This cozy golumpki soup brings together browned ground beef, tender cabbage and a sweet-tangy tomato broth. Cook the rice separately for leftovers that stay brothy, or simmer it in the pot when serving the soup immediately.
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Golumpki soup is an easy unstuffed cabbage roll soup made with ground beef, cabbage, tomato broth and rice. Keep the rice separate for leftovers that remain brothy.
Golumpki soup is an easy, unstuffed version of cabbage rolls: browned ground beef, chopped cabbage and a gently sweet-tangy tomato broth served with rice. Cooking the rice separately keeps the broth from disappearing in the refrigerator, so the soup reheats properly instead of turning into a thick casserole.
Traditional gołąbki vary between families and regions. This is a practical Polish-American-inspired weeknight soup, not a claim that there is only one traditional way to prepare stuffed cabbage.
The key to leftovers that stay brothy
Rice does not stop absorbing liquid when the pot leaves the stove. For meal prep, refrigerate the cooked rice and soup in separate airtight containers. Add rice only after the soup is hot. This also makes it easier to freeze the soup base without sacrificing the texture of the rice.
How to know the soup is ready
The cabbage should be tender enough to bite easily but still visible as distinct pieces.
The tomato paste should no longer taste raw or metallic.
The broth should taste savory and tomato-forward, with gentle acidity rather than obvious sweetness.
Ground beef must reach 160°F.
Why you’ll love this recipe
No boiling, separating or rolling cabbage leaves.
The beef and tomato paste are browned for deeper savory flavor.
A separate-rice method keeps leftovers and freezer portions from becoming mushy.
One head of cabbage becomes a generous family dinner with familiar pantry ingredients.
An eat-tonight variation provides true one-pot convenience.
Ingredients
Check off each ingredient as you get it ready.
Ingredient notes
Cut the cabbage into pieces close to 1 inch rather than thin shreds so it softens without disappearing. Lean beef keeps the broth from becoming greasy. Separate rice is recommended for meal prep because rice stored in broth continues absorbing liquid. Add brown sugar only after tasting; it should soften harsh tomato acidity rather than make the soup noticeably sweet.
How to make it
Combine the rinsed rice, water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce to low and cook according to the package timing. Remove from the heat and let it stand, covered, for 5 minutes before fluffing.
Heat a large Dutch oven or soup pot over medium-high heat. Add the beef and cook, breaking it into small pieces, until browned and the thickest pieces reach 160°F. Drain excess fat if necessary, leaving the browned bits in the pot.
Add the onion and carrot. Cook for about 5 minutes, stirring occasionally, until the onion softens and the carrot begins to lose its raw firmness.
Add the garlic, tomato paste, paprika, marjoram and allspice. Cook for 60–90 seconds, stirring, until the paste darkens slightly and coats the beef. Do not let the garlic burn.
Add the cabbage, diced tomatoes, tomato sauce, 5 cups broth, Worcestershire sauce and bay leaf. Bring to a gentle boil, then reduce to a steady simmer. Partially cover and cook for approximately 20–25 minutes, stirring occasionally, until the cabbage is tender but still holds its shape.
Remove the bay leaf. Stir in the vinegar or lemon juice. Taste before adding the brown sugar; use only enough to round out sharp acidity. Season with salt and black pepper.
Spoon rice into each bowl and ladle the hot soup over it. Finish with dill or parsley and sour cream if desired.
Pro tips
For the eat-tonight one-pot method, stir 1/2 cup rinsed long-grain white rice directly into the pot and increase the broth to 6 cups. Simmer until both rice and cabbage are tender, stirring near the end. Expect refrigerated leftovers to become thicker and loosen them with broth during reheating.
Cut cabbage into roughly 1-inch pieces so it remains visible after simmering.
Brown the tomato paste for 60–90 seconds to remove its raw edge and deepen the broth.
Variations & substitutions
Beef and pork: Replace part of the beef with ground pork for a richer filling-inspired flavor.
Ground turkey: Use turkey and chicken broth for a lighter variation; seasoning may need adjustment.
Vegetarian: Replace meat with brown lentils and use vegetable broth.
One-pot: Cook the rice directly in the soup with one additional cup of broth when serving immediately.
What to serve with it
Serve with rye bread or crusty bread.
Pair with a simple cucumber salad.
Finish each bowl with dill or parsley and optional sour cream.
Storage & reheating
Cool the soup and rice promptly and refrigerate them in separate airtight containers. Use cooked leftovers within 3–4 days. Reheat the soup to 165°F, adding broth if needed, then add the rice. Freeze the soup base without rice for the best texture.
Keep this recipe
Golumpki Soup (Easy Unstuffed Cabbage Roll Soup)
This cozy golumpki soup brings together browned ground beef, tender cabbage and a sweet-tangy tomato broth. Cook the rice separately for leftovers that stay brothy, or simmer it in the pot when serving the soup immediately.
Prep
15 min
Cook
35 min
Total
50 min
Servings
6 servings
Difficulty
Easy
Course
Soup, Dinner
Cuisine
Polish-American-inspired
Ingredients
Instructions
Notes
For the eat-tonight one-pot method, stir 1/2 cup rinsed long-grain white rice directly into the pot and increase the broth to 6 cups. Simmer until both rice and cabbage are tender, stirring near the end. Expect refrigerated leftovers to become thicker and loosen them with broth during reheating.
Cut cabbage into roughly 1-inch pieces so it remains visible after simmering.
Brown the tomato paste for 60–90 seconds to remove its raw edge and deepen the broth.
Storage & safety
Cool the soup and rice promptly and refrigerate them in separate airtight containers. Use cooked leftovers within 3–4 days. Reheat the soup to 165°F, adding broth if needed, then add the rice. Freeze the soup base without rice for the best texture.
Nutrition estimate
Nutrition has not been calculated for this recipe.
Golumpki soup is a deconstructed cabbage-roll soup made with chopped cabbage, ground meat, tomato broth and rice. It delivers the general flavor pattern of stuffed cabbage without blanching and rolling individual leaves.
Is golumpki soup the same as cabbage roll soup?
The names are commonly used for the same basic idea. Cabbage roll soup is the broader English description, while golumpki soup points to Polish-American stuffed-cabbage inspiration.
How do I keep the rice from becoming mushy?
Cook and store it separately, then add it to each bowl. If rice cooks directly in the soup, it will continue absorbing broth while the soup rests.
Can I freeze cabbage roll soup?
Freeze the soup base without rice for the best consistency. Thaw it safely in the refrigerator, reheat to 165°F and serve it with freshly cooked rice.
Why does cabbage roll soup become thick overnight?
Rice absorbs broth during storage. Add broth while reheating, or prevent the problem by keeping the rice separate.
Can I use bagged coleslaw mix?
It can work in a hurry, but the thin pieces soften faster than hand-cut cabbage. Reduce the simmer time so the cabbage does not disappear into the broth.
Sophie Bennett shares practical recipes and meal-planning ideas for Saucy Recipe. Each recipe displays its recorded testing and editorial status so readers can understand what has—and has not—been verified.
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