Crockpot Cabbage Roll Soup
User Reviews
4.9
Crockpot Cabbage Roll Soup
Description
This slow cooker recipe starts with crisping diced thick-cut bacon, then using its rendered fat to brown onion and lean ground beef. The browned meat mixture is combined in a large slow cooker with chopped green cabbage, uncooked long grain white rice, canned diced tomatoes, condensed tomato soup, tomato paste, beef broth, vegetable juice, paprika, thyme, Worcestershire sauce, salt, and pepper.
Cooking on low or high heats the ingredients slowly allowing the rice to become tender and flavors to meld, producing a rich, tomato-forward broth with savory meat and softened cabbage. Half of the cooked bacon is stirred back into the soup before serving, with the remaining reserved as garnish along with fresh parsley for freshness.
The soup provides a filling, stew-like consistency with a balance of smoky bacon, beef, and vegetables. It can be served hot as a main course, offering the comfort of cabbage rolls in a more convenient, spoonable form.
The recipe can be stored refrigerated up to five days or frozen for up to two months. When reheating, thaw frozen soup overnight beforehand to ensure even warming.
Ingredients
- 1 pound Bacon diced, thick cut
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound ground beef lean
- ⅔ cup long grain white rice uncooked
- 6 to 8 cups green cabbage chopped
- 28 ounces diced tomatoes with juices, 1 can, canned
- 10.75 ounces condensed tomato soup 1 can
- 2 tablespoons tomato paste
- 5-6 cups beef broth
- 1 ½ cups vegetable juice such as V8
- 1 teaspoon paprika
- 1 teaspoon thyme dried leaves
- 1 tablespoon Worcestershire sauce
- salt to taste
- black pepper to taste
- parsley for garnish, chopped, fresh
Instructions
- In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
- Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
- Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
- Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
- Stir in half of cooked bacon.
- Spoon into bowls, top with remaining bacon and parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.
- Brown the bacon and reserve a portion both for adding into the soup and for garnish to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299 | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 48mg | 16% |
| Sodium | 883mg | 37% |
| Potassium | 649mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 30mg | 33% |
| Calcium | 53mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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