Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crockpot Cabbage Roll Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 88 reviews

This Crockpot Cabbage Roll Soup brings all the cozy, comforting flavors of traditional cabbage rolls into a warm, hearty soup form. Combining tender ground beef, cabbage, rice, and a rich tomato-based broth, this dish simmers gently in a slow cooker for a hands-off, satisfying meal perfect for chilly days.

  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef, browned and drained
  • 1 small onion, diced
  • 4 cups chopped green cabbage (about ½ a head)

Liquids and Sauces

  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Grains

  • ½ cup uncooked long-grain white rice

Seasonings and Spices

  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 bay leaf

Garnish

  • Chopped parsley for garnish

Instructions

  1. Prepare Ingredients: Brown the lean ground beef in a skillet over medium heat until fully cooked, then drain excess fat. Dice the onion and chop the green cabbage into bite-sized pieces.
  2. Add Ingredients to Slow Cooker: Place the browned beef, diced onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, garlic powder, black pepper, paprika, dried thyme, and bay leaf into the slow cooker. Stir well to combine all the ingredients evenly.
  3. Cook Soup: Cover the slow cooker and cook on Low for 7–8 hours or on High for 4–5 hours. The soup is ready when the cabbage and rice are tender and the broth has become thick and hearty.
  4. Finish and Serve: Remove the bay leaf from the soup. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped parsley before serving.

Notes

  • For a thicker soup, use long-grain white rice as specified; brown rice may require longer cooking time.
  • If you prefer a less sweet soup, reduce the brown sugar to 1 tablespoon or omit it.
  • To make this soup gluten-free, ensure the Worcestershire sauce used is gluten-free or substitute with tamari.
  • Leftovers store well in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave.
  • You can add extra vegetables like carrots or bell peppers for added nutrition and flavor.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/crockpot-cabbage-roll-soup-recipe/