Dinner

Slow Cooker Cabbage Roll Soup Recipe

ByAiden Wells February 18, 2026February 18, 2026

Introduction

This Slow Cooker Cabbage Roll Soup captures the comforting flavors of classic cabbage rolls in a hearty, easy-to-make soup. Perfect for busy days, it combines ground beef, cabbage, and rice in a savory tomato broth that simmers to perfection.

The image shows a close-up of a thick soup or stew with several layers visible. The base layer is a reddish-brown broth with a glossy, slightly oily texture. Mixed throughout the soup are chunks of light yellow cabbage, small pieces of bright orange carrot sticks, and tiny bits of red bell pepper. There are also grains of white rice and small pieces of browned ground meat scattered evenly throughout, with some layers showing the meat clumped together. A yellow spoon is partially visible on the left side, dipping into the soup. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
4 cups chopped cabbage
1 cup shredded carrot
14.5 oz. can diced tomatoes
8 oz. can tomato sauce
4 cups beef broth
1 tsp. paprika
1 tsp. dried oregano
1 tsp. salt, to taste
1/4 tsp. pepper
½ cup uncooked Minute rice
Chopped fresh parsley, for garnish (optional)

Instructions

Step 1: In a skillet over medium-high heat, cook the ground beef until browned and no longer pink. Add the chopped onion and minced garlic, then sauté until the onion is softened and translucent.
Step 2: Transfer the cooked beef, onion, and garlic to the slow cooker. Add the diced bell pepper, chopped cabbage, shredded carrots, diced tomatoes, tomato sauce, beef broth, paprika, dried oregano, salt, and pepper. Do not add the rice yet.
Step 3: Stir all the ingredients together in the slow cooker to combine evenly.
Step 4: Cover and cook on low heat for 6 hours. After 6 hours, add the uncooked Minute rice and stir well.
Step 5: Continue cooking for 45 minutes longer. Once done, ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!

Tips & Variations

For a vegetarian version, substitute the ground beef with cooked lentils or crumbled tempeh, and use vegetable broth instead of beef broth.
Add a pinch of red pepper flakes for a bit of heat if you like your soup spicy.
Use brown rice instead of Minute rice, but add it in the last hour of cooking to ensure it cooks fully.
Leftover soup tastes even better the next day, allowing the flavors to meld together.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white pot filled with a thick stew showing three main layers: a reddish-brown broth with visible spices and seasoning, chunks of light yellow cabbage spread throughout, and small pieces of bright orange shredded carrots mixed with diced red bell peppers. Bits of browned ground meat and soft white rice are scattered within the stew, blending into the sauce. A gold-colored spoon is scooping some of the stew, lifting a mix of cabbage, carrot sticks, and red peppers above the pot’s surface. The inside rim of the pot is marked with streaks of the stew’s sauce, and the background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute with about 2 cups of fresh diced tomatoes, but canned tomatoes are preferred for their consistent flavor and texture in soup.

When should I add the rice to prevent it from getting mushy?

Add the uncooked Minute rice during the last 45 minutes of cooking to keep it tender but not mushy. If using other rice types, adjust cooking times accordingly.