My family has been making this Crockpot Cabbage Roll Soup for years, and it never lasts more than a day in our fridge.
It has all the cozy flavor of classic stuffed cabbage rolls, ground beef, tender cabbage, tomatoes, and rice, without any of the fussy rolling and folding.
Everything goes into the slow cooker in the morning, and by dinner the whole kitchen smells like a Sunday family meal.
I first started making this soup on nights when I wanted the flavor of my Cabbage Roll Casserole Recipe without turning on the oven.
It quickly became one of our most requested weeknight dinners, and I think it will become one of yours too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 7 hours |
| Total Time | 7 hours 20 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Cabbage Roll Soup Recipe
This soup takes everything cozy about stuffed cabbage rolls and turns it into an easy dump and cook dinner.
- One pot, dump and go convenience with almost no hands on cooking time
- All the flavor of stuffed cabbage rolls in a fraction of the effort
- Naturally gluten free as written, with no swaps needed
- Freezer friendly, so you can double the batch for later
- A great way to use up an extra head of cabbage from the fridge
- Kid friendly flavor that still feels like a real, hearty dinner
You might also enjoy: Stuffed Pepper Soup Recipe, since it uses a similar unstuffed approach for another comfort food classic.
Ingredients
This recipe leans on pantry staples and a few fresh vegetables, so you likely have most of it on hand already.
Here is everything you need for a full pot of Crockpot Cabbage Roll Soup.
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped
- 1 (28 ounce) can San Marzano Diced Tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups Beef Bone Broth or regular beef broth
- 2/3 cup uncooked long grain white rice
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Chopped fresh parsley, for garnish (optional)
Read Also: Fried Cabbage Recipe
Kitchen Equipment Needed
You do not need anything fancy to make this soup, just a few basics that make the process smooth.
A good slow cooker and a sharp knife will get you most of the way there.
I use the same setup for my Crockpot Potato Soup Recipe, so if you make one you will get plenty of use out of the other.
- 6-Quart Slow Cooker
- Large skillet, or a Cast Iron Skillet for browning the beef
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this soup, based on what has worked well in my own kitchen.
None of these are required, but they make the process a little easier and the results a little better.
Another favorite for busy weeknights: Winter Crockpot Recipes
1. Crock-Pot 6-Quart Programmable Slow Cooker
This is the exact size I recommend for this recipe, since it gives the cabbage and beef enough room to cook evenly without crowding.
The programmable timer also means you can set it before work and come home to a finished pot of soup instead of one that has been sitting on warm for hours too long.
2. Lodge Cast Iron Skillet
Browning the beef and onion in a cast iron skillet before it goes into the slow cooker builds a deeper, richer flavor than just tossing everything in raw.
It also holds heat so well that the beef browns quickly and evenly instead of steaming.
3. San Marzano Whole Peeled Tomatoes
Swapping in San Marzano tomatoes gives this soup a naturally sweeter, less acidic tomato base than standard canned tomatoes.
It is a small change that makes a noticeable difference in the final flavor of the broth.
4. Organic Beef Bone Broth
Using a good bone broth instead of regular broth adds extra body and richness to the soup base without any additional effort.
I always keep a few cartons on hand for soups like this one.
Step-by-Step Instructions: How to Make Crockpot Cabbage Roll Soup
1. Brown the Beef and Onion
- Set a large skillet over medium high heat and let it warm up for about a minute before adding anything.
- Add the ground beef and diced onion to the hot skillet, breaking the beef apart with a wooden spoon as it cooks.
- Cook for 6 to 8 minutes, stirring occasionally, until the beef is fully browned and the onion has softened and turned translucent.
- Add the minced garlic during the last minute of cooking so it becomes fragrant without burning.
- Drain any excess grease from the skillet so the finished soup is not overly oily.
2. Transfer to the Slow Cooker
- Spoon the browned beef, onion, and garlic mixture directly into your 6-quart slow cooker.
- Spread the mixture out evenly across the bottom of the slow cooker so it cooks consistently with the other ingredients.
3. Add the Cabbage and Tomatoes
- Add the chopped cabbage on top of the beef mixture in the slow cooker.
- Pour in the San Marzano diced tomatoes, including all of the juice from the can.
- Add the tomato sauce and the beef bone broth, pouring them evenly over the cabbage so everything is well covered.
4. Season and Cook Low and Slow
- Sprinkle the brown sugar, Worcestershire sauce, Italian seasoning, salt, and black pepper over the top of the soup.
- Tuck the two bay leaves down into the liquid so they can flavor the broth as it cooks.
- Give everything a gentle stir with a large spoon to combine the seasonings without breaking up the cabbage too much.
- Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the cabbage is completely tender.
5. Stir in the Rice
- About 25 to 30 minutes before you plan to serve the soup, remove the lid and stir in the uncooked long grain rice.
- Replace the lid and continue cooking on high for 20 to 30 minutes, checking the rice for doneness after about 15 minutes.
- Stir the soup gently once more halfway through this final cooking time so the rice cooks evenly and does not clump together.
