Cabbage Roll Soup with Ground Beef and Vegetarian Variations – Slow Cooker & Dutch Oven Methods
Cabbage Roll Soup Recipe: Hearty Comfort in a Bowl
This comforting cabbage roll soup brings all the flavors of traditional stuffed cabbage rolls into an easy one-pot meal. Perfect for chilly evenings, this versatile recipe works beautifully in both slow cookers and Dutch ovens, with options for both meat lovers and vegetarians alike.
Ingredients
- 1 lb ground beef
- 1 medium head green cabbage, chopped
- 1 large onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 cup uncooked rice
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth (vegetable broth for vegetarian)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Cooking Instructions
Stovetop/Dutch Oven Method
- Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Add onions, carrots, and garlic. Cook for 5-7 minutes until vegetables begin to soften.
- Stir in tomato paste, paprika, and thyme. Cook for 1 minute until fragrant.
- Add chopped cabbage and cook for 5 minutes, stirring occasionally.
- Pour in crushed tomatoes, broth, and uncooked rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Slow Cooker Method
- Brown ground beef in a skillet, then drain excess fat.
- Place all ingredients except cabbage in the slow cooker and stir well.
- Add chopped cabbage on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir gently before serving and adjust seasoning as needed.
Vegetarian Variation
For a plant-based version, simply omit the ground beef and use vegetable broth. The soup becomes a delicious vegetarian cabbage roll soup that’s equally satisfying. You can also add plant-based protein substitutes if desired.
Expert Tips
- Brown the meat well for deeper flavor – don’t rush this step!
- Use good quality broth for the best flavor foundation
- Don’t overcook the rice – it should be tender but not mushy
- Leftovers freeze beautifully for up to 3 months
- Serve with crusty bread for a complete meal
Frequently Asked Questions
Can I use different types of rice?
Yes! Brown rice works well but will need longer cooking time. For a quicker option, use quick-cooking rice added in the last 15 minutes.
How can I make this soup thicker?
For a thicker consistency, use less broth or let the soup simmer uncovered for the last 10-15 minutes to reduce.
Can I add other vegetables?
Absolutely! This cabbage soup recipe is very adaptable. Try adding celery, bell peppers, or mushrooms for extra flavor and nutrition.
Is this soup freezer-friendly?
Yes, this best soup recipe freezes exceptionally well. Cool completely before freezing in airtight containers for up to 3 months.
Looking for more comforting one-pot meals? Try our creamy cowboy butter chicken pasta or explore our collection of delicious soup recipes for more inspiration!
Cabbage Roll Soup Recipe: Hearty Comfort in a Bowl
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Add onions, carrots, and garlic. Cook for 5-7 minutes until vegetables begin to soften.
- Stir in tomato paste, paprika, and thyme. Cook for 1 minute until fragrant.
- Add chopped cabbage and cook for 5 minutes, stirring occasionally.
- Pour in crushed tomatoes, broth, and uncooked rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.
- Season with salt and pepper. Garnish with fresh parsley before serving.
