Slow Cooker Cabbage Roll Soup

Unlike the labor-intensive rolls, this slow cooker cabbage roll soup is quick to prepare and full of flavor. It satisfies your hunger fast with tender cabbage, savory meat, and rich broth.

I love making slow cooker cabbage roll soup because it brings the warmth of homemade cabbage rolls without all the effort of rolling them. It’s one of those recipes that lets you toss ingredients into the pot and go about your day while the flavors build and blend perfectly. By the time you’re ready for dinner, the house is filled with that cozy, home-cooked aroma that just invites everyone to the table.

One of my favorite things about this soup is how filling and hearty it is, while still being pretty simple. The cabbage softens beautifully in the broth, the beef adds a rich taste, and the tomatoes give it a subtle sweetness. The flavors remind me of family meals I grew up with, where comfort was always the goal. It’s also a great way to use pantry ingredients, especially if you’re in the mood for something satisfying but easy to make.

This soup also stores incredibly well. I often make extra to freeze in individual containers for those days I don’t have time to cook. It reheats wonderfully, and each bowl feels like a fresh, homemade meal. With minimal effort and tons of flavor, this is definitely one of my go-to soups for a busy week.

Items Needed

Here’s what you’ll need to make the cabbage roll soup:

• Ground Beef: Provides a hearty and savory base, adding richness and protein to the soup. It brings the classic meatiness you’d find in traditional cabbage rolls.
• Onion: Adds depth and a slight sweetness when cooked, enhancing the soup’s overall flavor. It’s an essential aromatic that rounds out the dish.
• Oregano: Adds a subtle herbal note, bringing balance to the acidic tomatoes and enhancing the soup’s depth. It’s a familiar seasoning in cabbage roll dishes.
• Cabbage: A main ingredient that provides texture, bulk, and a mild sweetness. Its hearty leaves soften during slow cooking, making the soup comforting and filling.
• Diced Tomatoes: These contribute a robust tomato flavor with added texture. They bring acidity that balances the richness of the beef and cabbage.
• Tomato Sauce: Adds thickness to the soup, creating a more cohesive broth. It also intensifies the tomato flavor without adding chunks.
• Salt and Pepper: Basic seasonings that enhance all other flavors, making each ingredient taste more vibrant. Adjusting these helps balance the soup’s overall taste.
• Beef Broth: Forms the base of the soup, adding extra richness and depth. Its savory flavor pairs well with the beef and tomato ingredients.
• Minute Rice: Provides a classic cabbage roll texture and absorbs the flavors of the soup. Its quick-cooking nature is ideal for slow cooker recipes, helping thicken the broth without overcooking.

Ways To Customize

Cabbage roll soup is flexible. You can swap ingredients based on what you have at home or suit your needs.

• Change out the cabbage. Try using collard greens or spinach. These leafy greens can add a different flavor.
• Use another ground meat. Other meats like ground turkey or chicken can be used instead of ground beef. Poultry works well in the soup and it provides protein without too much fat.
• Make it low-carb. I prefer using cauliflower rice in place of rice to cut the carb counts. Shiratake rice can be used as well.
• Substitute water for broth or stock if you run out of broth. To enhance the flavor, add more spices.
• Add milk or cream near the end of cooking. This will change the soup’s consistency but can make it richer.

How To Make It

You’ll want to oprepare the rice according to package directions. Set aside.

Dice the onion.

Chop the cabbage.

Add the ground beef, onion, and oregano to a medium skillet, and cook over medium heat, breaking the meat up as it cooks, until meat is browned.

While the meat is cooking, prepare the rice according to package directions. Set aside. Add cabbage, diced tomatoes, and tomato sauce to the crockpot.

Add cooked meat and onions.

Sprinkle with salt and pepper.

Pour in the beef broth. Cook on high for 2 hours.

Add the cooked rice, and stir.

Serve hot, and enjoy!

Storage

Store leftover cabbage roll soup in the fridge if you plan to eat it soon. Use airtight containers for best results. It will stay fresh for about three days in the refrigerator.

