Golumpki Soup Recipe: Easy Stuffed Cabbage Roll Soup

When I want the comforting flavors of stuffed cabbage without spending time rolling individual cabbage leaves, Golumpki Soup is exactly the kind of dinner I reach for. It brings ground beef, tender cabbage, rice, tomatoes, onion, garlic, and warm seasonings together in one pot.

This recipe is inspired by the flavors of Polish gołąbki, or stuffed cabbage rolls, but it is intentionally made as an easy soup rather than presented as a traditional preparation. The cabbage softens directly in the tomato-rich broth, while the beef and rice make each bowl hearty enough for dinner.

I also like that this is the kind of meal that tastes even better after the flavors have had time to settle.

If you enjoy cozy cabbage dinners, try Cabbage Dumplings Recipe, Easy Fried Cabbage Recipes, or Stuffed Peppers With Ground Beef next.

Why This Golumpki Soup Works

This recipe keeps the familiar stuffed-cabbage flavor while removing the most time-consuming part: wrapping individual rolls.

• One-pot preparation keeps dinner simple. The beef, vegetables, rice, and broth all cook in the same pot.
• Ground beef makes it hearty. Lean beef gives the soup plenty of savory flavor without making the broth excessively greasy.
• Cabbage becomes tender but still textured. Adding it at the right stage prevents it from completely disappearing into the soup.
• Rice makes it satisfying. It gives you the stuffed-cabbage feel without needing to fill and roll leaves.
• Tomatoes create a rich broth. Crushed tomatoes and tomato paste give the soup body and gentle sweetness.
• Marjoram and paprika add warmth. They complement the cabbage, beef, and tomato without overwhelming the dish.

The result is an easy Golumpki Soup that works especially well for cool-weather weeknight dinners.

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Ingredients for Golumpki Soup

Ground Beef

Use 1 pound (450 g) lean ground beef.

A lean blend such as 90/10 works particularly well because it provides enough beef flavor while keeping excess grease under control.

Green Cabbage

Use about 6 cups chopped green cabbage, roughly half of a large cabbage.

Cut it into bite-size pieces rather than very thin shreds. Slightly larger pieces hold their texture better as the soup simmers.

Rice

Use ½ cup uncooked long-grain white rice.

The rice cooks directly in the broth and absorbs the flavors of the tomatoes, beef, and seasonings.

Yellow Onion

Use 1 medium yellow onion, diced.

Cooking it with the beef builds the savory foundation of the soup.

Carrots

Use 2 medium carrots, diced.

Carrots contribute mild sweetness and extra color.

Garlic

Use 3 garlic cloves, minced.

Garlic adds depth to the tomato broth.

Crushed Tomatoes

Use 1 can (28 ounces / 794 g) crushed tomatoes.

They form the main tomato base of the soup.

Tomato Paste

Use 1 tablespoon tomato paste.

Cooking the paste briefly before adding the broth gives the soup a deeper tomato flavor.

Beef Broth

Use 4 cups (960 ml) low-sodium beef broth.

Using low-sodium broth makes it easier to adjust the final seasoning.

Water

Use 1 cup (240 ml) water.

The rice absorbs liquid as it cooks, so the extra water prevents the soup from becoming too thick.

Sweet Paprika

Use 1 teaspoon sweet paprika.

It gives the broth warmth without making it spicy.

Dried Marjoram

Use 1 teaspoon dried marjoram.

Marjoram works particularly well with cabbage, beef, and tomato-based dishes.

Bay Leaf

Use 1 bay leaf while the soup simmers.

Remove it before serving.

Salt and Pepper

Start with:

• ¾ teaspoon kosher salt
• ½ teaspoon black pepper

Taste again near the end, especially if your broth contains added sodium.

Olive Oil

Use 1 tablespoon olive oil, particularly if your beef is very lean.

Fresh Dill or Parsley

Use 2 tablespoons chopped fresh dill or parsley for serving.

Dill gives the soup a more Eastern European-inspired finish, while parsley keeps the flavor milder.

Success Tip: Don’t Overcook the Cabbage

For the best Golumpki Soup, the cabbage should be tender but still recognizable.

Add it after the beef and tomato base have developed, then simmer only until the rice and cabbage are cooked through.

How to Make Golumpki Soup

1. Brown the Ground Beef

Heat a large soup pot or Dutch oven over medium heat.

Add 1 tablespoon olive oil, followed by the ground beef.

Cook for approximately 5–6 minutes, breaking the beef into small pieces with a wooden spoon.

Drain excess fat if necessary.

Why this matters: Browning the beef instead of simply boiling it in broth creates more savory flavor.

