Crock Pot Stuffed Cabbage Soup
Warm up with a hearty bowl of Crock Pot Stuffed Cabbage Soup—a comforting and flavorful twist on traditional stuffed cabbage rolls, made easy with slow-cooker convenience. Packed with tender ground beef, savory garlic, and a medley of fresh vegetables like cabbage, carrots, and celery, this soup offers a wholesome, satisfying meal perfect for busy weeknights. Simmered for hours with rich beef broth, crushed tomatoes, and a touch of brown sugar for sweetness, every spoonful is layered with deep, savory flavor. The addition of cooked white rice adds a delightful heartiness, while classic seasonings like Worcestershire sauce, thyme, and parsley bring a comforting, homemade taste. This easy slow-cooker dinner is perfect for meal prep, reheats beautifully, and is sure to become a family favorite during chilly weather. Turn to this stuffed cabbage soup recipe when you're craving something warm, filling, and utterly delicious!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 4 cups Green cabbage, chopped
- 2 medium Carrots, sliced
- 2 Celery stalks, diced
- 1 cup Cooked white rice
- 28 ounces Crushed tomatoes, canned
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Brown sugar
- 2 teaspoons Dried parsley
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Heat the olive oil in a skillet over medium heat.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease and transfer the cooked beef to the crock pot.
In the same skillet, sauté the diced onion for about 3-4 minutes until translucent. Add the minced garlic and cook for 1 additional minute. Transfer to the crock pot.
Add the chopped cabbage, sliced carrots, diced celery, and cooked rice to the crock pot.
Stir in the crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, and brown sugar.
Season the mixture with dried parsley, dried thyme, salt, and black pepper. Stir until well combined.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are fully combined.
Taste and adjust seasoning if needed before serving.
Ladle the soup into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 8377 mg | 364% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 74.9 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5732 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
