Polish Stuffed Cabbage Soup: A Hearty & Delicious Recipe

Polish Stuffed Cabbage Soup, or Kapu?niak z Go??bkami, is more than just a soup; it’s a hearty, comforting hug in a bowl, perfect for chilly evenings and guaranteed to warm you from the inside out. Have you ever craved the satisfying flavors of traditional stuffed cabbage rolls but wished for a quicker, easier way to enjoy them? Well, look no further! This recipe delivers all the deliciousness of go??bki without the fuss of individual rolling.

This delightful soup draws inspiration from Poland’s rich culinary heritage, where cabbage reigns supreme. Cabbage soup, in its various forms, has been a staple in Polish cuisine for centuries, a testament to its affordability, versatility, and nutritional value. The addition of stuffed cabbage elements elevates it to a truly special and satisfying meal.

What makes Polish Stuffed Cabbage Soup so beloved? It’s the perfect combination of savory ground meat, tender rice, and sweet, tangy cabbage, all simmered in a flavorful broth. The texture is wonderfully diverse, with the soft cabbage, plump rice, and hearty meat creating a symphony of sensations in every spoonful. Plus, it’s a relatively simple dish to prepare, making it ideal for busy weeknights. Get ready to experience the authentic taste of Poland with this incredibly flavorful and comforting soup!

this Recipe

Ingredients:

• For the Cabbage Rolls:
• 1 large head of green cabbage
• 1 pound ground pork
• 1/2 pound ground beef
• 1 cup cooked rice (long grain or medium grain)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Soup Base:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups beef broth (or chicken broth for a lighter flavor)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1/2 cup tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Optional Garnishes:
• Sour cream or Greek yogurt
• Fresh dill, chopped

Preparing the Cabbage Rolls:

Okay, let’s get started with the heart of this soup – the cabbage rolls! This part takes a little time, but trust me, it’s worth it.

1. Prepare the Cabbage Leaves: The first step is to soften the cabbage leaves so they’re pliable enough to roll. There are a couple of ways to do this. My preferred method is to bring a large pot of water to a boil. Carefully remove the core of the cabbage with a sharp knife. Place the whole cabbage head into the boiling water, core-side up. As the outer leaves soften, gently peel them off with tongs. This usually takes a few minutes per leaf. Be careful not to tear them! If a leaf is stubborn, let it cook a little longer. You’ll need about 12-15 large leaves. Once you’ve removed the leaves, set them aside to cool slightly. Alternatively, you can freeze the cabbage head overnight and then thaw it. This also helps to soften the leaves.
2. Make the Filling: While the cabbage leaves are cooling, let’s make the filling. In a large bowl, combine the ground pork, ground beef, cooked rice, chopped onion, minced garlic, beaten egg, chopped parsley, dried marjoram, salt, and pepper. Mix everything together thoroughly with your hands (or a spoon, if you prefer) until all the ingredients are well combined. Don’t overmix, though, or the filling can become tough.
3. Assemble the Cabbage Rolls: Now comes the fun part – rolling the cabbage! Lay a cabbage leaf flat on a cutting board. If the thickest part of the stem is still present, you can carefully slice it off with a knife to make the leaf more flexible. Place a generous spoonful (about 1/4 cup) of the meat filling in the center of the leaf, near the stem end. Fold the sides of the leaf inward, over the filling. Then, starting from the stem end, roll the leaf up tightly like a burrito. Repeat this process with the remaining cabbage leaves and filling. If you have any leftover filling, you can form it into small meatballs and add them to the soup later.

Making the Soup Base:

With the cabbage rolls prepped, we can move on to the flavorful soup base. This is where all the deliciousness comes together!

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. Stir occasionally to prevent them from burning.
2. Add Garlic and Spices: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using). Cook for another 30 seconds, stirring constantly, to bloom the spices and release their flavors.
3. Add Liquids and Tomatoes: Pour in the beef broth (or chicken broth), crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine all the ingredients. Add the apple cider vinegar. This adds a nice tanginess to the soup.
4. Season and Simmer: Bring the soup to a simmer. Taste and season with salt and pepper to your liking. Remember that the cabbage rolls will also add some salt to the soup, so start with a little less and adjust as needed.

Cooking the Soup:

Now for the final stretch! This is where the magic happens and all the flavors meld together.

