One-Pot Cabbage Roll Soup (Golumpki)
This effortless, one-pot soup delivers the cozy, savory soul of authentic Polish stuffed cabbage without the tedious rolling or baking. Featuring a deeply toasted paprika-tomato broth packed with tender beef, wilted cabbage, and rice, it finishes with a bright swirl of sour cream and fresh dill to cut through the richness.
- Total Time60 minutes
- Yield8 servings 1x
Ingredients
Scale
Soup Base
- 1 lb (450g) lean ground beef (90/10)
- 1 large yellow onion, chopped
- ½ large green cabbage, cored and chopped into 1-inch pieces (about 6 cups)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp dried thyme
- 1 (28-oz / 794g) can crushed tomatoes
- 4 cups (946ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- ⅔ cup (130g) long-grain white rice, rinsed
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Finishing Touches
- 1 tbsp apple cider vinegar
- Sour cream, optional for serving
- Chopped fresh dill, optional for garnish
Instructions
- Brown the beef: Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until nicely browned and no longer pink, 5 to 7 minutes. Drain any excess fat if desired.
- Sauté the vegetables: Lower the heat to medium. Add the chopped onion and cabbage to the pot. Stir well and cook until the cabbage shrinks slightly and begins to soften, about 5 to 8 minutes.
- Toast the aromatics: Push the vegetables slightly to the edges of the pot. Add the minced garlic, tomato paste, sweet paprika, and thyme to the center. Stir the paste and spices continuously for 2 minutes until the tomato paste darkens to a rusty red color and smells highly fragrant.
- Simmer the soup: Pour in the crushed tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the pot to lift any caramelized browned bits. Stir in the rinsed rice, kosher salt, and black pepper. Bring the mixture to a rolling boil, which takes about 5 minutes.
- Cook the rice: Reduce the heat to medium-low, cover the pot tightly, and gently simmer for 20 to 25 minutes, or until the rice is tender and the cabbage is completely soft.
- Finish and serve: Remove the pot from the heat and stir in the apple cider vinegar. Taste the broth and adjust the seasoning if needed. Ladle hot soup into bowls and serve topped with a dollop of sour cream and a generous pinch of fresh dill.
Notes
- Why it works: Finishing the soup with a splash of apple cider vinegar off the heat mimics the iconic sweet-and-sour profile of traditional Polish cabbage rolls, instantly brightening the heavy beef broth.
- Freezer variation: Rice continues to absorb liquid as it sits, turning mushy in the freezer. If you plan to freeze leftovers, omit the rice from the main pot. Instead, cook it separately and add a scoop directly to individual bowls upon serving.
Nutrition (per serving — estimates)
Calories: 210 | Total Carbs: 24g (Fiber: 3g, Sugar: 5g) | Fat: 6g (Saturated: 2.5g) | Protein: 15g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central), and do not include optional garnishes like sour cream. Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 210
- Sugar: 5g
- Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g