Go Back
Polish Cabbage Roll Soup

Polish Cabbage Roll Soup

Emmy
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 8
Calories 358 kcal

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 yellow onion diced
  • 2 1/2 teaspoons kosher salt
  • 1 pound ground beef
  • 3 cloves garlic crushed
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 bay leaf
  • 2 1/2 cups beef broth plus more as needed
  • 3 cups canned crushed or puréed tomatoes
  • 1 1/2 cups water plus more as needed
  • 2 1/2 pounds green cabbage cut into 1 1/2-inch pieces
  • 1 cup long grain white rice
  • 3/4 cup chopped Italian parsley divided

Instructions
 

  • Set a soup pot over medium-high heat and melt butter. Add onion and salt, and cook, stirring, until onions turn soft and translucent, 4 to 5 minutes.
  • Add ground beef and cook, stirring and breaking up large clumps, until meat is browned and broken into small crumbles, about 5 minutes.
  • Season with garlic, black pepper, cayenne, and bay leaf; cook and stir for 1 minute. Pour in beef broth, increase heat to high, and bring to a boil. Stir in cabbage, reduce heat to medium, and cook until cabbage is just tender, 10 to 15 minutes.
  • Pour in tomatoes and water, and continue to simmer, 10 to 15 minutes more. Stir in rice and half the parsley; simmer over medium heat until rice is tender and soup thickens, about 20 minutes. If soup becomes too thick as it simmers, add a little more beef broth and/or water. Season to taste with salt.