Golumpki Soup - Cabbage Roll Soup

The idea for Golumpki Soup popped into my head one day when I was craving Golumpkis - Stuffed Cabbage Rolls. That's something a friend and I always make together, and I didn't want to do it without her. Plus, it's soup weather. So I thought I'd make a soup of it.

Just as I was getting ready to call her to say I'm bringing her a new soup, she called to say she'd had a rough night and wasn't feeling well today. The prospect of a soup delivery really cheered her up. I just got back home when she called to say how much she loved the soup.

It's a hearty soup, good in its own right, but not golumpkis. So I do hope you'll try both and let me know what you think. Making golumpkis is a project, but making golumpki soup is a doddle. Warning: The next paragraph may shock you or gross you out. 

I just learned that some people don't wash cabbage! Whaaaattt? Seriously, please wash your cabbage. Not just the outside. There can be not just a little garden soil but worms or other insects inside the cabbage. I have seen them for myself!

Here's what I do: Remove the outer leaves, cut into wedges, cut away the core, slice the wedges, put the sliced cabbage in the salad spinner, fill with water, swish it around, drain it, and repeat. If I'm roasting the wedges, I carefully wash each wedge and reassemble.

Your thoughts?

PS Also, you might try my regular meatless Cabbage Soup.

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Golumpki Soup

(Makes about 4 quarts)

1 tablespoon extra virgin olive oil
1/2 cup (3 ounces/85 grams) chopped yellow onion
1 pound (16 ounces/454 grams) very lean ground beef
1 1/2 teaspoons paprika
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1/4 teaspoon marjoram
2 packed tablespoons dark brown sugar
1 teaspoon apple cider vinegar
1 quart lower sodium chicken or beef broth
1 28-ounce can petite diced tomatoes
1 cup (8 fluid ounces/237 ml) water
1 pound green cabbage (about 1/2 medium head) cored and sliced into 1/8-inch shreds
1/2 pound (8 ounces/227 grams) carrots, peeled and sliced or chopped
1/2 cup (3.5 ounces/99 grams) uncooked long-grain white rice

Note: This makes quite a thick soup, but you can add an additional 2 cups of broth or water for a soupier soup.

1 In 5.5- to 6-quart Dutch oven, heat oil and cook onion for 5 minutes. And ground beef and cook, breaking it up, until very well browned. As it's cooking, stir in paprika, 1/2 teaspoon each salt and pepper, and the marjoram. Once it is well browned (I hate gray ground beef!), stir in the brown sugar and vinegar.

Note: If your ground beef is not very lean, drain off the fat before adding seasonings.

2 Stir in the broth, tomatoes, water, and remaining 1/2 teaspoon each salt and pepper. Then add the cabbage and carrots. Bring to a boil. Reduce heat and simmer, covered, for about 30 minutes.

3 Stir in the rice. Cover and simmer for about 30 minutes. If you like a thinner soup, add more broth. Taste and adjust seasoning.

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Jean