Step 1: Prepare the Aromatics

  1. Heat the olive oil or butter in a large soup pot over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes until softened.
  3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Step 2: Cook the Ground Meat

  1. Add the ground beef or pork to the pot and cook until browned, breaking it into small pieces with a wooden spoon.
  2. Season with a pinch of salt and pepper, then drain any excess fat if needed.

Step 3: Add Vegetables and Spices

  1. Stir in the chopped cabbage, carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
  2. Add the paprika, dried dill, and caraway seeds (if using). Mix well to coat the vegetables and meat in the spices.

Step 4: Build the Broth

  1. Pour in the chicken or beef stock, diced tomatoes (with their juices), and tomato paste. Stir to combine.
  2. Add the bay leaf and bring the soup to a boil over high heat.

Step 5: Simmer the Soup

  1. Reduce the heat to low, cover the pot, and let the soup simmer for 30–35 minutes, or until the vegetables are tender and the flavors meld together.
  2. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Incorporate the Rice

  1. Stir in the cooked white rice (or barley) during the last 5 minutes of cooking.
  2. Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Step 7: Serve and Garnish

  1. Remove the bay leaf and ladle the soup into bowls.
  2. Top each serving with a dollop of sour cream and a sprinkle of fresh parsley or dill for added freshness.
  3. Serve with warm crusty bread or rye bread for dipping.

Tips for Success

  1. Use Fresh Ingredients: Fresh cabbage and quality stock are key to achieving the best flavor.
  2. Customize the Protein: For a leaner option, substitute ground turkey or chicken for beef or pork.
  3. Make It Ahead: This soup tastes even better the next day as the flavors continue to deepen. Simply reheat and serve.
  4. Control the Consistency: If you prefer a thicker soup, mash some of the potatoes with the back of a spoon or reduce the broth slightly.

Variations to Try

  1. Vegetarian Version: Skip the meat and add kidney beans or lentils for protein. Use vegetable stock instead of chicken or beef stock.
  2. Spicy Kick: Add a pinch of red chili flakes or a dash of hot sauce for heat.
  3. Smoky Flavor: Include a small amount of smoked paprika or diced smoked sausage for a deeper flavor profile.
  4. Low-Carb Option: Replace the potatoes and rice with cauliflower rice for a lighter version.

Nutritional Benefits

  • Rich in Fiber: Cabbage and other vegetables provide ample dietary fiber, aiding digestion.
  • High Protein: The ground meat and rice make this a protein-packed meal.
  • Vitamins and Minerals: Cabbage is an excellent source of vitamin C and K, while carrots and tomatoes offer beta-carotene and antioxidants.

Why Polish Stuffed Cabbage Soup?

This soup combines all the beloved elements of stuffed cabbage rolls into an easy, one-pot dish. It’s ideal for busy weeknights or when you’re craving the comforting flavors of traditional Polish cuisine without the labor-intensive rolling process.

Make a big batch of this hearty soup and enjoy the taste of Poland in every spoonful. With its rich, savory broth and satisfying combination of textures, Polish Stuffed Cabbage Soup is sure to become a favorite in your household!