Easy Slow Cooker Unstuffed Cabbage Roll Soup
Dump Cabbage and These Simple Ingredients in the Slow Cooker for a Meal Guests Crave Again and Again
If you love the cozy, old-fashioned flavor of classic cabbage rolls but don’t have time for boiling, rolling, and layering, this Slow Cooker Unstuffed Cabbage Roll Soup is about to become a favorite. It delivers everything you love about traditional cabbage rolls savory ground beef, tender cabbage, rich tomato broth, and hearty rice without the extra work.
This easy crockpot cabbage soup is a true dump-and-go slow cooker meal, making it perfect for busy weekdays, family dinners, or feeding a crowd. Just add the ingredients, set the slow cooker, and come home to a warm, comforting soup that tastes like it simmered all day on Grandma’s stove.
Why You’ll Love This Slow Cooker Cabbage Soup:
Nutritious & filling cabbage is high in fiber, vitamins C & K
One-pot comfort food no rolling, no fuss, no stress
Perfect slow cooker dinner cooks low and slow while you go about your day
Freezer-friendly great for meal prep and leftovers
Crowd-pleasing ideal for family meals, potlucks, and guests
Ingredients:
1 lb ground beef (80–90% lean)
1 small onion, diced
3 cloves garlic, minced (or 1 tsp garlic powder)
4 cups chopped green cabbage (about ½ medium head)
1 medium carrot, diced (optional, adds natural sweetness)
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
4 cups beef broth (or enough to cover ingredients)
½ cup uncooked white rice
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika (sweet or smoked)
1–1½ tsp salt (to taste)
½ tsp black pepper
1–2 tsp brown sugar (optional, balances tomato acidity)
1 bay leaf
For Serving (optional):
Fresh parsley, sour cream, crusty bread or cornbread
Directions:
In a skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain excess fat.
Stir in garlic and cook for 30 seconds until fragrant.
Add chopped cabbage and carrot to the bottom of a 5–6 quart slow cooker. Top with beef mixture.
Pour in diced tomatoes, tomato sauce, and beef broth. Add rice, Worcestershire sauce, spices, brown sugar (if using), and bay leaf. Stir gently.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until cabbage is tender and rice is cooked.
Remove bay leaf. Adjust seasoning and thickness with extra broth if needed. Serve hot with parsley and sour cream.
Variations & Tips:
Low-carb cabbage soup: Skip the rice or replace with riced cauliflower
Lean option: Use ground turkey instead of beef
Heartier version: Add extra beef or cooked barley
Brighten flavors: Finish with a splash of apple cider vinegar
Meal prep friendly: This soup freezes beautifully for up to 3 months
