There’s something undeniably comforting about a hearty bowl of soup, and this Polish Stuffed Cabbage Soup hits all the right notes. Inspired by the beloved Polish stuffed cabbage rolls, this soup captures all those flavors—without all the fuss. You get that same delicious, savory combination of beef, rice, and tangy cabbage, but in a warm, soul-satisfying broth that’s perfect for curling up with on a chilly day.
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This soup has all the magic of the classic cabbage roll but with a twist that makes it even easier and faster to prepare. Think of it as a cozy hug in a bowl, filled with tender cabbage, rich meat, and a gently seasoned tomato broth. It’s a dish that brings everyone to the table and warms you from the inside out.
Why You’ll Love Polish Stuffed Cabbage Soup
Simple Yet Flavorful
With just a few key ingredients, this soup comes together to create layers of savory flavors, making it feel like you’ve been cooking for hours.
Comforting & Hearty
It’s the perfect meal for when you need something hearty and filling to get you through the day.
Easy to Make
You get all the flavor of stuffed cabbage rolls without the need for rolling anything up. Plus, it’s made in one pot, so fewer dishes!
Freezer-Friendly
This soup keeps beautifully in the freezer, so you can make a big batch and enjoy it for weeks.
Customizable
Want to make it spicier? Add a bit of hot sauce or a dash of red pepper flakes. Or, add a little more rice for an extra filling dish.
Ingredients for Polish Stuffed Cabbage Soup
The key to this soup is the combination of flavors in the broth, the cabbage, and the stuffed cabbage filling ingredients. Here’s what you’ll need:
Ground Beef: The traditional meat for stuffed cabbage rolls, offering rich flavor and tenderness.
Cabbage: You’ll need shredded cabbage—this is what gives the soup its signature texture and flavor.
Rice: Adds heartiness and a lovely texture, making it feel just like a stuffed cabbage roll.
Onion & Garlic: For building depth of flavor and bringing that savory base to the soup.
Carrots: A touch of sweetness and color to balance the tanginess of the cabbage.
Tomato Paste & Diced Tomatoes: These form the rich, tangy tomato base of the soup that you’ll crave every time.
Beef Broth: Adds a deep, savory flavor that complements the cabbage and beef perfectly.
Bay Leaves: For a subtle herbal note that elevates the soup.
Dried Dill: A classic seasoning for cabbage, it adds a fresh, aromatic finish.
Salt & Pepper: Essential to balance the flavors.
Sour Cream (Optional): A dollop of sour cream on top before serving adds a creamy tang that really takes the soup to the next level.
Instructions
This hearty soup is surprisingly easy to make. Here’s how you’ll do it:
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
Brown the Beef: Add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks.
Add Carrots & Cabbage: Stir in the shredded cabbage and carrots, and cook for a few minutes until the cabbage begins to wilt slightly.
Build the Broth: Add tomato paste, diced tomatoes, and beef broth to the pot. Stir to combine. Toss in bay leaves and dried dill, then season with salt and pepper to taste.
Simmer: Bring the soup to a simmer, then reduce the heat and cook, covered, for 30 minutes, stirring occasionally. This allows the flavors to meld and the cabbage to soften.
Add Rice: Stir in the rice, and continue to simmer for another 20 minutes, or until the rice is tender and the soup has thickened slightly.
Final Touches: Taste the soup and adjust seasoning if necessary. If you like a little extra tang, feel free to add a splash of lemon juice.
Serve: Ladle the soup into bowls and top with a dollop of sour cream for added richness, if desired. Pair it with crusty bread or a simple salad for the perfect meal.
How to Serve Polish Stuffed Cabbage Soup
Serve this delicious soup as a cozy main course, or pair it with sides that complement its heartiness.
Crusty Bread: The perfect tool for soaking up that rich tomato broth.
Simple Salad: A crisp, fresh green salad with a light vinaigrette cuts through the richness of the soup beautifully.
Mashed Potatoes: If you want to make it extra filling, serve this soup alongside mashed potatoes for a true Polish feast.
