I’m so excited to share this cabbage roll soup crock pot recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends.
The combination of tender cabbage, flavorful sausage, and rich broth is just perfect for a chilly fall or winter day. And the best part?
It’s incredibly easy to make in the crock pot, which means I can just throw all the ingredients in and let it cook while I’m busy with other things. One of the things I love about this recipe is that it’s a great way to use up leftover cabbage from a previous meal.
And if you’re like me and hate food waste, you’ll appreciate that too. Plus, the sausage adds a nice smokiness that complements the sweetness of the cabbage perfectly.
It’s really a match made in heaven. I’ve also found that this soup freezes beautifully, so if you want to make a big batch and save some for later, just go for it.
In fact, I often make a double batch just so I have some on hand for future meals.
Cabbage Roll Soup Crock Pot
4.7 from 1599 votes
This hearty cabbage roll soup captures all the flavors of traditional stuffed cabbage rolls without the work. Simply combine ground beef, rice, cabbage, and a savory tomato broth in your slow cooker for a comforting meal.
2Add the ground beef and cook, breaking it apart, until browned, about 5 to 7 minutes.
3Drain excess fat, then add the diced onion and minced garlic, cooking for 2 more minutes until the onion is translucent.
4Transfer the beef mixture to a 6-quart slow cooker.
5Add the chopped cabbage, crushed tomatoes, tomato sauce, beef broth, uncooked rice, brown sugar, Worcestershire sauce, smoked paprika, black pepper, salt, and bay leaves.
6Stir well to combine all ingredients.
7Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours.
8The soup is ready when the cabbage is tender and the rice is fully cooked, with the soup thickened slightly.
For a lighter version, use ground turkey or chicken. If you prefer a more tangy flavor, add a tablespoon of lemon juice or apple cider vinegar before serving.
Watch Video Of How Cabbage Roll Soup Crock Pot Works
To store this cabbage roll soup, let it cool completely then transfer it to airtight containers. It will keep in the fridge for up to 4 days. When reheating, I add a little beef broth or water because the rice continues to absorb liquid.
You can reheat it on the stovetop over medium heat or in the microwave in 2 minute bursts, stirring in between. This soup also freezes beautifully. I like to portion it into quart sized freezer bags and lay them flat to save space.
To serve, thaw overnight in the fridge and reheat as usual. Serving wise, this soup is a meal in itself, but I like to pair it with crusty bread or a simple side salad. A sprinkle of fresh parsley or a dollop of sour cream on top adds a nice finish.
It is perfect for family dinners, potlucks, or even a cozy lunch. Because it makes a large batch, it works well for feeding a crowd or for meal prepping for the week. I always feel good knowing I have a healthy, homemade dinner ready to go with almost no effort.
❓ Frequently Asked Questions About Cabbage Roll Soup Crock Pot
1. Can I use ground turkey instead of ground beef?
Yes, you can use ground turkey or even ground chicken. Just brown it the same way you would beef. Turkey is leaner, so the soup may be slightly less rich, but it still tastes great. You might want to add a little olive oil when browning to keep it moist.
2. Do I need to cook the rice before adding it to the crock pot?
No, you do not need to cook the rice first. The rice will cook in the broth as the soup simmers. Just rinse it first to remove excess starch. If you use long grain white rice, it will be tender after about 6 hours on low. Brown rice takes longer, so adjust your cooking time or parboil it first.
3. Can I make this soup in an Instant Pot or on the stove?
Yes, you can adapt this recipe for an Instant Pot or stovetop. For the Instant Pot, brown the beef using the saute function, then add all ingredients and cook on high pressure for 10 minutes with a natural release. For the stovetop, simmer everything in a large pot for about 45 minutes to an hour until the cabbage is tender.
4. How should I store leftovers and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits because the rice absorbs more liquid. To reheat, add a splash of broth or water to thin it out. You can also freeze this soup for up to 3 months. Let it cool completely before freezing in freezer safe bags or containers.
5. Can I add other vegetables to this soup?
Absolutely. You can add carrots, celery, bell peppers, or even diced tomatoes. Just chop them into small pieces so they cook evenly. Adding extra vegetables makes the soup more nutritious and adds more flavor. If you add greens like spinach, stir them in during the last 30 minutes of cooking.
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