Lazy Golumpki Stuffed Cabbage Soup: A Deliciously Easy Comfort Food Recipe

Craving the comforting flavors of traditional golumpki (stuffed cabbage rolls) but dreading the time-consuming process of rolling individual cabbage leaves? Then look no further! This Lazy Golumpki Stuffed Cabbage Soup recipe is your answer. It delivers all the hearty goodness of golumpki in a fraction of the time, making it perfect for busy weeknights or when you simply want a delicious and satisfying meal without the fuss.

This recipe reimagines the classic dish as a hearty, flavorful soup, skipping the rolling step and simplifying the entire cooking process. It’s packed with ground meat, rice, cabbage, and a tangy tomato-based broth, creating a warm and comforting soup that’s sure to become a family favorite. Prepare to be amazed at how easy and delicious this lazy version is!

## Why You’ll Love This Lazy Golumpki Soup:

* **Easy and Quick:** Forget the tedious rolling process! This soup comes together in under an hour, making it a weeknight winner.
* **Flavorful:** All the classic golumpki flavors are there – savory meat, tender cabbage, tangy tomato, and aromatic spices.
* **Comforting:** A warm and hearty bowl of this soup is the perfect way to cozy up on a chilly day.
* **Budget-Friendly:** Made with simple, affordable ingredients, this soup is a great way to feed a crowd without breaking the bank.
* **Customizable:** Easily adapt this recipe to your liking by adding different vegetables, herbs, or spices.
* **One-Pot Meal:** Everything cooks in one pot, minimizing cleanup.
* **Freezable:** Make a big batch and freeze leftovers for a quick and easy meal later.
* **Healthier Option:** Compared to traditional golumpki which is often served with sour cream, this soup is lower in fat and calories.

## Ingredients You’ll Need:

* **Ground Meat:** 1 pound ground beef, pork, or a combination of both. You can also use ground turkey or chicken for a lighter option.
* **Cabbage:** 1 medium head of cabbage, shredded or chopped. Green cabbage is the traditional choice, but savoy cabbage also works well.
* **Rice:** ½ cup uncooked long-grain rice. Rinsing the rice before cooking helps remove excess starch and prevents the soup from becoming too thick.
* **Onion:** 1 medium onion, chopped. Adds flavor and aroma to the soup.
* **Garlic:** 2-3 cloves garlic, minced. Essential for adding a pungent and savory flavor.
* **Canned Tomatoes:** 28 ounces crushed tomatoes. Provides the base for the tangy tomato broth.
* **Tomato Paste:** 2 tablespoons. Adds richness and intensifies the tomato flavor.
* **Beef Broth:** 4-6 cups. Adjust the amount depending on your desired soup consistency. Chicken broth can be substituted if beef broth isn’t available.
* **Olive Oil:** 1 tablespoon. Used for sautéing the onion and garlic.
* **Spices:** 1 teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon dried marjoram, salt, and pepper to taste. These spices contribute to the classic golumpki flavor profile. Feel free to adjust the amounts to your preference.
* **Bay Leaf:** 1 bay leaf. Adds a subtle depth of flavor to the soup.
* **Optional Toppings:** Sour cream, fresh parsley, dill.

## Step-by-Step Instructions:

**1. Prepare the Ingredients:**

* Chop the onion and mince the garlic.
* Shred or chop the cabbage.
* Rinse the rice under cold water until the water runs clear.

**2. Brown the Meat:**

* Heat the olive oil in a large pot or Dutch oven over medium-high heat.
* Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

**3. Sauté Aromatics:**

* Add the chopped onion to the pot and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

**4. Add the Remaining Ingredients:**

* Stir in the crushed tomatoes, tomato paste, paprika, thyme, marjoram, salt, pepper, and bay leaf.
* Add the shredded cabbage and rinsed rice.
* Pour in the beef broth. Start with 4 cups and add more if needed to reach your desired consistency.

**5. Simmer the Soup:**

* Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the rice is cooked through and the cabbage is tender. Stir occasionally to prevent sticking.

**6. Adjust Seasoning:**

* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices to your preference.

**7. Serve:**

* Remove the bay leaf before serving.
* Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, fresh parsley, or dill.

