Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large head green cabbage (about 2.5 lbs), cored and chopped into 1-inch pieces
- 2 (14.5 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 6 cups beef broth (low sodium preferred)
- 1/2 cup uncooked long-grain white rice, rinsed
- 2 tablespoons light brown sugar (or to taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat and set the cooked beef aside.
- Reduce heat to medium. Add diced onion to the same pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, beef broth, rinsed rice, brown sugar, apple cider vinegar, dried marjoram, and smoked paprika. Return the cooked ground beef to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow the rice to start cooking.
- Add the chopped cabbage to the pot. It might seem like a lot, but it will cook down significantly. Stir well to submerge the cabbage as much as possible. Cover and continue to simmer for another 20-25 minutes, or until the cabbage is tender and the rice is fully cooked.
- Season with salt and black pepper to taste. If you prefer a slightly sweeter or tangier soup, adjust the brown sugar or apple cider vinegar accordingly. Ladle hot soup into bowls and garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
This Easy Polish Cabbage Roll Soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop. For a vegetarian version, substitute beef with plant-based ground and beef broth with vegetable broth. You can also add a pinch of red pepper flakes for a subtle kick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 11g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg