All the cozy flavors of classic cabbage rolls—without the rolling. This slow cooker soup is hearty, filling, and perfect for busy days.

🥣 Ingredients

• 1 lb (450 g) ground beef (or ground turkey)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 4 cups beef broth
• ½ cup uncooked rice (white or brown)
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp olive oil

👩‍🍳 Step-by-Step Instructions

Step 1: Brown the Meat (Optional but Recommended)

1. Heat olive oil in a skillet over medium heat.
2. Add ground beef and onion.
3. Cook until browned; drain excess fat.
4. Stir in garlic and cook 30 seconds.

(You can skip this step and add raw meat directly to the crockpot, but browning adds flavor.)

Step 2: Load the Crockpot

1. Add browned beef mixture to the slow cooker.
2. Add cabbage, carrots, celery, crushed tomatoes, tomato sauce, and beef broth.
3. Stir in rice, paprika, Italian seasoning, salt, and pepper.

Step 3: Slow Cook

• LOW: 6–7 hours
• HIGH: 3–4 hours

Stir once or twice if possible.

Step 4: Taste & Finish

1. Check rice for tenderness.
2. Adjust salt and pepper.
3. If soup is too thick, add a bit more broth.

🍽️ How to Serve

• Serve hot with crusty bread or cornbread
• Add a dollop of sour cream if desired
• Sprinkle with fresh parsley

⭐ Tips & Variations

• 🧄 More flavor: Add a bay leaf or a splash of Worcestershire sauce
• 🌶️ Spicy: Add red pepper flakes
• 🥔 Low-carb: Skip the rice or replace with cauliflower rice
• 🧀 Extra comfort: Top with shredded cheese

❄️ Storage

• Refrigerator: 4–5 days
• Freezer: up to 3 months

If you’d like, I can also share:

• 🍲 Instant Pot version
• 🥩 Old-fashioned stuffed cabbage rolls
• 🥬 Vegetarian cabbage soup

Just let me know 😊