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Crockpot Cabbage Rolls Soup Recipe

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★★★★★

4.6 from 121 reviews

Crockpot Cabbage Rolls Soup is a hearty, comforting dish that combines all the flavors of traditional cabbage rolls into a warming soup. Made with ground beef, fresh vegetables, tomatoes, and rice, this slow-cooked recipe is perfect for an easy weeknight meal. The low and slow cooking method melds the spices and ingredients into a rich and flavorful broth, garnished with fresh parsley for a bright finish.

Ingredients

Scale

Meat and Vegetables

  • 1 pound ground beef
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium green cabbage, chopped (about 6 cups)
  • 2 large carrots, peeled and diced
  • 1 large bell pepper, diced

Tomatoes and Liquids

  • 28 ounce can crushed tomatoes
  • 15 ounce can tomato sauce
  • 4 cups beef stock

Grains and Seasonings

  • 1/2 cup uncooked long grain white rice
  • 1 tablespoon light brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Remove any excess fat from the pan to keep the soup from becoming greasy.
  2. Sauté onion and garlic: To the skillet with cooked beef, add the finely chopped onion and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes, stirring frequently to avoid burning.
  3. Transfer to slow cooker: Move the browned beef, onion, and garlic mixture into the slow cooker. Add chopped cabbage, diced carrots, and diced bell pepper. Stir gently to combine all the vegetables with the meat.
  4. Add liquids and seasonings: Pour in the crushed tomatoes, tomato sauce, and beef stock. Stir in the uncooked rice, light brown sugar, smoked paprika, dried parsley, kosher salt, and black pepper. Mix all ingredients thoroughly and nestle the bay leaves on top.
  5. Slow cook the soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the cabbage and other vegetables are tender and the rice is fully cooked.
  6. Finish with vinegar and seasoning: About 15 minutes before serving, stir in the apple cider vinegar to enhance and brighten the flavors. Remove the bay leaves and taste the soup to adjust salt or pepper if needed.
  7. Serve: Ladle the soup into bowls and garnish each serving with freshly chopped parsley for a burst of freshness.

Notes

  • For a leaner option, use ground turkey or chicken instead of beef.
  • If you prefer a thicker soup, cook it uncovered in the last 30 minutes to reduce some liquid.
  • The rice is cooked directly in the soup, so no need to pre-cook it.
  • You can prepare the soup a day ahead; flavors deepen overnight.
  • This recipe freezes well—store in airtight containers for up to 3 months.

Keywords: cabbage rolls soup, crockpot soup, slow cooker cabbage rolls, ground beef soup, comfort food soup, hearty soup recipe

Find it online: https://www.sanacooks.com/crockpot-cabbage-rolls-soup-recipe/