Slow Cooker | Soups

Slow Cooker Cabbage Roll Soup

This Crock Pot Cabbage Roll Soup is a twist on traditional a cabbage roll recipe, for a fraction of the work. With ground beef, cabbage, onion and vegetables; simmered in a rich tomato sauce in your slow cooker.

cabbage roll soup in a bowl

I love my Lazy Cabbage Rolls recipe, which is a deconstructed version of slow cooker cabbage rolls.

Saving time to get the classic flavour, it’s why I love to make One-Pot Lasagna Soup or Slow Cooker Easy Lasagna. Much less work and time than making the traditional variety.

Cabbage rolls are one of those meals that could be a lunch or filling dinner. Yet the downside is that they take so much time to prep and cook. I hate spending more time making a dinner than enjoying it.

This is why I love this Slow Cooker Cabbage Roll Soup recipe. You get all the flavour but it’s not as time consuming to make. Being a slow cooker meal, it’s a no-fuss meal that is ready when you are.

cabbage roll soup in a bowl

Plus this soup warms your belly and soul, a true comforting meal.

Crock Pot Cabbage Roll Soup Ingredients

This cabbage roll soup recipe has the following ingredients to give this soup it’s amazing taste:

  • ground beef
  • onion
  • cabbage
  • green beans
  • celery
  • bell pepper
  • diced tomatoes
  • tomato paste
  • Italian seasoning
  • garlic
  • broth {vegetable, beef or chicken)
  • minute rice
  • salt and pepper

What to Serve with Cabbage Roll Soup

Since this soup is so filling, I like to think of it as a main course dinner. Yet, smaller servings would make it great for lunch. Even smaller yet and it’s a great appetizer or wonderful to bring to a potluck.

I suggest serving this soup with these Easy Baking Powder Biscuits, a simple yet perfect side. And great for dipping!

cabbage roll soup closeup

How Long is Cabbage Roll Soup Good For?

Once completely prepared, this soup can last in an airtight container, in the refrigerator for three to four days.

If you want it at a later date, I suggest freezing some in between. I talk about how to freeze this soup below.

Can you Freeze Cabbage Roll Soup?

Yes, you can! Soups are great for freezing for another dinner much like this Slow Cooker Butter Chicken. Both as a whole or in individual-sized portions too.

I’d make sure not to overcook the rice, no matter if you’re enjoying it now or later though. Mushy rice just isn’t preferred.

cabbage roll soup in a a bowl and on a spoon

I like to freeze some of this soup, for those days when you need a quick meal. I defrost in the fridge the night before and re-heat in a pot on the stove. You can do the same with this Tomato Vegetable Hamburger Soup.

This Cabbage Roll Soup is one of my family favourite meals, and a regular in our rotation. Comforting, hearty and warm – enjoy this recipe as we certainly do!

Other Cabbage Recipes to Try:

cabbage roll soup
cabbage roll soup in a a bowl and on a spoon

Slow Cooker Cabbage Roll Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

This Crock Pot Cabbage Roll Soup is a twist on traditional Cabbage Rolls, for a fraction of the work. With ground beef, cabbage, onion and vegetables; simmered in a rich tomato sauce in your slow cooker.

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 3 cups cabbage, chopped
  • 1 cup green beans, cut in half
  • 1 cup celery, chopped
  • 1/2 bell pepper, chopped
  • 1 796ml can diced tomatoes
  • 1 156ml can tomato paste
  • 1 tsp Italian seasoning
  • 3 cloves minced garlic
  • 3/4 900ml broth {vegetable, beef or chicken)
  • 1 cup minute rice, uncooked
  • salt and pepper to taste

Instructions

  1. Cook ground beef until done and place in the slow cooker.
  2. Place in all the vegetables, and top with the stock, diced tomatoes, and tomato paste.
  3. Add the spices, cover and cook on high for 4 hours, or on low for 7-8 hours
  4. In the last 15-20 minutes, add the rice and it'll cook on it's own. Check after 10 minutes and then every few minutes for rice doneness.
  5. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 493mgCarbohydrates: 31gFiber: 7gSugar: 13gProtein: 32g

Did you make this recipe?

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73 Comments

  1. Cabbage rolls are 1 of my favorite foods of all time. It being soup season, this sounds like a miracle and a bowl.

  2. I don’t like cabbage at all but the rest looks delicious, perhaps I could substitute something else instead – suggestions welcome. Cauliflower and broccoli both would go to mush I suspect.

    1. Try using Napa cabbage. It’s sweeter and not thick.
      I use it for cabbage soup. That is the cabbage I used for this soup.

  3. This recipe looks so delicious! I love cabbage rolls and soup, so I will love this one. Thank you for the recipe 🙂

  4. We love cabbage rolls and I don’t make them often as they are time consuming to do, but with this soup recipe I can now make and we will surely love it. with fall upon us this will be perfect for this time of year also. I’ve pinned it and going to go shopping to make it sometime this week…hopefully. Thanks for sharing.

  5. We love cabbage rolls in our house and this cabbage soup looks so good. thanks for sharing. This is a must try recipe.

  6. I love cabbage rolls, but find them too time-consuming to make. This slow cooker version is a great way of getting the same awesome taste.

  7. I love cabbage rolls so I would definitely like to make this soup. it sounds so warming and delicious!

  8. I love cabbage rolls but they are time consuming to make, so this soup just fills the bill. I love that it’s a slow cooker recipe too. Thanks for posting your recipe, have to make it soon.

