Description
All the cozy, savory flavor of classic cabbage rolls without the fuss. This Crockpot Cabbage Roll Soup is a one-pot wonder packed with tender beef, sweet cabbage, rich tomato broth, and soft bites of rice.
Ingredients
Units
Scale
- 1 pound lean ground beef, browned and drained
- 1 small onion, diced
- 4 cups chopped green cabbage (about 1/2 a head)
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Chopped parsley, for garnish
Instructions
- In a skillet over medium heat, cook the ground beef until no longer pink. Drain off excess fat.
- Combine browned beef, onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, garlic powder, black pepper, paprika, thyme, and bay leaf in the slow cooker.
- Stir until evenly combined.
- Cook on low for 7–8 hours or high for 4–5 hours, until the cabbage is tender and rice is cooked through.
- Remove bay leaf. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on stovetop or microwave, adding broth or water if needed to adjust consistency. Substitute with ground turkey, brown rice, or use vegetable broth for variations.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
