Crockpot Cabbage Roll Soup
This hearty crockpot cabbage roll soup is a fantastic soup packed with flavor – easily made in your slow cooker!
Prep Time10 minutes mins
Cook Time4 hours hrs
Course: Dinner, Soup
Cuisine: American
Keyword: cabbage, dairy free, gluten free, ground beef, nut free, rice
Servings: 6
Calories: 302kcal
- 1 lb ground beef (500 g)
- 4-5 cups cabbage (roughly shredded)
- ½ cup rice (130 g)
- 1 ½ cup tomato sauce (500 g tomato passata)
- 1 (14 oz) can of diced tomatoes (400 g)
- 3 cups beef broth
- 2 carrots
- 1 onion
- 3 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
Add canned diced tomatoes, tomato sauce, broth, dry rice and the seasoning to your slow cooker.
Brown the ground beef in a skillet, and transfer it to the slow cooker. Leave some of the grease from the meat behind in the skillet.
Add diced onions to the pan you used to cook the meat, and sauté these for a few minutes until they are soft and translucent. Then, add finely grated garlic to the skillet, and sauté for another minute. Transfer the onion and garlic to the slow cooker.
Lastly, peel and dice the carrots, and roughly chop or slice the cabbage. Add these to the slow cooker, and stir to combine the ingredients.
Cover with a lid, and cook the cabbage roll soup on high for 4-6 hours, or on low for 7-8 hours. Taste the soup to check if it requires any additional seasoning, and to make sure that the rice has cooked through before serving.
- Although browning the meat is optional, it’s highly recommended. If you want to read more about it, I have made a whole post on how to brown mince!
- I like to leave the cabbage roughly chopped, with some larger pieces. This gives the soup a more interesting texture.
- Leave the lid on the slow cooker while the soup cooks. Removing the lid will let out a good portion of the steam, and lower the temperature in the crockpot. This can significantly increase the required cooking time.
- Leftover cabbage roll soup can be stored in a refrigerator for up to 3 days, or frozen for up to 6 months. Reheat it in a pot or microwave, and serve the leftovers warm.
Calories: 302kcal | Carbohydrates: 23g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1230mg | Potassium: 667mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3734IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 3mg