1. Add the Cabbage Rolls: Gently place the cabbage rolls into the simmering soup, seam-side down. Make sure they are mostly submerged in the liquid. If necessary, add a little more broth to cover them.
2. Simmer and Cook: Reduce the heat to low, cover the pot, and simmer the soup for at least 1 1/2 to 2 hours, or until the cabbage rolls are tender and the flavors have melded together beautifully. The longer it simmers, the better the flavor will be! Stir occasionally to prevent the cabbage rolls from sticking to the bottom of the pot.
3. Check for Doneness: After about 1 1/2 hours, check the cabbage rolls for doneness. They should be tender and easily pierced with a fork. If they are still firm, continue to simmer for another 30 minutes or so.

Serving and Enjoying:

The moment we’ve all been waiting for! Time to serve up this comforting and delicious Polish Stuffed Cabbage Soup.

1. Serve Hot: Ladle the soup into bowls, making sure each bowl gets a couple of cabbage rolls and plenty of broth.
2. Garnish (Optional): Top each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill, if desired. These garnishes add a lovely creaminess and freshness to the soup.
3. Enjoy! Serve immediately and enjoy the warm, comforting flavors of this classic Polish soup. It’s even better the next day, after the flavors have had a chance to meld together even more.

Tips and Variations:

• Meat Variations: Feel free to use all ground pork or all ground beef in the filling, if you prefer. You can also add a little bit of smoked sausage or bacon for extra flavor.
• Vegetarian Option: To make a vegetarian version, substitute the ground meat with lentils or mushrooms. You can also use vegetable broth instead of beef broth.
• Sweetness: Some people like to add a touch of sweetness to the soup. You can add a tablespoon of sugar or honey to the soup base, if desired.
• Storage: Leftover soup can be stored in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
• Freezing: To freeze the soup, let it cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
• Rice Type: While long grain or medium grain rice works best, you can experiment with other types of rice. Just be mindful of the cooking time, as different types of rice may require different amounts of liquid and cooking time.
• Cabbage Core Removal: If you find it difficult to remove the cabbage core before boiling, you can try removing it after the cabbage has been partially cooked. The leaves will be softer and easier to work with.
• Tomato Paste: Don’t skip the tomato paste! It adds a richness and depth of flavor to the soup that you won’t get without it.
• Apple Cider Vinegar: The apple cider vinegar adds a subtle tanginess that balances the richness of the soup. If you don’t have apple cider vinegar, you can substitute it with white vinegar or lemon juice.

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of tradition, and a guaranteed crowd-pleaser. I truly believe this Polish Stuffed Cabbage Soup, or as my Babcia called it, Kapu?niak z Go??bkami, is a must-try for anyone who loves hearty, flavorful, and comforting food. The combination of tender cabbage, savory meat-filled dumplings, and a rich, tangy broth is simply irresistible. It’s the kind of dish that evokes memories of family gatherings and cozy winter evenings, and I’m so excited for you to experience that same warmth and deliciousness.

But why is this particular recipe so special? It’s all about the depth of flavor. The slow simmering process allows the flavors to meld together beautifully, creating a symphony of tastes that will tantalize your taste buds. The slight tang from the sauerkraut perfectly complements the richness of the meat and the sweetness of the cabbage. And let’s not forget the satisfying texture of the perfectly cooked rice and the tender cabbage leaves. It’s a complete meal in a bowl!

Serving Suggestions and Variations:

Now, let’s talk about how you can make this soup your own! While I’ve shared my family’s classic recipe, there’s always room for a little personalization.

* For a vegetarian option: Substitute the ground meat with a mixture of lentils, mushrooms, and finely chopped vegetables like carrots and celery. You can also use vegetable broth instead of chicken broth.
* Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a little extra kick.
* Garnish with flair: A dollop of sour cream or a sprinkle of fresh dill adds a touch of elegance and enhances the flavor. Chopped fresh parsley also works wonderfully.
* Serve it with: Crusty bread or rye bread is perfect for soaking up the delicious broth. A side of mashed potatoes or pierogi would also be a fantastic addition.
* Make it ahead: This soup is even better the next day, as the flavors have more time to meld together. It’s perfect for meal prepping or making a large batch for a gathering.
* Freezing for later: This soup freezes beautifully! Simply let it cool completely, then transfer it to freezer-safe containers. It’s a great way to have a comforting meal on hand for busy weeknights.

I truly believe that this Polish Stuffed Cabbage Soup recipe will become a staple in your kitchen. It’s a dish that’s perfect for any occasion, from a casual weeknight dinner to a special family gathering. It’s also a great way to introduce your friends and family to the wonderful world of Polish cuisine.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do.

I’m incredibly eager to hear about your experience making this soup. Did you make any variations? Did your family enjoy it? Please, share your photos and stories in the comments below! I can’t wait to see your creations and learn about your own personal touches. Happy cooking!