Slow Cooker Cabbage Roll Soup
A hearty and comforting soup that combines the flavors of traditional cabbage rolls with ground beef, cabbage, and a medley of spices, all simmered in a slow cooker.
Ingredients
Main ingredients
- 1 lb ground beef (80/20) Browned before adding to slow cooker
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried Italian seasoning herbs
- 2 tbsp tomato paste
- 1 tbsp 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-oz) tomato sauce
- 1 can (14-oz) diced tomatoes
- 1/2 cup white long-grain rice (uncooked)
- 1 bay leaf
- 3 tbsp brown sugar
- 2 tbsp parsley, chopped For garnish
Instructions
Preparation
- Heat a skillet over medium-high heat and brown the ground beef until no longer pink. Drain any excess fat.
- In the slow cooker, combine the browned beef, diced onion, minced garlic, dried rosemary, Italian seasoning, tomato paste, and Worcestershire sauce.
- Add the chopped cabbage, diced carrot, and diced red bell pepper to the slow cooker.
- Pour in the low-sodium beef broth, tomato sauce, and diced tomatoes. Stir until well mixed.
- Incorporate the uncooked rice, bay leaf, and brown sugar, ensuring everything is evenly distributed.
Cooking
- Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours.
- Before serving, taste the soup and adjust seasoning with salt and pepper, if needed.
- Discard the bay leaf and garnish with fresh, chopped parsley before serving.
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Notes
Serve with crusty bread or warm rolls. Optional toppings include shredded cheese or sour cream.