Name: Slow Cooker Cabbage Roll Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 TB olive oil; 1 lb ground beef; 1 cup diced onion; 1 cup diced carrots; 2 cloves garlic, minced; 3 cups chopped green cabbage; 4 cups beef broth; 16 oz tomato sauce; ½ cup uncooked white rice; ½ tsp salt; ¼ tsp pepper

I absolutely love cozy meals that feel like a big, warm hug on a chilly day, and that is exactly why the Slow Cooker Cabbage Roll Soup Recipe holds a special place in my heart. It’s everything I adore about traditional cabbage rolls, but with the ease of tossing everything into a slow cooker and letting it work its magic. The hearty beef, tender cabbage, and comforting tomato broth come together to create a dish that’s both nourishing and irresistibly flavorful. Whenever I need something simple yet satisfying, this soup is my go-to comfort food, filled with the kind of warmth you want to share with good friends or family.

Why You'll Love This Slow Cooker Cabbage Roll Soup Recipe

I’m genuinely thrilled to share why this Slow Cooker Cabbage Roll Soup Recipe stands out from the crowd. First off, let me tell you about the flavor. It has this perfect balance of savory beef, mild sweetness from the carrots, a little garlic punch, and that tender cabbage soaking up the rich tomato broth. Each spoonful feels robust and layered, making the soup cozy and satisfying without being heavy. To me, it’s like a deconstructed cabbage roll in soup form, which is brilliant because you get all the flavor without the fuss of rolling each cabbage leaf.

What really makes this recipe a winner for me is how effortlessly it comes together. I simply brown the ground beef and sauté the aromatics, then dump everything into the slow cooker and let it simmer slowly throughout the day. It frees up so much time and effort—perfect for busy weekdays or lazy weekends when I want dinner ready when I walk in the door. Plus, the slow cooker does a fantastic job melding the flavors, delivering a depth that’s hard to beat with faster cooking methods.

This soup also feels incredibly versatile. I often serve it for weeknight dinners, but it’s just as welcoming on holidays or for casual get-togethers. It stands out because it’s a warm, hearty, and healthy choice that still feels a little special thanks to that rich tomato broth and comforting vegetables. If you love cabbage rolls but want a fuss-free approach packed with all that savory goodness, this recipe is absolutely for you.

Ingredients You'll Need

The image shows a round black slow cooker filled with a dish made of three visible layers. The bottom layer is a red tomato sauce that spreads all around the pot. The middle layer is made of chunks of cooked ground meat scattered unevenly on top of the sauce. The top layer consists of light green and white cabbage pieces mixed with small pieces of red bell peppers, all sitting on the meat and sauce. The slow cooker is placed on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Slow Cooker Cabbage Roll Soup Recipe lies in its simple, wholesome ingredients that come together to create a stunning taste and hearty texture. Each item plays a key role—from the beef adding richness, to the cabbage providing gentle earthiness, and the rice lending a welcoming bite to the broth.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: This is the base for sautéing and adds a lovely mild fruitiness to the dish.
Ground beef: Adds hearty, savory flavor that forms the protein backbone of the soup.
Diced onion: Brings sweetness and depth when cooked down with the beef.
Diced carrots: Sweetness and a pop of color that balances the savory elements.
Garlic cloves: A punch of aromatic flavor that infuses the broth deliciously.
Chopped green cabbage: Tender and slightly sweet, it softens perfectly in the slow cooker.
Beef broth: The rich liquid that everything simmers in, boosting the overall savoriness.
Tomato sauce: Adds acidity and depth, reminiscent of traditional cabbage roll tomato sauce.
Uncooked white rice: Provides a comforting texture, thickening the soup slightly as it cooks.
Salt and pepper: Essential for seasoning and bringing all the flavors together beautifully.

Directions

Step 1: Start by heating the olive oil in a large skillet over medium heat. Once hot, add the ground beef and cook it until nicely browned, breaking it apart as it cooks so it’s in small crumbles. This step develops incredible flavor and ensures your beef is perfectly cooked before going into the slow cooker.

Step 2: Add the diced onion, carrots, and minced garlic to the skillet with the beef. Cook for about 5 minutes until the onions are translucent and the carrots have softened just a little. This quick sauté boosts the taste by softening the vegetables and letting their natural sweetness emerge.

Step 3: Transfer the cooked beef and vegetables from the skillet into your slow cooker. To the slow cooker, add the chopped cabbage, beef broth, tomato sauce, uncooked rice, salt, and pepper. Give everything a good stir to combine thoroughly.

Step 4: Cover the slow cooker with its lid and set it on low. Let the soup cook for about 6 to 7 hours. If you’re short on time, you can use the high setting for 3 to 4 hours instead. During cooking, the cabbage and rice soften beautifully while soaking up all the rich flavors from the broth and tomato sauce.

Step 5: Before serving, taste the soup and adjust the seasoning if necessary, adding a pinch more salt or pepper if desired. Give the soup a gentle stir, then ladle it into bowls and enjoy that warm, comforting hug of a meal you created with very little fuss.

Servings and Timing

This recipe makes about 6 generous servings, perfect for a family dinner or meal prepping for the week. Prep time is quite short—around 10 to 15 minutes, since the slow cooker does most of the heavy lifting. Cook time on low is about 6 to 7 hours, but if you need to speed things up, 3 to 4 hours on high works great too. There’s no resting time required, but I love letting the soup sit for a few minutes after cooking to let those flavors settle even more before diving in.