6. Finish and Serve
- Once the rice is tender, remove both bay leaves from the soup and discard them.
- Taste the soup and add extra salt and pepper if needed.
- Ladle the soup into bowls while it is hot, and top with chopped fresh parsley if desired.
- This soup pairs wonderfully with my Hamburger Soup Recipe on a night when you want two hearty options on the table for a crowd.
Read Also: Cabbage Barley Soup Recipe
Tips for The Best Crockpot Cabbage Roll Soup
A few small adjustments can make a big difference in how this soup turns out.
- Always add the rice near the end of cooking so it does not turn mushy or soak up all the broth.
- Brown the beef before adding it to the slow cooker for deeper, more developed flavor.
- Chop the cabbage into bite sized pieces so every spoonful gets a good mix of ingredients.
- If you are cooking the soup longer than expected, hold off on the rice until you are truly ready to eat.
- Taste and adjust the salt at the end, since the broth and tomato products can vary in sodium.
Serving Suggestions
This soup is filling enough to be a full meal on its own, but a few sides make it even better.
A slice of warm, crusty bread is perfect for soaking up the last bit of broth in the bowl.
- Serve alongside crusty French bread or garlic bread for dipping
- Top each bowl with shredded cheddar or Parmesan cheese
- Add a dollop of sour cream for extra richness
- Pair with a simple green salad for a lighter side
- Try it next to a side of Sauteed Cabbage for cabbage lovers who want even more
Variations of Crockpot Cabbage Roll Soup
This recipe is easy to customize based on what you have on hand or what your family prefers.
- Swap half the ground beef for Italian sausage for a spicier, more savory flavor
- Use ground turkey or ground chicken for a leaner version of the soup
- Replace the rice with cauliflower rice to lower the carbs
- Add a pinch of cayenne pepper or a splash of hot sauce for extra heat
- Stir in cooked bulgur wheat and mushrooms in place of the beef for a vegetarian version
- Add a few strips of cooked, crumbled bacon for a smoky finish
Another favorite: Cheeseburger Soup Recipe
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or planned leftovers.
Just keep in mind that the rice will continue to absorb liquid as it sits.
My Crockpot Turkey Chili Recipe stores in a very similar way if you want another freezer friendly option to rotate in.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months for a quick future meal
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through
- Add a splash of extra broth when reheating if the soup has thickened too much
Read Also: Beef Barley Soup Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands and ingredients you use.
- Calories: approximately 320 per serving
- Protein: approximately 22 grams
- Carbohydrates: approximately 28 grams
- Fat: approximately 14 grams
- Fiber: approximately 4 grams
- Sodium: approximately 780 milligrams
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually packs in some solid nutrition thanks to a few key ingredients.
Cabbage in particular is doing a lot of work here.
My Italian Sausage Soup Recipe shares a lot of the same nutritional building blocks if you want another hearty, vegetable packed option.
- Cabbage is rich in fiber and vitamin C, and it is very low in calories for how filling it is
- Ground beef provides protein, iron, and vitamin B12 to help keep you satisfied
- Tomatoes are a good source of vitamin C and lycopene, an antioxidant linked to heart health
- Garlic and onion both offer natural compounds that support immune function
- Rice adds easily digestible carbohydrates that make this soup a complete, balanced meal
Another favorite: Crockpot Taco Soup Recipe
FAQs About Crockpot Cabbage Roll Soup
1. Can I make this soup on the stovetop instead of in a slow cooker?
Yes, you can make this on the stovetop in a large pot or Dutch oven.
Simmer everything except the rice for about 45 minutes over low heat, then add the rice and cook for another 20 minutes until tender.
2. Can I use pre-shredded coleslaw mix instead of chopping a whole cabbage?
Absolutely, a bag of plain coleslaw mix works great and saves you some prep time.
Just make sure it does not include any added dressing or seasoning packets.
3. Why did my rice turn out mushy?
This usually happens when the rice is added too early or cooked for too long.
Always stir the rice in during the last 25 to 30 minutes of cooking for the best texture.
4. Can I freeze this soup with the rice already in it?
You can, but the rice may become softer once thawed and reheated.
For the best texture, some people prefer to freeze the soup without rice and cook fresh rice to add in when reheating.
5. Is this recipe gluten free?
Yes, as written this recipe is naturally gluten free.
Just double check that your Worcestershire sauce and broth are labeled gluten free, since some brands can vary.
Conclusion
This Crockpot Cabbage Roll Soup has earned a permanent spot in our weekly dinner rotation, and I hope it finds a place in yours too.
It is warm, hearty, and packed with the same flavors we all love in stuffed cabbage rolls, minus the extra work.
Give it a try this week and let me know how it turns out.
I would love to hear your thoughts in the comments below, or see a photo if you make it.
Recommended:
- Crockpot Ham And Bean Soup
- Slow Cooker Chili Recipe
- Fall Soup Recipes
- Crockpot Chicken Noodle Soup
- Parmesan Italian Sausage Soup
