Polish Stuffed Cabbage Soup, commonly known as Golabki Soup, is everything comforting about traditional cabbage rolls transformed into a cozy, spoonable meal. Rich tomato broth, tender cabbage, savory ground meat, and perfectly cooked rice come together in a single pot to create a deeply satisfying soup that honors its Eastern European roots while fitting seamlessly into modern home cooking.

Traditional gołąbki—Polish cabbage rolls—are beloved for their hearty simplicity, but they can be time-consuming to prepare. This soup version captures the same flavor profile without the rolling, stuffing, or baking. It is ideal for busy weeknights, cold weather meals, or make-ahead comfort food that tastes even better the next day.

Why Golabki Soup Is So Popular

This soup has gained popularity well beyond Polish households because it offers:

Classic stuffed cabbage flavor with less effort
One-pot convenience
Affordable, accessible ingredients
Excellent freezer and meal-prep potential
Comforting, filling nutrition

The tomato-based broth provides gentle acidity that balances the richness of the meat, while cabbage and rice add texture and substance that make this soup feel like a full meal rather than a starter.

A Brief Cultural Background

Golabki has long been a staple of Polish cuisine, traditionally served during holidays, family gatherings, and Sunday dinners. The name loosely translates to “little pigeons,” referring to the rolled shape of cabbage leaves.

As Polish immigrants settled across the United States and Europe, simplified versions of the dish emerged. Golabki Soup reflects this evolution—maintaining cultural authenticity while adapting to modern cooking preferences and time constraints.

Ingredients

1 pound ground beef (or beef and pork blend)
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
½ cup uncooked white rice
1 small head green cabbage, chopped
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 cups beef broth
1 can (15 oz) tomato sauce
1 can (14.5 oz) crushed tomatoes
1 teaspoon sugar (optional, to balance acidity)
1 bay leaf
Fresh parsley, chopped (for garnish)

Instructions

Brown the Meat
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Sauté Aromatics
Add diced onion to the pot and cook until softened, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Season the Base
Sprinkle paprika, salt, and black pepper over the mixture. Stir well to coat the meat evenly.
Add Rice and Liquids
Stir in uncooked rice, beef broth, tomato sauce, and crushed tomatoes. Add bay leaf and optional sugar.
Add Cabbage
Gently fold chopped cabbage into the soup. It will seem like a lot at first but will cook down significantly.
Simmer
Bring soup to a gentle boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until rice is tender and cabbage is soft.
Finish and Serve
Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Flavor Tips for the Best Golabki Soup

Use beef and pork blend for deeper flavor
Add a splash of Worcestershire sauce for umami
Simmer slowly for best texture
Let rest 10 minutes before serving to thicken naturally

Variations

Traditional Polish Style: Use pork or beef-pork mix
Low-Carb: Replace rice with cauliflower rice
Slow Cooker: Brown meat first, then cook on low 6–7 hours
Spicy: Add red pepper flakes or smoked paprika

Serving Suggestions

Polish Stuffed Cabbage Soup pairs beautifully with:

Crusty rye or sourdough bread
Buttered egg noodles
Mashed potatoes
Simple cucumber salad

It is equally satisfying as a standalone meal.

Storage and Freezing

Refrigerate up to 4 days
Freeze up to 3 months
Reheat gently to avoid over-softening cabbage

Why This Soup Is a Meal-Prep Favorite

The flavors deepen overnight, making this soup ideal for batch cooking. It reheats well, freezes beautifully, and remains hearty without becoming mushy.