Description
Polish cabbage roll soup blends hearty traditions with comforting flavors. Generous servings of tender vegetables and savory meat create a satisfying meal you’ll want to enjoy again and again.
Ingredients
Scale
- 1 lb (454 g) lean ground beef
- 4 cups (946 ml) green cabbage, chopped
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 cloves garlic, minced
- 4 cups (946 ml) beef broth
- 1 can (14.5 oz/411 g) diced tomatoes
- 1 can (8 oz/227 g) tomato sauce
- 3 tbsps tomato paste
- ½ cup (120 ml) uncooked long-grain rice
- 1 tbsp Worcestershire sauce
- 2 tbsps brown sugar
- 1 bay leaf
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Protein Preparation: Sear ground beef in a large skillet over high heat, crumbling and seasoning with salt and pepper. Drain excess fat thoroughly.
- Aromatic Foundation: Sauté finely chopped onions and minced garlic until translucent, releasing their rich fragrance and developing deep flavor complexity.
- Soup Construction: Combine shredded cabbage, carrots, tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, brown sugar, bay leaf, and Italian herbs into the cooking vessel. Stir to integrate all components and create a robust flavor base.
- Final Cooking Process: Add raw rice directly into the simmering mixture. Reduce heat, cover, and simmer gently until cabbage becomes tender and rice absorbs the liquid completely, approximately 25-30 minutes. Periodically check and stir to prevent sticking.
- Finishing Touches: Remove bay leaf, taste and adjust seasonings as needed. Garnish with fresh parsley if desired, serving hot and ready to enjoy.
Notes
- Meat Browning Technique: Sear ground beef at high heat, crumbling consistently to ensure uniform texture and prevent large meat chunks that can make the soup feel uneven.
- Rice Absorption Tip: Add rice directly into the soup to absorb flavors, but monitor liquid levels to prevent overcooking or turning mushy; short-grain rice works best for maintaining soup consistency.
- Vegetable Preparation Hack: Cut cabbage and carrots into uniform, thin pieces to ensure even cooking and balanced texture throughout the soup.
- Dietary Modification Option: For gluten-free version, replace regular rice with cauliflower rice or use certified gluten-free rice; for vegetarian adaptation, substitute ground beef with lentils or plant-based protein crumbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 7
- Calories: 270
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg