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Before we get anywhere near a recipe card, let me confess something. I adore cabbage rolls. I love the smell, the cozy Eastern European vibes, the way the tomato sauce clings to everything. What I don’t always love is the production. The boiling. The peeling. The rolling and tucking like I’m hosting a formal dinner for twelve when really it’s just Tuesday and I’m tired. You know that feeling?
That’s exactly how this soup was born.
One cold evening, staring into my fridge with a head of cabbage and a pound of ground beef that needed attention, I thought, “What if I just… didn’t roll anything?” I tossed it all into the slow cooker, crossed my fingers, and went about my day. By dinnertime, the house smelled like my grandmother’s kitchen—warm, tomatoey, and deeply comforting. No fuss. No delicate rolls falling apart. Just a big pot of love.
I’ve made this slow cooker cabbage roll soup more times than I can count since then. It’s the kind of meal that forgives you if your carrots are cut unevenly or you eyeball the spices. It’s generous like that. And honestly? Some days, that’s exactly what we need.
Why You’ll Love This (Even on a Long Day)
Here’s the thing. This soup checks a lot of boxes without trying too hard.
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All the cozy flavor of cabbage rolls, minus the rolling
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Hearty enough to be dinner, not just a starter
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A true dump-and-go slow cooker situation
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Leftovers that somehow taste even better tomorrow
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Made with everyday pantry and fridge staples
It’s not fancy. It’s not trendy. It’s just good food that makes sense.
A Few Thoughts on Ingredients (Nothing Fussy)
This recipe is forgiving, but a little context always helps. Think of this as a friendly chat at the counter while we prep.
Ground Beef
I usually reach for lean ground beef because I don’t love skimming grease later. That said, regular ground beef works just fine. Just brown it first and drain it well. If you’re watching your budget, this is still a very economical soup.
Cabbage
Green cabbage is the classic choice here. Chop it roughly—big pieces are fine. It wilts down more than you’d think. Don’t stress about perfection. Cabbage isn’t judging you.
Carrots
They add a quiet sweetness and some color. Slice them into coins or dice them up. Whatever your mood allows.
Onion & Garlic
These are non-negotiable in my kitchen. They build the base flavor, and when they hit that warm skillet, you know dinner is headed in the right direction.
Beef Broth
Boxed broth is perfectly acceptable. If you’ve got homemade in the freezer, even better. This is where a lot of the depth comes from.
Tomatoes & Tomato Sauce
Canned diced tomatoes plus tomato sauce give the soup its signature tangy backbone. If your tomatoes are a little acidic, that’s where the brown sugar steps in.
White Rice (Uncooked)
Regular long-grain rice works beautifully. It thickens the soup just enough without turning it into a stew. Don’t add too much—it expands more than you think.
Brown Sugar & Worcestershire Sauce
Just a touch of each. You won’t taste them outright, but you’d miss them if they weren’t there. They smooth out the tomato sharpness and add that “what is that?” factor.
Spices
Paprika, dried thyme, a bay leaf, salt, and pepper. Simple. Familiar. No spice rack gymnastics required.
Let’s Make It (Slow Cooker Style)
Take a breath. This is easy. Promise.
1. Brown the Beef
Start with a skillet over medium heat. Add the ground beef and break it up as it cooks. Let it brown fully—this step adds flavor you don’t want to skip. Drain off the grease and set it aside.
2. Onion and Garlic Get Their Moment
In the same pan (no need to wash it), add your chopped onion. Let it soften for a few minutes, then stir in the garlic. When it smells good enough to make you pause, you’re ready.
3. Everything Meets the Slow Cooker
Transfer the beef and onion mixture into the slow cooker. Add the chopped cabbage, carrots, beef broth, diced tomatoes, tomato sauce, uncooked rice, Worcestershire sauce, brown sugar, paprika, thyme, bay leaf, salt, and pepper.
It will look like too much cabbage. It always does. Trust the process.
4. Give It a Good Stir
Mix everything so the rice isn’t clumped and the cabbage is evenly distributed. This helps everything cook evenly and keeps the rice from sticking.
5. Set It and Forget It
Cover and cook on low for 6–7 hours or high for 3–4 hours. The cabbage should be tender, the rice cooked, and the broth rich and comforting.
6. Taste, Adjust, Serve
Remove the bay leaf. Taste the soup and adjust seasoning if needed. Sometimes it wants a pinch more salt or a crack of pepper. Serve it hot, preferably in a big bowl.
A little chopped parsley on top never hurt anyone.
What I Like to Serve Alongside
This soup stands on its own, but if you’re in the mood for extras, here are a few favorites.
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Crusty bread or dinner rolls – for dunking, obviously
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A crisp green salad – something fresh to balance the richness
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Mashed potatoes – not traditional, but surprisingly wonderful
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Nothing at all – it’s filling enough by itself
On especially cold nights, I’ll add a pat of butter to the bread and call it dinner.
