Golumpki Soup (Easy Cabbage Roll Soup in One Pot)

November 5, 2026 Prati K 5 min read

If you love stuffed cabbage but not the rolling, tucking and baking, this Golumpki Soup is for you. It has everything people adore about Polish cabbage rolls: tender cabbage, seasoned ground beef, rice and a sweet-tangy tomato broth. It all simmers together in one pot in about an hour.

Some people call it “unstuffed cabbage roll soup,” and it’s become a cold-weather staple in a lot of American kitchens. It’s thick, filling and even better the next day. If you’re building a soup rotation this season, my crockpot cowboy soup and this cozy lasagna soup make great partners.

Table of Contents

Why You’ll Love This Cabbage Roll Soup

All the flavor, a fraction of the work. No blanching leaves, no rolling, no baking dish to scrub.
One pot. Brown, simmer and serve from the same Dutch oven.
Budget friendly. A head of cabbage, a pound of beef and pantry staples feed a family of six.
Meal-prep gold. The flavor deepens overnight, so leftovers taste even better.

Ingredients Explained

Ground beef: 85/15 gives the best flavor. You can use half ground pork for a more traditional golumpki taste.
Green cabbage: Chop it into bite-size pieces. It shrinks a lot as it cooks, so don’t be scared by the big pile.
Onion, carrot and garlic: The aromatic base that gives the broth body.
Crushed tomatoes and tomato sauce: Together they give a rich, slightly thick broth like the sauce on baked cabbage rolls.
Beef broth: Low-sodium is best so you control the salt.
Long-grain white rice: Cooks right in the soup. See the FAQ if you want to use cooked or brown rice.
Brown sugar and apple cider vinegar: The sweet-and-sour balance that makes it taste like real cabbage rolls.
Paprika, dried thyme and bay leaf: Warm, savory seasoning without overpowering the cabbage.
Fresh dill and sour cream: Optional toppings, but they make every bowl taste finished.

How to Make Golumpki Soup

Brown the beef. In a large Dutch oven over medium-high heat, cook the ground beef, breaking it up, until browned. Drain most of the fat, leaving about 1 tablespoon.
Soften the vegetables. Add the onion and carrot and cook 4–5 minutes. Stir in the garlic and paprika for 30 seconds.
Add the cabbage. Stir in the chopped cabbage and cook 3–4 minutes until it starts to wilt.
Build the broth. Pour in the beef broth, crushed tomatoes, tomato sauce, brown sugar, vinegar, thyme, bay leaf, salt and pepper. Bring to a boil.
Simmer. Reduce the heat, cover and simmer 20 minutes.
Cook the rice. Stir in the uncooked rice, cover and simmer another 18–20 minutes, stirring now and then, until the rice and cabbage are tender.
Finish. Remove the bay leaf. Taste and adjust with more salt, sugar or a splash of vinegar. Serve topped with sour cream and dill.

Tips for the Best Cabbage Roll Soup

Balance the sweet and sour at the end. Tomatoes vary a lot. Add brown sugar or vinegar a teaspoon at a time until it tastes bright.
Don’t overcook the rice. Rice keeps soaking up broth. If you plan on leftovers, cook the rice separately and add it to each bowl.
Too thick? Add a cup of broth or water when reheating.
Slow cooker option: Brown the beef and vegetables first, then add everything except the rice to a 6-quart slow cooker. Cook on LOW 6 hours, then stir in cooked rice for the last 15 minutes.

What to Serve With It

A thick slice of buttered rye or pumpernickel bread is classic. A simple cucumber salad with sour cream, or some warm pierogi, turns it into a full Polish-inspired dinner. Want another hearty bowl for the week? Try this easy taco soup.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The soup freezes well for up to 3 months (it’s best to freeze it without the rice). Thaw overnight in the fridge and reheat on the stove, adding a splash of broth as needed.

Frequently Asked Questions

What is golumpki?

Golumpki (gołąbki) are Polish cabbage rolls: cabbage leaves wrapped around seasoned meat and rice, baked in tomato sauce. This soup uses the same ingredients without the rolling.

Can I use cooked or brown rice?

Yes. Stir in 2 cups cooked rice at the end and heat through. For uncooked brown rice, add it with the broth and simmer about 40 minutes total.

Can I make it low-carb?

Skip the rice or swap in 2 cups of riced cauliflower during the last 5 minutes, and use a sugar substitute in place of brown sugar.

Can I use ground turkey?

Absolutely. Use 93/7 ground turkey and add a little olive oil when browning, since turkey is leaner.

More Cozy Soups You’ll Love

Golumpki (Cabbage Roll) Soup Recipe

Prep: 15 min | Cook: 50 min | Servings: 6

Ingredients

1 lb ground beef (85/15)
1 medium yellow onion, diced
1 large carrot, diced
3 cloves garlic, minced
1 tsp smoked paprika
6 cups chopped green cabbage (about ½ medium head)
6 cups low-sodium beef broth
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp dried thyme
1 bay leaf
1½ tsp salt and ½ tsp black pepper, plus more to taste
½ cup uncooked long-grain white rice
Sour cream and fresh dill, for serving

Instructions

Brown the beef in a large Dutch oven over medium-high heat. Drain all but 1 tbsp fat.
Add onion and carrot and cook 4–5 minutes. Stir in garlic and paprika for 30 seconds.
Add cabbage and cook 3–4 minutes until it begins to wilt.
Add broth, crushed tomatoes, tomato sauce, brown sugar, vinegar, thyme, bay leaf, salt and pepper. Bring to a boil.
Cover and simmer 20 minutes. Stir in rice, cover and simmer 18–20 minutes more until tender.
Remove bay leaf, adjust seasoning and serve with sour cream and dill.

Nutrition (estimated, per serving): about 330 calories, 19 g protein, 30 g carbs, 5 g fiber, 14 g fat.

Love this cozy soup? Save it to your Pinterest soup board so it’s ready for the next chilly night!