warm through for another 5–10 minutes. If the soup is too thick, you can add more broth or water to reach your desired consistency.

Finish with a Splash of Vinegar or Lemon Juice (Optional)

This little trick adds brightness and rounds out the tomato flavors. Totally optional, but highly recommended.

Serve and Enjoy

Ladle the soup into bowls, top with a sprinkle of fresh parsley if you have it, and serve with crusty bread for dunking. Cozy, hearty, and absolutely delicious.

Nutrition Facts

Servings: 6–8
Calories per serving: ~280–350 (depending on meat and rice used)

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Polish Stuffed Cabbage Soup

This soup is super satisfying on its own, but here are a few serving ideas:

• With Rye Bread: A thick slice of buttered rye or sourdough is the perfect sidekick.
• Topped with Sour Cream: A dollop of sour cream adds creamy richness and cools down the spice.
• With Fresh Herbs: Sprinkle chopped parsley or dill on top for a fresh, herby finish.
• With Pickles: Serve with a few crunchy dill pickles for that classic Polish pairing.

Additional Tips

• Make It Ahead: This soup tastes even better the next day once the flavors have had time to mingle.
• Freeze for Later: Let it cool completely, then freeze in individual portions for easy lunches or busy weeknights.
• Use Leftover Rice: Great way to use up that leftover rice from takeout or meal prep.
• Add Heat: If you like a little spice, throw in a pinch of crushed red pepper flakes or a dash of hot sauce.

FAQ Section

Q1: Can I make this soup vegetarian?
A1: Yes! Use lentils or plant-based crumbles instead of meat, and swap beef broth for vegetable broth.

Q2: Can I use uncooked rice in the soup?
A2: You can, but you’ll need to add extra liquid and cook the soup longer so the rice can fully cook.

Q3: How do I store leftovers?
A3: Store in the fridge in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Q4: Can I freeze this soup?
A4: Absolutely! Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q5: Is this soup gluten-free?
A5: Yes, as long as your broth and seasonings are certified gluten-free.

Q6: Can I use other types of cabbage?
A6: Sure! Savoy or Napa cabbage work well, though the texture will be softer.

Q7: What if I don’t have tomato sauce?
A7: You can use a little extra crushed tomatoes and add a teaspoon of sugar to balance the acidity.

Q8: Can I add potatoes?
A8: Definitely! Dice them small and add with the cabbage so they cook through.

Q9: Can I make this in a slow cooker?
A9: Yes—brown the meat and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6–7 hours.

Q10: What herbs work best in this soup?
A10: Bay leaf, thyme, marjoram, dill, or parsley all complement the traditional flavors beautifully.

Conclusion

Polish Stuffed Cabbage Soup is the definition of comfort in a bowl. It’s hearty, wholesome, packed with classic flavors, and so much easier than rolling cabbage leaves. Whether you grew up eating golabki or you’re just discovering the magic of Polish cooking, this soup is a delicious way to bring a little warmth to your table.

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