Slow Cooker Cabbage Roll Soup Recipe
This Slow Cooker Cabbage Roll Soup is a hearty, comforting dish that replicates the flavors of traditional cabbage rolls in a warm, easy-to-make soup form. Combining ground beef and pork with fresh vegetables, tomatoes, and rice, this soup simmers slowly to develop rich, savory flavors perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ pound ground pork
- 1 medium yellow onion, diced
- 4 cups green cabbage, chopped
- 3 medium carrots, peeled and sliced into thin rounds
Tomato and Broth Components
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings and Others
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 2 bay leaves
- 1 cup long grain rice, cooked
Instructions
- Brown the Meat and Onions: In a large skillet over medium-high heat, cook the ground beef, ground pork, and diced onions until the meat is browned and the onions are softened. This step enhances the flavor by caramelizing the meat and onions before slow cooking.
- Add Vegetables and Liquids to Slow Cooker: Transfer the browned meat and onions to your slow cooker. Add the chopped cabbage, sliced carrots, crushed tomatoes, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, paprika, dried thyme, salt, black pepper, and brown sugar. Stir well to combine all ingredients evenly and place the bay leaves on top to infuse the soup with aroma during cooking.
- Slow Cook the Soup: Cover the slow cooker and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours. The key indicator of doneness is when the carrots are tender and all flavors have melded together beautifully.
- Add Cooked Rice: Approximately 15 minutes before the end of the cooking time, add the cooked long grain rice to the soup. Mix thoroughly to integrate the rice evenly throughout the soup. Cover and let it cook for the final 15 minutes to allow the rice to absorb some of the soup's flavors and heat through.
Notes
- For a thicker soup, reduce the amount of beef broth slightly.
- Using pre-cooked rice prevents the rice from becoming mushy during the slow cooking process.
- Adjust the seasoning at the end of cooking if needed, especially salt and pepper.
- Leftovers store well in the refrigerator for up to 3 days or freezer for up to 3 months.
- To make this recipe gluten-free, ensure Worcestershire sauce used is gluten-free.
Find it online: https://dishcooks.com/slow-cooker-cabbage-roll-soup-recipe/
