Description
Polish Stuffed Cabbage Soup is a hearty, comforting dish inspired by traditional stuffed cabbage rolls. It features all the classic ingredients—ground meat, rice, cabbage, and tomato broth—in a rich, easy-to-make soup that captures the flavors of the original dish with less effort.
Ingredients
Scale
- 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
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened, about 3–4 minutes.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in chopped cabbage and cook for 5 minutes until it begins to soften.
- Add diced tomatoes, tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, or until the cabbage and rice are tender.
- Taste and adjust seasonings as needed. Serve hot with crusty bread if desired.
Notes
- For extra flavor, use fire-roasted diced tomatoes.
- You can substitute brown rice, but increase simmer time by 10–15 minutes.
- This soup freezes well—store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg