Crockpot Cabbage Roll Soup Recipe

Introduction

Crockpot Cabbage Roll Soup brings all the comforting flavors of traditional cabbage rolls into a hearty, easy-to-make soup. This slow-cooked dish combines tender cabbage, savory beef, and a rich tomato broth for a satisfying meal perfect for any day of the week.

Ingredients

• 1 pound lean ground beef (browned and drained)
• 1 small onion (diced)
• 4 cups chopped green cabbage (about ½ a head)
• 1 15-ounce can tomato sauce
• 1 14.5-ounce can diced tomatoes
• 4 cups beef broth
• ½ cup uncooked long-grain white rice
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Chopped parsley (for garnish)

Instructions

1. Step 1: Add the browned ground 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 to your slow cooker. Stir everything well to combine.
2. Step 2: Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the cabbage and rice are tender and the soup is thick and hearty.
3. Step 3: Remove the bay leaf, taste the soup, and adjust the seasoning if needed. Ladle into bowls and garnish with chopped parsley before serving.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Add a pinch of crushed red pepper flakes for a bit of heat.
• Use brown rice instead of white rice, but increase cooking time as needed to ensure it becomes tender.
• Freeze leftovers in individual containers for easy future meals.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can cook the soup on the stovetop. Combine all ingredients in a large pot, bring to a boil, then reduce heat and simmer covered for about 1 to 1 ½ hours or until the cabbage and rice are tender.

Can I omit the rice for a low-carb option?

Yes, you can leave out the rice or substitute it with cauliflower rice added in the last 30 minutes of cooking to maintain texture without the carbs.

Crockpot Cabbage Roll Soup Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

This Crockpot Cabbage Roll Soup is a comforting and hearty dish that captures the classic flavors of stuffed cabbage rolls in a warm, easy-to-make soup. Using lean ground beef, fresh cabbage, tomatoes, and a blend of spices, this slow-cooked meal is perfect for busy days and provides a delicious, filling option that requires minimal hands-on time.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 7 hours (Low) or 4 hours (High)
• Total Time: 7 hours 20 minutes (Low) or 4 hours 20 minutes (High)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef (browned and drained)
• 1 small onion (diced)
• 4 cups chopped green cabbage (about ½ a head)
• 1 15-ounce can tomato sauce
• 1 14.5-ounce can diced tomatoes
• 4 cups beef broth
• ½ cup uncooked long-grain white rice
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Chopped parsley (for garnish)

Instructions

1. Prepare and Combine Ingredients: Brown the lean ground beef in a skillet and drain the excess fat. Dice the onion and chop the green cabbage. In your crockpot, add the browned beef, diced onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked white rice, tomato paste, brown sugar, Worcestershire sauce, salt, garlic powder, black pepper, paprika, dried thyme, and the bay leaf. Stir thoroughly so all ingredients are well combined.
2. Cook the Soup: Cover the crockpot with its lid and cook on the Low setting for 7 to 8 hours or on High for 4 to 5 hours. The soup is done when the cabbage and rice are tender and the broth has thickened into a hearty consistency.
3. Finish and Serve: Before serving, remove and discard the bay leaf. Taste the soup and adjust the seasoning if necessary to suit your preference. Ladle the soup into bowls and garnish with chopped parsley for a fresh touch.

Notes

• For a vegetarian version, substitute the ground beef with plant-based meat or cooked lentils and use vegetable broth instead of beef broth.
• You can add extra vegetables such as carrots or celery for additional flavor and nutrition.
• If you prefer a thicker soup, you can cook it uncovered for the last 30 minutes to reduce excess liquid.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
• Brown the ground beef thoroughly to avoid excess grease in the soup.

Keywords: Cabbage roll soup, Crockpot soup, Slow cooker cabbage soup, Hearty beef soup, Comfort food