Name: Polish Stuffed Cabbage Soup Made Easy and Hearty
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Polish
Ingredients: 1 tbsp olive oil; 1 lb ground beef or pork (or a mix); 1 onion, diced; 3 garlic cloves, minced; 1/2 head green cabbage, chopped; 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 4 cups beef broth; 1 cup cooked rice; 1 tsp paprika; 1/2 tsp dried thyme; Salt & pepper to taste; Fresh parsley, chopped (for garnish)

Jump to Recipe

There’s just something magical about coming home to the smell of a simmering pot of Polish Stuffed Cabbage Soup. The aroma alone wraps around you like your favorite cozy sweater on a chilly night.

As a busy mom juggling dinner between soccer practice and laundry piles, I crave meals that are hearty, simple, and soul-hugging. This one delivers every time.

Inspired by traditional cabbage rolls but without all the fuss, it’s my go-to one-pot Polish comfort food. Whether you’re feeding picky eaters or just need a nostalgic dinner fix, this soup brings warmth straight to your kitchen table.

Why You’ll Love This Polish Stuffed Cabbage Soup

If you’re short on time but still crave a homemade hug in a bowl, this soup is your answer. It brings all the deep, savory flavor of cabbage rolls—without the rolling.

With just one pot and 50 minutes, you’ll have a hearty beef and cabbage stew that tastes like it simmered all day. It’s cozy, satisfying, and perfect for busy weeknights or lazy Sundays alike.

Ingredients Polish Stuffed Cabbage Soup

You don’t need a fancy pantry or hours of prep to pull off this delightful unstuffed cabbage roll soup. Most of the ingredients are pantry staples, and the rest are easy to find at any grocery store. Here’s what you’ll need to bring this savory tomato cabbage soup to life:

Olive oil – Just a splash to sauté the meat and aromatics. You can also use avocado oil.
Ground meat – I usually go with beef or pork, but turkey or chicken work beautifully too.
Onion – Diced for a sweet base flavor that deepens as it cooks.
Garlic – Freshly minced for that irresistible aroma and extra flavor kick.
Green cabbage – Chopped into bite-sized pieces. It softens into tender ribbons as it simmers.
Diced tomatoes – Adds a chunky, tangy tomato base. Canned or fresh, both work.
Tomato sauce – Thickens the broth and brings out a rich, comforting flavor.
Beef broth – The heart of this old-fashioned cabbage soup recipe. Homemade or store-bought is fine.
Cooked rice – I use white rice, but brown rice or even cauliflower rice can be used instead.
Paprika – Adds warmth and color. Smoked paprika gives it a deeper flavor if you like.
Dried thyme – A hint of herbiness that pairs beautifully with the cabbage and tomato.
Salt & Pepper – Season to taste; these basics bring all the flavors together.
Fresh parsley – Chopped and sprinkled on top for a bright, fresh finish.

Optional add-ins include red pepper flakes for spice or a splash of vinegar for tang. You’ll find full measurements and a printable version of this hearty beef and cabbage stew at the bottom of the article!

How to Make Polish Stuffed Cabbage Soup

Making this Polish Stuffed Cabbage Soup is easier than folding laundry with a toddler around—seriously. It’s a one-pot wonder that turns simple ingredients into a soul-satisfying bowl of comfort. Here’s how I do it, step by step:

Step 1 – Sauté the Meat

Start by heating a bit of olive oil in a large soup pot over medium heat. I usually use my trusty Dutch oven—it holds heat like a dream.

Add the ground beef (or pork, or a mix!) and cook until it’s browned all over. Break it up with a wooden spoon as it cooks. You want crumbles, not clumps.

This is where the hearty beef and cabbage stew begins to shine. The sizzling meat smells like Mom’s kitchen on a Sunday afternoon.

Step 2 – Add Aromatics

Once the meat is browned, toss in the diced onion and minced garlic. Stir them around and let them soften—about 3 to 4 minutes.

Don’t rush this part! The onion and garlic build those cozy, savory layers that make this soup taste like it simmered for hours.

Your kitchen is about to smell like an easy Eastern European dinner straight from Grandma’s handwritten cookbook.

Step 3 – Build the Soup Base

Next, pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine everything into a rich, tomatoey base.

This part reminds me of assembling a puzzle—each piece brings the dish closer to that classic savory tomato cabbage soup flavor we love.

If you’re using low-sodium broth, you might want to adjust the salt later. I always taste as I go.

Step 4 – Simmer with Cabbage and Spices

Now, gently fold in the chopped cabbage. It may seem like a lot at first, but it wilts beautifully into the broth.

Sprinkle in paprika, thyme, salt, and pepper. I sometimes toss in a pinch of red pepper flakes when my crew wants a little kick.

Let it simmer uncovered for 25–30 minutes. The cabbage softens, the broth thickens slightly, and the flavors get cozy with each other.

Step 5 – Add Rice and Finish

Stir in your cooked rice and let everything simmer together for another 5 minutes. Just enough time for the rice to soak up some of that rich broth.

Whether you’re using white rice, brown, or even cauliflower rice, this step gives the soup its unstuffed cabbage roll soul.

