Description
This Polish Stuffed Cabbage Soup captures the comforting flavors of traditional cabbage rolls in a hearty, easy-to-make soup. Made with ground beef or pork, fresh cabbage, carrots, tomatoes, and rice simmered in savory beef broth and seasoned with paprika and thyme, it’s a warming dish perfect for chilly days. Garnished with fresh parsley and brightened with red wine vinegar or lemon juice, this soup is both satisfying and wholesome.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or pork (or a mix)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped
- 1 large carrot, peeled and sliced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- ½ cup uncooked white rice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon red wine vinegar or lemon juice
- Fresh parsley, for garnish
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or pork and cook until browned, breaking up the meat as it cooks. Drain excess fat if necessary.
- Sauté Aromatics: Stir in the chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
- Add Vegetables and Base: Mix in the chopped cabbage, sliced carrot, diced tomatoes, tomato sauce, and beef broth.
- Incorporate Rice and Spices: Stir in the uncooked white rice, paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until the rice is tender and the cabbage is soft.
- Finish with Acid: Stir in the red wine vinegar or lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- This soup freezes well and is ideal for meal prepping or batch cooking.
- For a low-carb variation, substitute the rice with cauliflower rice.
- If you prefer a thinner broth, cook the rice separately and add it to the soup just before serving.
