Slow Cooker Cabbage Roll Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
6 servings
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Calories
364 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Cabbage Roll Soup
Description
Slow Cooker Cabbage Roll Soup combines browned ground beef, onions, garlic, and a mix of herbs with chopped cabbage, carrot, bell pepper, rice, and a tomato-rich broth. These ingredients cook together in a slow cooker for several hours, allowing the rice to absorb liquid and the vegetables to soften, creating a filling, comforting soup reminiscent of classic cabbage rolls but easier to prepare.
The flavor profile includes aromatic dried rosemary and Italian seasoning, with tomato paste, sauce, and diced tomatoes adding depth and acidity. The Worcestershire sauce introduces subtle umami notes. The slow cooking method tenderizes the meat and vegetables while thickening the broth slightly as the rice cooks.
This soup serves well as a main dish on chilly days, offering a balance of protein, vegetables, and starch in one pot. It can be garnished with fresh parsley for a hint of brightness at serving.
Choosing a firm, fresh cabbage with tightly packed leaves enhances texture and flavor. Browning the beef before slow cooking enriches savoriness but can be omitted for convenience, though flavor may be lighter. Keeping the cabbage unwashed and refrigerated before use improves its shelf life, and rinsing rice helps prevent clumping during cooking.
Ingredients
Soup:
- 1 pound ground beef 80/20
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon rosemary dried
- 1 teaspoon Italian seasoning dried herbs
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups green cabbage coarsely chopped
- 1 carrot peeled and diced
- 1 red bell pepper diced
- 4 cups beef broth low-sodium
- 1 can tomato sauce 14-ounce
- 1 can diced tomatoes 14-ounce
- 1/2 cup white long-grain rice uncooked
- 1 bay leaf
- 3 tablespoons brown sugar
Garnish:
- 2 tablespoons parsley chopped
Instructions
- In a skillet over medium-high heat, brown the ground beef until no longer pink.
- Add the browned beef and the rest of the SOUP ingredients to the slow cooker and stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours.
- Taste and adjust for salt and pepper. Discard the bay leaf when ready to serve.
- Garnish with parsley and serve.
Notes
- Choose a fresh, firm cabbage with tightly packed leaves and no soft spots or discoloration.
- Browning the ground beef before adding to the slow cooker improves flavor but is optional.
- Store cabbage unwashed in the refrigerator to keep it fresh for up to two months before use.
- Rinse rice before adding to prevent clumping and ensure even cooking in the soup.
- Omit rice for a lighter soup while maintaining good flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 1337mg | 56% |
| Potassium | 1085mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 3130IU | 63% |
| Vitamin C | 62mg | 69% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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