Golumpki Soup (Stuffed Cabbage Roll Soup)
If you love stuffed cabbage rolls but not the fussy rolling, this golumpki soup gives you every bit of that classic Polish comfort in a single simmering pot. Tender cabbage, savory beef, and tomatoey rice broth come together in a bowl that tastes like a Sunday dinner hug.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Golumpki Soup (Stuffed Cabbage Roll Soup)
A hearty, one-pot golumpki soup packed with ground beef, cabbage, rice, and a rich tomato broth that tastes just like classic stuffed cabbage rolls.
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
- 2 medium carrots, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 3/4 cup uncooked long-grain white rice
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 6-8 minutes. Drain excess fat.
- Add the diced onion and minced garlic to the pot and cook for 3 minutes until softened and fragrant.
- Stir in the chopped cabbage and diced carrots, cooking for 5 minutes until the cabbage begins to wilt.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Add the bay leaves, smoked paprika, marjoram, thyme, Worcestershire sauce, salt, pepper, and brown sugar. Stir to combine.
- Bring the golumpki soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the uncooked rice, cover, and continue simmering for 20-25 minutes, until the rice and cabbage are tender.
- Remove the bay leaves, taste and adjust seasoning as needed.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
For a lower-carb version, swap the rice for cauliflower rice added in the last 10 minutes of cooking instead of at the 20-25 minute mark. This golumpki soup keeps well in the fridge for up to 4 days, though the rice will absorb more broth over time, so add a splash of beef broth when reheating. It also freezes beautifully for up to 3 months if you cook the rice separately and add it fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: Polish American
Frequently Asked Questions
What is golumpki soup?
Golumpki soup is a deconstructed version of Polish stuffed cabbage rolls, combining ground beef, cabbage, rice, and tomato broth into one comforting pot of soup instead of individually rolled cabbage leaves.
Can I make golumpki soup in a slow cooker?
Yes, brown the beef and onion first, then add everything except the rice to the slow cooker and cook on low for 6-7 hours. Stir in the rice during the last 30-45 minutes so it doesn't overcook.
Why is my golumpki soup too thick or the rice mushy?
Rice continues to absorb liquid as golumpki soup sits, especially in leftovers. Simply stir in extra beef broth or water when reheating to loosen it back to a soupy consistency.
Can I use a different type of meat?
Ground turkey, pork, or a blend of beef and pork all work well in golumpki soup and give you the same classic stuffed cabbage roll flavor with a lighter or richer twist.
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