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Easy Slow Cooker Unstuffed Cabbage Roll Soup

A warm and hearty slow cooker soup that combines all the flavors of traditional cabbage rolls without the hassle of rolling them.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Meat and Base
  • 1 lb ground beef (80–90% lean)
  • 1 small onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
Vegetables
  • 4 cups chopped green cabbage (about 1/2 of a medium head)
  • 1 medium carrot, peeled and diced (optional) Feel free to add other vegetables.
Liquids and Seasonings
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 15 oz can tomato sauce
  • 4 cups beef broth
  • 1/2 cup uncooked white rice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1–1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 teaspoons brown sugar (optional) For a hint of sweetness.
Garnishes
  • Chopped fresh parsley, for serving (optional)
  • Sour cream, for serving (optional)

Method
 

Preparation
  1. In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is no longer pink and the onion is softened, about 6–8 minutes. Drain off excess fat if needed.
  2. Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
  3. Add the chopped cabbage and diced carrot to the bottom of a slow cooker. Spoon the browned beef and onion mixture over the top.
Cooking
  1. Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir gently to combine.
  2. Add the uncooked rice, Worcestershire sauce, dried thyme, dried oregano, paprika, salt, pepper, brown sugar (if using), and bay leaf. Stir again.
  3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the cabbage is tender and the rice is cooked through.
  4. Remove the bay leaf, ladle the soup into bowls, and serve with fresh parsley and sour cream if desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months.