  9. Put this in the slow cooker before we went to a car parts swap meet, it was ready when we got home. DELICIOUS-will definitely make it again Thanks for sharing this

  10. I am always looking for new recipes to try in my crock pot. This sounds like a delicious meal!

  11. Sounds delicious!!

    However, why use minute rice? Couldn’t regular basmati rice go in maybe 1 hr before eating?
    And are the liquids all added at the beginning?
    Thanks!

  12. Please update your net carb amount,it would not be zero. 24 if the other numbers are correct.

    1. Hi Paula,
      I know, and sadly it’s the Nutritionix caculator that messes this up in the recipe card itself. They don’t support the counting of carbs or sugar alcohols, so instead of saying that – they say 0. I’ve put in a request to the developer to fix that so hopefully soon! 🙁

    1. We have 900ml packages of this here, and I just use 3/4 of the package. If your packages are slightly different, adjust. Yet, being off 50ml here or there won’t make a difference. 🙂

  13. Making this today and it smells delicious! My only concern is the recipe called for 3/4 cup broth. I put 1 cup broth in and as I check on it it isn’t very “soupy”. Am I doing something wrong?

    1. Hello! I have found that when slow cooking, all recipes get more ‘liquidy’ as time goes on. Cooking, plus the steam. In the end ours turned out great. Curious to see your result! 🙂

  14. So like everybody SHOULD be we are safe distancing shut in away from the virus. Looking for new supper choices. This was a good recipe. I didn’t have any tomato paste so I used a large can of tomato sauce. Put bit more Italian seasoning and you know what just remembered forgot to put garlic in. Still good. Nice and thick. We had it with bisquick. Biscuits and some cheese and the extra cut up cabbage made for coleslaw. All was good. Try it. Stay safe people and stay home.

  15. If you’re cooking at Low, is it still 15 minutes for your rice or do you turn cooker back up to high at the end?

  16. he recommended amount of cholesterol is 300 mg yet you say this has 9 grams per serving almost 3 times the rec#commended amount are you sure this is correct ? if so this is a very unhealthy recipe !!!

    1. The nutritional information is a third party app, so it can be off as stated in the plugin. This can happen often, and is out of my control.

  17. I made this and it came out great. My husband loved it so much he made me print it out, even though I pinned it on Pinterest. Also, it said 3/4 of 900 ml broth. The conversion was a bit tricky, I used the whole container of broth because I don’t have a measuring cup with ml (which is 32 oz here) and was still good. Nice balance of flavors!

    1. that’s awesome, I’m so happy you enjoyed it and thank you for sharing! I know that part was a little daunting, but honestly, I took the container and put in about 3/4 and called it good. Adding more wouldn’t be a harm at all. 😉

    1. I used 3/4 of the 900ml container. Yet, I think adding the whole thing wouldn’t hurt at all! It’s such a huge batch, it would work out fine if you did

  18. Tastes pretty good! Definitely not a soup though… I followed it exact minus the green beans and used brown rice instead of white and it’s very thick, hardly any liquid at all.

    1. Perhaps cooking temp difference with crockpots? I definitely suggest checking consistency about an hour before serving and add more liquid if needed.

  19. Made this today. I added more broth so it would go farther but I also added a bit of cayenne and chilli flakes. F you like spicy this is the soup for you. Delish!!!! My son didn’t want to eat it at first. (I don’t like soup. I don’t like rice in my soup). He came back for seconds AND THIRDS. 😂

    1. YAY! I tend to spice things down a little because, kids. But that sounds like my kind of soup!
      Thank you for the update after trying it, I’m so glad you enjoyed! 🙂

  20. Made this yesterday and the family loved it. Didn’t have tomato paste or minute rice, so I subbed tomato sauce and about a cup and half of rice that was leftover from the night before. Since the rice was already cooked, I added it just before serving, and that worked out fine.

    I plan to add some carrot to it next time….

    As written, the recipe pretty much filled my crockpot – – – 6-8 GENEROUS servings, 10-12 for lighter eaters.

  21. About having rice in my soup ,but want to freeze a couple single portions. Suggestion on when or if I should put the rice in. This sounds very good. I have joined Misfit and I have a lot of veggies to work with.

  22. Cooked this for dinner tonight! So good! Can’t wait for lunch tomorrow (its going to be leftover soup!). Will definitely make it again. Most likely many times!

  23. Hi! I’m making this tomorrow. Looks delicious. Can I substitute basmati rice for minute rice?

  24. This soup was really delicious…enjoyed that there was not too much liquid…meant I could enjoy a big spoonful and the flavour of all the ingredients. Served it with crusty rolls. Husband loved it…definitely a keeper!!! Followed the recipe exactly…so good!!!

  25. Possibly the only good thing about Covid is it’s putting people back in the kitchen trying out new recipes. Made this soup today and it is absolutely DELISH! Thanks for posting it.

  26. This was so yummy. I didn’t have green beans – replaced with carrots. Only had red bell pepper. Loved the taste. Will make again. I used Napa cabbage as it’s what I had.

  27. This soup is amazing! I will definitely make again and looking forward trying your other recipes!

  28. Can’t wait to try this. Thinking I might make the rice completely separate and then add it to the bowl and pour soup over it. This might help to prevent mushy rice, especially if freezing it is a consideration. Thanks for the recipe!

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