Golumpki Soup Recipe (Unstuffed Cabbage Roll Soup)

Stuffed cabbage rolls are one of those dishes everyone loves but nobody wants to actually make on a weeknight — rolling individual cabbage leaves around a meat and rice filling takes forever. Golumpki soup solves that problem completely. It’s every flavor of a classic stuffed cabbage roll — savory beef, tender cabbage, rice, and a rich tomato broth — without any of the rolling. Just one pot, and about 45 minutes.

If you liked my cabbage soup recipe, this one takes cabbage in a completely different direction — heartier, meatier, and built around that classic sweet-and-savory tomato broth Polish stuffed cabbage is known for.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 small head green cabbage, chopped (about 6 cups)
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 1/2 cup uncooked long-grain rice
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley or dill, for serving

How To Make Golumpki Soup

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 6 to 8 minutes. Drain excess fat.
2. Add the onion and garlic. Cook until the onion softens, about 4 minutes.
3. Stir in the chopped cabbage and cook for 3 to 4 minutes, until it starts to wilt.
4. Add the crushed tomatoes, beef broth, rice, brown sugar, smoked paprika, oregano, and bay leaves. Stir to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until the rice is tender and the cabbage is fully softened.
6. Remove the bay leaves. Season with salt and pepper to taste.
7. Ladle into bowls and top with fresh parsley or dill.

Tips For The Best Golumpki Soup

• The brown sugar isn’t optional — it balances the acidity of the tomatoes and is what gives golumpki its signature sweet-savory flavor.
• Ground turkey or pork both work well in place of beef if you prefer.
• If you’re making this ahead, cook the rice separately and add it when reheating — rice left in the soup too long can turn mushy.
• This soup freezes beautifully, though for the best texture, freeze it without the rice and stir in freshly cooked rice after thawing.

Frequently Asked Questions

What is golumpki soup?

Golumpki (also spelled gołąbki) soup is a deconstructed version of traditional Polish stuffed cabbage rolls — the same beef, cabbage, rice, and tomato broth flavors, but simmered together in one pot instead of being rolled individually.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onion and garlic first, then transfer everything except the rice to a slow cooker. Cook on low for 6 hours, then stir in the rice during the last 30 minutes so it doesn’t overcook.

How long does golumpki soup last in the fridge?

Up to 4 days in an airtight container. The flavor actually improves after a day in the fridge.

Is golumpki soup the same as cabbage roll soup?

Yes — golumpki soup, gołąbki soup, unstuffed cabbage roll soup, and cabbage roll soup all refer to the same dish, just with different names depending on regional and family tradition.

Conclusion

Golumpki soup is proof that you don’t need to spend an hour rolling cabbage leaves to get that classic stuffed cabbage flavor. One pot, simple ingredients, and a soup that tastes like a cozy family tradition, no matter where you grew up eating it.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below with a star rating.