Crockpot Cabbage Roll Soup

Imagine coming home on a chilly evening to the aroma of hearty, comforting soup simmering away in your slow cooker. Our Crockpot Cabbage Roll Soup recipe delivers all the delicious flavors of classic cabbage rolls without the fuss of rolling! This is the perfect healthy comfort food for busy weeknights, especially as we head into soup season. It’s packed with vegetables, lean protein, and a savory tomato broth that will warm you from the inside out. Trust me, this will become a family favorite – it’s easy to make, budget-friendly, and incredibly satisfying. I first created this recipe years ago when I was juggling a demanding job and a young family, and it quickly became a staple in our household.

My experience as a home cook and recipe developer has taught me the importance of creating dishes that are both delicious and practical. This recipe embodies that philosophy, taking a beloved comfort food and making it accessible for even the busiest cooks. Plus, with the growing popularity of slow cooker recipes and the desire for healthy, home-cooked meals, this Crockpot Cabbage Roll Soup is perfectly on-trend!

Ingredients

• Ground Beef: 1 pound. I prefer using lean ground beef (90/10) to minimize grease. However, you can also use ground turkey, chicken, or even plant-based ground meat alternatives. For a richer flavor, try using a combination of ground beef and pork. The protein provides the hearty base for this soup.
• Cabbage: 1 medium head, cored and shredded. Green cabbage is the most traditional choice, but you can also use savoy cabbage for a slightly sweeter flavor. Cabbage is rich in vitamins C and K, as well as fiber, making it a nutritional powerhouse. Make sure to shred it coarsely; it will break down a bit in the slow cooker.
• Onion: 1 medium, chopped. Yellow or white onions work best. Onions add depth of flavor and a touch of sweetness to the soup.
• Garlic: 2-3 cloves, minced. Fresh garlic is essential for that aromatic kick. If you’re in a pinch, you can substitute 1 teaspoon of garlic powder.
• Diced Tomatoes: 28 ounces, canned. I like to use fire-roasted diced tomatoes for extra flavor, but regular diced tomatoes work just as well. Diced tomatoes provide the base of the broth and add acidity.
• Tomato Sauce: 15 ounces, canned. Tomato sauce helps to thicken the soup and add richness.
• Beef Broth: 4 cups. Low-sodium beef broth is recommended to control the saltiness of the soup. You can also use chicken broth or vegetable broth for a lighter flavor.
• Rice: 1/2 cup uncooked long-grain rice. Rice adds substance to the soup and helps to bind the flavors together. You can also use brown rice, but it will require a longer cooking time. For a low-carb option, omit the rice.
• Tomato Paste: 2 tablespoons. Tomato paste adds concentrated tomato flavor and helps to thicken the soup.
• Paprika: 1 teaspoon. Adds a smoky, slightly sweet flavor. Smoked paprika is a great alternative.
• Dried Oregano: 1 teaspoon. A classic herb that complements the other flavors in the soup.
• Salt and Pepper: To taste. Season generously to enhance the flavors of the soup.
• Optional: 1/4 cup chopped fresh parsley, for garnish. Fresh parsley adds a pop of color and freshness.

Expert Tips

Over the years, I’ve fine-tuned this Crockpot Cabbage Roll Soup recipe through numerous iterations. Here are some key insights to ensure your soup turns out perfectly every time:

• Browning the Beef: While you can skip this step for a truly hands-off approach, browning the ground beef beforehand adds a significant depth of flavor. Trust me, it’s worth the extra few minutes! Drain off any excess grease before adding it to the slow cooker.
• Cabbage Consistency: Don’t over-shred the cabbage. You want it to retain some texture in the soup. A rough chop is ideal.
• Spice it Up: For a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
• Adjusting the Broth: The amount of broth you use will depend on your preference for soup consistency. If you like a thicker soup, start with 3 cups of broth and add more as needed.
• Slow Cooker Variation: Cooking times can vary depending on your slow cooker. Always check for doneness before serving. The rice should be tender and the cabbage should be softened.
• Flavor Enhancement: A splash of apple cider vinegar or lemon juice at the end of cooking can brighten the flavors and add a subtle tang.

Storage & Substitutions

Leftover Crockpot Cabbage Roll Soup is even better the next day, as the flavors have had time to meld together. Here’s how to store it and some substitution options to suit your dietary needs:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup on the stovetop over medium heat, or in the microwave. Add a little extra broth if needed to thin it out.
• Ground Meat Substitutions: Use ground turkey, ground chicken, or plant-based ground meat alternatives.
• Rice Substitutions: Use brown rice, quinoa, or cauliflower rice for a low-carb option. You can also omit the rice entirely.
• Vegetarian/Vegan Option: Omit the ground meat and use vegetable broth. Add a can of drained and rinsed lentils or beans for protein.
• Cabbage Substitutions: While green cabbage is the traditional choice, you can use savoy cabbage or even Napa cabbage.
• Broth Substitutions: Chicken broth or vegetable broth can be used in place of beef broth.

FAQ

Can I make this soup on the stovetop?

Yes, you can! Brown the ground beef in a large pot or Dutch oven. Add the onion and garlic and cook until softened. Then, add the remaining ingredients and bring to a boil. Reduce heat and simmer for at least 30 minutes, or until the rice is tender and the cabbage is softened.

Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables like carrots, celery, bell peppers, or potatoes. Add them to the slow cooker along with the other ingredients.

How do I prevent the rice from becoming mushy?

Using long-grain rice and avoiding overcooking will help prevent mushy rice. Also, make sure you’re not adding too much broth, which can contribute to the rice becoming overly soft. If you are concerned, add the rice in the last hour of cooking.

Can I use pre-shredded cabbage?

Yes, you can use pre-shredded cabbage to save time. Just make sure it’s fresh and not wilted.

Is this soup freezer-friendly?

Yes, this soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

How can I make this soup spicier?

Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeño pepper to the soup.

So, there you have it! A simple, delicious, and incredibly satisfying Crockpot Cabbage Roll Soup recipe that’s perfect for busy weeknights and chilly days. This recipe truly captures the essence of comfort food while remaining relatively healthy and easy to prepare. Whether you’re a seasoned home cook or just starting out, this soup is sure to become a staple in your recipe rotation.

Now it’s your turn! Try this recipe and let me know what you think in the comments below. Don’t forget to share your creations on social media using #CrockpotCabbageRollSoup. I can’t wait to see your culinary masterpieces! Also, be sure to check out my other soup recipes for more inspiration: Creamy Tomato Soup, Chicken Noodle Soup, and Lentil Soup.

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