Description
This comforting Polish Stuffed Cabbage Soup combines ground beef, tender cabbage, rice, and a rich tomato-based broth seasoned with Worcestershire sauce and paprika. Perfectly hearty and flavorful, this soup brings the essence of traditional stuffed cabbage rolls into a warm, easy-to-make dish ready in under an hour.
Ingredients
Scale
Main 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
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant and softened.
- Brown Ground Beef: Add the ground beef to the pot and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary to keep the soup from being greasy.
- Add Cabbage: Stir in the chopped cabbage and cook for about 5 minutes, allowing it to soften slightly and meld with the beef.
- Add Liquids and Seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper, blending all ingredients well.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-35 minutes, until the cabbage and rice are tender and the flavors are well combined.
- Final Touch and Serve: Taste and adjust salt and pepper if needed. Serve the soup hot, ideally accompanied by crusty bread for dipping.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- To make this soup gluten-free, ensure Worcestershire sauce used is gluten-free as some brands may contain gluten.
- If preferred, use brown rice; however, increase simmering time by approximately 15 minutes to ensure rice is fully cooked.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Add a splash of vinegar or a pinch of sugar at the end to balance the acidity according to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
