Slow Cooker Cabbage Roll Soup

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

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.

Course Main

Cuisine American

Prep Time 10

Cook Time 5 10

Total Time 5 20

Servings servings

Calories 251

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

1 Slow Cooker

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

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.

Nutrition