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Slow Cooker Cabbage Roll Soup Recipe

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4.2 from 9 reviews

This Slow Cooker Cabbage Roll Soup captures all the comforting flavors of traditional cabbage rolls without the hassle. Made with lean ground beef, fresh vegetables, rice, and a savory tomato-based broth, this hearty soup simmers slowly to develop rich taste and tender textures, perfect for a cozy meal on chilly days.

Ingredients

Meat and Aromatics

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced

Vegetables

  • 3 carrots, chopped
  • 1 green bell pepper, chopped
  • 6 cups cabbage, cored and cut into bite-sized pieces

Grains

  • ¾ cup uncooked long-grain white rice

Tomato Base

  • 28 ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Liquids and Seasonings

  • 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)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion softens, breaking the meat into crumbles. Add minced garlic and sauté an additional 30 seconds until fragrant. Drain any excess grease to reduce fat content.
  2. Combine ingredients in the slow cooker: Transfer the browned beef mixture to the slow cooker. Add the chopped carrots, green bell pepper, uncooked rice, chopped cabbage, diced tomatoes, tomato sauce, tomato paste, and Worcestershire sauce.
  3. Add liquids and seasonings: Pour in the beef broth. Add sugar if using, dried oregano, dried thyme, salt, pepper, and bay leaves. Stir gently to incorporate all ingredients evenly.
  4. 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 through.
  5. Finish and serve: Remove the bay leaves from the soup. Stir well and add additional beef broth if you prefer a thinner consistency. Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve warm for a comforting meal.

Notes

  • For a leaner option, substitute ground turkey or chicken for the beef.
  • You can add a splash of vinegar or lemon juice at the end to brighten the flavors.
  • Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.
  • If you prefer softer vegetables, chop them smaller or cook on HIGH for less time.
  • Adjust salt to taste after cooking, especially if using a low-sodium broth.

Find it online: https://lauracooks.com/slow-cooker-cabbage-roll-soup-recipe/