One-Pot Golumpki Soup (Stuffed Cabbage Soup)

My Cozy Kitchen Story

My grandma made golumpki every Sunday. They were little cabbage rolls. They took all afternoon. I loved them, but oh, the work!

One snowy day, I was just too tired. I chopped everything up instead. I threw it all in one pot. An hour later, I had stuffed cabbage soup. It tasted just like home. I still laugh at that. Laziness made a new family favorite.

Why This Soup Matters

This is more than a cabbage soup recipe. It is a big, warm hug in a bowl. It turns simple things into something special. That matters on a busy Tuesday.

It also feeds a crowd easily. Or it feeds you for days. This hearty cabbage soup fills you up. It makes your kitchen smell amazing. What meal makes you feel cozy like that? Tell me, I’d love to know.

Let’s Make Golumpki Soup

Grab your biggest pot. Brown your ground beef with onion and pepper. Use a good pinch of salt. Doesn’t that smell amazing already?

Now, the fun part. In goes the chopped cabbage, tomatoes, and broth. Add the bay leaf, dill, and paprika. A dash of Worcestershire sauce is my secret. Let it bubble and simmer. The cabbage gets so sweet and tender.

A Little Tip & A Fun Fact

After 45 minutes, stir in the rice. It cooks right in the soup. This makes it a true one-pot cabbage soup. So easy to clean up! If it gets too thick, just add a little V8 juice or water.

*Fun fact*: This dish has many names! My family called it golabki. Some say halupki. It’s all the same idea. A humble, delicious dish loved everywhere. Do you have a family name for it?

Grace’s Final Thoughts

This easy stuffed cabbage soup is so forgiving. Use what you have. No green pepper? That’s fine. Want to use turkey? Go ahead. This is your kitchen.

It’s also wonderfully freezer-friendly cabbage soup. Make a double batch. Freeze half for a night you don’t want to cook. A healthy cabbage soup waiting for you is a gift. Do you like to cook once and eat twice?

Ingredients:

Instructions

Step 1: Grab your big pot. Warm the oil in it. Add your ground beef, onion, and bell pepper. Cook until the beef is brown and the veggies are soft. Season it well. This start makes a hearty cabbage soup.

Step 2: Time for the cabbage! Stir in your chopped cabbage, tomatoes, and beef stock. Add the bay leaf, dill, paprika, and Worcestershire. Let it bubble, then simmer for 45 minutes. Doesn’t that smell amazing? (A dash of Worcestershire adds a secret depth of flavor.)

Step 3: Now, mix in your uncooked rice. Let your easy stuffed cabbage soup simmer for 30 more minutes. The rice will soak up all that good broth. This is the cozy heart of our Polish golabki soup.

Step 4: Look at your pot. Is your one-pot cabbage soup too thick? Just stir in a little V8 juice or water. This gets it just right. Now taste it. What do you think it needs more of—salt or pepper? Share below!

Step 5: You did it! Your healthy cabbage soup is ready. Turn off the heat. Fish out that bay leaf. I still forget it sometimes! This freezer-friendly cabbage soup is a hug in a bowl. Ladle it up and enjoy.

Creative Twists

Try turkey instead of ground beef for a lighter twist on this halupki soup recipe.

Add a can of white beans with the rice for extra creamy protein.

Swap the rice for cauliflower rice at the very end for fewer carbs.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This ground beef cabbage soup is a full meal. But I love a thick slice of crusty bread for dipping. A simple green salad on the side is perfect, too. For garnish, a little dollop of sour cream makes it extra special. Which would you choose tonight?

Making Your Soup Last: Fridge, Freezer & Reheating

This soup is a wonderful friend to your freezer. Let it cool completely first. Then, pack it into containers. Leave a little space at the top. It will expand as it freezes. I remember my first big batch. I filled a jar too full. The lid popped right off in the freezer. What a messy surprise that was!

In the fridge, it stays good for about four days. To reheat, just warm it on the stove. Add a splash of broth or water if it’s too thick. Batch cooking like this matters so much. It gives you a cozy, healthy meal on a busy night. You will thank your past self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Sometimes our cooking needs a little help. First, if your soup is too thin, let it simmer longer. The extra cooking time will thicken it up. Second, if it tastes bland, add more salt. Salt makes all the other flavors sing. I once forgot the salt entirely. The soup tasted so flat and sad.

