ADVERTISEMENT
Golumpki Soup (Stuffed Cabbage Roll Soup)
Inspired by traditional Polish stuffed cabbage rolls (golumpki), this hearty soup combines ground beef, rice, cabbage, and tomatoes in a savory broth.
All the flavors of classic cabbage rolls, but in cozy, easy-to-make soup form—perfect for chilly nights, from deesviral.
Introduction
Golumpki, or Polish stuffed cabbage rolls, are a beloved comfort food made with cabbage leaves filled with beef, rice, and seasoning,
simmered in a tomato sauce. While absolutely delicious, they can be time-consuming to prepare. That’s where Golumpki Soup comes in:
it takes all the traditional ingredients and flavors but transforms them into a simple, one-pot meal that’s ready in under an hour.
This soup is hearty, filling, and budget-friendly. It’s perfect for family dinners, meal prep, or sharing with a crowd on a cold evening.
Serve it with rye bread or a crusty baguette for the ultimate comfort bowl.
Ingredients
- 1 lb ground beef (or half beef, half pork)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chopped green cabbage
- 1 cup uncooked white rice
- 1 can (28 oz) crushed tomatoes
- 6 cups beef broth (or chicken broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Brown meat: In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, about 5 minutes. Drain excess fat if needed.
- Add aromatics: Stir in onion and garlic. Cook 3–4 minutes until softened and fragrant.
- Build base: Add chopped cabbage, crushed tomatoes, tomato paste, broth, thyme, paprika, bay leaf, salt, and pepper. Stir well.
- Simmer: Bring soup to a boil. Add rice, then reduce heat to low. Cover and simmer 25–30 minutes until rice and cabbage are tender.
- Finish: Remove bay leaf. Taste and adjust seasoning. If soup is too thick, add a splash of broth.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread.
Storage & Make-Ahead
- Refrigerate up to 4 days in an airtight container.
- Freeze up to 3 months (note: rice may soften when thawed). For best results, cook rice separately and add to reheated soup.
- Reheat gently on the stove, adding broth if needed.
Why This Recipe Works
- All-in-one pot: Combines meat, rice, and vegetables for a balanced, hearty meal.
- Faster than rolls: Captures the traditional golumpki flavor without the labor of rolling cabbage leaves.
- Customizable: Works with beef, pork, turkey, or a mix.
Expert Tips
- For deeper flavor, brown the tomato paste with meat and onions before adding liquid.
- Try adding a splash of apple cider vinegar or lemon juice at the end for brightness.
- Top bowls with a dollop of sour cream for creaminess.
Frequently Asked Questions
Can I use brown rice? Yes—add 10–15 minutes more simmering time and extra broth if needed.
Can I make this in a slow cooker? Yes—brown the beef first, then transfer all ingredients to a slow cooker and cook on LOW 6–7 hours or HIGH 3–4 hours.
ADVERTISEMENT
Can I make it vegetarian? Swap ground beef for lentils or plant-based crumbles and use vegetable broth.
Estimated Nutrition
~320 kcal per serving (estimate).
ADVERTISEMENT
