Golumpki Soup

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Hearty, savory, and deeply comforting—Golumpki Soup is your new go-to when you crave the flavor of traditional stuffed cabbage rolls but want something easier and cozier. Inspired by the beloved Polish dish, this soup combines ground beef, tender cabbage, rice, and a tomato-rich broth into one spoonful of nostalgia.

Whether you’re embracing cold weather or simply looking for a satisfying meal with heritage, this soup brings together simple pantry ingredients and transforms them into a bowl full of soul. Plus, it’s a one-pot wonder that’s easy to scale up for family dinners or meal prep.

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What Kind of Cabbage Should I Use?

Green cabbage is the classic pick for Golumpki Soup, mirroring what you’d use in stuffed cabbage rolls. It softens beautifully while holding its structure and soaks up the tomato flavor like a dream. Avoid red cabbage, which can tint the soup strangely and affect the taste.

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Ingredients for the Golumpki Soup

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/2 head green cabbage, chopped
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 cup cooked white rice
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

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How To Make the Golumpki Soup

Step 1: Brown the Beef

In a large pot or Dutch oven, heat olive oil over medium-high. Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon. Drain excess grease if necessary.

Step 2: Sauté the Aromatics

Add chopped onion and garlic to the pot. Cook for about 3-4 minutes, stirring until the onion becomes translucent and fragrant.

Step 3: Add Cabbage and Tomatoes

Stir in the chopped cabbage, tomato sauce, and diced tomatoes (with juice). Let it simmer for 5-7 minutes until the cabbage starts to soften.

Step 4: Pour in Broth and Seasonings

Add the beef broth, brown sugar, Worcestershire sauce, paprika, thyme, salt, and pepper. Bring the soup to a gentle boil.

Step 5: Simmer and Add Rice

Reduce heat and simmer uncovered for 25-30 minutes, until cabbage is tender. Stir in the cooked rice and let it heat through for 5 more minutes.

Step 6: Serve Warm

Taste and adjust seasoning if needed. Ladle into bowls and enjoy!

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Serving and Storing This Hearty Soup

Golumpki Soup is incredibly filling on its own, but pairs wonderfully with rye bread or a crusty baguette. For an extra Polish touch, try a dollop of sour cream on top.

Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well—just leave a little room in your containers for expansion. Reheat gently on the stove or in the microwave.

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Frequently Asked Questions

How can I make this soup vegetarian?

Swap the ground beef for lentils or meatless crumbles and use vegetable broth instead of beef broth.

Can I use brown rice instead of white?

Absolutely! Just make sure it’s pre-cooked before adding, as brown rice takes longer to soften.

Is this soup gluten-free?

Yes, as long as your Worcestershire sauce and broth are certified gluten-free.

Can I prepare this in a slow cooker?

Yes! Brown the beef and sauté the aromatics first, then add everything (except rice) to your slow cooker. Cook on low for 6-7 hours. Stir in cooked rice just before serving.

What can I substitute for Worcestershire sauce?

Soy sauce with a splash of vinegar and a pinch of sugar can mimic its flavor in a pinch.

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Want More Cozy Soup Ideas?

If this Polish-inspired bowl hit the spot, you might fall in love with these too:

• Cozy Chicken Vegetable Soup Recipe
• Creamy Cajun Steak Alfredo
• Creamy Garlic Chicken Breasts
• Cheesy Mexican Rice Casserole
• One Pot Creamy Beef and Garlic Butter Pasta

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📌 Save this recipe to your Pinterest dinner board so you can revisit it any time.

And when you do try it, let me know! Did you add a kick of spice? Try it with turkey?

Leave a comment and share how you made it your own. I always love hearing from you. And for more cozy, hearty meals, follow along over on Pinterest at Nina Dishes.

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