Description
This Crockpot Cabbage Roll Soup features a delightful mix of tender beef, fresh cabbage, and tangy tomatoes, creating a heartwarming dish perfect for easy and delicious family meals.
Ingredients
Scale
- 1 pound lean ground beef
- 1 small onion (diced)
- 4 cups chopped green cabbage
- 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
- Brown the ground beef in a skillet until no longer pink, about 5-7 minutes, and drain the fat.
- In the crockpot, combine browned beef, diced onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, and spices. Stir well.
- Cover and cook on Low for 7-8 hours or High for 4-5 hours until cabbage and rice are tender.
- Remove the bay leaf and taste; adjust seasoning as needed.
- Ladle into bowls, garnish with parsley, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg