Slow Cooker Cabbage Roll Soup
User Reviews
5
Slow Cooker Cabbage Roll Soup
Description
The Slow Cooker Cabbage Roll Soup starts with browning ground beef seasoned with salt and spices, then layering it with chopped cabbage, diced tomatoes, carrots, tomato paste, garlic, onion, herbs, and chicken broth in the slow cooker. Cooking on high heat for about three and a half hours softens the cabbage and melds the flavors. Frozen riced cauliflower is stirred in during the last half hour, offering a mild texture boost. The bay leaf is removed before serving, and fresh parsley may be added for brightness. This soup replicates the classic cabbage roll flavor in a broth-based format, with hearty vegetables and ground meat.
The flavor is savory with smoky notes from paprika and herbal undertones from thyme and parsley. The vegetables become tender but maintain some texture, creating a satisfying bite without heaviness.
This soup can be served as a main course paired with crusty bread or as a light dinner. The ingredients allow it to be a wholesome, filling meal, especially on cooler days.
For variations, carrots can be omitted for lower carbs without much change to flavor. Beef broth can replace chicken broth if needed. For deeper aromatics, onion and garlic can be sautéed before adding to the slow cooker.
Ingredients
- 2 pounds ground beef I use 85%
- 1 cabbage chopped, small head
- 10 ounce cauliflower frozen, riced, bagged
- ½ yellow onion diced
- 28 ounces diced tomatoes lowest carb
- 6 cups chicken broth
- 1 carrot chopped, medium
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon parsley dried
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Heat a large skillet to medium and add in the ground beef and half the salt.
- Cook until the ground beef has been browned, then pour into the insert in your slow cooker.
- Add the onions and garlic. Sprinkle the smoked paprika, dried thyme, parsley, pepper and remaining salt.
- Next, add in the diced tomatoes, tomato paste and carrots. Add in the cabbage, bay leaf and chicken broth.
- Mix until well combined and cook on high for 3 ½ hours (6-½ hours on low), adding in the frozen cauliflower during the last ½ hour.
- Remove and discard the bay leaf, add in some (optional) fresh parsley and serve.
Notes
- Carrots add flavor and texture but can be omitted for lower carb intake.
- Chicken broth can be substituted with beef broth if preferred.
- Sautéing onions and garlic before adding enhances their flavor in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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