Golumpki Soup (Cabbage Roll Soup)
Tested & Approved
by Sophie Lane
Golumpki Soup takes everything you love about stuffed cabbage rolls and simmers it into one comforting pot of savory beef, tender rice, and soft cabbage. It's the ultimate cozy cabbage soup recipe for busy weeknights, no rolling required.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintGolumpki Soup (Cabbage Roll Soup)
A hearty one-pot cabbage soup recipe with ground beef, rice, and tomatoes that tastes just like classic stuffed cabbage rolls.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Method: Stovetop
- Cuisine: Polish
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 3/4 cup uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-7 minutes. Drain excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage and stir to combine with the meat, cooking for 2-3 minutes until it begins to wilt.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, smoked paprika, oregano, marjoram, bay leaf, salt, black pepper, and red pepper flakes if using.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
- Stir in the uncooked rice, cover, and simmer for another 20-25 minutes, until the rice is tender and the cabbage is fully softened.
- Remove the bay leaf, taste, and adjust salt and pepper as needed.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
For a lighter version, swap ground beef for ground turkey or chicken. If making ahead, cook the rice separately and add it when reheating, since rice absorbs liquid and can turn mushy if the soup sits overnight. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is golumpki soup made of?
Golumpki soup is made with the same ingredients as traditional stuffed cabbage rolls: ground beef, cabbage, rice, and a tomato-based broth. It's a deconstructed, easy version of this cabbage soup recipe that skips the rolling step entirely.
Can I make this cabbage soup recipe in a slow cooker?
Yes. Brown the beef and onion first, then add everything except the rice to the slow cooker and cook on low for 6 hours. Stir in the rice during the last 30-45 minutes so it doesn't overcook.
Why did my rice turn mushy in the soup?
Rice continues to absorb liquid as it sits, especially in leftovers. To avoid mushy rice, cook it separately and stir it into each bowl right before serving, or only add rice to the portion you plan to eat that day.
Can I freeze golumpki soup?
Yes, this cabbage soup recipe freezes beautifully for up to 3 months. For the best texture, freeze it without the rice and cook fresh rice to add when you reheat leftovers.
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