Slow Cooker Cabbage Roll Soup Recipe

Here is a delicious, comforting recipe for Slow Cooker Cabbage Roll Soup, inspired by the ingredients and step-by-step preparation shown in the image (featuring chopped fresh cabbage, ground beef, and a rich tomato broth cooked down in a slow cooker).

Description

This deconstructed cabbage roll soup gives you all the rich, savory flavors of traditional stuffed cabbage rolls with a fraction of the effort. Slow-cooked to tender perfection, it combines ground beef, chopped cabbage, rice, and a hearty tomato-based broth for the ultimate cozy meal.

Ingredients

• Soup Base:

  • 1.5 lbs lean ground beef

  • 1 medium head of green cabbage, cored and roughly chopped (as seen in the prep photo)

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 4 cups beef broth

  • 2 cans (14.5 oz each) crushed or diced tomatoes

  • 1 can (8 oz) tomato sauce

  • 1 cup cooked long-grain white rice (or uncooked rice if adding earlier for a longer cook time)

  • 1 tbsp Worcestershire sauce

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

Instructions

1. Brown the Beef: In a skillet over medium-high heat, cook the ground beef and diced onion until the meat is completely browned and the onions are tender. Drain any excess grease.

2. Transfer to the Slow Cooker: Transfer the cooked beef and onions into your slow cooker.

3. Add Vegetables and Liquids: Add the chopped cabbage, minced garlic, beef broth, crushed tomatoes, tomato sauce, Worcestershire sauce, and Italian seasoning to the slow cooker. Stir well to combine.

4. Slow Cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the cabbage is tender and the flavors have fully melded together (resembling the rich, simmered result on the right side of the photo).

5. Add Rice: Stir in the cooked rice during the last 30 minutes of cooking just to heat it through (or stir in uncooked instant rice if cooking on high for a longer duration).

6. Season and Serve: Taste the soup, add salt and black pepper as needed, and serve warm in bowls!

Related Frequently Asked Questions (FAQs)

• Can I use uncooked rice directly in the slow cooker? If using standard long-grain white rice, it’s best to add it pre-cooked or during the last 30 minutes so it doesn’t absorb all the liquid and become mushy. If using instant rice, it can go in about 20–30 minutes before serving.

• Can I make this soup vegetarian? Yes! You can substitute the ground beef with plant-based crumbles or lentils, and use vegetable broth instead of beef broth.

• How do I store leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. Because the rice may continue to absorb liquid as it sits, you may want to add a splash of beef broth when reheating.