Description
This Crockpot Cabbage Roll Soup brings rich flavors of beef, tender cabbage, and spices together in a hearty dish that’s simple to make and perfect for comfort food cravings.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small onion, diced
- 4 cups chopped green cabbage
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- ½ cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Chopped parsley for garnish
Instructions
- Brown and drain beef in a skillet over medium heat, about 6-8 minutes.
- Combine beef, onion, cabbage, tomato sauce, diced tomatoes, and beef broth in a slow cooker.
- Add uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, paprika, thyme, and bay leaf.
- Cover and cook on Low for 7-8 hours or High for 4-5 hours.
- Remove the bay leaf, adjust seasonings, serve with chopped parsley.
Notes
Avoid overcooking to keep cabbage intact.
This soup is better the next day as flavors meld.
Can be made vegetarian by substituting meat with lentils.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg