Golumpki Soup

Rice Swap: Use cauliflower rice instead.
Leaner Meat: Substitute ground turkey or chicken.
Reduce Carbs: Use less tomatoes or sugar-free tomato sauce.

Prep the cabbage: Remove tough outer leaves and core. Separate the leaves.
In a large pot, sauté diced onion and minced garlic until fragrant.
Add ground beef; cook and break it up until browned.
Drain excess fat. Stir in diced tomatoes, tomato paste, and thyme.
Pour in beef broth; simmer. Season with salt and pepper.
Spoon meat mixture onto a cabbage leaf; roll tightly (like a burrito!). Repeat.
Add cabbage rolls to the simmering soup. Cover and cook 30 minutes, or until cabbage is tender.
Remove from heat. Serve hot, garnished with parsley.

Adjust ingredients to fit your dietary needs.

Blanch cabbage leaves in boiling water for a few minutes before rolling for easier handling.
Add leftover chopped cabbage for extra texture.
Golumpki Soup tastes even better the next day! Store leftovers in the refrigerator.
Customize with your favorite herbs and spices (paprika, bay leaves, red pepper flakes!).

Can I freeze it? Yes! Cool completely, then freeze in airtight containers for up to 3 months.
Other meats? Pork, veal, or combinations work great!
Vegetarian option? Omit the meat; add more vegetables or plant-based protein (tofu, tempeh).
What to serve with it? It’s filling on its own, but crusty bread or a side salad are nice additions.
Is it spicy? No, but add red pepper flakes for extra heat.
Slow cooker? Brown meat and sauté vegetables first, then cook on low for 6-8 hours or high for 3-4 hours.

Enjoy this heartwarming and flavorful Golumpki Soup – it’s sure to become a family favorite!