Slow Cooker Cabbage Roll Soup

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Slow Cooker Cabbage Roll Soup

  • Prep Time: 15 mins

  • Cook Time: 6–8 hrs (Low) or 3–4 hrs (High)

  • Servings: 6–8

Ingredients

  • Meat: 1.5 lbs lean ground beef (or ground turkey)

  • Produce: 1 medium head green cabbage (chopped into bite-sized pieces), 1 yellow onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced)

  • Canned Goods: 1 can (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes (with juices), 1 tbsp tomato paste

  • Liquids & Grains: 4 cups beef broth (low-sodium), 1/2 cup uncooked long-grain white rice

  • Seasonings: 1 tbsp Italian seasoning, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp brown sugar (optional, balances tomato acidity)

Instructions

  1. Brown Beef: Heat a skillet over medium-high heat and brown the ground beef with diced onion until fully cooked. Drain excess grease and transfer mixture to the slow cooker.

  2. Layer Ingredients: Stir in minced garlic, carrots, celery, tomato paste, diced tomatoes, tomato sauce, beef broth, Italian seasoning, bay leaf, salt, pepper, and brown sugar (if using).

  3. Add Cabbage: Top with chopped cabbage. It may fill the slow cooker near the top, but it will shrink significantly as it cooks.

  4. Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until cabbage and vegetables are tender.

  5. Cook Rice: Stir in uncooked white rice during the last 30–45 minutes of cooking (or stir in pre-cooked rice 10 minutes before serving so it doesn’t absorb all the broth).

  6. Serve: Remove bay leaf, adjust seasoning with extra salt and pepper to taste, and serve hot.