This Slow Cooker Cabbage Roll Soup is full of flavor and so much easier to make than traditional cabbage rolls. It’s loaded with ground beef, rice, fresh cabbage, and fire-roasted tomatoes for the perfect bowl of warm comfort food.

For more of our Favorite Slow Cooker Recipes, be sure to check out my Mississippi Pot Roast, Crockpot Swedish Meatballs, and Slow Cooker Chicken and Dumplings.

A wooden spoon scooping up cabbage roll soup from a crockpot.

I was first introduced to this Slow Cooker Cabbage Roll Soup recipe when my friend Carrie from Kenarry shared it here on my blog back in 2015. Yes y’all, 11 years ago!

It has all the flavors of traditional cabbage rolls, but without the extra work that comes from preparing them.  It’s essentially an “unstuffed cabbage roll soup” that’s much less labor intensive, but just as delicious (if not more so, I would say!)

A spoon scooping cabbage roll soup from a white bowl.

After making this tasty soup many times over the years, I have tweaked the recipe a bit by changing up the seasonings and incorporating fire-roasted tomatoes for some extra flavor. The result is a super rich, comforting, and easy cabbage roll soup that is a perfect for the fall and winter months ahead. 

Ingredients for Slow Cooker Cabbage Roll Soup

Bowls with ingredients on a marble counter top.
  • Ground beef – you will need a pound and a half of lean ground beef. You could also use ground turkey for a lighter option.
  • Onion – one medium yellow onion chopped into small pieces is all you’ll need.
  • Garlic – adds depth of flavor to your cabbage roll soup. You will need 2 teaspoons (about 2 cloves) minced.
  • Green cabbage – you will need about 1/2 of a medium head of cabbage, chopped into small pieces (roughly 6 cups.) 
  • Tomatoes – I like to use canned fire-roasted tomatoes for a nice flavor boost. You will also need a large can (15 oz) of tomato sauce.
  • Beef broth – I recommend using low sodium beef broth. 
  • Brown sugar – helps balance the bold, savory flavors of the soup.
  • Worcestershire sauce – adds some depth of flavor and a bit of umami to your cabbage roll soup. Don’t leave it out!
  • Seasonings – you will need salt, pepper, cajun seasoning, and dried parsley to season your soup.
  • Cooked rice – once your stew is finished cooking, you will add in about 2 cups of cooked rice. I use white rice, but you could also use brown or even cauliflower rice. Just make sure it’s cooked separately before adding to the soup.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make Crockpot Cabbage Roll Soup – Step by Step

A skillet full of cooked ground beef and onions.

In a large skillet, cook the ground beef and onion over medium high heat until meat is crumbled and browned, and the onions are soft. Drain excess grease.

A crockpot full of cabbage, meat, and tomatoes.

In a large slow cooker, combine the cooked meat, chopped cabbage, tomato sauce, fire-roasted tomatoes, beef broth, Worcestershire sauce, minced garlic, brown sugar, Cajun seasoning, black pepper, salt, and dried parsley flakes. Mix everything well.

A crockpot full of cabbage roll soup.

Cook on high for 3-4 hours or low for 6-8 hours until the cabbage is tender.

A crockpot full of cabbage roll soup with cooked rice on top.

Add the cooked rice to soup about 15-20 minutes before you’re ready to serve so it heats through. Serve and enjoy!

A wooden spoon scooping up cabbage roll soup from a crockpot.

Tips and Notes

  • .You will need a large slow cooker for this recipe. I have a 6 quart slow cooker but a larger size will work as well.
  • Add the cooked rice towards the end of cooking time. Do not add uncooked rice to the soup; it will not cook properly in the slow cooker. You have to cook it beforehand.
  • If you have leftover cabbage, use it to make Southern Fried Cabbage with Bacon or Southwest Sautéed Red Cabbage.
  • For serving, you need some crusty bread for sopping up that incredibly delicious tomato broth! I like to make a batch of  Dutch Oven Bread to serve alongside our cabbage roll soup.
  • Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
A spoon scooping cabbage roll soup from a white bowl.

More Easy Soup Recipes You Should Try!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

A wooden spoon scooping up cabbage roll soup from a crockpot.
5 from 8 ratings

Recipe: Slow Cooker Cabbage Roll Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 20 minutes
This Slow Cooker Cabbage Roll Soup is full of flavor and so much easier to make than traditional cabbage rolls. It's loaded with ground beef, rice, fresh cabbage, and fire-roasted tomatoes for the perfect bowl of warm comfort food.
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Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 medium onion, diced
  • 6 cups green cabbage, chopped into pieces
  • 4 cups low sodium beef broth
  • 1 (15) ounce can tomato sauce
  • 2 (14.5) ounce cans fire-roasted diced tomatoes
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon dried parsley flakes
  • 2 teaspoons minced garlic
  • 2 teaspoons cajun seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups cooked rice

Equipment

  • 1 Slow Cooker

Instructions
 

  • In a large skillet, cook the ground beef and onion over medium high heat until meat is crumbled and browned, and the onions are soft. Drain excess grease.
  • In a large slow cooker, combine the cooked meat, chopped cabbage, tomato sauce, fire-roasted tomatoes, beef broth, Worcestershire sauce, minced garlic, brown sugar, Cajun seasoning, black pepper, salt, and dried parsley flakes. Mix everything well.
  • Cook on high for 3-4 hours or low for 6-8 hours until the cabbage is tender.
  • Add the cooked rice to soup about 15-20 minutes before you're ready to serve so it heats through. Serve and enjoy!

Notes

  • .You will need a large slow cooker for this recipe. I have a 6 quart slow cooker but a larger size will work as well.
  • Add the cooked rice towards the end of cooking time. Do not add uncooked rice to the soup; it will not cook properly in the slow cooker. You have to cook it beforehand.
  • If you have leftover cabbage, use it to make Southern Fried Cabbage with Bacon or Southwest Sautéed Red Cabbage.
  • For serving, you need some crusty bread for sopping up that incredibly delicious tomato broth! I like to make a batch of  Dutch Oven Bread to serve alongside our cabbage roll soup.
  • Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
Cuisine: American
Course: Main
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 251kcal, Carbohydrates: 28g, Protein: 24g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 900mg, Potassium: 885mg, Fiber: 4g, Sugar: 10g, Vitamin A: 948IU, Vitamin C: 27mg, Calcium: 89mg, Iron: 4mg
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