Don’t be shy—give it a final taste and adjust the seasoning if needed.

Step 6 – Garnish and Serve

Ladle the soup into bowls and sprinkle with fresh chopped parsley. It’s a simple touch, but it brightens the whole dish.

Serve with crusty bread or a dollop of sour cream if you’re feeling indulgent. This one-pot Polish comfort food is ready to warm hearts—and bellies.

Tips for Success

Brown the meat thoroughly for rich, deep flavor—it’s worth the extra few minutes.
Chop cabbage evenly so it cooks at the same rate and becomes melt-in-your-mouth tender.
Taste as you go! Adjust seasoning after adding broth and again before serving.
Use pre-cooked rice to save time and prevent it from overcooking in the soup.
Let the soup rest for 10 minutes before serving—it thickens and tastes even better!

Equipment Needed

Large soup pot or Dutch oven – A heavy-bottomed pot helps everything cook evenly and keeps the heat steady.
Wooden spoon or spatula – Perfect for breaking up the meat and stirring the soup as it simmers.
Cutting board and sharp knife – For chopping onion, garlic, and cabbage quickly and safely.
Measuring cups and spoons – To keep seasoning and broth amounts just right.
Ladle – Ideal for serving up generous, steamy bowls of this comforting soup.

Variations

Make it low-carb: Swap the rice for cauliflower rice or leave it out entirely for a lighter version.
Add a smoky twist: Use smoked paprika and a splash of liquid smoke to give it a campfire-inspired flavor.
Go vegetarian: Replace the meat with lentils or chopped mushrooms and use vegetable broth instead of beef broth.
Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for a fiery kick.
Use different grains: Try barley, quinoa, or farro instead of rice for a fun texture change and extra nutrients.
Boost the veggies: Toss in bell peppers, carrots, or zucchini for added color and crunch.
Turn it creamy: Stir in a splash of heavy cream or coconut milk at the end for a silky finish.
Make it freezer-friendly: Leave out the rice before freezing; add it fresh when reheating to keep the texture just right.

Serving Suggestions

Pair with crusty rye bread or warm dinner rolls to soak up the savory tomato cabbage soup broth.
Top each bowl with a dollop of sour cream for extra richness and a creamy contrast.
Serve with a side of cucumber salad or pickled beets for a refreshing balance.
Enjoy alongside a crisp white wine or a cozy mug of black tea for a true Eastern European vibe.
Garnish with extra parsley or paprika for a pop of color and flavor at the table.

Frequently Asked Questions (FAQs)

Q: Can I make Polish Stuffed Cabbage Soup ahead of time?

A: Absolutely—and honestly, I recommend it! This Polish Stuffed Cabbage Soup tastes even better the next day after the flavors have had time to mingle. I often make it the night before a busy day, then just reheat and serve. Store it in an airtight container in the fridge for up to 4 days. It’s a lifesaver for hectic weeknights or last-minute guests.

Q: What’s the difference between unstuffed cabbage roll soup and this soup?

A: Great question! The terms are often used interchangeably, but here’s the scoop: Polish Stuffed Cabbage Soup is essentially an unstuffed cabbage roll soup—it brings all the classic ingredients of stuffed cabbage rolls (meat, rice, tomato, and cabbage) together in a hearty soup form. No rolling, no layering, just a one-pot Polish comfort food that’s way easier and just as comforting.

Q: Can I freeze this hearty beef and cabbage stew?

A: Yes, you can! This soup freezes beautifully, especially if you leave out the rice before freezing. The cabbage and tomato base holds up well, and you can add fresh cooked rice when reheating to keep the texture just right. I portion it into individual containers for grab-and-go lunches or lazy weekend dinners. Just thaw overnight in the fridge and reheat on the stove.

Q: How do I make this an easy Eastern European dinner on a budget?

A: One of the best parts about this savory tomato cabbage soup is how budget-friendly it is. Use whatever ground meat is on sale—turkey, pork, even a plant-based option works. Cabbage is super affordable and stretches far, and canned tomatoes keep things simple. It’s a cozy, flavorful dish that feeds a crowd without draining your wallet.

Q: Can I use quinoa instead of rice in this old-fashioned cabbage soup recipe?

A: Definitely! I’ve swapped in quinoa a few times when I wanted a protein boost. It holds up well in the broth and adds a lovely nutty flavor. Just make sure it’s fully cooked before stirring it in at the end, just like you would with rice. It’s a great twist on this old-fashioned cabbage soup recipe and adds a fresh spin to a traditional favorite.

Final Thoughts

There’s something deeply comforting about a bubbling pot of Polish Stuffed Cabbage Soup on the stove—it feels like home, even if you’ve never been to Poland. It’s hearty without being heavy, nostalgic yet wonderfully simple. I love how it brings my family to the table, spoons in hand and stories ready. Whether you’re chasing warmth on a snowy night or just need a no-fuss dinner that hugs you back, this soup delivers. It’s more than just an easy Eastern European dinner—it’s a bowl full of love, passed down with each savory, spoonful memory.

Polish Stuffed Cabbage Soup Made Easy and Hearty