Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds lean ground beef
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 6 cups beef broth (or vegetable broth for a lighter flavor)
- 1 medium head green cabbage (about 2 pounds), cored and chopped into 1-inch pieces
- 1/2 cup uncooked white rice, rinsed
- 2 bay leaves
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Do not let it brown.
- Add the ground beef to the pot. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
- Stir in the salt, black pepper, smoked paprika, dried marjoram, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the chopped cabbage and bay leaves to the pot. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the cabbage begins to soften.
- Stir in the rinsed rice. Continue to simmer, covered, for another 15-20 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent rice from sticking to the bottom.
- Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.
Notes
For a touch of sweetness that many traditional golumpki recipes have, you can stir in 1-2 teaspoons of brown sugar or a splash of apple cider vinegar at the end of cooking. If you prefer a richer, creamier finish, a dollop of plant-based sour cream or regular sour cream can be added to individual servings. This soup freezes beautifully; cool completely before transferring to airtight containers. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg