Description
This Crockpot Cabbage Roll Soup combines juicy beef, tender cabbage, and rice in a rich, hearty broth, making it the perfect comfort food for busy days.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small onion (diced)
- 4 cups chopped green cabbage (about ½ a head)
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 4 cups beef broth
- ½ cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Chopped parsley (for garnish)
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
- Place browned beef in the slow cooker and add diced onion and chopped cabbage.
- Pour in tomato sauce, diced tomatoes, beef broth, and uncooked rice; stir well to combine.
- Mix in tomato paste, brown sugar, Worcestershire sauce, salt, garlic powder, black pepper, paprika, thyme, and bay leaf.
- Cover and cook on low for 7–8 hours or high for 4–5 hours until cabbage is tender.
- Turn off the slow cooker, remove the bay leaf, adjust seasoning if necessary, and serve with parsley.
Notes
Avoid overcooking the cabbage to retain its texture.
Adding a pinch of red pepper flakes can give a spicy kick to the soup.
This soup can be stored in the fridge for four days or frozen for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg