Slow Cooker Cabbage Roll Soup

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ByCorey Created

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If you love traditional cabbage rolls but don’t feel like spending time rolling and stuffing cabbage leaves, this Slow Cooker Cabbage Roll Soup is for you! It has all those familiar flavors with ground beef, tender cabbage, rice, and vegetables simmered in a rich tomato broth. Everything cooks together in the slow cooker, making it a great dinner for busy days. Serve it with some crusty bread for a cozy meal the whole family can enjoy.

Slow Cooker Cabbage Roll Soup in a slow cooker
Do I need to cook the rice before adding it to the Crockpot?

No! This recipe uses uncooked long-grain white rice, which cooks right in the soup. It absorbs the tomato and beef broth flavors as it cooks. Keep in mind that the rice will be very soft after several hours in the slow cooker.

Can I cook the rice separately?

Absolutely! Cooking the rice separately is a great option, especially if you’re planning to have leftovers. Leave the uncooked rice out of the Crockpot and prepare it according to the package directions. Spoon some cooked rice into each bowl and ladle the soup over the top. You may need less broth in the slow cooker since the rice won’t be absorbing it.

Can I make this cabbage roll soup without rice?

Yes! You can leave out the rice for a ground beef and cabbage soup that’s loaded with vegetables. Start with a little less broth, since there won’t be rice to absorb the liquid, and add more as needed.

What to Serve with Cabbage Roll Soup:

A warm slice of crusty bread is perfect for soaking up the tomato broth. You could also serve this soup with garlic bread, dinner rolls, or a side salad.

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Ingredient Notes

ingredients for Slow Cooker Cabbage Roll Soup
  • Ground Beef: Lean ground beef adds plenty of flavor without making the soup too greasy.
  • Onion and Garlic: Give the soup a savory base.
  • Carrots: Add a little natural sweetness and color.
  • Green Bell Pepper: Adds flavor and pairs nicely with the cabbage and tomatoes.
  • Long-Grain Rice: Uncooked rice absorbs the flavorful broth as it cooks.
  • Cabbage: Green cabbage works best for this recipe. Cut it into bite-sized pieces so it’s easy to eat.
  • Diced Tomatoes: Add texture and tomato flavor to the broth.
  • Tomato Sauce and Tomato Paste: Create a rich tomato base for the soup.
  • Worcestershire Sauce: Adds a deeper, savory flavor.
  • Beef Broth: Gives the soup its rich broth. Keep a little extra on hand if you prefer a thinner soup.
  • Sugar: Optional, but a small amount helps balance the acidity of the tomatoes.
  • Oregano and Thyme: Add a little extra seasoning without overpowering the other ingredients.
  • Salt and Pepper: Season to taste.
  • Bay Leaves: Add flavor while the soup slowly cooks. Remove them before serving.
  • Fresh Parsley: An optional topping for a little fresh flavor and color.

Slow Cooker Cabbage Roll Soup

  1. Heat a large skillet over medium-high heat, add ground beef and onions and cook until beef is browned and onions soften. ground beef, onion and garlic in a pan
  2. Add garlic and cook until fragrant. Drain excess grease and then transfer the beef mixture into Crockpot.cooked beef and onion in slow cooker
  3. Add the carrots, bell pepper, rice, cabbage, diced tomatoes, tomato sauce, and worcestershire sauce.carrots, bell pepper, rice, cabbage, diced tomatoes, tomato sauce, and worcestershire sauce added to slow cooker
  4. Pour in the beef broth and add sugar, dried oregano, dried thyme, salt, and pepper.beef broth and add sugar, dried oregano, dried thyme, salt, and pepper added to slow cooker
  5. Cover and cook on low heat for 6-8 hours or high heat for 4-6 hours, until rice is fully cooked. Slow Cooker Cabbage Roll Soup in the slow cooker
  6. Top with chopped parsley before serving.Slow Cooker Cabbage Roll Soup on a bowl

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Slow Cooker Cabbage Roll Soup in a slow cooker
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Slow Cooker Cabbage Roll Soup

All the flavors of traditional stuffed cabbage rolls in a comforting slow cooker soup! This Crockpot Cabbage Roll Soup combines ground beef, cabbage, rice, and vegetables in a rich tomato broth for an easy family dinner.
6
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Equipment

6 quart Slow Cooker

Ingredients
 

  • 1 pound lean ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 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
  • 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
  • Fresh chopped parsley optional garnish

Instructions

  • 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 garlic and cook for another 30 seconds, until fragrant. Drain any excess grease.
    ground beef, onion and garlic in a pan
  • Transfer the beef mixture to your Crockpot. Add the carrots, green bell pepper, uncooked rice, cabbage, diced tomatoes, tomato sauce, tomato paste, and Worcestershire sauce.
    carrots, bell pepper, rice, cabbage, diced tomatoes, tomato sauce, and worcestershire sauce added to slow cooker
  • Pour in the beef broth. Add the optional sugar, oregano, thyme, salt, pepper, and bay leaves. Stir gently to combine.
    beef broth and add sugar, dried oregano, dried thyme, salt, and pepper added to slow cooker
  • Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the cabbage is tender and the rice is fully cooked.
  • Remove the bay leaves. Stir the soup and add additional beef broth if needed to reach your desired consistency. Ladle into bowls, top with fresh chopped parsley if desired, and serve warm.
    Slow Cooker Cabbage Roll Soup in a bowl

Notes

How to Store and Reheat:
Refrigerator: Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate promptly. Store leftovers in the refrigerator for 3–4 days.
Freezer: You can freeze cabbage roll soup in freezer-safe containers for up to 3 months for best quality. Just know that the rice may become softer after freezing and thawing.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. The rice will continue absorbing liquid as the soup sits, so add extra broth to bring it back to your preferred consistency. Reheat leftovers to 165°F.

Nutrition

Calories: 325kcal | Carbohydrates: 41g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1290mg | Potassium: 1209mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6738IU | Vitamin C: 70mg | Calcium: 135mg | Iron: 5mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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