Slow Cooker Un-Stuffed Cabbage Roll Soup

A comforting, hearty soup that captures all the flavors of traditional stuffed cabbage rolls—without the fuss! Just toss everything in the slow cooker and let it simmer to perfection.

Ingredients

• 1 lb ground beef (or ground turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 small head cabbage, chopped (about 6 cups)

• 2 (14.5 oz) cans diced tomatoes (undrained)

• 1 (15 oz) can tomato sauce

• 4 cups beef or vegetable broth

• 1 cup uncooked long-grain white rice (or cauliflower rice for low-carb)

• 2 tsp paprika

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• 1 tbsp brown sugar or honey (optional, for slight sweetness)

• Salt & pepper to taste

• 1 tbsp apple cider vinegar or lemon juice (for brightness)

• Fresh parsley, for garnish

Instructions

1. Brown the Meat: In a skillet over medium heat, cook the ground beef and onion until the meat is no longer pink. Drain excess fat, then stir in the garlic and cook for 30 seconds. Transfer to the slow cooker.

2. Add Remaining Ingredients: To the slow cooker, add chopped cabbage, diced tomatoes, tomato sauce, broth, rice, paprika, thyme, oregano, bay leaf, brown sugar (if using), salt, and pepper. Stir well.

3. Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the rice and cabbage are tender.

4. Finish & Serve: Stir in apple cider vinegar or lemon juice. Remove the bay leaf. Adjust seasoning if needed. Garnish with fresh parsley.

Tips

• For Keto/Low-Carb: Omit rice or use cauliflower rice (add in the last 30 minutes).

• Freezer-Friendly: This soup stores well for up to 3 months.

• Instant Pot Option: Sauté meat first, then add remaining ingredients (except rice). Pressure cook on HIGH for 10 minutes, then quick release. Stir in rice, cover, and let sit 10 minutes (or cook rice separately).

Enjoy this cozy, flavorful soup with crusty bread or a dollop of sour cream! 😊🍲