Slow Cooker Cabbage Roll Soup Recipe
Have you ever wanted the flavors of a cabbage roll without all the work -- enter in our Slow Cooker Cabbage Roll Soup.
Prep Time5 minutes mins
Cook Time7 hours hrs 15 minutes mins
Total Time7 hours hrs 20 minutes mins
Course: Soup
Cuisine: American
Keyword: Cabbage Roll Soup, Cabbage Soup, Slow Cooker Cabbage Roll Soup
Servings: 8
Calories: 233kcal
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 small head cabbage sliced into thin strips
- 15 ounce diced fire-roasted tomatoes (1 can)
- 15 ounce tomato sauce (1 can)
- ¾ cup long-grain white rice
- 8 cups low-sodium beef broth
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Saute the onions. In a medium-sized skillet, heat the olive oil over medium-high heat. Add the onion and saute until translucent.
Brown the beef. Add the beef to the pan followed by the salt, pepper, garlic powder, and paprika. Cook until the beef is nice and golden brown, breaking it apart as you go.
Load the crockpot. Add the contents of the pan to the crockpot along with the cabbage, diced tomatoes, tomato sauce, rice, and beef broth.
Cook. Cover and cook on low for 7 hours or on high for 4 hours.
Season. Stir in the fresh parsley. Taste and season with salt and pepper if needed.
- Store in an airtight container in the fridge for up to 3-4 days. Or you can pour it into freezer bags once it has cooled to room temperature and store the leftover soup in the freezer for up to 3 months.
Calories: 233kcal | Carbohydrates: 28g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1125mg | Potassium: 1085mg | Fiber: 5g | Sugar: 7g | Vitamin A: 732IU | Vitamin C: 51mg | Calcium: 86mg | Iron: 3mg