5.0 from 18 votes
Slow Cooker Cabbage Roll Soup
Slow cooker cabbage roll soup has all the flavors of cabbage rolls without the fuss and effort! It's the perfect set-it-and-forget-it meal.
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 servings
Calories: 364 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
Soup:
- 1 pound ground beef 80/20
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried Italian seasoning herbs
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups coarsely chopped green cabbage
- 1 carrot peeled and diced
- 1 red bell pepper diced
- 4 cups beef broth low-sodium
- 1 can 14-ounce tomato sauce
- 1 can 14-ounce diced tomatoes
- 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.
Cup of Yum
Notes
- Finding the best head of cabbage for soup is not difficult. I look for a firm cabbage that is heavy for its size with tightly packed crisp leaves. The leaves should not be yellow, wilted, blemished, or loose. It should not feel squishy when gently squeezed. Make sure there are no bruises or soft spots. It should be a nice, solid ball. A healthy stem will be dry and not shriveled up without cracks or mold. If there are any strange odors or sliminess, do not buy it.
- Browning the beef is optional. But if you aren’t going to, use lean ground beef so the soup is not too greasy.
- Also, remember that not browning the beef will cause it to lose a lot of flavor. Searing the meat caramelizes it, locks in the juices, and makes a delicious crust that adds depth to the taste.
- Not slicing the cabbage until ready to use can keep it fresh for up to two months.
- Also, do not wash the cabbage; keep it in a plastic bag in the refrigerator's crisper drawer.
- Be sure to rinse the rice properly so it does not clump while cooking.
- For a lighter soup, leave out the rice, which will still be delicious.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
35g
(12%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
54mg
(18%)
Sodium
1337mg
(56%)
Potassium
1085mg
(31%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
3130IU
(63%)
Vitamin C
62mg
(69%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364
% 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.