Golumpki Soup (Stuffed Cabbage Soup) – Cozy Weeknight Comfort Without Rolling Cabbage

Golumpki Soup is a hearty, tomato-kissed soup that tastes like stuffed cabbage rolls, minus the fuss.

If you love golumpki (also spelled gołąbki) but do not love the part where you soften cabbage leaves, roll them, tuck them into a pan, and hope they stay put, this soup is your new best friend. It has the same cozy, sweet-savory flavor of tender cabbage, seasoned meat, tomato, and rice, but it comes together in one pot with simple chopping and stirring. It is the kind of meal that makes the kitchen smell like something has been simmering all day, even when you started 45 minutes ago.

Stuffed cabbage shows up across many Central and Eastern European kitchens in different forms, and this soup version is a respectful, practical riff on those familiar flavors. Instead of rolling, we slice the cabbage into bite-sized ribbons so it turns silky and sweet as it cooks. The ground meat gets browned first for depth, then everything simmers together until the rice is tender and the broth turns rich and slightly tangy from tomatoes.

This is also a problem-solver dinner: it is budget-friendly, family-friendly, and leftovers taste even better the next day. It is warm enough for winter nights but light enough to not feel heavy, especially with a squeeze of lemon or a splash of vinegar at the end.

Why you’ll love it

• All the comfort of stuffed cabbage with zero rolling.
• One pot, minimal prep, easy cleanup.
• Great for meal prep and freezer meals.
• Flexible with meat, grains, and heat level.
• Big flavor from pantry staples and simple simmering.

Ingredients

Soup base

• 1 tbsp olive oil (15 ml)
• 1 medium yellow onion, diced (about 1 cup, 150 g)
• 2 medium carrots, diced (about 1 cup, 130 g)
• 2 celery ribs, diced (about 3/4 cup, 90 g)
• 3 cloves garlic, minced

Meat and seasoning

• 1 lb ground beef (450 g) or half beef, half pork
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp brown sugar (12 g) (optional, balances tomato acidity)

Broth, cabbage, and rice

• 1 small green cabbage, cored and chopped (about 6 to 7 cups, 550 to 650 g)
• 1 can crushed tomatoes, 28 oz (794 g)
• 6 cups beef broth (1.4 L) (or chicken/veg broth)
• 2 tbsp tomato paste (30 g)
• 1 bay leaf
• 1/2 cup long-grain white rice, rinsed (90 g)
  • Optional swap: 3/4 cup cooked rice (about 150 g), see tip below
• 1 tbsp apple cider vinegar or lemon juice (15 ml) (optional, to finish)

To serve (optional)

• Sour cream or plain Greek yogurt
• Chopped parsley or dill

💡 Shopping tip: Choose a heavy, tight green cabbage with crisp leaves. It will shred cleanly and turn sweet without getting mushy.

Step-by-Step Instructions

1. Brown the meat (8 to 10 min): Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef, salt, paprika, thyme, and pepper. Cook, breaking it up, until browned and no longer pink. Transfer meat to a bowl, leaving 1 to 2 tbsp drippings in the pot.
2. Soften the veggies (6 to 8 min): Add onion, carrots, and celery to the pot. Cook over medium heat until the onion looks translucent and the carrots start to soften. Stir in garlic for 30 seconds until fragrant.
3. Build the broth (2 min): Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and broth, scraping up any browned bits.
4. Add cabbage and simmer (15 min): Add chopped cabbage and bay leaf. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and cook until the cabbage starts to look soft and silky.
5. Cook the rice (12 to 15 min): Stir in rinsed rice and the browned meat (plus any juices). Simmer uncovered, stirring occasionally, until rice is tender and the soup thickens slightly.
6. Finish and balance (2 min): Turn off heat. Remove bay leaf. Stir in vinegar or lemon juice if using. Taste and adjust salt and pepper. Let the soup rest 5 minutes so the flavors settle and the rice finishes plumping.

💡 Tip: If you want extra brothy soup for leftovers, add 1 to 2 cups more broth (240 to 480 ml). Rice keeps absorbing liquid as it sits.

Variations & Substitutions

• Low-carb: Swap rice for 2 cups riced cauliflower (about 260 g). Add it in the last 5 minutes so it stays tender, not mushy.
• Pantry-friendly: Use 3/4 cup cooked rice (about 150 g) instead of uncooked. Add it in the last 5 minutes just to warm through.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook fully up to 3 days ahead. For best texture, cook rice separately and stir in when reheating (especially for meal prep).
• Storage: Refrigerate up to 4 days in airtight containers.
• Freezing: Freeze up to 3 months. For best results, freeze without rice or expect softer rice after thawing.
• Reheat: Simmer on the stove over medium-low 8 to 12 minutes, stirring and adding broth as needed. Microwave covered in 1-minute bursts until hot.

Nutritional Info (Estimated, per serving)

• Calories: ~360
• Protein: ~22 g
• Carbs: ~28 g
• Fat: ~18 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• A dollop of sour cream or Greek yogurt and fresh dill
• Thick buttered rye bread or crusty sourdough
• Simple cucumber and vinegar salad for crunch
• Roasted potatoes or mashed potatoes on the side for extra comfort
• Pickles or sauerkraut as a tangy bite alongside
• Extra black pepper and a squeeze of lemon at the table

Recipe FAQs

Can I freeze golumpki soup?

Yes. It freezes well for up to 3 months. For the best texture, freeze it without the rice and add freshly cooked rice when reheating.

What if my soup is too acidic?

Stir in the optional brown sugar, a small pinch at a time, or add a spoonful of sour cream when serving. Using carrots also helps naturally sweeten it.

Can I use ground turkey or chicken?

Absolutely. Use 1 lb (450 g) ground turkey or chicken and consider adding 1 extra tbsp olive oil (15 ml) for richness.

Do I have to use green cabbage?

Green cabbage is classic and holds up best. Savoy works too and gets extra silky. Napa is more delicate, so add it later (last 10 minutes).

How do I keep the rice from getting mushy in leftovers?

Cook rice separately and add per bowl when reheating, or use cooked rice and add only what you will eat right away.

Is this soup spicy?

Not as written. If you want heat, add 1/4 tsp crushed red pepper or a few dashes of hot sauce while it simmers.

Final Notes

This golumpki soup is the kind of recipe you make once for a busy night and then keep on repeat all season. It hits that sweet spot of hearty, nostalgic comfort while staying weeknight-practical, and it is wonderfully forgiving if you need to swap ingredients based on what you have. If you try it, I’d love to hear how you serve yours. Are you team sour cream, extra dill, or a splash of vinegar at the end? Drop a comment with your tweaks and any family traditions you pair with stuffed cabbage flavors, and if this soup helped you get that cozy roll taste without the rolling, sharing it with a friend is the nicest compliment.