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Polish Stuffed Cabbage Soup (Gołąbki Soup)

A hearty, tomato-based soup inspired by traditional Polish cabbage rolls — filled with ground beef, cabbage, and rice for ultimate comfort.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Eastern European, Polish
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef or half beef and pork mix
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 6 cups green cabbage chopped
  • 1 cup white rice uncooked
  • 1 carrot diced
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 6 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp brown sugar optional
  • salt and pepper to taste

Equipment

  • Large soup pot
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot. Sauté onions until translucent, then add garlic.
  2. Add ground beef and cook until browned. Season lightly with salt and pepper.
  3. Stir in chopped cabbage, diced carrot, and uncooked rice.
  4. Add crushed tomatoes, tomato sauce, and beef broth. Mix in Worcestershire, paprika, thyme, and bay leaf.
  5. Bring to a boil, reduce heat, cover, and simmer for 30–40 minutes until rice and cabbage are tender.
  6. Adjust seasoning to taste and remove bay leaf before serving.

Notes

For deeper flavor, use half beef and half pork. The soup thickens as it sits — add broth when reheating.