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Polish·Main Course

Polish-Style Cabbage Roll Soup

A comforting, deconstructed version of traditional Polish cabbage rolls featuring ground beef, tender cabbage, and rice in a rich, buttery tomato broth. This one-pot meal captures all the flavors of the classic dish without the time-consuming rolling and tucking.

Prep

15m

Cook

85m

Total

100m

Serves

6

Method

  1. 01

    Prep the cabbage by cutting it in half and removing the core with 45-degree angle cuts. Slice the cabbage into 1 to 1.5-inch strips, then cut across into bite-sized pieces that will fit easily on a soup spoon.

    Step 1
    Watch · 0:23
  2. 02

    In a large soup pot over medium-high heat, melt the butter. Add the diced onion and a pinch of salt. Sauté for 4-5 minutes until the onions are soft and translucent.

    Step 2
    Watch · 1:28
  3. 03

    Add the ground beef to the pot. Cook for about 5 minutes, using a spatula to break the meat into small crumbles. Season with black pepper, cayenne, the bay leaf, and minced garlic. Stir well to combine.

    Step 3
    Watch · 2:08
  4. 04

    Pour in the beef broth and bring the mixture to a rolling boil. Do not skim the fat from the top, as the butter and beef fat provide essential flavor and body. Add the chopped cabbage, poking it down into the liquid, and cook for 10-15 minutes until it begins to soften.

    Step 4
    Watch · 2:58
  5. 05

    Stir in the crushed tomatoes and 1.5 cups of water. Once the soup returns to a simmer, lower the heat and cook for 50 minutes. This long simmer ensures the meat is succulent and the cabbage reaches a melt-in-your-mouth texture.

    Step 5
    Watch · 3:57
  6. 06

    Stir in half of the chopped parsley and the rice. Simmer for about 20 minutes, or until the rice is tender to your liking. If the soup becomes too thick as the rice absorbs the liquid, add a splash of extra water or beef broth to reach your desired consistency.

    Step 6
    Watch · 4:47
  7. 07

    Taste and adjust for salt as needed. Stir in the remaining parsley and turn off the heat. Serve in warm bowls, garnished with a final sprinkle of fresh parsley.

    Step 7
    Watch · 5:49

From Chef John

  • “My general strategy with soup is that everything should fit on the spoon.”
  • “You guys are, after all, the Billy Joels of this soup inspired by cabbage rolls.”
  • “We never ever let the food win.”