Crockpot Cabbage Roll Soup
When you’re craving all the comforting flavors of classic cabbage rolls without the rolling, stuffing, or fuss, this crockpot cabbage roll soup is exactly what you need! Everything — the browned beef, chopped cabbage, tomatoes, broth, rice, and seasonings — goes straight into the slow cooker and simmers low and slow until the cabbage is tender, the rice has thickened the broth, and the whole pot tastes rich and hearty. It’s simple, satisfying, and the kind of cozy soup that makes cold evenings feel a little warmer!
Why You’ll Love This Recipe:
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All the flavor of cabbage rolls with a fraction of the effort.
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A really easy crockpot meal with minimal prep.
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Thick, hearty, and perfect for cold nights.
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Budget-friendly and made with mostly pantry staples.
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Leftovers reheat beautifully — even better the next day.
If you like the sound of this one, make sure you check out more of my slow cooked soups! I think you’ll also love my crockpot cowboy soup, crockpot minestrone soup, crockpot potato soup, crockpot Mexican street corn soup, and crockpot chicken noodle soup!
Ingredients
Looking for the printable recipe card? You’ll find it at the bottom of this post!
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Lean ground beef, browned and drained: Browning it first adds flavor and keeps the soup from getting greasy.
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Onion: Diced onion helps build that classic cabbage roll flavor base.
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Green cabbage: About half a head, chopped. It cooks down beautifully and makes the soup hearty.
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Tomato sauce: Gives the broth that rich, slightly tangy cabbage-roll vibe.
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Diced tomatoes: Adds texture and extra tomato flavor.
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Beef broth: Low-sodium works best so you can control the seasoning.
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Uncooked long-grain white rice: It cooks right in the soup and helps thicken it as it simmers.
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Tomato paste: Deepens the tomato flavor and helps thicken the broth.
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Brown sugar: A small amount balances the acidity of the tomatoes.
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Worcestershire sauce: Adds savory depth and a little umami.
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Salt: Start with less if your broth is salty — adjust to taste at the end.
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Garlic powder: Easy and reliable for layering flavor without overpowering the soup.
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Black pepper: Adds warmth and balance.
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Paprika: Brings mild smoky sweetness.
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Dried thyme: A classic herb for cabbage dishes — subtle but so good.
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Bay leaf: Adds depth as it simmers; remember to remove it before serving.
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Fresh parsley: Optional, but great for a pop of color and freshness.
How To Make Crockpot Cabbage Roll Soup
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Add the browned beef, onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, paprika, thyme, and bay leaf to your slow cooker. Give everything a good stir so it’s well combined.
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Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the cabbage and rice are tender and the soup is thick and hearty.
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Remove the bay leaf, give it a taste, and adjust the seasoning if needed. Ladle into bowls and top with chopped parsley before serving.
Recipe Notes
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If you like a thicker, heartier soup, uncover the slow cooker during the last 30 minutes and let some of the liquid cook off.
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Using lean ground beef helps keep the soup balanced and prevents excess grease.
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Prefer a clearer broth? Add cooked rice at the end instead of cooking the rice in the soup. It still thickens slightly but stays more soup-like overall.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: This soup freezes beautifully. Keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm on the stovetop or in the microwave. If the rice has soaked up extra liquid (totally normal!), add a splash of broth to loosen it back up.
Substitutes
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Beef: Swap the ground beef for ground turkey or pork. All work well and still give you that classic cabbage roll flavor.
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Rice: You can use brown rice, just add about an extra hour of cook time since it takes longer to soften.
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Tomatoes: If you prefer a smoother, less chunky texture, replace the diced tomatoes with crushed tomatoes.
Variations
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Stuffed Pepper Twist: Add diced bell peppers to give the soup a stuffed-pepper vibe with extra sweetness and color.
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Smoky Version: Swap in fire-roasted tomatoes and add a pinch of smoked paprika for a deeper, smokier flavor.
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Cabbage Roll Stew: Stir in a bit of cooked bacon at the end for a richer, heartier, slightly smoky stew-like version.
Crockpot Cabbage Roll Soup
Ingredients
- 1 pound lean ground beef browned and drained
- 1 small onion diced
- 4 cups chopped green cabbage about ½ a head
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 4 cups beef broth
- ½ cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Chopped parsley for garnish
Instructions
- Add the browned beef, onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, paprika, thyme, and bay leaf to your slow cooker. Give everything a good stir so it’s well combined.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the cabbage and rice are tender and the soup is thick and hearty.
- Remove the bay leaf, give it a taste, and adjust the seasoning if needed. Ladle into bowls and top with chopped parsley before serving.
Big, cozy bowls of this crockpot cabbage roll soup are exactly what cold nights call for. Simple ingredients, slow-cooked flavor, and hardly any effort on your part! If you make it, I’d love to hear what you think! Don’t forget to leave a rating and a comment — it helps other home cooks find and enjoy the recipe too, and I always love to hear your thoughts and feedback!