How to Serve This Slow Cooker Cabbage Roll Soup Recipe

The image shows a close-up of a black pot filled with a thick red stew made from small crumbled pieces of cooked ground meat mixed with diced white onions and chunks of orange carrots in a rich tomato sauce. There are also pieces of light yellow cabbage mixed in, adding texture and color contrast. A wooden spoon, held by a woman's hand, is stirring the stew, lifting some of the chunky mixture to show its moist and hearty texture. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I like to serve this Slow Cooker Cabbage Roll Soup Recipe piping hot with a few tasty accompaniments that enhance the overall experience. A warm crusty bread or soft dinner rolls are perfect for dipping into that luscious tomato broth. If you’re feeling indulgent, a smear of butter or a sprinkle of grated cheese on the bread makes it extra comforting. Pairing the soup with a crisp green salad adds a fresh contrast that balances the hearty, warm flavors beautifully.

For garnishing, I often sprinkle some freshly chopped parsley or a little grated Parmesan on top. It brings a hit of color and a fresh, bright note to each bowl. If you want to get fancy, a dollop of sour cream or plain Greek yogurt stirred in right before serving adds a lovely creaminess that reminds me of traditional Eastern European flavors.

As for drinks, I love pairing this soup with a glass of robust red wine like a Cabernet Sauvignon or a Merlot, which complements the beefy and tomato notes nicely. If you prefer something non-alcoholic, a sparkling water with a squeeze of lemon or a lightly brewed iced tea is refreshing. This soup is ideal for cozy family dinners, chilly rainy days, or even a casual weekend lunch. Serving it hot is key to really enjoying the aromatics and full-bodied flavors.

Variations

One of the things I adore about this Slow Cooker Cabbage Roll Soup Recipe is how customizable it is. If you want to lighten things up, swapping the ground beef for ground turkey or chicken works well and keeps the protein without the extra richness. For a vegetarian take, you can omit the meat altogether and use vegetable broth instead of beef broth, adding extra beans or lentils for heartiness. I’ve also tested making it vegan by skipping the meat and adding mushrooms for savoriness along with a splash of soy sauce for depth.

To adapt for gluten-free diets, just make sure your tomato sauce and broth are labeled gluten-free, which many brands offer these days. The rice naturally keeps this recipe gluten-free as well. For flavor twists, try adding smoked paprika or a bit of cayenne if you like a gentle heat, or a splash of Worcestershire sauce for an umami boost. If you don’t own a slow cooker, stovetop simmering for about an hour, stirring occasionally until the rice and cabbage soften, is a perfectly good alternative, though the slow cooker’s low-and-slow method really enhances the flavor blending.

Storage and Reheating

Storing Leftovers

I always store any leftovers of this soup in airtight containers to keep all the flavors fresh and the texture intact. Glass or BPA-free plastic containers with tight-fitting lids work great. I recommend keeping the soup refrigerated and consuming it within 3 to 4 days for the best taste and safety. The rice absorbs a lot of liquid as it sits, so the soup thickens slightly, which I find only makes it taste richer the next day.

Freezing

Freezing this Slow Cooker Cabbage Roll Soup Recipe is definitely possible and handy for future meals. I like to portion the soup into freezer-safe containers or heavy-duty freezer bags for easy defrosting. Leave some room at the top of containers to allow for expansion. It will keep well frozen for up to 3 months. Just be mindful that cabbage can change texture slightly after freezing, but reheated well, it still tastes delicious and comforting.

Reheating

The best way I’ve found to reheat this soup is gently on the stovetop over low to medium heat. Stir occasionally to prevent sticking and to ensure even heating. You might want to add a splash of broth or water if the soup has thickened during storage. Microwaving in a microwave-safe bowl works fine too, but I prefer stovetop reheating for the best texture and flavor. Avoid boiling aggressively, as that can toughen the cabbage and overcook the rice, changing the soup’s lovely consistency.

FAQs

Can I use brown rice instead of white rice in this soup?

Absolutely! Brown rice can be used, but keep in mind it takes longer to cook. If you substitute brown rice, it’s best to add it earlier or cook the soup longer to ensure the rice becomes tender. Alternatively, pre-cook the brown rice before adding it to the slow cooker near the end of cooking to avoid it becoming too mushy.

Is it possible to make this recipe in an Instant Pot?

Yes! You can adapt this Slow Cooker Cabbage Roll Soup Recipe for the Instant Pot by using the sauté function to brown the meat and vegetables, then pressure cooking everything together for about 15 minutes. Make sure to use the natural release for about 10 minutes afterward to let the flavors meld. Just keep an eye on the liquid levels since the Instant Pot seals tightly, preventing much evaporation.

Can I prepare this soup a day ahead of time?

Definitely, and in fact, I recommend it! Making this soup a day ahead allows the flavors to develop even more, making it taste richer and more harmonious. Just reheat gently before serving, and you’ll notice an even better taste profile than right after cooking.

How spicy is this soup? Can I add heat?

This recipe is quite mild by default, focusing on comforting flavors. However, if you love a little heat, you can easily add some crushed red pepper flakes, a dash of hot sauce, or a pinch of cayenne pepper during cooking. I usually add these sparingly and serve extra on the side so everyone can customize.

What if I don’t have a slow cooker? Can I make this on the stove?

You can definitely make this on the stove. After sautéing the beef and veggies, combine everything in a large pot and simmer gently over low heat for about 45 minutes to an hour, or until the cabbage and rice are tender. Stir occasionally to prevent sticking. The flavors won’t be as deeply melded as slow cooking, but it will still be delicious and comforting.

Conclusion

I hope you feel inspired to try this Slow Cooker Cabbage Roll Soup Recipe as much as I enjoy making it. It’s truly one of those dishes that makes the whole house smell amazing and lifts your spirits with every warm, savory bite. Whether you’re cooking for family, friends, or just treating yourself to a comforting meal, this soup delivers hearty, wholesome flavor with hands-off ease. Give it a go—the cozy, satisfying rewards are absolutely worth it!