If you’re looking for a hearty and comforting meal that practically cooks itself, look no further than the Slow Cooker Cabbage Roll Soup. This dish combines the flavors of traditional cabbage rolls with the convenience of a slow cooker. As the ingredients meld together over hours, you’ll find a rich and delicious soup that warms your soul and fills your belly.
Why We Love This Slow Cooker Cabbage Roll Soup Recipe
There’s something incredibly satisfying about a warming bowl of soup, especially when it’s packed with nutritious vegetables and savory meat. This Slow Cooker Cabbage Roll Soup is not just a meal; it’s an experience. You’ll love how simple it is to throw the ingredients into your slow cooker and let it do the work while you go about your day. Each bite boasts a delightful harmony of flavors, from the tender cabbage to the rich beef and savory tomato base. Plus, it’s a flexible dish that allows you to make it your own, whether you prefer it a bit spicier or loaded with even more veggies.
Ingredients about Slow Cooker Cabbage Roll Soup
To prepare your Slow Cooker Cabbage Roll Soup, gather the following ingredients:
- 1 pound ground beef (80/20)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried Italian seasoning herbs
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups coarsely chopped green cabbage
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
- 4 cups beef broth (low-sodium)
- 1 can (14-ounce) tomato sauce
- 1 can (14-ounce) diced tomatoes
- 1/2 cup white long-grain rice (uncooked)
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley, chopped
How to Make Slow Cooker Cabbage Roll Soup Directions
Making Slow Cooker Cabbage Roll Soup is straightforward, and you can have it ready in just a few simple steps.
- Brown the Ground Beef: Start by heating a skillet over medium-high heat. Add the ground beef to the skillet and cook until it’s browned and no longer pink. While cooking, use a spatula to break it into smaller pieces for even cooking. If there’s an excess amount of fat, drain it to ensure your soup isn’t greasy.
- Prepare the Slow Cooker: Grab your slow cooker and begin layering the ingredients. In it, combine the browned ground beef, diced onion, and minced garlic. Insert the dried rosemary and Italian seasoning, then mix in the tomato paste and Worcestershire sauce. Following this, add the coarsely chopped cabbage, along with the diced carrot and red bell pepper.
- Add Liquids and Seasonings: Pour in the low-sodium beef broth, followed by the tomato sauce and diced tomatoes. Stir well until everything melds together nicely.
- Incorporate Rice and Sugar: Sprinkle the uncooked white long-grain rice over the mixture. Toss in the bay leaf and brown sugar, making sure all components are evenly distributed throughout the soup.
- Cook the Soup: Cover your slow cooker with its lid. Set the temperature; you can opt to cook it on high for about four hours or on low for eight hours, depending on your schedule. The long cooking time will allow all the flavors to come together beautifully.
- Adjust Seasonings: Once the cooking time is up, stir the soup gently and taste a spoonful. Adjust the seasoning with salt and pepper according to your preference to make it just right.
- Finish Up: Don’t forget to remove the bay leaf before serving! For a fresh touch, garnish each bowl of soup with some chopped parsley, adding a pop of color and flavor.
How to Serve Slow Cooker Cabbage Roll Soup
Serving your Slow Cooker Cabbage Roll Soup is easy and enjoyable. This soup stands well on its own as a complete meal due to the hearty ingredients. However, you can enhance your dining experience by pairing it with a slice of crusty bread or buttery dinner rolls for sopping up the delicious broth. If you want to add a touch of elegance to the meal, consider placing a dollop of sour cream or Greek yogurt on top of each bowl before garnishing with parsley for an extra creamy texture. This can be a delightful and satisfying weeknight dinner or a comforting dish to serve guests.
Expert Tips: Slow Cooker Cabbage Roll Soup
- Pick Your Beef: While 80/20 ground beef is recommended for its balance of flavor and fat, feel free to experiment with ground turkey or chicken if you’re looking for a leaner option. Just keep in mind that the cooking time may slightly vary based on the protein you use.
- Season Wisely: Taste your soup before serving! Adjust the seasonings to match your taste buds. Sometimes, a little extra salt or a pinch of crushed red pepper flakes can make a world of difference.
- Don’t Rush the Cook Time: The magic of slow cooking lies in the time it takes to meld the flavors. Try to stick to the recommended cooking times for the best results. If using a taller slow cooker, consider lowering the cook time slightly.
