All the hearty flavors of classic golumpki — made easy in a bowl! This Golumpki Soup (Stuffed Cabbage Soup) has everything you love about stuffed cabbage rolls — savory ground beef, tender cabbage, rice and a rich tomato broth — without any rolling or fuss. Simple ingredients, big flavor, warm comfort in every spoon!
Cook 40 Min
Serves 6
Easy
Hearty & Filling
Ingredients
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small head cabbage, chopped
- 1 medium onion, diced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 4 cups beef or veggie broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt, Pepper and Paprika
Directions
Sauté onion & garlic
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 2 minced garlic cloves; cook 4-5 minutes, stirring often, until the onion is soft, translucent and fragrant — your kitchen will smell amazing.
Add ground meat & brown
Stir in 1 lb ground beef or turkey, breaking it up with a wooden spoon. Cook 6-8 minutes until no longer pink, letting it get nicely browned for deeper flavor. Drain off any excess fat.
Stir in cabbage, rice, tomatoes & broth
Add the chopped cabbage, 1 cup cooked rice, 1 can (15 oz) tomato sauce, 1 can (14 oz) diced tomatoes and 4 cups beef or veggie broth. Stir well so everything is combined and the cabbage is submerged.
Simmer for 30-40 minutes
Bring to a boil, then reduce to a gentle simmer. Cook 30-40 minutes, stirring occasionally, until the cabbage is very tender and the flavors have blended into a rich, hearty soup.
Season to taste
Stir in salt, black pepper and paprika; taste and adjust the seasoning as needed. Ladle into bowls, garnish with fresh parsley if you like, and serve hot!
Tips for the Best Golumpki Soup
- Use day-old rice. Freshly cooked rice can go mushy in the simmer — day-old rice holds its shape much better.
- Do not skip the browning. Brown the meat properly instead of just cooking it through; the caramelized bits make the broth rich.
- It tastes better tomorrow. Like most cabbage soups, the flavors meld overnight — make it a day ahead if you can.
- Freezer friendly. Cool completely and freeze up to 3 months; thaw overnight in the fridge and reheat gently.
- Adjust the tang. If the tomatoes taste sharp, a pinch of sugar balances the broth beautifully.
Frequently Asked Questions
What is golumpki?
Golumpki (also spelled golabki) are Polish stuffed cabbage rolls — cabbage leaves wrapped around a savory meat and rice filling. This soup captures all those flavors without the rolling.
Can I make golumpki soup in a slow cooker?
Yes! Brown the meat with the onion and garlic first, then add everything to the slow cooker and cook on low 6-7 hours or high 3-4 hours.
Can I freeze golumpki soup?
Absolutely — cool it completely and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What rice works best in golumpki soup?
Long-grain white rice is classic. Day-old cooked rice holds its shape best during the simmer.
How do I make it vegetarian?
Use veggie broth and swap the meat for plant-based crumbles — or simply add extra cabbage and a can of white beans for heartiness.