If you love the hearty, old-world flavors of Polish stuffed cabbage rolls (golabki) but don’t always have the time (or patience) to roll, stuff, and bake them, this Polish Stuffed Cabbage Soup is your new best friend. It transforms everything you love about the classic dish—the savory ground meat, tender cabbage, tangy tomato sauce, and aromatic spices—into a warm, comforting soup that’s easy to make any night of the week.
Imagine the aroma of simmering tomatoes, garlic, and cabbage filling your kitchen—a true taste of home that feels like a cozy hug in a bowl.
❤️ Why You’ll Love This Soup
- All the Flavor, None of the Fuss: Skip the rolling and baking—enjoy that classic golabki taste in one pot.
- Hearty and Satisfying: Packed with meat, rice, and cabbage, this soup is a complete meal on its own.
- Budget-Friendly: Simple, affordable ingredients that feed a family or make great leftovers.
- Freezer-Ready: Make a big batch and freeze for an easy comfort meal later.
- Versatile: Easily adaptable—use different proteins, grains, or seasonings to suit your taste.
🥬 Ingredients You’ll Need
- 1 lb ground beef (or pork, or a mix)
- 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 (or vegetable broth)
- ½ cup uncooked white rice (or cooked rice for faster prep)
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp dried thyme
- Salt & pepper, to taste
- 1 tbsp olive oil
Optional additions:
Carrots, celery, or a splash of vinegar or lemon juice for brightness.
🍲 How to Make Polish Stuffed Cabbage Soup
1. Brown the Meat
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (3–4 minutes). Add the ground beef and cook until browned. Drain excess fat if necessary.
2. Add the Vegetables
Stir in chopped cabbage and cook for about 5 minutes, until it begins to soften.
3. Add the Broth and Tomatoes
Pour in the diced tomatoes, tomato sauce, and broth. Stir in Worcestershire sauce, paprika, thyme, salt, and pepper. Mix well to combine.
4. Add the Rice
Stir in the uncooked rice. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until the rice and cabbage are tender.
5. Taste and Serve
Taste for seasoning and adjust as needed. Ladle into bowls and serve hot, topped with fresh parsley or a dollop of sour cream.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Cuisine: Polish
- Method: Stovetop
🍽️ Serving Suggestions
- Serve with buttered rye or sourdough bread for dipping.
- Top with a spoonful of sour cream for creamy richness.
- Garnish with fresh dill or parsley for brightness.
- Pair with crunchy dill pickles for a traditional Polish touch.
🧊 Storage & Freezing Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave.
💡 Helpful Tips
- Use leftover rice to save time.
- Add potatoes for extra heartiness.
- Make it vegetarian by swapping the meat for lentils or plant-based protein and using veggie broth.
- Add spice with red pepper flakes or hot paprika.
- Make ahead: This soup tastes even better the next day!
🥣 Nutrition (Per Serving)
- Calories: ~290
- Protein: 18g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 6g
- Sodium: 740mg
❓ Frequently Asked Questions
Q1: Can I make it in a slow cooker?
Yes! Brown the meat and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
Q2: Can I use cooked rice?
Absolutely. Stir it in during the last 10 minutes of simmering so it doesn’t overcook.
Q3: Can I use other types of cabbage?
Savoy or Napa cabbage work beautifully—they’ll just yield a softer texture.
Q4: Can I make it gluten-free?
Yes, just ensure your broth and Worcestershire sauce are gluten-free.
Q5: How do I add more flavor?
Use fire-roasted tomatoes, add a splash of vinegar or lemon juice, or throw in a bay leaf while simmering.
Conclusion
This Polish Stuffed Cabbage Soup captures all the comforting, home-cooked flavors of traditional golabki—without all the work. It’s rich, hearty, and deeply satisfying, perfect for cozy nights or whenever you need a taste of nostalgia. Whether you grew up with this classic or are discovering it for the first time, one spoonful will transport you straight to a Polish kitchen.