Slow Cooker Cabbage Roll Soup
This hearty and comforting Slow Cooker Cabbage Roll Soup combines the traditional flavors of cabbage rolls with the convenience of a slow cooker, resulting in a rich and delicious soup that warms the soul.
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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Notes
This soup is flexible; feel free to add more vegetables or spice it up according to your preferences. Serve with crusty bread or dinner rolls.