Slow Cooker Cabbage Roll Soup
Hearty and comforting, this Slow Cooker Cabbage Roll Soup combines tender cabbage, savory ground beef, and a rich tomato broth. Easy to prep and a great option for a cozy weeknight meal.
Servings: 8
Calories: 247kcal
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
Calories: 247kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 631mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg