Unstuffed Cabbage Soup

Course: Soup

Cuisine: polish

Keyword: Golumpki SOup, Stuffed Cabbage Soup, Unstuffed Cabbage Soup

Servings: servings

Calories: 212kcal

Golumpki is a Polish recipe favorite. You can turn it into a soup, which is less owrk and just as delicious. Try this Golumpki Soup, also called Unstuffed Cabbage Soup pr Stuffed Cabbage Soup on a chilly day. You'll love it!

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Ingredients

½ TBS Butter
1 heaping cup chopped Vidalia onion
3 cloves garlic chopped
Salt & Pepper to taste I do like a lot of black pepper for this recipe
1 TBS smoked paprika
½ teaspoon red pepper flakes more or less to taste and desired spiciness
1 teaspoon oregano
1 pound ground veal
1 28 oz can crushed tomatoes
1 teaspoon sugar optional or to taste
2 ½ cups beef stock beef broth or beef bone broth
½ a head of a small green cabbage more or less to taste
4-5 shakes of Worcestershire sauce
3 uncooked cups white rice made to package instructions

Instructions

In a large pot, melt butter then add onions & garlic and sauté a couple of minutes, moving them around.
Add in salt, pepper, red pepper flakes, paprika and oregano.
Sauté while stirring to incorporate another 1-2 minutes.
Add in ground veal and mix to combine.
Season veal with additional salt and pepper and cook for another few minutes, partially browning it.
Add in crushed tomatoes, sugar (if using) and beef stock, stirring vigorously to combine.
Reduce heat to low, tuck in cabbage, place a lid on top and cook for 15-20 minutes or until cabbage is done to your liking. Stirring occasionally.
Add in Worcestershire.
Taste and adjust for seasoning.
Serve over white rice, stirring soup and rice until combined. Enjoy!

Notes

Traditional stuffed cabbage / golumpki is super simple. Seasoned meat with sauteed onions and rice, with a whisked egg added in for binding) wrapped inside of a cabbage leaf and then cooked as is with some water over a bed of cabbage to prevent browning (in the oven or slow cooker). Some recipes also have a sweet tomato sauce that the golumpki are nestled in. So, this soup, while delicious, has a number of additions for both flavor and texture vs a traditional golumpki.

My grandmother, who lived past 102, had in her handwritten recipe “¼ cup of breadcrumbs soaked in milk”. Who knew? I never could she did that.

If you wish to cook your rice IN this soup, simply add as much additional liquid (beef stock or water) as needed to make the amount of rice you are adding.

We prefer adding the rice to the bowl, then topping that with the soup. That way everyone can control how much rice they want AND the rice won't soak up all the liquid as the soup sits on the stove or overnight in the fridge.

Nutrition