There’s something comforting about cabbage rolls – they remind me of those long Sunday dinners at my grandmother’s house. But let’s be honest, who has time to stuff and roll cabbage leaves these days? Between work and running around with the kids, I needed an easier way to enjoy those same flavors without all the fuss.
That’s why this slow cooker unstuffed cabbage roll soup has become my go-to recipe. I just toss everything in the crockpot in the morning, and by dinner time, my kitchen smells just like grandma’s used to. The best part? No tedious rolling or stuffing required, but you still get all those familiar flavors that make traditional cabbage rolls so good.
Think savory ground beef, tender cabbage, and rice swimming in a rich tomato broth? This soup delivers all of that, minus the work. Plus, it makes enough for leftovers, which actually taste even better the next day.
Why You’ll Love This Cabbage Roll Soup
- Dump-and-go convenience – Just brown the beef, then toss everything in your slow cooker – no complicated steps or fancy techniques needed.
- Budget-friendly ingredients – Using simple ingredients like ground beef, cabbage, and rice, this soup gives you all the flavors of traditional cabbage rolls at a fraction of the cost.
- Hearty and filling – Packed with protein from the beef, fiber from the cabbage, and satisfying rice, this soup makes a complete meal that’ll keep you full for hours.
- Great for meal prep – This soup tastes even better the next day and freezes beautifully, making it perfect for busy weeknight dinners or lunch prep.
- No rolling required – You get all the classic cabbage roll flavors without the fussy work of rolling and stuffing individual cabbage leaves.
What Kind of Cabbage Should I Use?
Green cabbage is your best bet for this soup, though you could use red cabbage in a pinch – just know it might give your soup a purple tint. When shopping, look for a head that feels heavy for its size and has crisp, fresh-looking leaves without any brown spots or wilting. Regular green cabbage holds up well during slow cooking and won’t turn mushy, which makes it perfect for this soup. If you’re short on time, many grocery stores sell pre-chopped cabbage in bags, though you’ll pay a bit more for the convenience and it might not be quite as fresh as a whole head.
Options for Substitutions
This soup is pretty forgiving and allows for several easy substitutions:
- Minced beef: You can swap the ground beef for ground turkey, pork, or even a mix of meats. If using turkey, add an extra tablespoon of olive oil when browning to make up for the lower fat content.
- Instant rice: Regular long-grain rice works too, but you’ll need to increase the cooking time by about 20 minutes. Brown rice is another option – just add an extra 1/2 cup of water and cook it longer.
- Cabbage: Both green and purple cabbage work well here. You could even mix in some kale or collard greens for the last hour of cooking.
- Tomato sauce and diced tomatoes: Any canned tomato variety will work – crushed tomatoes or whole peeled (just break them up). If you’re short on tomato sauce, use pasta sauce and reduce the added seasonings.
- Fresh garlic and onion: In a pinch, use 1/2 teaspoon garlic powder instead of fresh garlic, and 1 tablespoon onion powder for the fresh onion. Just add them with the other dry seasonings.
Watch Out for These Mistakes While Cooking
The biggest challenge with slow cooker soups is adding ingredients at the wrong time – for this cabbage roll soup, don’t throw in the instant rice at the beginning or you’ll end up with mushy, overcooked grains that fall apart. A common mistake is skipping the browning step for the ground beef, but taking a few minutes to brown the meat first creates a deeper, richer flavor and better texture in your finished soup. To keep your cabbage from getting too soft and losing its slight crunch, avoid cutting the pieces too small – aim for roughly 2-inch chunks that will hold their shape during cooking. For the best flavor development, make sure to season your beef while browning and taste-test the soup about 30 minutes before it’s done, as slow cooker recipes often need a final adjustment of seasonings near the end of cooking time.
What to Serve With Cabbage Roll Soup?
This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty rye bread or a warm dinner roll is perfect for soaking up all that tasty broth. Since this soup has all the flavors of traditional cabbage rolls but in an easier format, I like to keep the sides simple – try a basic green salad with a light vinaigrette dressing, or some quick-pickled cucumbers for a tangy contrast. If you’re extra hungry, a dollop of sour cream on top of the soup and some cornbread on the side will make this into an extra-filling meal.
Storage Instructions
Keep Fresh: This cozy cabbage roll soup will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together. Just keep in mind that the rice might absorb more liquid as it sits.
Freeze: Got leftovers? This soup is perfect for freezing! Let it cool completely, then pour into freezer-safe containers or bags, leaving some room for expansion. It’ll keep well for up to 3 months in the freezer. Pro tip: freeze in individual portions for easy lunch portions.
Reheat: When you’re ready to enjoy your soup again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of water or broth to reach your desired consistency. You can also microwave individual portions, stirring halfway through.
| Preparation Time | 10-15 minutes |
| Cooking Time | 180-300 minutes |
| Total Time | 190-315 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 30-35 g
- Carbohydrates: 75-85 g
Ingredients
- 1 pound minced beef
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 1 small head cabbage, cut into pieces (around 6 cups)
- 2 1/2 cups water
- 1 cup instant rice (refer to notes for details)
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon sugar
- 28-ounce can tomato sauce
- 14.5-ounce can small diced tomatoes (with juice, garlic & olive oil flavor preferred)
Step 1: Brown the Ground Beef
In a large skillet, brown 1 pound of ground beef along with 2 cloves of garlic, minced, and 1 small onion, diced.
Cook until the beef is browned and the onions are soft.
Drain any excess grease from the skillet to prevent your dish from becoming too oily.
Step 2: Prepare the Slow Cooker Ingredients
In your slow cooker, add 1 small head of cabbage, chopped, 2 1/2 cups of water, and 1 cup of uncooked Minute rice.
Season the mixture with 1 teaspoon of freshly ground black pepper, 1 1/2 teaspoons of garlic salt, 1 teaspoon of paprika, and 1 teaspoon of sugar.
Pour in a 28-ounce can of tomato sauce and a 14.5-ounce can of petite diced tomatoes with their juice.
Step 3: Combine Ingredients in the Slow Cooker
Add the cooked ground beef mixture to the slow cooker with the other ingredients.
Stir everything together to ensure that all components are well combined and evenly distributed in the slow cooker.
Step 4: Cook the Dish
Cover the slow cooker and set it to cook on low for 4-5 hours or on high for 3-4 hours.
The dish is ready when the rice and cabbage are tender.
Check periodically to make sure it doesn’t overcook.
Step 5: Final Adjustments and Serving
If the mixture is thicker than you prefer, gradually add a little more water or broth until you achieve your desired consistency.
Once done, top each serving with some shredded cheese if you like.
Serve hot and enjoy your hearty slow cooker meal!