Slow Cooker Unstuffed Cabbage Roll Soup
All the cozy, hearty flavors of traditional cabbage rolls — without the work. This slow cooker soup is a comforting, tomato-rich blend of tender cabbage, savory ground beef, and soft rice. It’s a set-it-and-forget-it meal that fills your kitchen with incredible aroma and your bowl with satisfying goodness. Perfect for cold days or easy meal prep.
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.
Notes
Swap ground beef for turkey or mushrooms for a lighter or vegetarian twist. Add red pepper flakes for heat or cauliflower rice for low-carb variation.
Nutrition
Calories: 330kcal
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