Name: Polish Stuffed Cabbage Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Polish
Ingredients: 2 tablespoons olive oil; 1 lb ground beef; 1/2 lb ground pork; 1 large onion, chopped; 3 cloves garlic, minced; 1 medium green cabbage, chopped; 3 medium carrots, diced; 2 celery stalks, diced; 1 can (28 oz) crushed tomatoes; 6 cups beef broth; 1/2 cup uncooked long-grain rice; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 bay leaf; 2 tablespoons fresh parsley, chopped

Jump to Recipe·Print Recipe

If you’re looking for a comforting, hearty meal that brings the spirit of Polish home cooking right to your kitchen, Polish Stuffed Cabbage Soup is a must-try. Imagine all the flavors you love from classic golabki—tender cabbage, rich tomato, savory beef, and a touch of aromatic herbs—served effortlessly in a steaming bowl. It’s everything you need for a cozy night in, but made so much simpler than rolling each cabbage leaf. Whether you’re new to Polish cuisine or craving a beloved childhood favorite, this delicious soup is about to become a new staple on your menu.

Polish Stuffed Cabbage Soup Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in the simplicity of each ingredient for this Polish Stuffed Cabbage Soup—every single component has a job to do, from boosting flavor to creating that satisfying texture and inviting color you expect from a well-loved dish.

Olive oil: Gives a rich, silky base while sautéing the meat and vegetables for maximum flavor.
Ground beef: Brings savory depth and classic hearty texture to the soup.
Ground pork: Adds juiciness and makes the meat filling especially tender, just like authentic golabki.
Onion (chopped): Provides aromatic sweetness and dimension to the broth.
Garlic (minced): Adds warmth and complexity you’ll taste in every spoonful.
Green cabbage (chopped): The star ingredient! It softens beautifully while absorbing all those savory flavors.
Carrots (diced): Offer a subtle sweetness and pop of color to the pot.
Celery (diced): Gives a gentle herbal note and wonderful aroma.
Crushed tomatoes (28 oz can): Provide that classic tomato-rich backdrop, melding all the ingredients together.
Beef broth: Makes the soup satisfyingly robust and full-bodied.
Long-grain rice (uncooked): Adds heartiness, soaking up all those comforting flavors.
Tomato paste: Intensifies the tomato flavor, making the broth extra savory.
Worcestershire sauce: A secret weapon for depth and umami!
Paprika: Lends a gentle warmth and beautiful color.
Salt: Essential for bringing all the flavors forward.
Black pepper: A hint of gentle spice and complexity.
Dried thyme: Adds a subtle earthy note that makes the soup shine.
Bay leaf: Infuses the entire pot with classic, old-world flavor while simmering.
Fresh parsley (chopped): Finishes the soup with a fresh, green burst that wakes up the palate.

How to Make Polish Stuffed Cabbage Soup

Step 1: Brown the Meats

Start by heating up the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork; break them up with your spoon and cook for about five to six minutes, until they’re nicely browned and crumbly. If there’s any excess fat, feel free to drain it off, since this keeps the soup lighter but still wonderfully rich in flavor.

Step 2: Sauté the Aromatics

Next, toss in the chopped onion and minced garlic. Sauté everything together for two to three minutes, stirring occasionally, just until the onion turns translucent and the whole kitchen smells irresistible and garlicky. This quick step is key for creating a flavorful base that infuses the entire soup.

Step 3: Add the Vegetables

It’s time for the cabbage, carrots, and celery! Stir them into the pot and mix well. The cabbage will seem like a lot, but trust me—it cooks down beautifully. These vegetables soak up all those delicious meaty juices, building layers of flavor and adding vibrant color.

Step 4: Add Tomatoes, Broth, and Seasonings

Pour in the crushed tomatoes and beef broth, then stir in the uncooked rice, tomato paste, Worcestershire sauce, paprika, salt, black pepper, thyme, and the bay leaf. Don’t miss this step—it’s the magical moment when Polish Stuffed Cabbage Soup really comes together. Stir everything to combine, making sure the rice is distributed evenly.

Step 5: Simmer to Perfection

Bring your soup to a gentle boil, then turn the heat down to low and let it all simmer for 30 to 35 minutes. Give it an occasional stir while the rice grows tender and the cabbage softens luxuriously. The longer it bubbles away, the more flavorful it becomes. Don’t forget to remove the bay leaf before serving!

Step 6: Add Fresh Parsley and Adjust Seasoning

Finish by stirring in the fresh chopped parsley for a burst of color and freshness. Taste and adjust the seasoning if needed—you might want a pinch more salt or an extra crack of pepper. Now your pot of Polish Stuffed Cabbage Soup is ready to ladle up and enjoy!

How to Serve Polish Stuffed Cabbage Soup

Garnishes

This soup is even more special when garnished with a flourish of extra chopped fresh parsley or dill for brightness. For an extra creamy touch, add a dollop of sour cream right on top, or sprinkle with a handful of grated Parmesan. The garnish isn’t just pretty—it brings new flavors to every bite of Polish Stuffed Cabbage Soup.

