Why You’ll Love This Recipe
This soup is a deliciously simplified take on the beloved stuffed cabbage rolls, offering all the satisfying flavors in one bowl. The tender cabbage, savory ground beef, and hearty rice are enveloped in a rich, tomato-based broth that’s both comforting and filling. The addition of paprika and Worcestershire sauce enhances the depth of flavor, while the soup’s short cook time makes it a weeknight-friendly dish. It’s gluten-free and can easily be made with beef, pork, or a combination of both, allowing for customization to your taste. Plus, it’s a great make-ahead meal that tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
- ½ cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
- Add the ground beef to the pot and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.
- Stir in the chopped cabbage and cook for 5 minutes, allowing it to soften slightly.
- Add the diced tomatoes, tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir to combine everything well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the cabbage and rice are tender.
- Taste the soup and adjust the seasoning as needed. Serve hot, ideally with crusty bread for dipping.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Rice Substitution: If you prefer brown rice over white, feel free to swap it in. Just keep in mind that the cooking time will be longer, and you may need to add more liquid to the soup.
- Meat Options: You can use a mixture of ground beef and pork for a richer flavor, or even ground turkey for a lighter version.
- Spicy Kick: Add a dash of hot sauce or red pepper flakes for some heat.
- Vegetarian Option: For a meatless version, swap the ground meat with plant-based alternatives or simply add more vegetables, like carrots or mushrooms.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a little more broth or water if necessary to thin it out. If reheating from frozen, let it thaw in the fridge overnight and then heat.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together. You can make it in advance and store it in the refrigerator for up to 4 days.
2. Can I use a different type of rice?
Yes, you can use brown rice, but be aware that it will take 10-15 minutes longer to cook. Alternatively, instant rice can be used for a quicker cooking time.
3. Can I make this soup in a slow cooker?
Yes, you can. Brown the meat and sauté the onion and garlic in a pan first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the rice and cabbage are tender.
4. Can I use chicken broth instead of beef broth?
Yes, you can substitute chicken broth for beef broth, but keep in mind the flavor will be a little lighter. Beef broth provides a richer, deeper taste.
5. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free Worcestershire sauce. The rice and broth don’t contain gluten.
6. Can I freeze the soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container and store it in the freezer for up to 3 months.
7. Can I add more vegetables to the soup?
Definitely! You can add carrots, celery, or even mushrooms for added flavor and texture. Just chop them up and add them along with the cabbage.
8. Can I make this soup spicier?
If you like heat, you can add red pepper flakes, hot sauce, or diced jalapeños to give the soup a spicy kick.
9. Can I substitute the ground meat with something else?
You can use ground turkey or chicken as a leaner alternative, or opt for a plant-based meat substitute for a vegetarian version.
10. How do I know when the rice is done cooking?
The rice will be fully cooked when it’s tender and has absorbed most of the liquid in the soup. If you prefer it softer, you can simmer for an extra few minutes.
Conclusion
Polish Stuffed Cabbage Soup is a comforting, satisfying meal that brings all the classic flavors of stuffed cabbage rolls into an easy-to-make soup. With tender cabbage, savory ground meat, and hearty rice in a rich tomato broth, this dish is perfect for cozy nights at home or when you need a warm and filling meal. It’s easy to make, versatile, and full of flavor—what’s not to love? Enjoy it with a slice of crusty bread for the ultimate comforting meal.
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Polish Stuffed Cabbage Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Polish Stuffed Cabbage Soup is a warm and hearty dish that brings the rich flavors of traditional stuffed cabbage rolls into a comforting and easy-to-make soup.
Ingredients
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
½ head green cabbage, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
6 cups beef broth
½ cup uncooked white rice
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ 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 for 3-4 minutes until softened.
- Add the ground beef to the pot and cook until browned, breaking it up as it cooks. Drain any excess fat if necessary.
- Stir in the chopped cabbage and cook for 5 minutes, allowing it to soften slightly.
- Add the diced tomatoes, tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir to combine everything well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the cabbage and rice are tender.
- Taste the soup and adjust the seasoning as needed. Serve hot, ideally with crusty bread for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
If you prefer brown rice over white, feel free to swap it in. Just keep in mind that the cooking time will be longer, and you may need to add more liquid to the soup.
You can add carrots, celery, or even mushrooms for added flavor and texture. Just chop them up and add them along with the cabbage.
For a spicy kick, add a dash of hot sauce or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
