This Slow Cooker Unstuffed Cabbage Roll Soup delivers all the comforting flavors of classic cabbage rolls with the ease of a hearty soup. Packed with tender beef, cabbage, and carrots in a rich tomato broth, it’s a perfect one-pot meal for cozy evenings. Let the slow cooker do the work, and come home to a warm, satisfying dinner that’s both simple and delicious.
Why You’ll Love This Recipe
Slow Cooker Unstuffed Cabbage Roll Soup brings all the comforting flavors of traditional stuffed cabbage rolls to your table without the effort of rolling. This hearty soup is packed with tender cabbage, savory beef, aromatic seasonings, and a rich tomato-based broth. It’s perfect for cozy weeknight dinners or meal prepping for the week. Let your slow cooker do all the work, and come home to a warm, satisfying bowl of goodness that’s easy to make and even easier to love.
Key Ingredients
Ground Beef: Provides the hearty, savory base for this soup. Opt for lean ground beef to minimize excess grease.
Cabbage: The star ingredient, cabbage brings a tender texture and mild flavor that pairs beautifully with the tomato broth.
Carrots: Add a touch of sweetness and vibrant color to the soup.
Beef Broth: Enhances the soup’s savory depth and complements the beef.
Diced Tomatoes and Tomato Sauce: Create the rich, tangy tomato base essential to the dish.
Uncooked White Rice: Adds heartiness and helps absorb the flavors of the broth as it cooks.
Brown Sugar and Worcestershire Sauce: These subtle sweet and savory additions balance the acidity of the tomatoes and deepen the flavor.
Seasonings: Paprika, dried thyme, and bay leaf infuse the soup with warmth and complexity.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Directions
1. Brown the Meat
Cook the Beef: In a large skillet over medium heat, brown 1 lb of ground beef until fully cooked, breaking it up with a spatula as it cooks.
Drain Excess Fat: Remove any excess grease to keep the soup flavorful but not greasy.
2. Sauté Onions and Garlic
Add Aromatics: To the same skillet, add 1 diced onion and 2-3 minced garlic cloves.
Cook Until Soft: Sauté for about 3-4 minutes until the onion is soft and translucent, releasing its natural sweetness.
3. Transfer to Slow Cooker
Combine in Slow Cooker: Transfer the cooked beef, onion, and garlic mixture to your slow cooker.
Add Vegetables: Include:
4 cups of chopped cabbage
2-3 sliced carrots
Add Liquids: Pour in:
4 cups of beef broth
1 can of diced tomatoes (with juice)
1 can of tomato sauce.
Add Seasonings: Stir in:
1/4 cup uncooked rice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf.
4. Mix Well
Stir Thoroughly: Mix all ingredients until the cabbage, carrots, and seasonings are evenly distributed.
5. Cook Low and Slow
Set the Slow Cooker:
Cook on low for 6-7 hours or high for 3-4 hours.
Check for Doneness: The soup is ready when the cabbage is tender and the rice is fully cooked.
6. Season and Serve
Remove Bay Leaf: Before serving, discard the bay leaf.
Taste and Adjust: Add salt and pepper to taste.
Serve Hot: Ladle the soup into bowls and serve immediately. Garnish with fresh parsley if desired for a touch of color and flavor.
Serving Suggestions
Classic Pairing: Serve with a slice of crusty bread or a warm dinner roll for soaking up the flavorful broth.
Fresh Side: Add a simple green salad with a tangy vinaigrette to lighten the meal.
Family Feast: Pair with roasted vegetables or mashed potatoes for a comforting, hearty dinner.
Storage and Meal Prep Tips
Storing Leftovers: Transfer cooled soup to an airtight container and refrigerate for up to 4 days.
Freezing: This soup freezes well! Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a saucepan over medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.
Variations
Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter option.
Vegetarian: Omit the beef and use vegetable broth, adding more vegetables like zucchini or mushrooms for a hearty plant-based version.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy twist.
Low-Carb Option: Replace the rice with cauliflower rice or omit it entirely for a keto-friendly version.
Herbaceous Twist: Stir in fresh dill or parsley at the end of cooking for an extra burst of fresh flavor.
Conclusion
Slow Cooker Unstuffed Cabbage Roll Soup is everything you love about classic cabbage rolls, transformed into an easy, one-pot meal. With its tender vegetables, savory beef, and tangy tomato broth, this soup is pure comfort in a bowl. Whether you’re meal prepping, feeding a crowd, or just craving something warm and hearty, this recipe is a stress-free way to enjoy all those nostalgic flavors. Serve it hot, enjoy the simplicity, and relish every spoonful!
Slow Cooker Unstuffed Cabbage Roll Soup: Comfort in a Bowl
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 medium head of cabbage chopped
- 2 carrots sliced
- 3 cups beef broth
- 28 oz diced tomatoes 1 can, with juice
- 15 oz tomato sauce 1 can
- 1/2 cup uncooked long grain white rice
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat and set aside.
- Add the diced onion and minced garlic to the same skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
- Transfer the cooked beef, onion, and garlic mixture to the slow cooker. Add chopped cabbage, sliced carrots, beef broth, diced tomatoes (with juice), tomato sauce, uncooked rice, brown sugar, Worcestershire sauce, paprika, dried thyme, and bay leaf. Stir to combine.
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage is tender and the rice is cooked.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot in bowls, garnished with fresh parsley if desired.