Pickled Vegetables: For an authentic touch, try serving with some pickled cucumbers or beets on the side.
Additional Tips
Make Ahead: This soup tastes even better the next day after the flavors have had time to meld. It’s the perfect dish to make in advance and store for busy nights.
Freezing: Freeze leftovers in an airtight container for up to 3 months. Reheat gently on the stove.
Add More Veggies: Feel free to add extra vegetables like celery or bell peppers for even more flavor and texture.
Spice It Up: If you like a little heat, sprinkle in some crushed red pepper flakes or serve with hot sauce.
Rice Variations: Use brown rice for a whole-grain version, or substitute with quinoa for a gluten-free option.
FAQ: Polish Stuffed Cabbage Soup
Q1: Can I make this soup without meat?
A1: Absolutely! You can use plant-based ground meat or simply make it a veggie-based soup with extra vegetables like mushrooms or lentils.
Q2: Can I use sauerkraut instead of fresh cabbage?
A2: Yes, you can swap sauerkraut for cabbage, but it will be tangier, so you might want to adjust the seasoning accordingly.
Q3: How can I make the soup spicier?
A3: Add a bit of crushed red pepper flakes or a chopped jalapeño while sautéing the onions and garlic.
Q4: What if I don’t have beef broth?
A4: You can use vegetable broth or chicken broth as a substitute, though beef broth gives the soup its signature rich flavor.
Q5: How can I make the soup gluten-free?
A5: Substitute the rice with quinoa or another gluten-free grain like buckwheat for a gluten-free version.
Q6: Can I use instant rice in this soup?
A6: It’s best to use regular rice so it can absorb the flavors properly, but if using instant rice, add it toward the end of cooking and cook according to the package instructions.
Q7: How do I store leftovers?
A7: Store the soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Q8: Can I make this soup in a slow cooker?
A8: Yes! Brown the beef and sauté the onions and garlic before adding everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q9: How do I make this soup vegetarian?
A9: Simply omit the beef and use plant-based ground meat or lentils. Use vegetable broth to keep it vegetarian-friendly.
Q10: Can I make this soup in advance?
A10: Yes, this soup holds up really well in the fridge and often tastes better the next day after the flavors have melded.
Conclusion
This Polish Stuffed Cabbage Soup is the ultimate comfort food—rich, savory, and packed with flavor in every spoonful. It’s perfect for a cozy weeknight dinner or for sharing with loved ones on a lazy weekend. Plus, it’s an easy way to enjoy all the flavors of stuffed cabbage rolls without the hassle of rolling anything.
Give it a try, and I promise you’ll find yourself making this soup over and over again.
Print
Polish Stuffed Cabbage Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
Polish Stuffed Cabbage Soup brings all the warm, comforting flavors of traditional cabbage rolls into a hearty, easy-to-make soup. With tender ground pork, savory vegetables, and rice in a rich broth, this soup is perfect for cozy dinners.
Ingredients
- 1 tbsp unsalted butter
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 carrot, peeled and cut into half-moons
- 12 ounces ground pork
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp marjoram
- 3/4 cup white rice
- 2 puréed tomatoes
- 3 cups chicken broth
- 1/2 small green cabbage, chopped
- Chopped dill, for serving
Instructions
- Chop the cabbage, dice the onion, mince the garlic, and peel and cut the carrot into half-moons.
- In a large pot, heat butter over medium heat. Add garlic, onion, and carrot, and sauté for 3 minutes.
- Add ground pork, breaking it up into pieces. Season with pepper, paprika, and marjoram. Stir in rice.
- Pour in puréed tomatoes and chicken broth. Bring to a boil, then add cabbage. Cover and simmer for 15 minutes, or until the rice is fully cooked.
- Adjust salt to taste and stir in chopped dill before serving.
Notes
- If you prefer a leaner option, ground turkey can be substituted for the pork.
- Add extra vegetables like bell peppers or zucchini for more texture and flavor.
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 447
- Sugar: 9g
- Sodium: 714mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 57mg