Name: Polish Cabbage Roll Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 1 tbsp olive oil; 1 lb ground beef or pork (or a mix); 1 small onion, diced; 2 garlic cloves, minced; 1 small green cabbage, chopped (about 5–6 cups); 1 large carrot, grated or diced; 1 can (15 oz) crushed tomatoes; 4 cups beef or vegetable broth; 1½ cups cooked rice (white or brown); 1 tsp paprika; ½ tsp dried thyme; Salt and pepper, to taste; Optional: 1–2 tbsp tomato paste for richer flavor; Optional garnish: fresh parsley or a dollop of sour cream

All the hearty flavors of traditional Polish cabbage rolls—tender cabbage, savory ground meat, rice, and rich tomato broth—made easy in one comforting pot of soup.

Origin Polish Cabbage Roll Soup

This soup is a deconstructed take on gołąbki (Polish stuffed cabbage rolls), a beloved comfort food across Eastern Europe. Instead of rolling each leaf, everything simmers together in a flavorful, no-fuss broth—perfect for busy weeknights.

Why You’ll Love This Recipe

Classic comfort food with way less work
One-pot and meal-prep friendly
Packed with cozy flavor and hearty ingredients

Polish Cabbage Roll Soup

Recipe by RecipeWikkiCourse: Soup

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

1 tbsp olive oil
1 lb ground beef or pork (or a mix)
1 small onion, diced
2 garlic cloves, minced
1 small green cabbage, chopped (about 5–6 cups)
1 large carrot, grated or diced
1 can (15 oz) crushed tomatoes
4 cups beef or vegetable broth
1½ cups cooked rice (white or brown)
1 tsp paprika
½ tsp dried thyme
Salt and pepper, to taste
Optional: 1–2 tbsp tomato paste for richer flavor
Optional garnish: fresh parsley or a dollop of sour cream

Directions

Brown the meat: In a large soup pot, heat olive oil over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
Add aromatics: Stir in onion and garlic, cooking until softened, about 3 minutes.
Build the base: Add chopped cabbage, carrot, crushed tomatoes, broth, tomato paste (if using), paprika, thyme, salt, and pepper. Stir to combine.
Simmer: Bring soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until cabbage is tender and flavors meld.
Finish with rice: Stir in cooked rice and simmer another 5 minutes to heat through.
Serve: Ladle into bowls, garnish with parsley or a spoonful of sour cream if desired, and enjoy warm.

Notes

Make ahead: This soup stores well and tastes even better the next day.
Freeze-friendly: Let cool completely before freezing in airtight containers for up to 3 months.
Low-carb option: Skip the rice and add cauliflower rice instead.
Flavor boost: A splash of vinegar or squeeze of lemon before serving brightens the whole bowl.

Cabbage Roll Soup