Slow Cooker Cabbage Roll Soup

This Slow Cooker Cabbage Roll Soup is a delicious recipe for Fall! And, you can make it low carb by not adding the rice! This is one of my favorite crock pot soup recipes!

SlowCooker Crockpot Cabbage Roll Soup Recipe


Slow Cooker Cabbage Roll Soup Recipe

CrockPot Cabbage Soup Recipe Ingredients


4 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 onion, chopped
3 cloves garlic, minced
½ cup water
1 tsp. oregano
½ tsp. basil
24 oz. tomato sauce (or see the low carb, sugar free tomato sauce recipe below)
2 14.5 oz. cans diced tomatoes
1 cup rice, uncooked

Crockpot cabbage soup recipes



Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned. In a slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine. Cover and cook on low heat for 8 to 10 hours. In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine. Add bacon bits on top like I do, or other other favorite topping!

Low Carb Sugar Free Tomato Sauce Recipe

Low Carb Sugar Free Tomato Sauce Recipe

Recipe >> Preheat to 350


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  1. I was craving cabbage rolls but I wasn’t craving the work. That’s when I stumbled across this recipe and I LOVE it. I could actually find all the ingredients in Ireland, where I’m currently living (and well.. trying to find the ingredients for recipes I usually make, here in Ireland is MUCH harder than I anticapted). I added a couple cubes of beef buillion for a little bit flavor. Anway. I LOVE this recipe and will be making it again. Thanks for sharing (:

  2. That is so awesome that you had all the ingredients on hand already. I am so glad you loved it as much as I do!!

  3. Hi Renee, since you don’t actually add the rice until the last hour of cooking, you could just leave it out and make it when you want to and then stir it in later 🙂

  4. I’ve been craving stuffed cabbage rolls and came across your recipe on pinterest. Not only did it sound great but easy as well. I used to go to a café in San Diego when I was living there while in the Navy that served what they called Jewish Cabbage rolls. When I was transferred to Washington I asked for the recipe. This may sound strange but what I did to your recipe was I added 12 crushed Gingersnap cookies, 3 TBSP Red Wine Vinegar and 1/4 c white raisins along with 2TBSP Brown Sugar and 1/2 cup more Water. I omitted the oregano. It gives it that Sweet/Sour flavor which made me fall in love with cabbage rolls in the first place. Thank you for such a great Base Recipe

  5. Hi Rob! First, thank you for your service 🙂 And I am so glad you liked the base to this soup 🙂 I would NEVER have thought about cookies, much less, Gingersnaps! That sounds really interesting!!!

  6. Could you add it without cooking it though? If you put it in the last hour of cooking. I use brown parboiled rice that normally takes 20 minutes to cook. Is be easier to cook it in the soup.

  7. Stacey, I personally wouldn’t with *this* recipe. I would wait to prepare the soup towards the end and then add it in.

  8. Hi Jesstine, it serves about 4-6 depending on portion sizes 🙂 I always eat two bowls myself haha!

  9. I have this in the crock pot now…I keep taking spoonfuls…can hardly wait to add the rice…it is YUMMY! Thanks for this recipe! ?

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