If you love the comforting flavors of traditional cabbage rolls but want a simpler, hands-off way to enjoy them, this Crockpot Cabbage Roll Soup Recipe is exactly what you need. It captures all the heartiness of those classic cabbage rolls in a warm, soothing soup that bubbles away slowly in the crockpot, filling your home with irresistible aromas and making dinnertime effortless. This recipe is perfect for busy days when you want something nourishing and cozy without standing over the stove, plus it yields enough to share with family or store for tasty leftovers.
Ingredients You’ll Need
Every ingredient in this soup plays an important role, from the smoky bacon adding depth to the tender cabbage bringing vibrant texture. These simple staples come together beautifully, balancing flavors and colors to create a comforting bowl of pure deliciousness.
- Thick-cut bacon (1 pound, diced): Provides a smoky, savory base that infuses the whole soup with rich flavor.
- Onion (1, diced): Adds sweetness and aromatic notes that deepen the overall taste.
- Lean ground beef (1 pound): Gives the soup hearty protein reminiscent of classic cabbage rolls.
- Minced garlic (1 tablespoon): Lends a fragrant punch to brighten the savory elements.
- Chopped carrots (1 cup): Adds a natural sweetness and slight crunch to balance the cabbage.
- Chopped cabbage (5 cups): The star of the show, offering texture and that unmistakable cabbage roll feel.
- Diced fire roasted tomatoes (28 ounces, 1 can): Brings in a smoky acidity that complements the meat and vegetables.
- Tomato sauce (16 ounces, 1 can): Provides a smooth, rich base for the broth.
- Low-sodium beef broth (6-8 cups): Forms the flavorful soup liquid that ties everything together.
- Dry long-grain rice (¾ cup): Adds body and texture similar to the rice stuffing in traditional cabbage rolls.
- Worcestershire sauce (1 tablespoon): Infuses a tangy, umami depth that rounds out the flavors.
- Smoked paprika (1½ teaspoons): Enhances smokiness and provides a subtle warmth without heat.
- Dried thyme (¾ teaspoon): Contributes a gentle herbaceous note ideal for this hearty soup.
- Dried marjoram (½ teaspoon): Offers a mellow, slightly sweet herbal essence to complement the spices.
- Bay leaves (2): Add a subtle earthiness and complexity during the long cook time.
- Kosher salt and freshly ground black pepper (to taste): Essential seasonings to bring all the flavors alive.
- Freshly grated Parmesan cheese (optional, for serving): A finishing touch that adds salty richness and creaminess.
How to Make Crockpot Cabbage Roll Soup Recipe
Step 1: Sauté the bacon and onion
Starting your soup with sautéed bacon and onion is key for layering flavor. Cook the diced bacon over medium-high heat until it releases its fat and crisps just right. Add in the diced onion and sauté together until the onion softens and turns translucent. Once they’re perfectly cooked, transfer them to your crockpot and make sure to drain the bacon grease from the pan to keep the soup from becoming greasy while retaining that smoky goodness.
Step 2: Brown the ground beef
Using the same skillet helps keep all those delicious flavors on hand. Add your lean ground beef and cook it thoroughly until no pink remains, breaking it apart as it cooks. The browned bits left behind from the bacon and onion will cling to the beef, boosting the savory depth. Then, head to the crockpot and add it alongside the bacon and onions.
Step 3: Add veggies, tomatoes, rice, and seasonings
Next, toss the chopped carrots, chopped cabbage, diced fire roasted tomatoes, tomato sauce, and rice into the crockpot. Pour in your beef broth—between 6 to 8 cups depending on preferred soup thickness—then stir in Worcestershire sauce, smoked paprika, dried thyme, dried marjoram, kosher salt, and pepper. Finally, lay the bay leaves on top; they’ll infuse the broth with subtle herbal undertones during cooking.
Step 4: Cook low and slow
Cover your crockpot and select the setting based on your schedule: cook on high for 3 hours or on low for 5 to 6 hours. This slow simmer allows the flavors to marry beautifully and the rice and cabbage to become tender without losing their structure. It’s the magic of the slow cooker creating that classic comfort-food vibe with almost no effort.
Step 5: Finish and serve
Before serving, fish out the bay leaves, then taste and adjust salt and pepper seasoning as needed. Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top if you like for a creamy, salty punch that complements the hearty broth.
How to Serve Crockpot Cabbage Roll Soup Recipe
Garnishes
While Parmesan cheese is a traditional topping, don’t hesitate to get creative with garnishes to enhance each bowl. Fresh parsley or dill chopped finely adds freshness and a pop of green. A dollop of sour cream can add creaminess and a gentle tang that pairs wonderfully with the smoky paprika and cabbage. A few crushed red pepper flakes can spice things up for those who prefer a touch of heat.
Side Dishes
This soup is robust enough to be a meal on its own, but pairing it with crusty bread or buttery garlic rolls takes it to the next level. A simple green salad with a bright vinaigrette is perfect for adding lightness and balance to the meal. If you want to keep things traditional, some buttery mashed potatoes served alongside make an indulgent feast.
