Slow Cooker Cabbage Roll Soup

There’s something especially comforting about the familiar smell of old fashioned slow cooker cabbage roll soup simmering all day. It fills the house with that cozy, savory aroma that makes supper feel like it has already been taken care of.

This soup has all the classic flavors of traditional cabbage rolls. Tender cabbage, seasoned ground beef, soft rice, and a rich tomato broth all come together into one hearty bowl.

It reminds me of the way my grandma would turn time-honored recipes into simple, filling meals that could warm everyone up with very little fuss.

What You Need to Know

• This soup is thick, hearty, and full of classic cabbage roll flavor
• Uncooked rice cooks right in the slow cooker for easy prep
• It is perfect for making ahead and tastes even better the next day
• Uncovering near the end thickens the broth if needed

Ingredients Overview

• Lean ground beef: Keeps the soup hearty without feeling heavy
• Green cabbage: Softens beautifully and adds classic cabbage roll flavor
• Onion: Adds depth and balance to the broth
• Tomato sauce and diced tomatoes: Create a rich, tangy base
• Beef broth: Brings everything together into a savory soup
• Long grain white rice: Cooks right in the soup for a comforting texture
• Tomato paste: Adds richness and body
• Brown sugar: Balances the acidity of the tomatoes
• Worcestershire sauce: Adds savory depth
• Seasonings and bay leaf: Give the soup that familiar, old fashioned taste
• Parsley: A simple garnish that brightens each bowl

How to Make Old Fashioned Slow Cooker Cabbage Roll Soup

Step 1: Add the browned and drained ground beef to the slow cooker along with the diced onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, garlic powder, black pepper, paprika, thyme, and bay leaf. Stir well to combine.

Step 2: Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the cabbage is tender, the rice is cooked, and the soup is thick and hearty.

Step 3: Remove the bay leaf. Taste and adjust seasoning if needed, then ladle into bowls and garnish with chopped parsley before serving.

Grandma’s Tips

• Use lean ground beef so the soup stays balanced and not greasy
• Stir gently once or twice during cooking to keep the rice from settling

Modern Updates

• Swap ground beef for ground turkey or pork for a lighter twist
• Use fire roasted tomatoes or smoked paprika for a deeper flavor

More Old Fashioned Soup Recipes

• Grandma's Slow Cooker Chicken and Wild Rice Soup
• Old Fashioned Slow Cooker Split Pea Soup
• Slow Cooker Beef Stew
• Old Fashioned Slow Cooker Lentil and Ham Soup

FAQs

Can cabbage roll soup be made in a slow cooker?

Yes, cabbage roll soup works perfectly in the slow cooker. The long, slow cook time allows the cabbage and rice to become tender while the flavors blend together.

Does rice get mushy in cabbage roll soup?

When cooked on Low, the rice softens but holds its shape well. For a firmer texture, cooked rice can be stirred in at the end instead.

Can you freeze cabbage roll soup?

Yes, cabbage roll soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth.

How long does cabbage roll soup last in the refrigerator?

Stored in an airtight container, cabbage roll soup will keep for up to 4 days and tastes even better the next day.