Hearty Golumpki Soup
Enjoy all the comfort of Polish Gołąbki in a fraction of the time. This savory unstuffed cabbage soup features caramelized green cabbage and tender veal in a smoky tomato broth.
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
- ½ TBS Butter
- 1 heaping cup chopped Vidalia onion
- 3 cloves garlic chopped
- Salt & Pepper to taste
- 1 TBS smoked paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 pound ground veal
- 1 28 oz can crushed tomatoes
- 1 teaspoon sugar
- 2 ½ cups beef stock
- ½ a head small green cabbage
- 4-5 shakes Worcestershire sauce
- 3 uncooked cups white rice
Instructions
Build the Aromatic, Spiced Base
- In a large pot, melt the butter over heat and sauté the chopped Vidalia onion and garlic for a couple of minutes until the onion is glossy and fragrant.
- Season with salt and pepper to taste, then stir in the red pepper flakes, smoked paprika, and oregano. Cook for another 1-2 minutes until the spices bloom.
Brown the Veal and Start the Soup
- Add the ground veal to the pot, breaking it up with a spoon. Season with more salt and pepper and cook until the meat takes on a light crust.
- Pour in the crushed tomatoes, sugar, and beef stock. Stir vigorously to ensure the base is evenly combined without a thick tomato layer at the bottom.
Caramelize the Cabbage, Then Simmer
- In a separate skillet, sauté the chopped cabbage with a touch of butter over medium-high heat. Let it sit to catch deep brown edges, tossing until it is nutty and sweet.
- Lower the heat on the soup pot, fold in the browned cabbage, cover, and simmer for 15-20 minutes until the cabbage is tender.
Finish, Taste, and Serve Over Rice
- Add the Worcestershire sauce, then taste and adjust the seasoning with salt and pepper as needed.
- Serve the hot soup by ladling it over separately cooked white rice to keep the grains fluffy and the broth light.
Notes
Rice Storage: Cook the rice separately to prevent it from drinking up the broth overnight and turning the soup into porridge.
Quality Stock: Use beef bone broth for a richer body and a more luxurious, restaurant-style texture.
Cabbage Technique: Brown the cabbage in batches if needed to ensure you get caramelized edges and a nutty aroma instead of steaming it.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 42gProtein: 24gFat: 14gSaturated Fat: 6gCholesterol: 75mgSodium: 890mgPotassium: 620mgFiber: 5gSugar: 9gVitamin A: 12IUVitamin C: 35mgCalcium: 70mgIron: 4mg
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