Name: Golabki Soup (Polish Cabbage Roll Soup)
Total time: 60 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 500 g ground pork; 700 g white cabbage; 100 g white rice; 400 ml tomato passata; 1 pcs onion; 1 pcs carrot; 2 cloves garlic; 1500 ml meat broth; 2 pcs bay leaf; 4 pcs allspice berries; 1 tbsp vegetable oil; 1.5 tsp salt; 0.5 tsp black pepper; 6 tbsp sour cream

Question 1

What is gołąbki soup and how is it different from gołąbki?

Accepted Answer

Gołąbki are cabbage leaves wrapped around a filling of meat and rice, then braised. The soup uses the same components, shredded and simmered together, so you get the flavour without blanching leaves and rolling parcels.

Question 2

Which meat is best for cabbage roll soup?

Accepted Answer

Ground pork is standard in Poland and carries the most flavour. Half pork and half beef is the common upgrade; ground turkey works but the broth comes out thinner, so add a little more fat when browning.

Question 3

Why does the soup turn into porridge the next day?

Accepted Answer

The rice keeps absorbing broth in the fridge. If you plan on leftovers, cook the rice separately and add it to each bowl, or simply loosen the reheated soup with more broth.

Question 4

Is gołąbki soup gluten-free and can it be made low-carb?

Accepted Answer

The soup itself contains no gluten, but check the broth — stock cubes often carry wheat. For a low-carb version leave the rice out and add more cabbage, or use cauliflower rice at the very end.

Question 5

Can gołąbki soup be frozen or cooked in a slow cooker?

Accepted Answer

It freezes well for up to three months, best without the rice. In a slow cooker, brown the meat first, then cook everything on low for six hours and add the rice for the last hour.

Golabki Soup (Polish Cabbage Roll Soup)

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