Golumpki Soup

If you love the deep, cozy flavors of traditional stuffed cabbage but don’t have the time (or patience) to roll leaf after leaf, this golumpki soup is exactly what you need in your life right now.

It’s the perfect comfort-food dinner for busy weeknights, cold evenings, or anytime you’re craving something hearty and nostalgic without the extra work.

The special magic of this recipe is that it delivers all the classic golumpki flavor in one pot, turning an old-world favorite into a stress-free, soul-soothing meal that practically cooks itself.

One spoonful and you’re wrapped in warmth. You taste the gentle sweetness of tender cabbage mingling with rich tomato broth, followed by savory, well-seasoned meat and soft, fluffy rice.

The broth is bold and comforting, the vegetables are tender but not mushy, and every bite feels balanced and deeply satisfying.

Cabbage and tomatoes are the true star ingredients here, slowly simmered so they melt into the soup and create that unmistakable stuffed-cabbage flavor without ever being stuffed.

This recipe is straightforward, beginner-friendly, and ready with minimal effort. Serve it with crusty bread, or adjust the seasoning to make it your own.

By the end, you’ll have a cozy, crowd-pleasing soup that tastes like it’s been passed down for generations—and dinner will be completely handled.

Golumpki Soup Recipe

Ingredients

2 tablespoons olive oil
1 pound ground beef
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups green cabbage, chopped into bite-sized pieces
2 medium carrots, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
1 cup uncooked long-grain white rice
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
6 cups beef broth
1 tablespoon tomato paste
1 tablespoon sugar
2 tablespoons fresh parsley, finely chopped

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once warm, add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains.
Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring often, until the onion becomes soft and slightly translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Add the chopped cabbage and sliced carrots to the pot. Stir well and cook for 5 minutes so the vegetables begin to soften and release their natural sweetness.
Season the mixture with salt, black pepper, paprika, dried thyme, and the bay leaf. Stir to evenly coat everything in the spices.
Add the uncooked rice, crushed tomatoes, diced tomatoes, beef broth, tomato paste, and sugar. Stir thoroughly to combine all ingredients and scrape up any flavorful bits from the bottom of the pot.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 to 35 minutes, stirring occasionally, until the rice is tender and the cabbage is completely soft.
Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley just before serving.

What Is Golumpki Soup?

Golumpki soup is a comforting, one-pot version of traditional stuffed cabbage rolls. Instead of rolling meat and rice inside cabbage leaves, you cook everything together in a rich tomato-based broth. You still get the same familiar flavors, but the process is much simpler and faster.

This soup is perfect when you want classic comfort food without a lot of hands-on work. Everything simmers together, allowing the flavors to blend naturally while you do other things.

What Does Golumpki Soup Taste Like?

Golumpki soup tastes hearty, savory, and gently tangy. The tomato base gives it a slightly sweet and acidic balance, while the cabbage becomes soft and mildly sweet as it cooks. Here is what you’ll notice most when you taste it:

Savory depth: comes from the seasoned meat and broth.
Gentle sweetness: develops as the cabbage and carrots soften.
Comforting richness: builds as the rice releases starch into the soup.

The overall flavor is cozy, balanced, and very filling.

What Kind Of Cabbage Works Best For Golumpki Soup?

Green cabbage works best for golumpki soup because it softens nicely without falling apart. It also has the classic flavor traditionally used in stuffed cabbage recipes. If you need alternatives, here are good options:

Green cabbage: holds its shape and gives the most traditional taste.

Savoy cabbage: slightly softer with a milder flavor.
Napa cabbage: cooks faster and becomes very tender, so add it later in cooking.

Avoid red cabbage because it changes the color and flavor of the soup.

Do I Need To Cook The Rice Before Adding It?

No, you should add uncooked rice directly to the soup. The rice cooks slowly in the broth and absorbs all the flavors.

Cooking the rice separately can lead to bland results and uneven texture. When cooked in the soup:

The rice becomes tender but not mushy.
The broth thickens naturally.
The flavor is evenly distributed in every bite.

Just make sure to stir occasionally so the rice does not stick to the bottom.

Can I Make Golumpki Soup Ahead Of Time?

