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Polish Stuffed Cabbage Soup

Name: Polish Stuffed Cabbage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp unsalted butter; 1 yellow onion (diced); 1 garlic clove (minced); 1 carrot (peeled and cut into half-moons); 12 ounces ground pork; 1 tsp black pepper; 1 tsp sweet paprika; 1 tsp marjoram; ¾ cup white rice; 2 puréed tomatoes; 3 cups chicken broth; ½ green cabbage (small, chopped); chopped dill (for serving)

Anna Chwistek

Total Time: 35 minutes

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Polish stuffed cabbage soup. all the comforting flavors of cabbage rolls, but way easier to make! Hearty, rich and bursting with flavor, it’s the ultimate comfort food for a no-fuss dinner.

Why you’ll love this cabbage roll soup

Stuffed cabbage soup brings together ground pork, rice, cabbage, and a tomatoey broth – all ready in around 30 minutes! Super hearty and perfect for chilly winter nights.

Cabbage rolls is one of those dishes that my grandma used to make, I bet they are a nostalgic dish for many of you, but they take time to prepare. This soup delivers all the classic flavors with a fraction of the effort.

Pro tips

I love serving this soup with a side of crusty bread – it’s the perfect way to round out the meal and soak up all that rich, flavorful broth.
Honestly, I almost always make a double batch. It’s just that good and having leftovers is such a treat! This soup is absolutely perfect for a cold night, and the quick prep time makes it a lifesaver on busy weeknights.
Follow my step-by-step video or on YouTube to make this comforting dish together!

Stuffed cabbage soup ingredients

Ground pork: Traditionally used in cabbage rolls, but beef or chicken work just as well.
Green cabbage: Choose a fresh, crisp cabbage with vibrant green leaves. Use 1/2 small head or 1/4 of a large one, but skip pre-cut cabbage.
Rice: Long-grain white rice is the go-to, but brown rice, pearl couscous or barley are great substitutes.
Onion, garlic and carrots: Essential aromatics.
Spices: A subtle mix of black pepper, sweet paprika and marjoram for an authentic taste. Swap with thyme or oregano if preferred.
Chicken broth: Adds depth and richness. Vegetable or beef broth can also work, but avoid just water and salt for the best flavor.
Puréed tomatoes: The tomatoey base for the soup, or use crushed tomatoes for a chunkier texture.
Butter: Ideal for sautéing, though vegetable oil works too.

Recipe tips

Quality ingredients: Fresh veggies and good-quality meat are key to achieve the soup’s rich and hearty flavor.
Creamy twist: Add a dollop of sour cream on top for a tangy finish.
Herbs: Sprinkle with dill or parsley for a fresh, herby touch.
More veggies: Toss in celery, cauliflower, or potatoes to bulk it up.
Vegetarian option: Swap the ground meat for mushrooms.

How to store stuffed cabbage soup

Refrigerate: Store in the fridge for up to 3 days. When ready to eat, gently reheat on the stove, adding a splash of water to thin out the soup if needed.
Make-ahead tip: This soup tastes even better the next day as the flavors deepen overnight. If prepping ahead, hold off on adding the rice to prevent it from soaking up all the broth.
Freezing for meal prep: Let the soup cool before adding the rice, then freeze for up to 3 months in an airtight container. When ready to serve, thaw in the fridge, bring to a boil, and add the rice. Simmer until the rice is cooked through.

Looking for more delicious soup recipes?

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