- Vegetable Variations: Feel free to get creative with the vegetables! Adding in peas, corn, or even some fresh spinach can add color and nutrients to your dish. Just remember that some veggies might become softer the longer they cook.
- Prep Ahead: If you know you’ll be busy during the week, you can prepare some ingredients in advance. Chop your vegetables the night before and store them in the fridge. You can also brown the meat ahead of time to save time on the day you plan to cook it.
How to Store Slow Cooker Cabbage Roll Soup
If you find yourself with leftovers, or if you want to make this dish ahead of time, storing it is quite simple!
- Cool Down: Allow the soup to cool to room temperature before storing it. This prevents condensation in the container, which could lead to spoilage.
- Container Neatness: Transfer the soup to airtight containers for storage. You can store in individual portions for convenience.
- Refrigerate or Freeze: Your soup will last in the refrigerator for about 3–4 days. If you want to keep it for longer, consider freezing it. It can stay in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in a pot on the stove or in the microwave.
Variation of Slow Cooker Cabbage Roll Soup
Spicing things up can bring a new flair to your Slow Cooker Cabbage Roll Soup. Here are some variations to consider:
- Spicy Version: Add some chopped jalapeños or red pepper flakes for a kick. You can also mix in some taco seasoning for a unique flavor profile that stands apart from tradition.
- Vegetarian Option: Substitute the ground beef with lentils or beans. Use vegetable broth instead of beef broth and load up on your favorite veggies to make a wholesome vegetarian soup.
- Herb Infusion: Experiment with different herbs. Adding fresh thyme or oregano can elevate the taste even more. You can also switch the dried herbs in the original recipe for fresh ones, adjusting the amounts to your liking.
- Cheesy Goodness: Consider stirring in some shredded cheese toward the end of the cooking time for a creamy, cheesy variation. It could be mozzarella or cheddar—whatever you prefer!
- Riced Cauliflower Base: For a low-carb option, consider replacing the rice with riced cauliflower. It will still give you that satisfying texture without the extra carbs.
FAQ
What is Slow Cooker Cabbage Roll Soup?
Slow Cooker Cabbage Roll Soup is a hearty and flavorful dish that combines ground beef, cabbage, and rice in a rich tomato broth, all conveniently cooked in a slow cooker.
How long does it take to cook Slow Cooker Cabbage Roll Soup?
You can cook the soup on high for approximately 4 hours or on low for about 8 hours, allowing the flavors to develop beautifully.
Can I use a different type of meat in this soup?
Absolutely! You can substitute the ground beef with ground turkey or chicken for a healthier option, or even use lentils for a vegetarian variation.
What can I serve with Slow Cooker Cabbage Roll Soup?
This soup is filling enough on its own, but it pairs wonderfully with crusty bread or buttery rolls for a complete meal.
How should I store leftovers of Slow Cooker Cabbage Roll Soup?
Cool the soup to room temperature, then transfer it to airtight containers. It can be refrigerated for 3–4 days or frozen for up to 3 months.
Slow Cooker Cabbage Roll Soup
Ingredients
Meat
- 1 pound ground beef (80/20) Can substitute with ground turkey or chicken for a leaner option.
Vegetables
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups coarsely chopped green cabbage
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
Liquids
- 4 cups beef broth (low-sodium)
- 1 can tomato sauce (14-ounce)
- 1 can diced tomatoes (14-ounce)
Seasonings and Add-ins
- 1/2 cup white long-grain rice (uncooked)
- 1 bay leaf Remove before serving.
- 3 tablespoons brown sugar
- 2 tablespoons parsley, chopped For garnish.
- 1 teaspoon dried rosemary
- 1 teaspoon dried Italian seasoning herbs
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
Preparation
- Heat a skillet over medium-high heat and brown the ground beef, breaking it into smaller pieces. Drain excess fat.
- In the slow cooker, combine the browned beef, diced onion, minced garlic, dried rosemary, Italian seasoning, tomato paste, and Worcestershire sauce.
- Add the chopped cabbage, diced carrot, and red bell pepper to the slow cooker.
- Pour in the beef broth and stir in the tomato sauce and diced tomatoes.
- Sprinkle the uncooked rice, bay leaf, and brown sugar over the mixture.
Cooking
- Cover and cook on high for 4 hours or low for 8 hours.
Final Touch
- After cooking, stir the soup and adjust seasonings with salt and pepper to taste.
- Remove the bay leaf before serving; garnish with chopped parsley and serve.
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