Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (80/20)
- 1 tsp smoked paprika
- 1 tsp dried marjoram
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ½ head green cabbage (about 1½ lbs), chopped
- 2 large carrots, sliced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- ¾ cup long-grain white rice, uncooked
- Fresh dill and sour cream, for serving
Instructions
- Build the base. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds more until fragrant.
- Brown the beef. Add the ground beef, breaking it into chunks. Season with paprika, marjoram, salt, and pepper. Cook 6–8 minutes until browned, draining any excess fat.
- Wilt the cabbage. Stir in the chopped cabbage and carrots. Cook 5 minutes, stirring occasionally, until the cabbage begins to wilt and shrink down.
- Add the broth. Pour in the crushed tomatoes and beef broth. Stir in the brown sugar and vinegar, then bring everything to a boil.
- Simmer with rice. Stir in the uncooked rice, reduce heat to low, cover, and simmer 25–30 minutes, stirring once or twice, until the rice is tender and the cabbage is silky.
- Balance the flavor. Taste and adjust salt, pepper, and vinegar. The broth should taste bright and savory with a gentle sweetness — that sweet-tangy balance is the soul of golumpki.
- Serve. Ladle into bowls and top with fresh dill and a generous dollop of sour cream. Crusty bread on the side is non-negotiable.
💡 Make-ahead tips
This soup tastes even better the next day. Store leftovers 4 days in the fridge — the rice will absorb broth, so add a splash of water or broth when reheating. Freezes beautifully for up to 3 months (leave out the sour cream until serving).
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