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Slow Cooker Cabbage Roll Soup

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5-7 hours on low
  • Total Time: 6 minute
  • Yield: 8 servings 1x


An easy way to enjoy all the flavors of cabbage rolls. This soup will be your family’s new favorite! 



  • 1 to 1 ½ pounds ground beef (depending on how meaty you like it, I used 1.3 pounds)
  • 1 cup diced onion
  • 2 Tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 67 cups beef broth (6 for a thicker soup, 7 for a thinner soup)
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp tomato paste
  • ¼ tsp allspice
  • ⅔ cup long grain white rice, uncooked
  • 56 cups cabbage (810 ounces), cut into ½ inch strips


  1. Heat a pan over medium heat on the stove. Add in beef and break it up. Brown for about 5 minutes and then drain off any excess grease and discard. Add in the onion, Worcestershire, paprika, garlic powder, salt and pepper. Cook the onion for about 3 minutes. Add to the slow cooker.
  2. Dump in the broth, tomatoes, tomato sauce, tomato paste, allspice, rice and cabbage. 
  3. Cover and cook on low for 5-7 hours. 
  4. Remove the lid and stir. Salt and pepper to taste. 
  5. Ladle into bowls and serve. 

  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American