Variations (Because We All Cook Differently)
I’ve tweaked this soup a dozen ways over the years, depending on what’s around or who I’m feeding.
Lighter Version
Use ground turkey or chicken. The flavor is still there, just a little gentler.
Vegetarian Take
Skip the meat and use vegetable broth. Add mushrooms, extra carrots, or even a can of chickpeas for body.
Low-Carb Option
Swap the rice for cauliflower rice. Add it during the last hour so it doesn’t turn mushy.
A Little Heat
A pinch of red pepper flakes or a dash of hot sauce gives it some attitude.
Fresh Herb Finish
Stir in fresh dill or parsley right before serving. It brightens everything up.
None of these are wrong. That’s the beauty of a soup like this.
Storage & Reheating (It Gets Better, I Promise)
This is one of those meals that rewards planning ahead.
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Refrigerator: Keeps well for 3–4 days in a sealed container
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Freezer: Freezes beautifully in portions
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Reheating: Warm it gently on the stove or microwave it. Add a splash of broth or water if it thickens too much
Sometimes I swear it tastes even better the second day. The flavors settle in, like they’ve finally found their groove.
A Few Extra Notes From My Kitchen
You know how some recipes feel like they’re written by someone who never actually cooks? This isn’t one of those. If your cabbage pieces are uneven, it’s fine. If your soup ends up thicker than expected, add more broth. If you forget the brown sugar, the world will keep spinning.
Cooking should fit into your life, not the other way around.
I’ve made this soup on busy workdays, lazy Sundays, and once when the power flickered and I needed something reassuring simmering away. It never disappoints.
Frequently Asked Questions
My soup turned out thicker than I expected… did I mess something up?
Probably not. This soup has a mind of its own sometimes, especially after it sits for a bit. The rice keeps soaking things up, so it can go from brothy to hearty pretty quickly. I usually just stir in a splash of broth or water when reheating and call it a day. It loosens right back up.
Can I skip browning the beef if I’m really short on time?
You can, and I know some people do. But here’s the thing—browning adds a lot of flavor, and I miss it when I skip that step. That said, I’ve absolutely dumped it in raw on one of those chaotic mornings and lived to tell the tale. Just be sure to break it up well once it starts cooking.
I forgot to add the rice at the beginning. Is it ruined?
Not at all. I’ve done this more than once, honestly. You can stir the rice in during the last hour or so and let it finish cooking then. It might be a touch less thick, but the flavor will still be there.
Can I make this ahead for the week, or does the cabbage get weird?
The cabbage holds up better than you’d think. It softens more as the days go on, but I don’t mind that—it actually feels more comforting to me. By day two or three, everything kind of settles into itself. If texture really matters to you, you might notice it, but most people don’t.
Mine tastes a little too tomatoey. Any ideas?
That happens sometimes depending on the brand of tomatoes. A tiny pinch more brown sugar can help mellow it out, or even just letting it sit overnight can make a difference. And salt matters here more than people realize. Sometimes it’s not acidity—it just needs seasoning.
Can I freeze this even though it has rice in it?
Yes, and I do it all the time. The rice softens a bit after freezing, but nothing unpleasant. I usually freeze it in smaller containers so it reheats evenly. It’s one of those soups that’s very forgiving that way.
Is this supposed to taste better the next day, or is that just me?
It’s not just you. Something about the cabbage and tomatoes hanging out overnight really works. I’ve had leftovers that I liked more than the first bowl, which doesn’t always happen. So if you’re making it ahead, you’re actually doing yourself a favor.
A Warm Goodbye (Until Next Time)
This slow cooker cabbage roll soup isn’t glamorous. You won’t see it plated with microgreens. But it’s the kind of food that fills your kitchen with comfort and your belly with something honest.
Make a batch for yourself. Share it with a neighbor. Freeze half for a night when you really don’t feel like cooking. It’s familiar, flexible, and always welcome.
If you give it a try, I’d genuinely love to hear how you made it your own. Did you add something unexpected? Skip something entirely? That’s half the joy of home cooking—everyone’s version tells a little story.
Lobster, Crab, and Shrimp Macaroni and Cheese
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt and black pepper to taste
- 1 cup sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- 6 oz lobster meat cooked, chopped
- 4 oz crab meat cooked, picked over for shells
- 6 oz shrimp cooked, chopped
- ½ cup breadcrumbs
- 1 tbsp olive oil
- 1 tbsp parsley chopped, optional garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Cook macaroni until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and whisk 1 minute to form a roux.
- Slowly whisk in milk and cream, cooking until thickened, about 5 minutes.
- Stir in Dijon, garlic powder, paprika, salt, and pepper. Mix in cheeses until melted and smooth.
- Fold in cooked seafood and macaroni. Transfer to baking dish.
- Combine breadcrumbs with olive oil and sprinkle over top.
- Bake for 25–30 minutes until golden and bubbly. Garnish with parsley, if desired.