Creative Ways to Present
For a fun twist, serve this Crockpot Cabbage Roll Soup Recipe in bread bowls—hollowed-out round loaves of crusty bread soak up the broth perfectly and add rustic charm. Another idea is layering the soup with a sprinkling of shredded cheese and broiling it briefly to melt and brown for a “cabbage roll soup au gratin” experience. You can also pack it in mason jars for an inviting look if taking it for picnic lunches or work meals.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors continue to develop. Store leftover soup in airtight containers in the refrigerator for up to 4 days, making it an excellent option for easy weekday lunches or quick dinners.
Freezing
Crockpot Cabbage Roll Soup Recipe freezes beautifully. Portion the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It will keep in the freezer for up to 3 months. Just remember to leave off the Parmesan until reheating to preserve its texture.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen. Warm it gently on the stove over medium heat, stirring occasionally, or use a microwave in short bursts until piping hot. Add fresh Parmesan or your favorite garnishes just before serving for that fresh-made flavor.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well and will lighten up the dish a bit while still providing protein. Just be sure to brown it thoroughly to develop good flavor before adding it to the crockpot.
Is it necessary to use fire roasted tomatoes?
Fire roasted tomatoes add a subtle smokiness that elevates this soup, but if you don’t have them on hand, regular diced tomatoes work just fine. You might want to add a touch more smoked paprika to compensate for the missing smoky flavor.
Can I make this soup in an Instant Pot instead of a crockpot?
Yes, you can adapt this recipe for an Instant Pot by sautéing the bacon, onions, and beef using the sauté function, then adding the remaining ingredients and cooking on high pressure for about 10 minutes. Be sure to do a quick release to avoid overcooking the cabbage and rice.
What if I want a thicker soup?
To thicken the soup, reduce the amount of beef broth slightly or let it cook uncovered for the last 30 minutes to allow some liquid to evaporate. Another trick is to mash some of the cooked cabbage against the side of the pot to naturally thicken the broth.
Can I omit the rice for a low-carb version?
Definitely! Omitting the rice will reduce carbs and make the soup more broth-forward. You might consider adding cauliflower rice or extra vegetables instead to maintain the volume and texture.
Final Thoughts
There’s something wonderfully comforting and nostalgic about this Crockpot Cabbage Roll Soup Recipe that makes it a go-to on chilly days or when you want a fuss-free meal bursting with flavor. With its rich mix of smoky bacon, tender cabbage, and hearty ground beef simmered to perfection, it truly hits all the right notes. Give it a try and let it fill your kitchen and belly with warmth and goodness—you might just find your new favorite soup!
Print
Crockpot Cabbage Roll Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 10 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Cabbage Roll Soup is a hearty and comforting dish that combines the flavors of classic cabbage rolls into an easy-to-make, slow-cooked soup. Packed with ground beef, smoky bacon, tomatoes, and cabbage, it’s perfect for a warming family meal with minimal prep and effortless cooking.
Ingredients
Meat and Aromatics
- 1 pound thick-cut bacon, diced
- 1 onion, diced
- 1 pound lean ground beef
- 1 tablespoon minced garlic
Vegetables and Rice
- 1 cup chopped carrots
- 5 cups chopped cabbage
- ¾ cup dry long-grain rice
Liquids and Seasonings
- 28 ounces diced fire roasted tomatoes (1 can)
- 16 ounces tomato sauce (1 can)
- 6–8 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons smoked paprika
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
Optional Garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Bacon and Onion: In a large skillet over medium-high heat, cook the diced bacon and diced onion until the bacon is crisp and the onion is translucent. Once done, transfer them into the crockpot and carefully drain the excess grease from the skillet.
- Cook Ground Beef: Using the same skillet, add the lean ground beef and cook it thoroughly until no pink remains, breaking it up as it cooks. Transfer the cooked ground beef into the crockpot.
- Add Remaining Ingredients: Add the minced garlic, chopped carrots, chopped cabbage, dry long-grain rice, diced fire roasted tomatoes, tomato sauce, Worcestershire sauce, smoked paprika, dried thyme, dried marjoram, and 6 to 8 cups of low-sodium beef broth into the crockpot. Stir everything gently to combine, then place the bay leaves on top of the mixture.
- Slow Cook the Soup: Cover the crockpot with the lid and cook on high for 3 hours or low for 5 to 6 hours, allowing all flavors to meld perfectly and the rice and cabbage to become tender.
- Final Touches and Serve: Before serving, remove the bay leaves. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve hot, optionally topped with freshly grated Parmesan cheese for added richness and flavor.
Notes
- If you don’t have fire-roasted tomatoes, regular diced tomatoes can be used as a substitute, though the smoky flavor will be less pronounced.
- You can adjust the amount of beef broth depending on how thick or soupy you prefer the soup.
- The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a lower-fat version, you can substitute ground turkey for the ground beef and reduce or omit the bacon.
- Adding a splash of vinegar when serving can brighten the flavors reminiscent of classic cabbage rolls.
