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–+ servings

Deconstructed Golumpki Soup (Stuffed Cabbage Soup)

Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a soup bowl
A hearty, one-pot Polish cabbage roll soup made with savory ground beef, sautéed cabbage, and fluffy rice in a rich tomato base.
Inna
Prep Time 15 minutes
Cook Time 30 minutes

Video

Equipment

  • Large Dutch Oven or Heavy Pot (The heavy bottom is key for browning the meat without burning it)
  • Wooden Spoon (Essential for scraping up the flavorful browned bits from the bottom)
  • Chef’s Knife and Cutting Board (For the cabbage, onion, and parsley)
  • Can Opener (For the tomato sauce)
  • Measuring cups and spoons

Ingredients

  • 1 lb Ground Beef (80/20 or 85/15)
  • 2 tablespoon Beef Tallow (for a lighter version use Avocado Oil)
  • 1 Green Cabbage, medium
  • 1 Onion, medium (diced)
  • 3 Garlic cloves (minced)
  • 1 can Tomato sauce (28 oz)
  • 8 cups Beef broth (or half water for a lighter option)
  • 1 cup Long-grain White Rice (uncooked)
  • 2 teaspoon Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 teaspoon Salt (or to taste)
  • ½ teaspoon Black Pepper
  • Parsley for garnish

Instructions

  • Prep the ingredients. Cut or shred the cabbage into thin pieces. You can also use thicker pieces if you'd like. Dice the onion into small cubes. Chop the parsley into small pieces. Set all aside.
    Cabbage shredded in small pieces
  • Brown the Beef: Melt the beef tallow in a large Dutch oven over medium-high heat. Add the ground beef and cook until thoroughly browned.
    Sautéed ground beef
  • Sauté the Veggies: Add the onion and chopped cabbage to the pot. Sauté for 6–8 minutes, stirring occasionally, until the cabbage is wilted and starting to turn golden on the edges.
    Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a Dutch oven
  • Add Aromatics: Stir in the garlic and half of the parsley. Cook for 1 minute until fragrant.
    Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a Dutch oven
  • Build the Broth: Pour in the tomato sauce and beef broth. Scrape the bottom of the pot to release the browned bits. Stir in the smoked paprika, thyme, bay leaves, salt, and pepper.
    Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a Dutch oven
  • Simmer with Rice: Stir in the uncooked rice. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 25–30 minutes until the rice is tender.
    Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a Dutch oven
  • Finish: Discard the bay leaves. Stir in the remaining parsley. Taste and adjust seasonings before serving hot.
    Deconstructed stuffed cabbage soup with ground beef, cabbage, and rice in a Dutch oven

Notes

  • The "Thickening" Rule: Don't be surprised when you open the fridge tomorrow and this looks more like a rice dish than a soup. The rice never stops drinking up the broth! Just splash in a little beef broth or water when you reheat it to loosen things back up.
  • Don't Skip the Sauté: Sautéing the cabbage in beef tallow is where the magic happens. You want those slightly golden-brown edges—that’s what gives you the deep flavor of traditional rolls that usually take hours to bake.
  • Freezing Tips: If you’re making this specifically to stock your freezer, leave the rice out. Frozen and thawed rice can get a bit grainy and weird. Just make the soup base, then add fresh rice when you’re ready to eat it.
  • Rice Substitutions: Long-grain white rice is the winner for texture here. If you use brown rice, just know you’ll need about 20 extra minutes and probably another cup of broth. If you’re going low-carb, cauliflower rice is a great swap—just stir it in at the very end so it doesn't disappear.
  • Serving Suggestions: A big dollop of sour cream or a sprinkle of fresh dill right at the end makes this feel a lot more "authentic" and adds a nice creaminess to the tomato base.