Hey there! If you love the comforting flavors of stuffed cabbage rolls but don’t have the time (or patience) to roll them up, this Crockpot Cabbage Roll Soup is going to be your new best friend. It’s hearty, cozy, and packed with ground beef, tender rice, cabbage, and a rich tomato broth—all the good stuff without the fuss. Plus, it’s a one-pot wonder that simmers away in the crockpot while you go about your day. Perfect for busy families, picky eaters, or anyone craving a warm, home-cooked meal. Let’s get started!
What You’ll Need
- Ground Beef – 1 lb
- Cabbage – 1 medium head, chopped
- White Rice – 1/2 cup, uncooked
- Onion – 1 medium, diced
- Carrots – 2, sliced
- Celery – 2 ribs, sliced
- Garlic – 3 cloves, minced
- Diced Tomatoes – 1 (28 oz) can
- Tomato Sauce – 1 (15 oz) can
- Beef Broth – 6 cups
- Worcestershire Sauce – 1 tablespoon
- Brown Sugar – 1 tablespoon (optional, for a hint of sweetness)
- Salt & Pepper – To taste
- Bay Leaves – 2
- Fresh Parsley – For garnish
Pro Tips
- Chop the cabbage small! Small pieces cook faster and are easier for little ones to eat.
- Don’t skip the bay leaves. They add a subtle, earthy flavor that ties everything together.
- Precook the ground beef. Browning it before adding to the crockpot gives the soup a richer flavor.
- Adjust the sweetness. If you like a slightly sweet tomato base, add the brown sugar—otherwise, skip it!
- Double the recipe. This soup freezes beautifully, so make extra for future easy dinners.
Tools You’ll Need
- Crockpot
- Large skillet (to brown beef)
- Wooden spoon
- Cutting board
- Sharp knife
- Ladle
Substitutions and Variations
- Swap ground beef for ground turkey or chicken for a lighter option.
- Use quinoa instead of rice for a gluten-free twist.
- Add some heat with red pepper flakes or diced jalapeños.
- Mix in some beans (like kidney or white beans) for extra protein.
Make-Ahead Tips
- Chop all your veggies the night before and store them in airtight containers in the fridge.
- Brown the ground beef ahead of time and refrigerate it until you’re ready to cook.
Instructions
1. Brown the Ground Beef
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add Ingredients to Crockpot
Add the browned ground beef, cabbage, rice, onion, carrots, celery, garlic, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, salt, pepper, and bay leaves to the crockpot. Stir to combine.
3. Cook the Soup
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the cabbage is tender and the rice is fully cooked.
4. Serve and Garnish
Remove the bay leaves, give the soup a final stir, and ladle it into bowls. Garnish with fresh parsley and serve warm.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Reheat on the stovetop or microwave.
Conclusion
There you have it—an easy, flavorful, and family-friendly meal that feels like a warm hug in a bowl! This Crockpot Cabbage Roll Soup is a great way to sneak in some veggies while still serving something hearty and delicious. I’d love to hear how it turned out for you! Leave a comment below with your thoughts, any questions, or fun twists you tried. Enjoy!
