It’s time to get warm and cozy with this delicious Crockpot Cabbage Roll Soup recipe. Made with ground beef, rice, and lots of fresh veggies, this tomato-based soup is seasoned with flavorful herbs and spices. Cooked in the slow cooker, this is one effortless recipe!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Crockpot Cabbage Roll Soup Recipe
If you are a fan of stuffed cabbage rolls, you are going to fall head over heels for this Crockpot cabbage roll soup recipe! Hearty, healthy, and filling, it’s so easy to make this soup from scratch in the slow cooker. Loaded with ground beef and fresh veggies, set it to cook earlier in the day and have a delicious dinner waiting for you.
- Healthy. This is a great well-balanced meal with good amounts of protein and carbs as well as lots of vitamins and minerals from all the veggies. One serving is around 400 calories.
- One Pot. All cooked right in the slow cooker, even the clean-up is a breeze!
- Make Ahead: Once made, this soup has a good shelf life and is easily reheated. It’s freezer-friendly too!
Variations on Slow Cooker Cabbage Roll Soup
Instead of ground beef, use an equal amount of ground chicken, turkey, or spicy Italian sausage.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
This crockpot cabbage roll soup will keep well in the fridge for up to 4 days and is easily reheated quickly on the stovetop.
How to Freeze
Crockpot cabbage roll soup freezes wonderfully! Store in airtight containers in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This Crockpot cabbage roll soup is a really hearty and filling meal by itself. If you are extra hungry, serve it with Cornbread, Garlic Bread, Homemade Dinner Rolls, or a Caprese Salad. However you decide to serve it, one thing is for sure, this is sure to fill and satisfy hungry tummies
Notes from the Test Kitchen
- If you are in a real hurry, you can add the beef and onions straight into the Crockpot. Only do this in a pinch, though, as the browning really adds flavor.
- Once made, you can keep the soup in the Crockpot on the “warm” setting for up to 2 hours.
- To make this soup on the stove, follow the recipe as written, using a large pot instead of a crockpot. Bring the soup to a boil in step 3, cover the pot, and simmer for 30-45 minutes, or until the rice is cooked and the vegetables are tender.
5-Star Review
“This is the best soup ever!” -Nikki D.
Crockpot Cabbage Roll Soup Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 1 pound thick-cut bacon diced
- 1 onion diced
- 1 pound lean ground beef
- 1 tablespoon minced garlic
- 1 cup chopped carrots
- 5 cups chopped cabbage
- 28 ounces diced fire roasted tomatoes (1 can)
- 16 ounces tomato sauce (1 can)
- 6-8 cups low-sodium beef broth
- ¾ cup dry long-grain rice
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons smoked paprika
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 bay leaves
- Kosher salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Recommended Equipment
Instructions
- Sauté the bacon and onion in a large skillet set over medium-high heat. Once cooked, transfer the bacon and onion to the crockpot and drain the grease from the cooking pan.1 pound thick-cut bacon, 1 onion
- Add the ground beef to the same skillet and cook until no pink remains. Transfer the cooked ground beef to the crockpot.1 pound lean ground beef
- Add all of the remaining ingredients to the crockpot, stir, and place the bay leaves last on top.1 tablespoon minced garlic, 1 cup chopped carrots, 5 cups chopped cabbage, 28 ounces diced fire roasted tomatoes, 16 ounces tomato sauce, 6-8 cups low-sodium beef broth, ¾ cup dry long-grain rice, 1 tablespoon Worcestershire sauce, 1½ teaspoons smoked paprika, ¾ teaspoon dried thyme, ½ teaspoon dried marjoram, 2 bay leaves
- Cover the crockpot with the lid and cook on high for 3 hours or on low for 5-6 hours.
- Remove the bay leaves, season with salt and pepper, top with Parmesan, and serve.Kosher salt and freshly ground black pepper, Freshly grated Parmesan cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you are in a real hurry, you can add the beef and onions straight into the Crockpot. Only do this in a pinch, though, as the browning really adds flavor.
- Once made, you can keep the soup in the Crockpot on the “warm” setting for up to 2 hours.
- To make this soup on the stove, follow the recipe as written, using a large pot instead of a crockpot. Bring the soup to a boil in step 3, cover the pot, and simmer for 30-45 minutes, or until the rice is cooked and the vegetables are tender.
Nutrition Information
How to Make Crockpot Cabbage Roll Soup Step by Step
Cook the Bacon and Onion: Sauté 1 pound of diced thick-cut bacon and 1 dicws onion in a large skillet set over medium-high heat. Once cooked, transfer the bacon and onion to the crockpot and drain the grease from the cooking pan.
Cook the Beef: Add 1 pound of lean ground beef to the same skillet and cook until no pink remains. Transfer the cooked ground beef to the crockpot.
Add the Veggies: Add 1 tablespoon of minced garlic, 1 cup of chopped carrots, 5 cups of chopped cabbage, 28 ounces (1 can) of diced fire roasted tomatoes, 16 ounces (1 can) of tomato sauce, 6-8 cups of low-sodium beef broth, ¾ cup of dry long-grain rice, 1 tablespoon of Worcestershire sauce, 1½ teaspoons of smoked paprika, ¾ teaspoon of dried thyme, and ½ teaspoon of dried marjoram to the crockpot, stir, and place 2 bay leaves last on top.
Cook and Serve: Cover the crockpot with the lid and cook on high for 3 hours or on low for 5-6 hours. Remove the bay leaves, season with salt and pepper, top with Parmesan, and serve.
This is the best soup ever!
Thanks for sharing, Nikki!