How to Make a Healthy Polish Golumpki Cabbage Soup Recipe

White cabbage is the ideal size and density for golumpki soup.

Classic Polish golumpki consists of ground meat -- commonly pork or beef -- mixed with onions and rice and wrapped in cabbage leaves. The cabbage rolls are usually simmered in tomato sauce, which facilitates deconstruction and makes the soup true to a classic golumpki. In culinary arts, deconstructing refers to breaking down a preparation and recreating it in a different manner. Apply this technique to golumpki to create a healthful soup variation. Substituting shredded chicken breasts for the ground meat reduces overall fat content, and substituting brown rice for white rice lowers the dish's glycemic index and increases its dietary fiber content.

Things You'll Need

• Heavy-bottomed saucepan or stockpot
• 2 tablespoons olive oil
• 1/2 cup diced carrots
• 1 cup diced white onions
• 1/2 cup chopped celery
• 1/2 head of white cabbage, cored and cut into 1/2-inch wide strips
• 2 cups chopped tomatoes
• 2 cups shredded and cooked skinless chicken breasts
• 1/2 teaspoon finely minced garlic
• 1 cup tomato juice
• 3 cups unsalted chicken broth
• 1-1/2 cups cooked brown rice
• 1 teaspoon lemon thyme
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon caraway seeds
• 1/2 tablespoon Hungarian paprika
• Kosher salt
• Freshly ground black pepper

Instructions

1. Heat 2 tablespoons of olive oil over medium heat for five minutes in a heavy-bottomed saucepan or stockpot. Add the carrots and cook until slightly softened, approximately three minutes. Add the white onions and celery to the pot.

2. Cook the mirepoix -- a combination of 50 percent onion and 25 percent each celery and carrots -- until softened, approximately five minutes, stirring occasionally. Add the cabbage to the pot.

3. Stir the mixture and cook until the cabbage softens and begins to release moisture, approximately four minutes. Add the tomatoes and stir to incorporate. Add the chicken breast, garlic, tomato juice and chicken broth.

4. Simmer the soup for 10 minutes and add the brown rice. Continue cooking until the starch from the rice thickens the soup, approximately 15 minutes. Add the lemon thyme, flat-leaf parsley, caraway seeds and Hungarian paprika to the soup. Season to taste with kosher salt and freshly ground black pepper.

References

• "Chicago Sun Times"; Lily's Famoud Delicious Golumpki; Lily Hojnaki