Easy Slow Cooker Cabbage Roll Soup Recipe
This easy Slow Cooker Cabbage Roll Soup is a comforting and hearty dish that captures all the flavors of traditional cabbage rolls in a warm, flavorful soup. Featuring lean ground beef, fresh vegetables, rice, and a rich tomato-based broth, it’s a simple, hands-off recipe perfect for busy days. Slow-cooked to tender perfection, this recipe delivers a cozy meal that serves the whole family with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Aromatics
- 1 pound lean ground beef
- 1 onion (chopped)
- 3 cloves garlic (minced)
Vegetables and Grains
- 3 carrots (chopped)
- 1 green bell pepper (chopped)
- ¾ cup uncooked long-grain white rice
- 6 cups cabbage (cored and cut into bite-sized pieces)
Tomato and Seasonings
- 28 ounce can diced tomatoes
- 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth (plus more as needed)
- 1 teaspoon sugar (optional)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper (to taste)
- 2 bay leaves
Garnish
- Fresh chopped parsley (optional garnish)
Instructions
- Brown the Meat and Onion: Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is softened, breaking the meat into crumbles as it cooks. Add the minced garlic and cook for another 30 seconds until fragrant. Drain any excess grease to keep the soup light.
- Transfer to Slow Cooker and Add Vegetables: Transfer the cooked beef mixture to your Crockpot or slow cooker. Add the chopped carrots, green bell pepper, uncooked rice, bite-sized cabbage, diced tomatoes, tomato sauce, tomato paste, and Worcestershire sauce to the pot.
- Add Broth and Seasonings: Pour in the beef broth. Add the optional sugar, dried oregano, dried thyme, salt, pepper, and bay leaves. Stir gently to combine all the ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the cabbage is tender and the rice is fully cooked and soft.
- Final Touches and Serve: Remove the bay leaves. Stir the soup well and add additional beef broth if you want a thinner consistency. Ladle the hot soup into bowls, top with fresh chopped parsley if desired, and serve warm for a comforting meal.
Notes
- Brown the beef and onion first to enhance the flavor and reduce excess grease in the soup.
- If you prefer a vegetarian version, substitute the beef with lentils and use vegetable broth.
- Adjust seasoning to taste, especially salt and pepper, near the end of cooking.
- Rice cooks fully in the slow cooker, absorbing flavors and thickening the soup.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.