Golumpki Soup — The Unstuffed Cabbage Roll Soup (+95% on Pinterest)
Dive into this comforting cabbage roll soup without the fuss of rolling.
Prep Time
10 mins
Cook Time
25 mins
Servings
4
Difficulty
Easy
Nutrition Facts
280
Calories
16g
Protein
20g
Carbs
14g
Fat
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or use vegetarian crumbles for a plant-based option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 8 cups vegetable broth
- 2 cups shredded cabbage
- 1 cup canned diced tomatoes, undrained
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the onion and garlic; cook until translucent.
- 2
Add ground beef to the pot and break it up with a wooden spoon. Cook until no longer pink.
- 3
Stir in salt, black pepper, bay leaf, and vegetable broth. Bring the mixture to a boil.
- 4
Reduce heat to low, add shredded cabbage and canned diced tomatoes (with juice). Simmer for about 15 minutes until vegetables are tender.
- 5
Remove bay leaf before serving. Garnish with fresh parsley if desired.
So you're looking for something cozy but can't be bothered with all the fuss of making traditional stuffed cabbage rolls? Enter this unstuffed version, where we take all your favorite elements from those classic rolls—cabbage, meaty goodness, and a touch of comfort—and turn them into an easy soup that’s ready in no time. It's like getting a big hug from a bowl.
Why This Recipe is Awesome
First things first, this soup is incredibly versatile. You can swap out the ground beef for plant-based crumbles to make it vegetarian-friendly. Plus, it comes together super quickly—no need to spend hours rolling and cooking individual cabbage rolls. Just throw everything in a pot, simmer it down, and voila! Comfort food magic.
The soup is also packed with flavors that remind you of those classic stuffed rolls without any of the hassle. The combination of tender shredded cabbage, savory ground beef (or crumbles), and rich vegetable broth makes for an incredibly comforting dish. And since we’re skipping the rolling part, there’s no need to worry about perfectly wrapping each piece.
Common Mistakes to Avoid
- Not prepping your ingredients—make sure you have all veggies finely chopped before you start cooking. This will ensure they cook evenly and don’t end up overcooked or undercooked.
- Using too little broth—you want the soup to be nice and soupy, not thick like a stew. Adjust the amount of broth as needed based on your preference.
- Forgetting the bay leaf—this adds an essential layer of flavor that brings everything together.
Alternatives & Substitutions
Want it vegetarian? Substitute ground beef with plant-based crumbles for a meat-free option without sacrificing any of the hearty flavors.
Feel like adding some spice? Add a pinch of red pepper flakes or a bit of hot sauce to give your soup an extra kick.
Don't have cabbage on hand? Try using shredded kale or spinach instead. They’ll cook up quickly and add a nice boost of nutrients.
FAQ (Frequently Asked Questions)
Can I make this ahead of time? Absolutely! This soup keeps well in the refrigerator for up to 4 days, so you can easily prep it on Sunday and enjoy throughout the week.
How do I store leftovers? Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days or freeze portions for up to 3 months.
Can I use chicken instead of beef? Yes! Ground chicken works just as well and gives you another protein option while keeping the flavor profile intact.
Final Thoughts
This unstuffed cabbage roll soup is a game-changer. It’s simple, comforting, and ready in no time—perfect for those nights when you want something hearty but don’t feel like spending hours in the kitchen. So go ahead, give it a try, and get ready to enjoy a bowl of pure comfort.
Now go impress someone—or yourself—with this new staple soup. You've earned it!