Description
Slow cooker cabbage roll soup delivers all the savory comfort of traditional cabbage rolls tender cabbage, seasoned beef and pork, and tomato-rich broth in an easy, hands-off one-pot meal. Naturally gluten-free and easily made low-carb or vegan.
Ingredients
– 1 lb ground beef
– ½ lb ground pork (or substitute with ground turkey or chicken)
– 1 medium yellow onion, diced
– 4 cups green cabbage, chopped
– 3 medium carrots, peeled and sliced
– 28 oz (1 can) crushed tomatoes
– 14.5 oz (1 can) diced tomatoes
– 4 cups low-sodium beef broth (or vegetable broth for vegan)
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce (use vegan version if needed)
– 1 tsp paprika
– 1 tsp dried thyme
– 1 tsp salt (adjust to taste)
– 1 tsp black pepper
– 1 tsp brown sugar (optional; omit for low-sugar)
– 2 bay leaves
– 1 cup cooked long-grain white rice (for serving; or cauliflower rice for low-carb)
Instructions
- In a large skillet over medium-high heat, brown ground beef, ground pork, and onion until meat is cooked through and onions are soft. Drain excess fat if needed.
- Transfer mixture to a 6-quart slow cooker.
- Add cabbage, carrots, crushed tomatoes, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, thyme, salt, pepper, brown sugar, and bay leaves. Stir well to combine.
- Cover and cook on HIGH for 2½–3½ hours or on LOW for 5–6 hours, until carrots are tender.
- About 15 minutes before serving, stir in 1 cup of fully cooked rice.
- Cover and let cook 15 more minutes to heat through.
- Remove and discard bay leaves.
- Ladle into bowls and serve hot.
Notes
– Brown the meat first for deeper flavor and less greasiness.
– Chop cabbage thinly so it softens evenly and blends well into the soup.
– Rice tip: Never cook raw rice directly in the soup it turns mushy. Add pre-cooked rice at the end.
– Low-carb option: Skip rice or serve with riced cauliflower stirred in at the end.
– Vegan version: Use plant-based ground “meat,” vegetable broth, and vegan Worcestershire sauce.
– Freezing: Store without rice for best texture. Add fresh rice when reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours (on HIGH) or 6 hours (on LOW)
- Category: Soup / Main Course
- Method: Slow Cooker
- Cuisine: American (Eastern European-inspired)
Nutrition
- Serving Size: 1 bowl (about 1½ cups, without rice)
- Calories: ~280
- Sugar: 8g
- Sodium: 780mg (varies with broth—use no-salt-added to reduce)
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg