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Slow Cooker Cabbage Roll Soup - Cozy, Comforting, and Easy

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Ground meat: 1 pound ground beef (85–90% lean) or half beef/half pork
  • Cabbage: 1 small to medium green cabbage, cored and chopped (about 6–7 cups)
  • Onion: 1 large yellow onion, diced
  • Garlic: 4 cloves, minced
  • Carrots: 2 medium, diced
  • Rice: 1/2 cup uncooked long-grain white rice (or 3/4 cup cooked)
  • Tomatoes: 1 (28-ounce) can crushed tomatoes
  • Tomato sauce: 1 (15-ounce) can
  • Beef broth: 4 cups (or use chicken or vegetable broth)
  • Brown sugar: 1–2 tablespoons (balances acidity)
  • Worcestershire sauce: 1–2 tablespoons
  • Apple cider vinegar or lemon juice: 1 tablespoon
  • Spices: 1 teaspoon paprika, 1 teaspoon dried thyme, 1 bay leaf
  • Salt and pepper: To taste
  • Olive oil: For browning
  • Optional finishers: Fresh parsley, a dollop of sour cream, or red pepper flakes

Method
 

  1. Brown the meat: In a skillet over medium-high heat, warm a splash of olive oil. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess fat. This step adds deep flavor and keeps the soup from tasting greasy.
  2. Sauté aromatics (optional but recommended): In the same skillet, add onion and carrots with a pinch of salt. Cook 3–4 minutes until slightly softened. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Load the slow cooker: Add chopped cabbage to the slow cooker first. Top with browned meat, onions, carrots, and garlic.
  4. Add liquids and seasonings: Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in brown sugar, Worcestershire, vinegar or lemon juice, paprika, thyme, bay leaf, and a few grinds of black pepper.
  5. Stir in rice: Add the uncooked rice and gently mix. If you’re using cooked rice, wait to add it later (see Step 7).
  6. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the cabbage is tender and the flavors are blended.
  7. Adjust with cooked rice (if using): If using cooked rice, stir it in during the last 20 minutes so it warms through without getting mushy.
  8. Taste and season: Remove the bay leaf. Taste and adjust salt, pepper, sugar, or vinegar. You want a gentle sweet-tangy balance.
  9. Serve: Ladle into bowls and finish with chopped parsley or a small spoon of sour cream if you like. A slice of crusty bread on the side doesn’t hurt.