This easy Crockpot Cabbage Roll Soup has all the delicious flavors of traditional stuffed cabbage rolls without the extra work! Made with ground beef, tender cabbage, rice, and vegetables simmered in a rich tomato broth, it’s a hearty, comforting slow cooker dinner that’s perfect for chilly fall and winter days.

Crockpot cabbage roll soup scooped up in a ladle held over slow cooker.

Try my crockpot chicken pot pie soup and crockpot chicken & barley soup next!

Why You’ll Love This Recipe

Easy comfort food: All the delicious flavors of cabbage rolls without the fuss of rolling and stuffing cabbage leaves.
Hearty and satisfying: Ground beef, tender cabbage, rice, and vegetables make this a filling family dinner.
Perfect for busy days: Just brown the beef, add everything to your slow cooker, and let it simmer until dinner is ready.

Ingredients You’ll Need

Ingredients for slow cooker cabbage roll soup laid out on kitchen counter in prepration for the recipe.

1 lb lean ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
1 green bell pepper, chopped
¾ cup long grain rice, uncooked
6 cups cabbage, cored and cut into bite-sized pieces
28 oz can diced tomatoes
15 oz can tomato sauce
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
4 cups beef broth, more as needed for a thinner soup
1 teaspoon sugar, to help cut acidity (optional)
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper, to taste
2 bay leaves
Fresh chopped parsley, for topping (optional)

Step By Step Instructions

Ground beef and onion cooked in skillet.

Cooked ground beef mixture in bottom of slow cooker.

STEP ONE – Heat a large skillet over medium-high heat. Add the ground beef and chopped onion and cook until the beef is browned and the onion has softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Drain any excess grease.

Carrots, bell pepper, uncooked rice, cabbage, diced tomatoes, tomato sauce, tomato paste, and Worcestershire sauce are added to the slow cooker.

Beef broth and remaining ingredients are added to the crockpot.

STEP TWO – Transfer the beef mixture to a 6-quart slow cooker. Add the carrots, bell pepper, uncooked rice, cabbage, diced tomatoes, tomato sauce, tomato paste, and Worcestershire sauce.

STEP THREE – Pour in the beef broth, then add the sugar (if using), oregano, thyme, salt, pepper, and bay leaves. Stir gently to combine.

STEP FOUR – Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the vegetables and rice are tender.

STEP FIVE – Remove the bay leaves and stir the soup. Add additional beef broth if needed to reach your preferred consistency. Taste and adjust the seasoning.

STEP SIX – Ladle into bowls, garnish with fresh parsley if desired, and serve with crusty bread.