Cheesy Cabbage Golumpki Soup Recipe Easy Budget Friendly

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.