Description
Polish Stuffed Cabbage Soup is a hearty and comforting dish inspired by the classic stuffed cabbage rolls, featuring ground beef, tender cabbage, and rice simmered in a flavorful tomato and beef broth. This warm soup brings together traditional Polish flavors in a simple, one-pot recipe perfect for cozy meals.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef (or pork, or a mix)
- 1 small onion, diced
- 3 cloves garlic, minced
Vegetables and Tomatoes
- 1/2 head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
Liquids and Seasonings
- 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
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become fragrant, about 3 to 4 minutes.
- Brown the Meat: Add the ground beef to the pot and cook it thoroughly until browned, breaking the meat apart as it cooks. Drain excess fat if necessary to prevent greasiness.
- Cook the Cabbage: Stir in the chopped green cabbage and cook for an additional 5 minutes, allowing the cabbage to soften slightly and blend with the beef flavors.
- Add Tomatoes and Liquids: Pour in the diced tomatoes, tomato sauce, and beef broth. Add uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes until the cabbage and rice are tender and fully cooked.
- Adjust and Serve: Taste the soup and adjust seasonings with additional salt and pepper if necessary. Serve the hot soup with crusty bread on the side for a complete meal.
Notes
- You can substitute ground beef with ground pork or a mix for varied flavor.
- Using fresh cabbage provides the best texture and flavor for this soup.
- Longer simmering times will make the rice and cabbage softer; adjust to your preference.
- For a spicier kick, add a pinch of red pepper flakes along with the paprika.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 1 month.
