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
Scale
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.