Yes, golumpki soup is an excellent make-ahead meal. In fact, it often tastes even better the next day because the flavors have more time to blend. When making it ahead:

Let the soup cool completely before storing.
Expect it to thicken as it rests.
Add a splash of broth or water when reheating to loosen it.

This makes it ideal for meal prep or busy weeks.

How Do I Store Leftover Golumpki Soup?

Proper storage keeps the soup safe and flavorful. Once the soup has cooled, transfer it to airtight containers. Follow these simple storage tips:

Refrigerator: store in an airtight container for up to 4 days.
Cooling first: let the soup cool before sealing to prevent condensation.
Reheating: warm gently on the stove or microwave, stirring occasionally.

The rice will absorb more liquid over time, so adding a little broth when reheating helps restore the texture.

Can You Freeze Golumpki Soup?

Yes, golumpki soup freezes very well and is perfect for long-term storage. Freezing works best once the soup is fully cooked and cooled. For best results, keep these freezing tips in mind:

Portion size: freeze in individual portions for easy reheating.
Containers: use freezer-safe containers or heavy-duty freezer bags.
Headspace: leave some space for expansion as the soup freezes.

The soup can be frozen for up to 3 months without losing flavor.

How Do I Reheat Frozen Golumpki Soup?

Reheating frozen golumpki soup is simple and flexible depending on your time. You have two easy methods:

Refrigerator thawing: thaw overnight, then reheat on the stove over medium-low heat.

Direct reheating: reheat straight from frozen on low heat, stirring often.

If the soup is thick after reheating, just add a bit of broth or water and stir until smooth.

Why Is My Golumpki Soup Too Thick?

Golumpki soup thickens naturally because the rice absorbs liquid as it cooks and continues absorbing it during storage. If the soup becomes too thick:

Add liquid: stir in broth or water a little at a time.
Gentle heat: reheat slowly so the texture stays smooth.
Taste again: adjust seasoning after adding liquid.

This thickness is normal and easy to fix.

Can I Adjust The Flavor If It Tastes Too Acidic?

Yes, tomato-based soups can sometimes taste a bit sharp depending on the tomatoes used. You can balance the flavor easily. Here are simple fixes:

Sweetness: add a small pinch of sugar to balance acidity.

Time: let the soup simmer longer so flavors mellow.
Fat: a small amount of oil or creaminess can soften sharpness.

Always adjust slowly and taste after each change.

Is Golumpki Soup A Complete Meal?

Yes, golumpki soup is a complete and satisfying meal on its own. It contains protein, vegetables, and grains all in one bowl. To make it even more filling, you can serve it with:

Bread: perfect for soaking up the broth.
Simple salad: adds freshness and crunch.
Toppings: parsley or a spoon of sour cream for extra comfort.

It’s designed to keep you full and happy.

hinamunawar

Golumpki Soup

A hearty, comforting soup inspired by classic stuffed cabbage rolls, made with tender cabbage, seasoned meat, rice, and a rich tomato broth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Method

Ingredients

2 tablespoons olive oil
1 pound ground beef
1 medium yellow onion finely chopped
3 cloves garlic minced
4 cups green cabbage chopped into bite-sized pieces
2 medium carrots thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
1 cup uncooked long-grain white rice
1 can 28 ounces crushed tomatoes
1 can 14.5 ounces diced tomatoes
6 cups beef broth
1 tablespoon tomato paste
1 tablespoon sugar
2 tablespoons fresh parsley finely chopped

Method

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once warm, add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains.
Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring often, until the onion becomes soft and slightly translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the chopped cabbage and sliced carrots to the pot. Stir well and cook for 5 minutes so the vegetables begin to soften and release their natural sweetness.

Season the mixture with salt, black pepper, paprika, dried thyme, and the bay leaf. Stir to evenly coat everything in the spices.
Add the uncooked rice, crushed tomatoes, diced tomatoes, beef broth, tomato paste, and sugar. Stir thoroughly to combine all ingredients and scrape up any flavorful bits from the bottom of the pot.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 to 35 minutes, stirring occasionally, until the rice is tender and the cabbage is completely soft.

Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley just before serving.