Golabki Soup (Cabbage Roll Soup)

I have no idea what took me so long to make this Golabki Soup (Cabbage Roll Soup) recipe. Since the first time I made this my Mom and I have been eating it more than we should probably admit. It is so easy, inexpensive, and low carb to boot!  Golabki, pronounced (gaw-WOHMP-kee), has always been a family favorite of mine from childhood. They go by many names around the globe and most nations and cultures have their own version. A friend of mine comes from a Hungarian background and he insists they must be served with raw carrots and banana peppers. I promised him I will give that twist a try sometime.

This recipe is based on the version that I grew up with. Sour cream is not optional, it makes it! I replaced the rice with cauliflower and went easy on the tomatoes to keep the carbs and sugar lower.

This recipe makes a huge batch, enough to serve a small army. We had no problem eating it throughout the week for lunch, okay and maybe even breakfast. I know that might be a little weird but whatever, I liked it that much! This is easy enough to make it just takes a little time to cook everything down and let the flavors combine. I served it over a bit of rice for the kids and they liked it too, well not my youngest, he hates rice. I don’t know how that is even possible. Anyways, I hope you love this recipe as much as we do and it makes it into your monthly rotation. Thanks for stopping by!

More Cabbage Recipes

Kielbasa and Cabbage Skillet

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5 from 2 votes

Golabki Soup (Cabbage Roll Soup)

Course Main Dish, Meat, Soup and Salad

Cuisine Fall, Game Day, Keto, Low Carb, Winter

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 people

Calories 358

Ingredients

• 2 tablespoons oil
• 2 pounds ground beef
• 2 cloves garlic grated
• 1 shallot minced
• 1/4 large onion about 1 cup, chopped
• 1/2 teaspoon oregano dried
• 2 teaspoons salt
• black pepper to taste
• 2 teaspoon paprika
• 1 teaspoon onion powder
• 1 15 ounce can crushed tomatoes
• 1/2 head cauliflower riced on a box grater
• 6 cups water
• 3-4 beef bullion cubes
• 1 small head cabbage cut into quarters then sliced thin
• sour cream for serving

Instructions

• In a large dutch oven or soup pot add the oil and ground beef over medium high. Brown for 5 minutes. Add in the garlic, shallot, and onion and stir for another 5 minutes.
• Add oregano, salt, pepper, paprika, onion powder, and crushed tomatoes stirring often for about 2 minutes.
• Add water and scrape all the brown bits off the bottom of the pan to release into the soup. Add the bullion, cauliflower, and cabbage and stir well. Cover and cook simmering over low for 45 minutes. Stir ever 15 minutes or so and make sure nothing is burning. If soup is too thick for your liking add water slowly until you reach your desired consistency. Top with a dollop of sour cream for serving.

Nutrition

Calories: 358kcal | Carbohydrates: 9g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 695mg | Potassium: 594mg | Fiber: 3g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 50.8mg | Calcium: 73mg | Iron: 3mg