To freeze it, let the soup cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly and label each container with the date. Store in the freezer for up to three months.

Helpful Hints

When making cabbage roll soup, there are a few tips to ensure the best flavors and textures come through:

1. Use Canned Tomatoes. Both fresh and canned tomatoes can work, but crushed tomatoes or diced varieties tend to blend best with the soup. Consider selecting fire-roasted for a smoky flavor if you use canned tomatoes.
2. Layer Ingredients for Optimal Cooking. In a slow cooker, layering matters. Place heartier ingredients like cabbage at the bottom, as they take longer to cook. Save more delicate ingredients, like rice, for later to avoid mushiness.
3. Balance the Acidity: Cabbage roll soup benefits from a touch of acidity to cut through the heartiness of the cabbage and meat. A splash of vinegar, lemon juice, or a pinch of sugar at the end can bring out the best flavors.
4. Add Rice Wisely: Rice is a classic ingredient in cabbage rolls, but in soup, it can absorb a lot of liquid. Either cook the rice separately and add it at the end or add uncooked rice midway through cooking for a slightly firmer texture.

Serving Suggestions

Cabbage roll soup makes a filling lunch or dinner. You can serve it in large bowls or smaller cups. This soup is great for family gatherings or casual dinners.

Pair the soup with a side salad or bread. A simple green salad complements the flavors nicely. Breadsticks or crusty bread also work well. These sides make the meal more complete and delicious.

Consider serving it in cups for kids or smaller appetites. Adults may prefer larger servings in bowls. Each cup can hold about one to two cups of soup.

Questions Often Asked

FAQs about cheesecloth

Can I make this soup vegetarian?

Yes, you can easily make cabbage roll soup vegetarian by substituting the ground meat with plant-based alternatives such as lentils, mushrooms, or textured vegetable protein. You can also add extra vegetables like carrots, celery, and zucchini to enhance the flavor and texture. Use vegetable broth instead of chicken or beef broth, and adjust seasonings to your taste.

How long does cabbage roll soup last in the fridge?

Cabbage roll soup can last for about 3 to 4 days in the fridge when stored in an airtight container. Make sure it cools down to room temperature before refrigerating to avoid condensation, which can affect the texture. If you want to keep it longer, you can freeze the soup for up to 3 months.

How do I reheat leftover cabbage roll soup?

Reheat on the stove over medium heat until warmed through. You can also microwave in short intervals, stirring occasionally, until hot.

Recipe

Slow Cooker Cabbage Roll Soup

Warm up with a hearty bowl of slow cooker cabbage roll soup. It's packed with tender cabbage, beef, and rice making it perfec comfort food.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 316 kcal

Ingredients

  

1x2x3x

• 1 pound lean ground beef
• 1 medium onion diced
• 1 teaspoon oregano
• 3 cups cabbage chopped
• 14.5 ounces diced tomatoes canned
• 8 ounces tomato sauce canned
• ½ teaspoon salt
• ½ teaspoon pepper
• 32 ounces beef broth
• 3 cups Minute rice cooked

Instructions

 

• Dice the onion and chop the cabbage.
• Add the ground beef, onion, and oregano to a medium skillet, and cook over medium heat, breaking the meat up as it cooks, until meat is browned.
• While the meat is cooking, prepare the rice according to package directions. Set aside.
• Add cabbage, cooked meat, diced tomatoes, and tomato sauce to the crockpot, then sprinkle with salt and pepper, and pour in the beef broth. Cook on high for 2 hours.
• Add the cooked rice, and stir.
• Serve hot, and enjoy!

Nutrition

Calories: 316kcalCarbohydrates: 44gProtein: 23gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 1004mgPotassium: 689mgFiber: 3gSugar: 5gVitamin A: 285IUVitamin C: 23mgCalcium: 76mgIron: 6mg

Equipment

• Measuring cups and spoons
• Cutting board
• Sharp knife
• medium skillet
• silicone spatula
• slow cooker

Keyword cabbage, ground beef, rice

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