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

Also Read : Cornbread Salad

Polish Cabbage Roll Soup

Recipe by RecipeWikkiCourse: Soup

Servings

8

servings

Prep time

30

minutes

Cooking time

50

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.

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Origin Yeast Dumplings

Yeast dumplings are a staple in many Central and Eastern European cuisines, especially in countries like Germany, Austria, and the Czech Republic. Known as Germknödel or Dampfnudeln, they are often served either savory or sweet, depending on the meal.

What I Love About This Recipe

There’s something magical about watching these pillowy dumplings rise and steam to perfection. Whether served with butter and sugar or next to a hearty stew, they’re filling, satisfying, and full of old-world charm.

Also Read : The Best Avocado Toast

Yeast Dumplings

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 2 cups all-purpose flour

• 1 packet (2¼ tsp) active dry yeast

• 1 tbsp sugar

• ½ tsp salt

• ¾ cup warm milk

• 2 tbsp butter, melted

• 1 egg

Directions

• In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
• In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Stir until combined, then knead into a soft dough.
• Cover and let rise in a warm place for about 1 hour, or until doubled in size.
• Punch down the dough and divide into 6–8 equal pieces. Shape each into a smooth ball.
• Let them rise again on a floured surface, covered, for another 30 minutes.
• In a large pot or deep pan, heat milk and butter over low heat until simmering.
• Place dumplings into the pan, cover tightly, and steam on low for 20–25 minutes. Avoid opening the lid during steaming.
• Serve warm, drizzled with melted butter, fruit compote, or gravy depending on the dish.

Notes

• For sweet dumplings, top with powdered sugar, jam, or poppy seed filling.
• For savory use, pair with stew or creamy mushroom sauce.
• Steaming instead of boiling keeps them fluffy and moist.

The post Yeast Dumplings appeared first on RecipeWikki.