Description

Slow Cooker Unstuffed Cabbage Roll Soup brings all the classic flavors of traditional cabbage rolls into a warm, comforting, and fuss-free soup. This hearty dish combines tender cabbage, savory ground beef, carrots, and rice simmered in a rich tomato broth with subtle hints of sweetness from brown sugar and Worcestershire sauce. Perfect for a cozy family dinner, this soup is a flavorful one-pot meal that’s easy to prepare and even easier to enjoy.

The slow cooker does all the work, allowing the flavors to meld beautifully while you go about your day. Whether you're craving a nutritious and filling meal or looking for a simple way to use up leftover cabbage, this recipe is guaranteed to satisfy.

Ingredients

• For the Soup:
• Ground beef 1 lb (lean preferred)
• Cabbage (chopped) 4 cups
• Carrots (sliced) 2–3
• Beef broth 4 cups
• Diced tomatoes (with juice) 1 can (14 oz)
• Tomato sauce 1 can (14 oz)
• Uncooked white rice 1/4 cup
• Onion (diced) 1 medium
• Garlic (minced) 2–3 cloves
• Brown sugar 1 tablespoon
• Worcestershire sauce 1 tablespoon
• Paprika 1 teaspoon
• Dried thyme 1/2 teaspoon
• Bay leaf 1
• Salt and pepper to taste

Preparation Method

Start by preparing the beef. In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula as it cooks. Once the beef is fully cooked, drain any excess fat to ensure the soup remains flavorful but not greasy.

Using the same skillet, add the diced onion and minced garlic to the cooked beef. Sauté for about 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent. This step enhances the soup’s flavor by releasing the natural sweetness of the aromatics.

Transfer the cooked beef, onions, and garlic mixture to the slow cooker. Add the chopped cabbage, sliced carrots, beef broth, diced tomatoes (with their juices), and tomato sauce. Stir everything well to ensure the vegetables and liquids are evenly combined.

Incorporate the remaining ingredients: uncooked white rice, brown sugar, Worcestershire sauce, paprika, dried thyme, and the bay leaf. Gently stir to distribute the seasonings and ensure all components are mixed thoroughly.

Cover the slow cooker and set it to your preferred setting. Cook the soup on low for 6–7 hours or on high for 3–4 hours. The soup is done when the cabbage is tender, the carrots are soft, and the rice is fully cooked.

Before serving, remove the bay leaf and discard it. Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Ladle the soup into bowls and serve hot. For a finishing touch, garnish with freshly chopped parsley for added color and brightness.

Tips and Conclusion

For a deeper flavor, you can use fire-roasted diced tomatoes instead of regular diced tomatoes.

Substitute ground turkey or chicken for the beef if you prefer a lighter version.

Add a pinch of red pepper flakes for a touch of heat, or stir in a splash of balsamic vinegar for a tangy twist.

This soup stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.

This Slow Cooker Unstuffed Cabbage Roll Soup is a comforting, nutrient-packed meal that’s perfect for busy weekdays or chilly nights. With all the flavors of traditional cabbage rolls but none of the effort, it’s a recipe you’ll want to make again and again. Serve with a side of crusty bread or rolls to soak up the flavorful tomato broth. Explore more hearty slow cooker recipes on our site to keep your meals simple, satisfying, and delicious. Enjoy!