Description
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.
Ingredients
Units
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 1 green bell pepper, chopped
- 3/4 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)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 bay leaves
- Fresh chopped parsley, for topping (optional)
Instructions
- 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.
- 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.
- Pour in the beef broth, then add the sugar (if using), oregano, thyme, salt, pepper, and bay leaves. Stir gently to combine.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the vegetables and rice are tender.
- Remove the bay leaves and stir the soup. Add additional beef broth if needed to reach your preferred consistency. Taste and adjust the seasoning.
- Ladle into bowls, garnish with fresh parsley if desired, and serve with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker/Crockpot
- Cuisine: American
