A cozy classic guests ask for again and again
This slow cooker soup has everything people love about old-fashioned cabbage rolls — savory beef, tender cabbage, tomatoes, and rice — without the rolling, stuffing, or fuss. It’s hearty, comforting, and perfect for feeding a crowd.
Serves: 6–8
Ingredients
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1 lb ground beef (80–90% lean)
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1 small onion, diced
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3 cloves garlic, minced (or 1 tsp garlic powder)
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4 cups chopped green cabbage (about ½ a medium head)
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1 medium carrot, diced (optional, for sweetness)
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1 (14.5 oz) can diced tomatoes, undrained
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1 (15 oz) can tomato sauce
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4 cups beef broth (or enough to just cover ingredients)
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½ cup uncooked white rice
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1 Tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp paprika (sweet or smoked)
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1–1½ tsp kosher salt
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½ tsp black pepper
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1–2 tsp brown sugar (optional, balances the tomatoes)
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1 bay leaf
For serving (optional):
Chopped fresh parsley, sour cream, crusty bread or cornbread
Instructions
1. Brown the beef (important for flavor)
In a skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is soft, about 6–8 minutes.
Drain excess grease.
2. Add garlic
Stir in the garlic and cook 30–60 seconds until fragrant.
3. Dump into the slow cooker
Add cabbage and carrot to the bottom of a 5–6 quart slow cooker.
Spoon the beef mixture over the top.
4. Add everything else
Pour in diced tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, thyme, oregano, paprika, salt, pepper, brown sugar (if using), and bay leaf.
Stir gently to combine.
5. Slow cook
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LOW: 6–8 hours
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HIGH: 3–4 hours
Next
