Description
This hearty Polish Stuffed Cabbage Soup features ground beef, tender cabbage, tomatoes, and rice simmered together in a flavorful broth with aromatic herbs and spices. Inspired by traditional stuffed cabbage rolls, this comforting soup offers a delicious twist that’s perfect for cozy dinners.
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
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté for 3-4 minutes until softened and fragrant.
- Cook the beef: Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary to keep the soup from being greasy.
- Soften the cabbage: Stir in the chopped cabbage and cook for about 5 minutes, allowing it to soften slightly and blend with the flavors.
- Add liquids and seasonings: Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Add uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir everything thoroughly to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 30-35 minutes, or until the cabbage is tender and the rice is fully cooked.
- Adjust and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally alongside crusty bread for a complete meal.
Notes
- For a spicier kick, add a pinch of red chili flakes or cayenne pepper.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make this soup gluten-free, ensure Worcestershire sauce used is gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated easily.
- Adding a splash of vinegar or lemon juice at the end brightens the flavors beautifully.
