If you’re anything like me, you love the rich, comforting flavors of classic cabbage rolls but don’t always have the time to dedicate to rolling them up. That’s where this Slow Cooker Unstuffed Cabbage Roll Soup comes in! All the hearty goodness of cabbage rolls, but in a simple, throw-it-in-the-slow-cooker format. Perfect for those busy days when you need a meal that’s both delicious and low-effort. Plus, this soup is great for meal prepping – it tastes even better the next day!
This soup pairs beautifully with some crusty bread or a warm, buttery dinner roll. You might also enjoy it with a light side salad to add a fresh, crispy contrast to the savory, hearty soup. And if you’re feeling particularly indulgent, sprinkle some shredded cheese on top just before serving for an extra layer of yum!
Slow Cooker Unstuffed Cabbage Roll Soup
Servings: 6-8 servings
Ingredients
1 lb ground beef (or turkey for a lighter version)
1 small onion, diced
3 cloves garlic, minced
1 medium head of cabbage, chopped
2 carrots, sliced
3 cups beef broth
28 oz can diced tomatoes
15 oz can tomato sauce
1/2 cup uncooked long grain white rice
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
1 small onion, diced
3 cloves garlic, minced
1 medium head of cabbage, chopped
2 carrots, sliced
3 cups beef broth
28 oz can diced tomatoes
15 oz can tomato sauce
1/2 cup uncooked long grain white rice
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Directions
1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet, cooking until the onion becomes translucent and soft.
3. Transfer the cooked beef, onions, and garlic to your slow cooker.
4. Add the chopped cabbage, sliced carrots, beef broth, diced tomatoes (with their juice), tomato sauce, uncooked rice, brown sugar, Worcestershire sauce, paprika, dried thyme, and bay leaf to the slow cooker.
5. Stir everything together until well combined.
6. Cover and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. The soup is ready when the cabbage and rice are tender.
7. Remove the bay leaf and taste the soup, adding salt and pepper as needed.
8. Ladle into bowls and serve hot, enjoying the comforting flavors without the fuss of rolling up cabbage!
Variations & Tips
Feel free to switch up the protein – ground chicken or pork work well too. For a vegetarian version, you could use lentils or a plant-based ground meat substitute. You can also add other vegetables like bell peppers or celery for more variety. If you’re a fan of heat, a dash of red pepper flakes or some diced jalapeños could add a nice kick. And if you prefer a thicker soup, a small can of tomato paste can help achieve that consistency.