2. Add the Onion and Carrots

Add the diced onion and carrots.

Cook for 4–5 minutes, stirring occasionally, until the onion starts to soften.

Add the garlic and cook for another 30 seconds.

Why this matters: Softening the vegetables before adding liquid develops a sweeter, fuller soup base.

3. Cook the Tomato Paste

Add 1 tablespoon tomato paste.

Stir it into the beef and vegetables for about 1 minute.

Why this matters: Briefly cooking tomato paste helps deepen its flavor instead of leaving it tasting raw.

4. Build the Soup Base

Pour in:

• 28 ounces crushed tomatoes
• 4 cups beef broth
• 1 cup water

Add:

• 1 teaspoon sweet paprika
• 1 teaspoon dried marjoram
• 1 bay leaf
• ¾ teaspoon salt
• ½ teaspoon black pepper

Stir everything together.

5. Add the Cabbage and Rice

Add the chopped cabbage and ½ cup uncooked rice.

Stir well.

Bring the soup to a gentle simmer.

Why this matters: The rice cooks directly in the broth, absorbing the tomato and beef flavors as it softens.

6. Simmer Until Tender

Partially cover the pot.

Simmer over medium-low heat for approximately 20–25 minutes, stirring occasionally.

The rice should be tender and the cabbage softened without becoming mushy.

If the soup becomes thicker than you prefer, add a little extra broth or water.

7. Taste and Adjust

Remove the bay leaf.

Taste the soup and adjust the salt and black pepper.

If you prefer a slightly brighter tomato flavor, you can add a small squeeze of lemon juice, though this is optional.

8. Garnish and Serve

Ladle the finished Golumpki Soup into bowls.

Top with fresh dill or parsley and additional black pepper.

Serve warm with crusty bread if desired.

Easy Golumpki Soup Variations

Extra-Cabbage Version

Increase the cabbage to 8 cups for a more vegetable-forward soup.

Add an extra cup of broth if necessary.

Ground Chicken Golumpki Soup

Replace the ground beef with ground chicken.

Because chicken is leaner, keep the olive oil in the recipe and season generously.

Brown Rice Version

Brown rice can be used, but it takes longer to cook.

For easier timing, cook the brown rice separately and stir it into the soup near the end.

Lower-Carb Version

Leave out the rice and add extra cabbage or cauliflower rice instead.

The result will not have the same classic stuffed-cabbage texture, but it will still be a hearty cabbage and beef soup.

Spicy Version

Add ¼ teaspoon crushed red pepper flakes along with the paprika.

What to Serve With Golumpki Soup

This soup is already hearty enough to work as a complete dinner, but you can serve it with crusty bread, rye-style bread, roasted potatoes, a simple green salad, steamed vegetables, or [LINK: Oven Roasted Cauliflower Recipes].

It also pairs naturally with Easy Fried Cabbage Recipes if you’re building a cabbage-focused dinner collection.

Storage and Reheating

Allow leftovers to cool before transferring them to an airtight container.

Store Golumpki Soup in the refrigerator for 3–4 days.

Because the rice continues absorbing liquid as it sits, the soup will probably become thicker overnight. Add a splash of beef broth or water while reheating.

Reheat gently on the stovetop until steaming hot throughout.

The soup can also be frozen for up to 2 months, although the rice may become slightly softer after thawing.

Golumpki Soup FAQs

What Is Golumpki Soup?

Golumpki soup is an unrolled or deconstructed soup inspired by gołąbki, the Polish dish of cabbage leaves wrapped around a meat-and-rice filling.

Instead of rolling the cabbage, the main ingredients cook together in a tomato-based soup.

Is Golumpki Soup Traditionally Polish?

This soup is best described as Polish-inspired rather than a traditional version of gołąbki itself.

Traditional gołąbki are stuffed cabbage rolls. The soup adapts similar flavors into an easier one-pot format.

Can I Make Golumpki Soup With Ground Beef?

Yes. Ground beef works especially well because it creates a hearty savory broth and pairs naturally with cabbage, rice, and tomatoes.

Does the Rice Need to Be Cooked First?

No.

In this recipe, uncooked white rice goes directly into the soup and cooks in the broth.

What Kind of Cabbage Is Best?

Green cabbage is the easiest choice because it holds its shape well and becomes pleasantly tender during simmering.

Savoy cabbage can also be used.

Why Did My Soup Get Too Thick?

Rice absorbs liquid as it cooks and continues absorbing broth during storage.

Simply add extra broth or water until the soup reaches your preferred consistency.

Can I Make This Ahead?

Yes.

In fact, Golumpki Soup often develops even more flavor after resting overnight.

