Description

This Crockpot Cabbage Roll Soup combines rich beef broth, tender cabbage, and flavorful spices into a warm, comforting dish that’s easy to prepare, making it perfect for quick dinners and healthy 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

Cook Mode Prevent your screen from going dark

Instructions

Brown the beef by heating a skillet and cooking ground beef until browned; drain excess fat.
Combine all ingredients in a slow cooker and mix well.
Cook on low for 7-8 hours or high for 4-5 hours until the cabbage is tender and flavors meld.
Remove the bay leaf, taste and adjust seasoning if needed, then serve garnished with chopped parsley.

Notes

For a lighter version, use ground turkey or chicken instead of beef.
This soup can be made ahead of time and stored in the refrigerator for up to 5 days.
Freezing leftover soup is possible, just ensure to store it in airtight containers.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg