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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 mins
Cook Time4 hrs
Course: Dinner, Soup
Cuisine: American
Keyword: cabbage, dairy free, gluten free, ground beef, nut free, rice
Servings: 6
Calories: 302kcal
Author: Tonje



  • 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