Crockpot Cabbage Roll Soup

Love cabbage rolls but don’t have the patience to roll them? Same! This Crockpot Cabbage Roll Soup has all that delicious beef, cabbage, rice, and tomato flavor without the extra work. Just toss everything in and come back to a warm, hearty dinner!

Crockpot Cabbage Roll Soup Ingredients

• Cabbage: Use preshredded cabbage or coleslaw mix to save prep time!
• Cooked White Rice: Use leftover rice, cauliflower rice, brown rice, or a packet of ready rice! Stir it in at the end so it doesn’t get mushy.
• Add Bacon: Sprinkle cooked, crumbled bacon on top for extra smoky flavor.
• Add More Vegetables: Try diced bell peppers or green beans for extra color and texture.
• Switch the Meat: Ground turkey or ground pork are a great alternatives to ground beef.

Crockpot Cabbage Roll Soup Recipe

This crock pot cabbage roll soup is so much easier than making traditional cabbage rolls! Serve with some warm dinner rolls to soak up that delicious tomato broth! If you like this fun twist on a classic. Make my Cabbage Roll Casserole next!

1. Cook the Beef: In a large skillet over medium heat, cook and crumble the lean ground beef until mostly browned. Add the onion and garlic, then cook until the onion softens and the beef is cooked through.
2. Cook: Transfer the beef mixture to the slow cooker, then add the cabbage, carrots, beef broth, crushed tomatoes, diced tomatoes, brown sugar, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine, then cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir in the cooked rice, season with additional salt and pepper if needed, and serve!

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Crockpot Cabbage Roll Soup

Crockpot cabbage roll soup has all the flavors of stuffed cabbage rolls in one hearty, delicious bowl! Loaded with beef, cabbage, rice, and a savory tomato broth.

Course Dinner, Main Course, Soup

Cuisine American, Hungarian

Keyword beef and cabbage soup, cabbage roll soup, crockpot cabbage roll soup recipe, crockpot cabbage soup recipe, slowcooker cabbage roll soup, stuffed cabbage soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 213kcal

Author Alyssa Rivers

Equipment

• 1 6-8 quart slow cooker

Ingredients

• 1 pound lean ground beef
• 1 small diced onion
• 3 cloves minced garlic
• 4 cups chopped cabbage
• 1 cup shredded carrots
• 4 cups beef broth
• 1 (28-ounce) can crushed tomatoes
• 1 can diced tomatoes undrained
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire Sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups cooked white rice

Instructions

• To a large skillet, add 1 pound lean ground beef and cook over medium heat. Cook and crumble the beef until mostly browned. Add 1 small diced onion and 3 cloves minced garlic, and cook until the onion begins to soften and the beef is cooked through.
• Add the beef to the slow cooker along with 4 cups chopped cabbage, 1 cup shredded carrots, 4 cups beef broth, 1 (28-ounce) can crushed tomatoes, 1 can diced tomatoes, 2 tablespoons brown sugar, 1 tablespoon Worcestershire Sauce, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.
• Cook on LOW for 6 hours or HIGH for 3 hours. When the soup is done, stir in 2 cups cooked white rice, add more salt and pepper if needed, and serve.

Notes

Leftover Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
• Freezer: Let the soup cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1026mg | Potassium: 819mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2992IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 4mg

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