You may need to add extra broth when reheating.

Can I Freeze Golumpki Soup?

Yes.

Cool the soup completely, transfer it to freezer-safe containers, and freeze for up to 2 months.

The rice may become softer after thawing, but the flavor remains good.

Can I Make It Without Rice?

Yes.

Leave out the rice and increase the cabbage, or substitute cauliflower rice near the end of cooking.

Can I Make This Without Beef?

Ground chicken or turkey can be substituted.

For a meatless version, use cooked lentils and vegetable broth, although this changes the flavor significantly.

How Do I Keep the Cabbage From Becoming Mushy?

Cut the cabbage into bite-size pieces and avoid simmering it longer than necessary.

Once the rice is tender and the cabbage has softened, remove the soup from the heat.

Is This Soup Spicy?

No.

Sweet paprika adds warmth and color rather than significant heat.

Recipe Testing, Technique, and Safety

This Golumpki Soup recipe is structured around reliable one-pot soup techniques: browning the beef for flavor, cooking aromatics before adding liquid, simmering rice directly in the broth, and adding enough liquid to account for rice absorption.

For reliable results:

• Brown the beef thoroughly before adding broth.
• Drain excess grease if necessary.
• Do not overcook the cabbage.
• Stir during simmering so the rice does not settle on the bottom.
• Add extra broth during reheating if the rice absorbs too much liquid.

Ground beef should be cooked thoroughly; a food thermometer should read 160°F (71°C) when checking ground beef for safe doneness.

Golumpki Soup Recipe Card

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup / Dinner
Cuisine: Polish-inspired
Method: Stovetop

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) lean ground beef
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 tbsp (16 g) tomato paste
• 1 can (28 oz / 794 g) crushed tomatoes
• 4 cups (960 ml) low-sodium beef broth
• 1 cup (240 ml) water
• 6 cups chopped green cabbage
• ½ cup (90 g) uncooked long-grain white rice
• 1 tsp sweet paprika
• 1 tsp dried marjoram
• 1 bay leaf
• ¾ tsp kosher salt, or to taste
• ½ tsp black pepper
• 2 tbsp chopped fresh dill or parsley, optional

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add ground beef and cook for 5–6 minutes until browned.
3. Drain excess fat if needed.
4. Add onion and carrots and cook for 4–5 minutes.
5. Add garlic and cook for 30 seconds.
6. Stir in tomato paste and cook for 1 minute.
7. Add crushed tomatoes, beef broth, and water.
8. Add paprika, marjoram, bay leaf, salt, and black pepper.
9. Stir in chopped cabbage and uncooked rice.
10. Bring to a gentle simmer.
11. Partially cover and cook for 20–25 minutes.
12. Stir occasionally until rice and cabbage are tender.
13. Add extra broth if the soup becomes too thick.
14. Remove the bay leaf.
15. Taste and adjust seasoning.
16. Garnish with dill or parsley and serve hot.

Nutrition Facts

Estimated Nutrition Per Serving:

Calories: 310 kcal
Protein: 22 g
Carbohydrates: 34 g
Fat: 11 g
Saturated Fat: 4 g
Fiber: 5 g
Sugar: 10 g
Sodium: approximately 620 mg
Cholesterol: approximately 50 mg

Nutrition Disclaimer: Values are estimates and will vary depending on the ground beef, broth, tomatoes, portion size, and specific brands used.

Calories Count

Estimated Calories Per Serving: 310 calories

Estimated Calories for Entire Recipe: approximately 1,860 calories

Serving Size: 1 of 6 servings

Using leaner beef and low-sodium broth can make the soup lighter, while larger portions or additional toppings will increase the calorie count.

You Might Also Like

• Cabbage Dumplings Recipe
• Easy Fried Cabbage Recipes
• Stuffed Peppers With Ground Beef
• High Protein Ground Beef Bowls
• Clam Chowder Recipes
• Oven Roasted Cauliflower Recipes

Conclusion

This Golumpki Soup gives you the cozy flavors associated with stuffed cabbage rolls without the extra work of softening, filling, and rolling individual cabbage leaves.

If you’re searching for an easy Golumpki soup recipe, this one-pot version combines ground beef, cabbage, rice, tomatoes, garlic, and warm seasonings in a practical weeknight meal.

It is also a great choice if you want stuffed cabbage roll soup with ground beef, Polish-inspired cabbage soup with rice, easy unstuffed cabbage soup, or a comforting ground beef cabbage soup for dinner.

Once you’ve made this Golumpki Soup, you can easily adjust it with extra cabbage, different ground meat, more herbs, or a lower-carb variation while keeping the same comforting tomato-and-cabbage base.

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