Slow Cooker Unstuffed Cabbage Roll Soup

Ingredients

• 1 lb (450 g) ground beef
• ½ medium green cabbage, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• ½ cup uncooked long-grain white rice
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon brown sugar, optional
• 2 tablespoons fresh parsley, chopped

Instructions

1. Brown the beef: Heat a large skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until browned. Drain excess grease.
2. Add the diced onion and garlic to the beef and cook for 2–3 minutes, until softened and fragrant.
3. Load the slow cooker: Transfer the beef mixture to a slow cooker. Add the chopped cabbage, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, paprika, oregano, thyme, black pepper, and salt.
4. Stir everything together until well combined.
5. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the flavors have developed.
6. About 30–40 minutes before serving, stir in the uncooked rice. Cover and continue cooking until the rice is tender.
7. Taste and adjust the seasoning. Add the brown sugar if you prefer a slightly sweeter tomato flavor.
8. Ladle the hot soup into bowls and garnish with fresh parsley.

Serving

Serve hot with crusty bread or a simple green salad.

Prep Time: 20 minutes
Cook Time: 6–7 hours on LOW
Total Time: About 7 hours
Servings: 6–8