Third, if the rice soaks up all the broth, just add more. Use water, V8 juice, or extra stock. Fixing these small issues matters. It builds your confidence in the kitchen. It also means your hearty cabbage soup will taste perfect every time. You are the boss of your pot!

Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best way to layer golumpki soup in a pot?

You do not need to layer this one-pot cabbage soup. That is the best part. You brown the ground beef with onions and peppers first. Then you add everything else to the same pot. The chopped cabbage, broth, and tomatoes all go in together. It all simples into one delicious, easy stuffed cabbage soup. No fancy layering required for this simple cabbage soup recipe.

Can you cook cabbage rolls directly in soup?

This recipe is not for whole cabbage rolls. It is a deconstructed Polish golabki soup. We chop the cabbage instead of rolling it. This makes it a faster, healthy cabbage soup. If you have traditional halupki, do not cook them in soup. They are meant to be baked. But this stuffed cabbage soup gives you all the same cozy flavors in one easy pot.

How do you keep cabbage rolls from falling apart in soup?

Since we are making soup, we do not worry about rolls falling apart. The chopped cabbage and meat mix right into the broth. For a fun fact, the name halupki soup recipe sometimes refers to this soupy version. The key is to chop your cabbage into good-sized pieces. Do not shred it too fine. Then it will stay tender but not disappear.

What kind of broth is best for golumpki soup?

Beef broth is the classic choice. It matches the flavor of the ground beef cabbage soup perfectly. It makes the soup rich and savory. You can use a good store-bought broth. I sometimes use a low-sodium one. Then I can control the salt myself. Chicken broth will work in a pinch. But beef broth makes the best, most authentic hearty cabbage soup.

How long does it take to cook golumpki soup on the stove?

It takes about an hour and fifteen minutes total. First, you brown the meat for about ten minutes. Then the soup simmers for 45 minutes. This makes the cabbage tender. Finally, you add the rice. It simmers for another 30 minutes. So, plan for a little over an hour. It is mostly hands-off simmering time. Perfect for a weekend lunch.

Can you make golumpki soup in a slow cooker or Instant Pot?

Yes, you can. This makes it a great freezer-friendly cabbage soup for any day. For a slow cooker, brown the meat first. Then add everything except the rice. Cook on low for 6-8 hours. Add the rice in the last hour. For an Instant Pot, use the sauté function to brown meat. Add everything, then cook on high pressure for 10 minutes. Quick release, then stir.

Which tip will you try first?

Wrapping Up Your Cozy Meal

I hope you love this cozy, simple soup. It fills your kitchen with the best smell. It is a hug in a bowl. This freezer-friendly cabbage soup is always here for you. Keep the recipe close for a rainy day.

I would love to hear about your cooking adventure. Tell me how it turned out for you. Have you tried this recipe? Leave a comment and let me know.

Happy cooking!

—Grace Hollander.

Golumpki Soup in a Single Pot

Author: Grace Hollander Cooking Method:Stovetop Cuisine:Polish American Courses:Lunch Main

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 15 minutesRest time: Total time:1 hour 30 minutesServings:6 servingsCalories:420 kcal Best Season:Summer

Description

A hearty and comforting one-pot soup that captures all the flavors of traditional stuffed cabbage rolls.

Ingredients

• 1 tablespoon olive or avocado oil
• 1 1/2 pounds ground beef (I like to use 85% lean)
• 1 onion, diced
• 1 green bell pepper, diced
• 1 small head of cabbage, cored and coarsely chopped (or use 2 bags of pre-shredded coleslaw)
• 1 28-ounce can of crushed tomatoes
• 6 cups beef stock or broth
• 1 bay leaf
• 1 teaspoon dried dill (or substitute Italian seasoning)
• 2 teaspoons paprika
• Dash of Worcestershire sauce
• 1/2 cup uncooked rice
• v8 juice or water to thin the soup if it gets too thick
• Salt and Pepper

Instructions

1. In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and vegetables are soft and slightly golden.
2. Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
3. Add rice and simmer for another 30 minutes.
4. If the soup is too thick, thin it down with v8 juice or water.
5. Season to taste with salt and pepper.

Notes

This soup thickens as it sits. Add extra broth, water, or V8 juice when reheating leftovers to reach your desired consistency.

Keywords:Golumpki, Stuffed Cabbage, Soup, Beef, Cabbage, One Pot