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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.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Soup
Cuisine: beef, Crockpot, Slow cooker
Servings: 6
Calories: 325kcal

Equipment

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