Golumpki Soup (Stuffed Cabbage Roll Soup)

Description

Golumpki Soup is a hearty, comforting dish inspired by the traditional Polish stuffed cabbage rolls (golumpki). Instead of going through the time-consuming process of rolling cabbage leaves with filling, this soup transforms the classic flavors—cabbage, ground beef, rice, tomatoes, and savory seasonings—into a one-pot, cozy meal. Perfect for chilly days, this soup offers all the flavors of grandma’s kitchen in a simpler, rustic style.

Ingredients For Golumpki Soup (Stuffed Cabbage Roll Soup)

• 1 lb ground beef (or a mix of beef & pork)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 small head of green cabbage, chopped (about 6 cups)

• 1 cup cooked rice (white or brown)

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 4 cups beef broth (or chicken broth)

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 tbsp Worcestershire sauce

• 1 tsp paprika

• 1 tsp dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• 2 tbsp olive oil (for sautéing)

• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

2. Add ground beef and cook until browned. Drain excess fat if needed.

3. Stir in cabbage and cook for 5 minutes until slightly wilted.

4. Add crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Stir well.

5. Bring to a boil, then reduce heat and let simmer for 30–40 minutes, until cabbage is tender.

6. Stir in cooked rice and simmer an additional 5–10 minutes.

7. Remove bay leaf, adjust seasoning, and serve hot with fresh parsley on top.

Notes

• Traditional golumpki use raw rice inside rolls, but for soup, cooked rice prevents the broth from becoming too starchy.

• This soup freezes well; store in freezer-safe containers for up to 3 months.

• For extra flavor, add a splash of apple cider vinegar or a pinch of brown sugar to balance the tomato base.

Tips

• Use ground turkey or chicken for a lighter version.

• Add diced potatoes if you want a heartier, stew-like soup.

• To make it low-carb, substitute cauliflower rice for regular rice.

• Leftovers taste even better the next day as the flavors meld.

Servings

• Makes about 6–8 servings (a large pot, family-style).

Nutritional Info (per serving, approx.)

• Calories: 320

• Protein: 20g

• Carbohydrates: 28g

• Fat: 14g

• Fiber: 5g

• Sodium: 780mg

(Values may vary depending on ingredients used.)

Benefits

• Packed with protein from beef and rice.

• Cabbage provides vitamins C & K, plus fiber for digestion.

• Tomato base is rich in antioxidants like lycopene.

• Comfort food that’s wholesome and filling without being overly heavy.

Q&A

Q: Can I make this in a slow cooker?
A: Yes! Brown the meat and sauté veggies first, then add everything (except rice) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cooked rice before serving.

Q: Do I have to use cooked rice?
A: Cooked rice is best, but if using uncooked rice, add ½ cup extra broth and simmer longer until rice is tender.

Q: Can I make it vegetarian?
A: Yes, swap ground beef with lentils or plant-based meat and use vegetable broth.

Q: What should I serve with Golumpki Soup?
A: It pairs beautifully with rye bread, crusty rolls, or a simple side salad.