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You ever have one of those days where you mean to make something fancy, but real life says, “Not today, honey”? That’s how this soup was born in my house.
Years ago, I had every intention of making my mom’s cabbage rolls for Sunday supper — the kind she’d spend all afternoon rolling up just so. But the dog got sick, my youngest had a science fair disaster, and next thing I knew, it was 5 o’clock and I hadn’t even boiled the cabbage.
So I did what any slightly frazzled home cook would do: I threw everything — meat, cabbage, rice, tomatoes — right into my slow cooker and crossed my fingers. You know what? It turned out even better than the fussy rolled kind. Sometimes shortcuts aren’t cheats — they’re life savers.
Now I make this Slow Cooker Unstuffed Cabbage Roll Soup at least once a month. It’s warm, filling, and feels like home — without tying you to the stove all day.
Why You’ll Love This Recipe
Let me just tell you why this one’s a keeper:
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All that hearty cabbage roll goodness — but you don’t have to roll a single leaf.
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Practically cooks itself while you’re off living your life.
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It’s even better the next day — so hello, easy lunches.
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You can tweak it a dozen ways — picky eaters? Dietary swaps? No problem.
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And let’s be honest — it makes your house smell amazing.
Ingredients (Nothing Fancy)
Here’s what you’ll need — odds are you’ve got most of it hanging around already:
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1 lb ground beef (turkey’s great too if you’re feeling lighter)
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1 small onion, diced up small
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3 garlic cloves, minced — don’t skimp here, trust me
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1 medium head of cabbage, chopped — big chunks, little chunks, it all works
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2 carrots, sliced
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3 cups beef broth (I’ve used chicken broth in a pinch, no one noticed)
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1 (28 oz) can diced tomatoes
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1 (15 oz) can tomato sauce
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½ cup uncooked long grain white rice
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2 tbsp brown sugar (just a hint of sweetness like grandma’s)
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1 tbsp Worcestershire sauce
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1 tsp paprika
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1 tsp dried thyme
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1 bay leaf
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Salt & pepper — season with your heart
Little tip: If your rice is already cooked — maybe leftovers from takeout? — just toss it in at the end so it doesn’t get mushy.
Directions (You Got This)
Alright, let’s get this pot going:
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Brown your ground beef in a skillet over medium heat. Sprinkle a pinch of salt — makes all the difference.
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Toss in your diced onion and minced garlic, let ‘em get soft and smell real good — about 5 minutes or so.
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Scoop all that goodness into your slow cooker.
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Now just add the cabbage, carrots, broth, diced tomatoes (juice and all), tomato sauce, rice, brown sugar, Worcestershire, paprika, thyme, and the bay leaf. Give it a good stir — talk to it if you want, I won’t judge.
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Lid on. Cook on low for about 6–7 hours, or high for 3–4. Go about your day — laundry, errands, maybe sneak a nap.
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When the cabbage is tender and the rice is soft, fish out that bay leaf (no one wants to chomp on that, trust me).
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Taste, season with salt and pepper as needed, then ladle into bowls and enjoy that first spoonful — heaven!
Serving Suggestions
We’re a bread-dunking family, so I highly recommend serving this with a big chunk of crusty bread — or if you’re like me, a soft, warm dinner roll slathered in butter.
A light salad on the side is nice if you want something fresh and crisp to balance the richness. And if you want to go all out? Shred a little cheese on top — cheddar, mozzarella, whatever’s in the fridge — just watch it melt. Bliss.
Storage Tips
One of my favorite parts? This soup tastes even better the next day — the flavors cozy up together overnight. Pop leftovers in an airtight container — they’ll keep in the fridge for about 4 days.
If you freeze it, just know the rice soaks up more liquid — so when you reheat it, splash in a bit more broth or water to loosen it up. Warm on the stove or in the microwave until it’s steaming again.
Variations & Little Twists
Don’t be afraid to play with it — this soup is as forgiving as your favorite sweatpants:
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Change the meat: Ground chicken or pork? Perfectly fine.
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Make it meatless: Use lentils or your favorite veggie crumbles.
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Add more veggies: Bell peppers, celery, or a handful of spinach at the end — why not?
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Spice it up: A pinch of red pepper flakes or a swirl of hot sauce does wonders.
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Thicken it: Stir in a spoonful of tomato paste if you want it more stew-like.
A Little Goodbye
If you try this, I hope it brings a bit of that old-school comfort to your table — with none of the fuss. And hey, if you put your own spin on it, I’d love to hear about it.
Tell me how you made it yours in the comments, or just drop by to say hi — my kitchen’s always open for a good food story.
Take care, keep your slow cooker handy, and don’t forget the bread.
Slow Cooker Unstuffed Cabbage Roll Soup
Ingredients
- 1 lb ground beef lean
- 1 cup onion chopped
- 3 cloves garlic minced
- 4 cups green cabbage chopped
- 1 can diced tomatoes 28 oz, with juice
- 1 can tomato sauce 15 oz
- 4 cups beef broth low sodium
- 1/2 cup uncooked white rice
- 1 tsp paprika
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant.
- Transfer the beef mixture to the slow cooker.
- Add cabbage, diced tomatoes with juice, tomato sauce, beef broth, rice, paprika, salt, and pepper.
- Stir all ingredients together, cover, and cook on LOW for 6-7 hours or until cabbage and rice are tender.
- Taste and adjust seasoning if needed before serving.
