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If you’ve ever made classic cabbage rolls from scratch, you know they’re totally worth it — but also kind of a labor of love. This soup? It gives you all those cozy, nostalgic flavors without the whole rolling-and-layering situation. You just toss everything in the slow cooker and let it do the work. And when you come back to it later? You’ve got a pot full of hearty, savory goodness that tastes like it simmered all day (because, well, it did).
This one’s become a cold-weather staple in my house. It’s filling, comforting, and smells amazing while it’s cooking. Plus, it reheats beautifully — so I always make enough for leftovers.
Why You’ll Love This
Classic comfort without the rolling and stuffing
Hearty & healthy with veggies, beef, and rice in every bite
Set it and forget it — the slow cooker does the heavy lifting
Great for meal prep or feeding a crowd
Freezer-friendly and made with everyday ingredients
Ingredients You’ll Need
Ground beef: I usually go for lean to keep the soup rich but not greasy.
Cabbage: Roughly chopped — it softens into the broth and gives that signature cabbage roll texture.
Carrots: Add sweetness and color.
Beef broth: Makes a savory base and pairs great with the tomato flavor.
Canned diced tomatoes + tomato sauce: This is where the tangy, rich flavor comes from.
Uncooked white rice: It cooks right in the soup and soaks up all the delicious broth.
Brown sugar & Worcestershire: Sounds weird, but trust me — they round out the acidity from the tomatoes.
Seasonings: A pinch of paprika, dried thyme, and a bay leaf bring it all together.
How to Make It
1. Brown the meat
In a large skillet, cook 1 lb of ground beef over medium heat. Break it up as it cooks, and once it’s browned, drain off any extra grease.
2. Sauté onions and garlic
Toss a diced onion and 2–3 cloves of minced garlic into the same skillet. Cook for a few minutes until soft and fragrant — it’s a small step, but adds a lot of flavor.
3. Load up the slow cooker
Transfer the cooked beef, onion, and garlic to your slow cooker. Add 4 cups of chopped cabbage, 2–3 sliced carrots, and pour in:
4 cups beef broth
1 can diced tomatoes (juice and all)
1 can tomato sauce
Then stir in:
¼ cup uncooked white rice
1 tbsp brown sugar
1 tbsp Worcestershire
1 tsp paprika
½ tsp dried thyme
1 bay leaf
4. Mix it all up
Give everything a good stir so the cabbage and seasonings are evenly distributed.
5. Cook low and slow
Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the cabbage is tender and the rice is fully cooked.
6. Final touches
Before serving, pull out the bay leaf and taste for salt and pepper. Adjust as needed. Ladle into bowls and, if you’re feeling fancy, top with a little fresh parsley.
How to Serve It
With crusty bread: Perfect for soaking up that tomatoey broth
With a green salad: Something light and crisp on the side balances the richness
With mashed potatoes: Sounds weird, but try a scoop in the bowl — trust me
Just as it is: It’s a full meal in one bowl, no extras required
Storage & Meal Prep Tips
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Freeze in individual portions — just leave room for expansion
Reheat: Simmer on the stove or microwave in 1–2 minute bursts, stirring in between. If it thickens too much, add a splash of broth or water.
Easy Variations
Use ground turkey or chicken: Lightens it up without losing flavor
Make it vegetarian: Skip the meat and use veggie broth — bulk it up with mushrooms or zucchini
Spice it up: Add red pepper flakes or hot sauce to taste
Low-carb version: Swap out the rice for cauliflower rice or just leave it out
Herb it up: Stir in fresh dill, parsley, or basil just before serving
Final Thoughts
This soup is one of those recipes that sneaks its way into your regular rotation — it’s just so dependable and satisfying. It tastes like something your grandma would make, but without the fuss. Perfect for weeknights, chilly weekends, or whenever you’re craving something that hugs you from the inside out.
Give it a try and let me know if you added your own twist — I love hearing how others make it their own. Bonus points if you serve it with warm rolls and eat it in pajamas.
Slow Cooker Unstuffed Cabbage Roll Soup
Ingredients
- 1 lb ground beef lean preferred
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups green cabbage chopped
- 2 carrots sliced
- 4 cups beef broth
- 1 can diced tomatoes 14.5 oz, with juice
- 1 can tomato sauce 15 oz
- ¼ cup white rice uncooked
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
- salt and black pepper to taste
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Add diced onion and minced garlic to the skillet and sauté for 2–3 minutes until softened.
- Transfer the beef, onion, and garlic to a slow cooker. Add chopped cabbage and sliced carrots.
- Pour in beef broth, diced tomatoes (with juice), and tomato sauce.
- Stir in uncooked rice, brown sugar, Worcestershire, paprika, thyme, and bay leaf.
- Mix everything together well. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Remove bay leaf. Taste and adjust salt and pepper before serving.
- Ladle into bowls and garnish with fresh parsley if desired.