Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) / 3–4 hours (high)
Total Time: 6–8 hours
Ingredients
Cabbage Roll Soup
1 lb ground beef
1 small head cabbage, chopped
1 medium onion, diced
2 carrots, sliced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups beef broth
½ cup uncooked rice
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt (adjust to taste)
½ tsp black pepper
Optional: 1 tbsp Worcestershire sauce for extra flavor
Instructions
Brown the ground beef
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Break it apart as it cooks to create small pieces. Once cooked, drain any excess grease and transfer the beef to the slow cooker.
Prepare the vegetables
Chop the cabbage into bite-sized pieces. Dice the onion, slice the carrots, and mince the garlic. Add all the vegetables to the slow cooker with the cooked ground beef.
Add liquids and seasonings
Pour in the diced tomatoes, tomato sauce, and beef broth. Add the uncooked rice, paprika, Italian seasoning, salt, and pepper. If using Worcestershire sauce, add it now. Stir everything together until well combined.
Slow cook the soup
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The soup is ready when the cabbage is tender, the rice is cooked, and the flavors have blended together.
Stir and adjust seasoning
Before serving, stir the soup well and taste. Adjust salt and pepper if needed.
Serve and enjoy
Serve hot in bowls. This soup pairs perfectly with crusty bread, garlic toast, or a simple side salad.
Additional Notes
Tips for Best Flavor
Use lean ground beef to reduce excess grease
Let the soup sit for 10 minutes before serving to thicken slightly
Add fresh parsley or green onions for garnish
For deeper flavor, use fire-roasted diced tomatoes
