Description
A warm and comforting soup inspired by Polish stuffed cabbage rolls (gołąbki). This one-pot version is packed with savory sausage, tender cabbage, hearty rice, and a rich tomato broth—ready in just 45 minutes.
Ingredients
1 lb ground Italian turkey sausage (or pork)
1 medium onion, chopped
1 small to medium green cabbage, finely diced
1/2 cup uncooked rice
2–3 tbsp minced garlic
2 tbsp tomato paste
1 (28 oz) can diced tomatoes (reduced sodium preferred)
1.5 cups V8 juice (low sodium preferred)
4 cups beef broth (homemade or store-bought, low sodium)
1 tbsp Worcestershire sauce
1 tsp thyme
1 tsp paprika
1 tsp salt
1 tsp pepper
Instructions
1. In a stock pot over medium heat, brown the sausage until fully cooked.
2. Add chopped onions and cook until softened, about 3–4 minutes.
3. Stir in the cabbage and cook 2–3 minutes until slightly softened.
4. Push ingredients to the sides of the pot, creating a space in the center.
5. Add the tomato paste in the center and toast 1–2 minutes until brick red.
6. Stir in diced tomatoes, V8 juice, broth, garlic, Worcestershire sauce, thyme, paprika, salt, and pepper.
7. Add the uncooked rice and stir well.
8. Bring to a gentle boil, then reduce heat and simmer.
9. Cover and cook for 25–30 minutes until rice and cabbage are tender.
10. Stir occasionally, and thin with broth if needed before serving.
Notes
To deepen flavor, toast tomato paste before adding liquids.
Dice cabbage small for quicker, even cooking.
Use low-sodium versions of broth and tomatoes if reducing salt.
Soup thickens as it sits—add a splash of broth when reheating.
Freezes well; great for leftovers and meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 214
- Sugar: 9
- Sodium: 1211
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 16
- Cholesterol: 42