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Hearty Golumpki Soup (Deconstructed Stuffed Cabbage Roll Soup)

Close-up of a white bowl filled with rich, red Golumpki Soup featuring ground meat, rice, and bright green cabbage leaves.

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Make the comforting flavors of Polish stuffed cabbage rolls without the rolling. This easy, one-pot Golumpki Soup delivers savory ground meat, tender cabbage, and a rich tomato broth for a quick dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or ground pork
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium head of green cabbage (about 3 pounds), shredded
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup uncooked white rice (optional, for thickening)
  • 1/4 cup tomato paste
  • 1 tablespoon white vinegar or lemon juice

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the ground meat to the pot. Break it up with a spoon and cook until browned. Drain off any excess fat.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the shredded cabbage, crushed tomatoes, beef broth, water, marjoram, salt, and pepper to the pot. Stir everything together.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.
  6. If using rice, stir in the uncooked rice and tomato paste. Continue to simmer, uncovered, for another 15 to 20 minutes, or until the rice is fully cooked and the soup has thickened slightly.
  7. Stir in the white vinegar or lemon juice just before serving to brighten the flavor.
  8. Serve hot.

Notes

  • For a richer flavor, use half ground beef and half ground pork.
  • If you prefer a tangier soup, increase the vinegar or add a dollop of sour cream to each bowl when serving.
  • This recipe freezes well; cool completely before storing in airtight containers.

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