Slow Cooker Cabbage Roll Soup is comfort in a bowl with zero fuss. Hearty, satisfying, and full of rich, savory flavor, it's the kind of meal that makes busy nights easier and leaves everyone asking for seconds.
This cabbage roll soup in the Crock Pot is my go-to on chilly days when I want to come home to a warm, ready-to-eat meal. Hearty ground beef, tender cabbage, and a rich tomato broth come together in a comforting, one-pot dinner that's easy to make and loved by the whole family. It's also great for meal prep, making it easy to enjoy a delicious homemade lunch all week long.
Warm up your week with these other easy, flavorful slow cooker soup recipes, like ham and bean soup and chicken and wild rice soup.
Why You'll Love This Recipe
- Hearty and comforting: Packed with savory flavors that warm you from the inside out, perfect for chilly nights.
- Hands-off cooking: Let the slow cooker do the work while you focus on your day, making it simple to enjoy a flavorful slow cooker unstuffed cabbage roll soup.
- Family-friendly: Loved by kids and adults alike, this cabbage soup makes dinner stress-free and satisfying.
- Meal-prep friendly: Makes great leftovers for lunches or busy weeknights, keeping your week easy and delicious. Be sure to check out my favorite slow cooker soup recipes for even more meal-prep friendly options.
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Ingredients
- Ground beef: Choose lean ground beef to avoid excess grease, which can alter the texture of the soup. Browning it before adding it to the slow cooker adds extra flavor.
- Cabbage: Use fresh, firm cabbage heads and slice thinly so it cooks evenly and absorbs the broth. If you're a cabbage fan, you'll also love my Crock Pot corned beef and cabbage.
- Bell pepper and onion: These vegetables add natural sweetness and depth to the soup.
- Tomato sauce and Rotel tomatoes: Use full-flavor tomato sauce and diced tomatoes with green chilies for a bit of mild heat. Do not drain the Rotel, as the liquid contributes to the broth.
- Seasonings: A combination of basil, oregano, parsley, paprika, mustard powder, black pepper, and salt brings layers of flavor and gives the Crock Pot stuffed cabbage soup that classic cabbage roll taste.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground meat options: Swap ground beef for turkey, chicken, pork, or even sausage for a different flavor profile.
- Make it spicy: Add cayenne pepper, crushed red pepper flakes, or spicy Rotel for a soup with extra heat.
- Vegetarian version: Use plant-based ground meat or add lentils, white beans, or chickpeas for a hearty vegetarian soup that's still full of flavor and comfort.
- Freezer meal version: Assemble everything, except rice, in a freezer bag for a ready-to-cook meal you can thaw and toss into the slow cooker later.
How to Make Slow Cooker Cabbage Roll Soup
This slow cooker stuffed cabbage soup comes together easily with just a little prep before your slow cooker takes over. All you need is a quick sauté and a few minutes to toss everything together.
- Step 1: Brown the beef and onions. Cook the ground beef, sausage, and diced onion until the meat is browned and the onion softens. Drain any extra grease before adding it to the slow cooker.
- Step 2: Add everything to the slow cooker. Combine the cabbage, bell pepper, tomato sauce, Rotel, broth, water, Worcestershire sauce, brown sugar, and seasonings in a large slow cooker. Give it all a good stir so the flavors blend evenly.
- Step 3: Let it cook. Cover and cook on high for about 3½ hours or on low for 6 hours. The cabbage should be tender, and the flavors well combined.
- Step 4: Stir in the rice. About 15 minutes before serving, add the cooked rice and stir until it's evenly mixed. Let it warm through, then serve hot with some fresh slow-cooked focaccia bread.
Expert Tips
- Brown the beef first: Searing the meat with onions before adding it to the slow cooker builds flavor and keeps the soup from turning greasy.
- Slice cabbage thinly: Thin slices cook evenly and blend better into the broth. Large chunks can stay firm and overpower each bite.
- Add rice at the end: Always stir in fully cooked rice during the last 15 minutes. Adding it too early will make it mushy and absorb too much liquid.
- Adjust thickness: If you prefer a thicker soup, reduce the added water slightly or let it cook uncovered for the last 20 minutes. For a thinner consistency, add a bit more broth.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if it thickens.
Serving Suggestions
- Serve this Crock Pot cabbage roll soup for a cozy weeknight dinner, pair it with a simple salad and some slow cooker cornbread for a complete meal.
- It's perfect for feeding a crowd at potlucks or family gatherings since it stays warm in the slow cooker for hours. Pair it with some ham and cheese sliders or BBQ chicken sliders, which also travel well.
- It also makes great leftovers for easy lunches throughout the week, just reheat and enjoy it with some crusty bread or fresh dinner rolls.
Recipe FAQs
It's best to use fully cooked rice and add it near the end of cooking. Uncooked rice will soak up too much liquid and can turn mushy.
Yes, cool the soup completely, then store it in freezer-safe containers or bags for up to 3 months. Leave a bit of space for expansion, and add fresh cooked rice when reheating for the best texture.
To make on the stovetop, brown the meat and onions, then add the remaining ingredients to a large pot. Simmer on low for about 45-60 minutes, or until the cabbage is tender. Add the rice at the end.
More Delicious Soup Recipes
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Slow Cooker Cabbage Roll Soup
Equipment
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 medium yellow onion diced
- 4 cups green cabbage chopped
- 3 medium carrots peeled and sliced into thin rounds
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 2 bay leaves
- 1 cup long grain rice cooked
Instructions
- In a large skillet over medium-high heat, cook ground beef, ground pork, and onions until meat is browned and onions are softened.
- Add cabbage, carrots, tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, dried thyme, salt, black pepper, and brown sugar. Mix until well combined, and then place the bay leaves on top.
- Cover and cook on high for 2½ to 3½ hours or low for 5 to 6 hours. Cook until the carrots are soft.
- Fifteen minutes before cook time is up, add cooked rice and mix until well combined. Cover and continue to cook for 15 minutes.
Notes
- Brown the ground beef and onions first to boost flavor and prevent a greasy soup.
- Slice the cabbage thinly so it cooks evenly and blends well into the broth.
- Add fully cooked rice at the end to keep it from getting mushy.
- Stir the soup occasionally near the end of cooking to evenly distribute flavors and prevent sticking.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
So yummy, comforting and easy to make.