Are your taste buds craving something hearty yet oh-so-easy to make? Then snuggle up with this Slow Cooker Unstuffed Cabbage Roll Soup. All the rich flavors of classic cabbage rolls shine through in a comforting bowl of goodness—no rolling required. Just toss everything in and let the slow cooker do its magic!
Ingredients
- 1 pound ground beef (or turkey, if you prefer)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 head of cabbage, chopped into bite-size pieces
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Cooked rice, for serving (optional)
Instructions
Begin by browning the ground beef in a skillet over medium-high heat. If you’re using ground turkey, cook until it’s no longer pink and well crumbled. Drain any excess fat, then stir in the chopped onion and minced garlic. Sauté for a few minutes until fragrant and slightly softened.
Transfer the beef mixture to your slow cooker. Add the chopped cabbage, diced tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, dried thyme, plus a pinch of salt and pepper. Pop on the lid and cook on low for about 6 to 8 hours, or on high for 3 to 4 hours. The cabbage should be tender, and the flavors will have melded beautifully.
Taste for seasoning and adjust with more salt and pepper if needed. Ladle the soup into bowls and, if you’re feeling extra cozy, spoon some cooked rice right on top. Enjoy it hot, hearty, and straight from the slow cooker!
This Unstuffed Cabbage Roll Soup hits the spot for busy families, meal planners, and anyone who loves a one-pot wonder. It’s filling yet light, and the broth-based soup can be adjusted to be lower in sodium by using reduced-salt broth. If you feel like switching it up, use cauliflower rice instead of regular rice or switch to turkey for a leaner option. No matter how you fix it, this comforting crock of soup is guaranteed to become a new favorite in your weekly meal rotation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