## Tips and Variations:

* **Use Different Meats:** Experiment with different types of ground meat, such as ground turkey, chicken, or even sausage.
* **Add More Vegetables:** Enhance the soup with other vegetables like carrots, celery, or bell peppers. Add them along with the onion and garlic.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
* **Make it Vegetarian/Vegan:** Substitute the ground meat with lentils or plant-based ground meat alternatives. Use vegetable broth instead of beef broth.
* **Add Smoked Paprika:** A teaspoon of smoked paprika will add a smoky depth of flavor to the soup.
* **Use Pre-Shredded Cabbage:** Save time by using pre-shredded cabbage from the grocery store.
* **Adjust the Broth:** If you prefer a thicker soup, use less broth. For a thinner soup, add more broth.
* **Slow Cooker Version:** This recipe can easily be adapted for the slow cooker. Brown the meat and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot Version:** Brown the meat using the sauté function of your Instant Pot. Then add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
* **Thickening the Soup:** If you find your soup is too thin, you can thicken it by mashing some of the cooked cabbage with the back of a spoon, or by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the soup during the last few minutes of cooking.

## Serving Suggestions:

* **With Crusty Bread:** Serve the soup with a side of crusty bread for dipping.
* **With a Dollop of Sour Cream:** A dollop of sour cream adds a creamy and tangy contrast to the soup.
* **With Fresh Herbs:** Garnish with fresh parsley, dill, or chives for added flavor and visual appeal.
* **As a Main Course:** This soup is hearty enough to be served as a main course.
* **As a Side Dish:** Serve a smaller portion of the soup as a side dish to accompany other meals.

## Make-Ahead and Storage Instructions:

* **Make-Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

## Nutritional Information (Approximate):

* Calories: 350-450 (depending on ingredients and serving size)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

## Frequently Asked Questions (FAQs):

**Q: Can I use brown rice instead of white rice?**

A: Yes, you can use brown rice, but it will take longer to cook. You may need to add more broth and simmer the soup for a longer period of time.

**Q: Can I use canned cabbage instead of fresh cabbage?**

A: While fresh cabbage is preferred for its texture and flavor, you can use canned sauerkraut or drained and rinsed canned cabbage in a pinch. Be sure to adjust the seasoning accordingly, as canned cabbage can be saltier.

**Q: Can I add other vegetables to the soup?**

A: Absolutely! Feel free to add other vegetables like carrots, celery, bell peppers, or potatoes. Add them along with the onion and garlic.

**Q: My soup is too thick. How can I thin it out?**

A: Simply add more broth until you reach your desired consistency.

**Q: My soup is too bland. How can I add more flavor?**

A: Adjust the seasoning by adding more salt, pepper, paprika, thyme, or marjoram. You can also add a dash of hot sauce or a teaspoon of smoked paprika for a deeper flavor.

**Q: Can I make this soup in a pressure cooker (Instant Pot)?**

A: Yes! Brown the meat using the sauté function of your Instant Pot. Then add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.

**Q: Can I make this soup in a slow cooker?**

A: Yes, this recipe can easily be adapted for the slow cooker. Brown the meat and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

**Q: How long does this soup last in the refrigerator?**

A: This soup will last for up to 3 days in the refrigerator.

**Q: Can I freeze this soup?**

A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

**Q: What are some good toppings for this soup?**

A: Some popular toppings include sour cream, fresh parsley, dill, and a sprinkle of paprika.

## Lazy Golumpki Stuffed Cabbage Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 1 pound ground beef, pork, or a combination
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 1 medium head of cabbage, shredded or chopped
* ½ cup uncooked long-grain rice, rinsed
* 28 ounces crushed tomatoes
* 2 tablespoons tomato paste
* 4-6 cups beef broth
* 1 tablespoon olive oil
* 1 teaspoon paprika
* ½ teaspoon dried thyme
* ½ teaspoon dried marjoram
* 1 bay leaf
* Salt and pepper to taste
* Optional toppings: Sour cream, fresh parsley, dill

**Instructions:**

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground meat and cook, breaking it up, until browned. Drain off any excess grease.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for another minute, until fragrant.
5. Stir in crushed tomatoes, tomato paste, paprika, thyme, marjoram, salt, pepper, and bay leaf.
6. Add shredded cabbage and rinsed rice.
7. Pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until rice is cooked and cabbage is tender.
8. Remove bay leaf before serving. Adjust seasoning to taste.
9. Ladle into bowls and garnish with desired toppings.

Enjoy your delicious and easy Lazy Golumpki Stuffed Cabbage Soup! This recipe is a fantastic way to enjoy the comforting flavors of stuffed cabbage rolls without all the work. It’s perfect for a weeknight meal or a cozy weekend gathering. Share this recipe with your friends and family and let them experience the joy of lazy golumpki!

Bon appétit!