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I’ll be honest — I love cabbage rolls, but I do not always have the time or patience to sit there rolling and tucking every little one like I’m prepping for a dinner party. That’s where this soup comes in. Same flavors, way less effort. It’s warm, hearty, and tastes like something your mom or grandma would serve with a big hunk of buttered bread on the side.
The first time I made this, it was one of those “use what’s in the fridge” situations — and it turned out so good, I’ve made it at least a dozen times since. Just toss everything in the slow cooker, let it do its thing, and you end up with this rich, tomatoey bowl of comfort. Perfect for chilly nights or lazy Sundays.
Why You’ll Love It
All the flavor of cabbage rolls without rolling anything
It’s hearty enough to be dinner on its own
A true “dump and go” slow cooker meal
Great leftovers — it might even taste better the next day
You probably already have most of the ingredients
Key Ingredients:
Ground beef: I usually use lean ground beef so it’s not greasy, but regular works too — just drain off the extra fat.
Cabbage: Just chop it up roughly. Doesn’t have to be perfect.
Carrots: Slice them up or dice them. Adds color and a bit of sweetness.
Beef broth: For depth and flavor — boxed is fine.
Canned tomatoes & tomato sauce: This gives the soup its rich, tangy base. Don’t skip it.
White rice (uncooked): Regular long-grain works. You don’t need much.
Brown sugar & Worcestershire sauce: Just a little bit of each — they help mellow the acidity from the tomatoes.
Spices: I like paprika, thyme, and a bay leaf. Nothing too fancy.
How To Make It
1. Brown the beef
Heat a skillet, toss in the ground beef, and cook until it’s browned. Use a wooden spoon or whatever you’ve got to break it up as it cooks. Drain the grease when it’s done.
2. Add garlic and onion
Same pan — no need to wash it. Add chopped onion and minced garlic. Let them cook for a few minutes until they’re soft and smell amazing.
3. Dump it in the slow cooker
Now everything goes into the slow cooker: the beef/onion mix, the chopped cabbage, sliced carrots, broth, tomatoes, tomato sauce, rice, Worcestershire, sugar, spices — the whole crew.
4. Stir it all together
Mix things up so the cabbage isn’t sitting in a lump on top. You want it all to cook evenly.
5. Cook low and slow
Set it on low for 6–7 hours or high for 3–4. The cabbage should be soft, the rice cooked, and the whole thing smelling like a warm hug by the time it’s done.
6. Taste and serve
Fish out the bay leaf. Add salt and pepper if it needs a little boost. Then serve it hot in big bowls — maybe with fresh parsley if you want to feel fancy.
What to Serve With It
Crusty bread or rolls — for dunking, obviously
Side salad — something crunchy to balance it out
Mashed potatoes — not traditional, but trust me on this one
Nothing at all — it’s filling on its own!
Storage Tips
Fridge: Lasts 3–4 days in a sealed container
Freezer: Freeze in batches — it reheats really well
Reheat: Simmer on the stove, or microwave if you’re in a rush. Add a splash of broth or water if it thickens up too much
Variations:
Use turkey or chicken: It still tastes great, just lighter
Make it vegetarian: Skip the meat and add extra carrots, mushrooms, or even chickpeas
Spicy twist: Toss in a pinch of chili flakes or a spoonful of hot sauce
Low carb: Use cauliflower rice instead of white rice
Fresh herbs: Stir in dill or parsley right before serving for a bright finish
Conclusion
This is one of those recipes I make when I don’t feel like cooking but still want something warm and homemade. It’s not fancy, and it’s not something you’d find in a trendy restaurant, but it is the kind of soup that fills your belly and your kitchen with comfort.
Make a batch on the weekend, eat it all week, freeze half, or bring some to a neighbor. It’s just that kind of meal — simple, familiar, and good every time.
If you try it, I’d love to hear what you added or swapped in. Everyone makes this a little differently, and that’s half the fun.
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.