Side Dishes

Polish Stuffed Cabbage Soup is hearty enough to stand alone, but it’s also wonderful with a thick slice of rye bread or a crusty baguette. If you want to dress things up, serve it with a side of mashed potatoes or even pierogi for a full-on Polish feast. A crisp green salad with a sharp vinaigrette adds a refreshing, light contrast.

Creative Ways to Present

If you’re serving for a crowd or special occasion, ladle the soup into rustic bowls and serve with warm bread straight from the oven. For a fun twist, serve the soup in hollowed-out mini round loaves—bread bowls add a bit of interactive flair. You can also portion Polish Stuffed Cabbage Soup into small mugs as a starter for a cozy dinner or holiday party.

Make Ahead and Storage

Storing Leftovers

Polish Stuffed Cabbage Soup only gets better after a night in the fridge, as the flavors meld and deepen. Let any leftovers cool down to room temperature, then store them in an airtight container in the refrigerator for up to four days. If the soup thickens, just add a splash of broth or water before reheating to return it to the perfect consistency.

Freezing

This soup is a freezer-friendly hero! Just ladle cooled Polish Stuffed Cabbage Soup into freezer-safe containers, leaving an inch of space at the top for expansion, and freeze for two to three months. Thaw overnight in the fridge or gently on the stovetop—this is a lifesaver for busy days when you need a quick, homemade meal.

Reheating

To reheat, transfer your soup to a saucepan and warm it up gently over medium-low heat, stirring occasionally. You can also microwave individual bowls until hot throughout, stirring halfway through. If the rice has soaked up some broth, don’t hesitate to loosen the soup with a little extra stock or water before serving.

FAQs

Can I use only ground beef or only pork?

Absolutely! While the combination of beef and pork creates a richer, more traditional flavor, you can use just one type of meat if you prefer or if that’s what you have on hand. Polish Stuffed Cabbage Soup remains delicious and satisfying either way.

Is there a vegetarian version of Polish Stuffed Cabbage Soup?

Yes! Simply omit the meat and use extra vegetables like mushrooms or beans for added texture and protein. Substitute vegetable broth for beef broth and adjust the seasonings to your taste. You’ll still get all those comforting, authentic flavors in a plant-based bowl.

Can I use another type of rice?

Definitely. While long-grain rice holds up well and is traditional, you can substitute brown rice (just increase simmering time), or even use cooked rice added in at the end to prevent it from over-softening.

How do I make the soup a little sweeter like some Polish recipes?

For a hint of sweetness, stir in one to two tablespoons of brown sugar along with the tomatoes. This will round out the acidity and give your Polish Stuffed Cabbage Soup those nostalgic, homey notes found in many family recipes.

What’s the best way to make this soup even heartier?

If you want your soup even more filling, add extra vegetables such as potatoes or mushrooms, or top each serving with a dollop of sour cream and a sprinkle of cheese. It’s an easy way to transform an already hearty soup into a true main event!

Final Thoughts

If you’ve ever longed for the taste of stuffed cabbage without all the work, this easygoing Polish Stuffed Cabbage Soup is going to make your heart and stomach equally happy. It’s cozy, flavorful, and endlessly adaptable—just the kind of recipe you’ll find yourself reaching for on chilly evenings or whenever you crave a taste of home. Give it a try and see for yourself how tradition can be wonderfully simple and satisfying!

Polish Stuffed Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty Polish Stuffed Cabbage Soup, also known as golabki soup, is a comforting and flavorful dish perfect for colder days. A delicious blend of ground beef, pork, vegetables, and rice simmered in a savory broth, this soup is sure to warm you up from the inside out.

Ingredients

Scale

Meat Mixture:

2 tablespoons olive oil
1 lb ground beef
1/2 lb ground pork

Vegetables:

1 large onion, chopped
3 cloves garlic, minced
1 medium green cabbage, chopped
3 medium carrots, diced
2 celery stalks, diced

Other Ingredients:

1 can (28 oz) crushed tomatoes
6 cups beef broth
1/2 cup uncooked long-grain rice
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook Meat: In a large soup pot or Dutch oven, heat olive oil. Add ground beef and pork, cook until browned. Drain excess fat if needed.
Add Aromatics: Stir in onion and garlic, cook until fragrant.
Incorporate Vegetables: Add cabbage, carrots, and celery, mixing well.
Add Remaining Ingredients: Pour in crushed tomatoes and beef broth. Stir in rice, tomato paste, Worcestershire sauce, paprika, salt, pepper, thyme, and bay leaf.
Simmer: Bring to a boil, then reduce heat and simmer for 30–35 minutes until rice is tender and cabbage is cooked.
Finish and Serve: Remove bay leaf, stir in parsley, adjust seasoning, and serve hot.