---
title: "Cheesy Cabbage Golumpki Soup Recipe Easy Budget Friendly"
description: "This cabbage golumpki soup recipe easy budget friendly delivers all the comfort of stuffed cabbage rolls in one hearty cheesy pot in just 40 minutes."
url: https://dailyrecipesworld.com/budget-meals/cheesy-cabbage-golumpki-soup-recipe-easy-budget/
type: recipe
category: "Budget Meals"
published: 2026-09-21
updated: 2026-09-21
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/cheesy-cabbage-golumpki-soup-recipe-easy-budget-friendly-1425.webp
---

# Cheesy Cabbage Golumpki Soup Recipe Easy Budget Friendly

This cheesy cabbage golumpki soup brings all the cozy flavors of classic stuffed cabbage rolls into one easy budget-friendly pot. It is hearty, creamy, and ready in about 40 minutes on a busy weeknight.

- **Prep time:** 10 mins
- **Cook time:** 30 mins
- **Serves:** 6 servings

## Ingredients

- 1 lb ground beef (80/20)
- 1 small head green cabbage, chopped (about 6 cups)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (low sodium)
- 1 cup long grain white rice, uncooked
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tbsp olive oil

## Method

1. **Brown the beef.** Heat the olive oil in a large heavy pot or Dutch oven over medium high heat. Add the ground beef and cook, breaking it up with a spoon, until nicely browned, about 5 to 6 minutes. Drain off any excess fat and set the beef aside in the pot.
2. **Soften the onion and garlic.** Reduce the heat to medium. Add the diced onion to the pot and cook for 3 to 4 minutes until it starts to soften and look translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. **Add the cabbage and season.** Add the chopped cabbage to the pot and stir everything together. Sprinkle in the smoked paprika, dried oregano, and garlic powder. Season with a good pinch of salt and black pepper. Stir and cook for 2 minutes so the cabbage starts to wilt slightly.
4. **Add the tomatoes and broth.** Pour in the fire roasted diced tomatoes, tomato sauce, and beef broth. Stir well to combine everything. Bring the soup up to a gentle boil over medium high heat.
5. **Simmer and add the rice.** Once boiling, stir in the uncooked white rice. Reduce the heat to medium low, cover the pot with a lid, and let the soup simmer for 15 to 18 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
6. **Add the cheese and serve.** Remove the pot from the heat. Let it sit for 1 minute, then stir in the shredded cheddar cheese a handful at a time until it melts smoothly into the broth. Taste and adjust seasoning as needed. Ladle into bowls and serve hot, with crusty bread or a dollop of sour cream on top if you like.