Cabbage Roll Soup Recipe

This week I’m participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week. This week it’s cabbage!

It’s been awhile since I’ve used cabbage in our meals. It’s not that I don’t like cabbage because I do enjoy it. I think it’s just that my favourite recipes don’t use it as a main ingredient. I’ve made cabbage rolls in the past and they were the first thing I thought to make this week. The recipe I like is for unrolled cabbage rolls made with ground turkey. My aunt makes the best cabbage rolls and hers are rolled perfectly. When I tried her recipe, they did not turn out as pretty!

This week I decided to make Cabbage Roll soup. It’s everything I love about a cabbage roll, but easier to make. It’s also made in the slow cooker which saves me from slaving over the stove all day. It’s slow cooker weather right now anyways and this soup is perfect to eat on a frosty day.

Cabbage Roll Soup - Everything I love about a cabbage roll, but 100 times easier to make!

4.8 from 42 reviews
Cabbage Roll Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
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
  • 680 mL can tomato sauce (or about 3 cups)
  • 796 mL can diced tomatoes (or about 4 cups)
  • 1 cup rice, uncooked
Instructions
  1. Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).
  2. In a slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine.
  3. Cover and cook on low heat for 8 to 10 hours.
  4. 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.

Cabbage Roll Soup Recipe

Comments

  1. Sara says

    This is so easy and so yummy. It’s in my crock pot today for the second time, we love it. The hardest part of this recipe is chopping the cabbage!
    You’ll notice that after you’ve chopped 4 cups worth of cabbage, there is quite a bit left over. What I do with the extra cabbage: fry it with lots of pepper and butter in the pan you used to brown the meat. Fry until browned and wilted. This will reduce it enough to add the rest to the pot. Not the healthiest addition, but man, does it pack a nice flavor! I do eat some of the fried cabbage lol
    Thanks so much for this recipe!

    • says

      Hi Sara, a favorite in our family is cabbage and noodles (halushki) .Melt butter in skillet and add chopped cabbage and onions, prepare wide egg noodles or bow tie pasta according to package directions. When cabbage and onions are cooked down add cooked noodles or bow tie pasta and mix together. At this point sometimes I add a little more butter, if needed. This is delicious and even more so if some of the onion bits are browned….mmmmm.
      Our family loves this and it is a mainstay at parties prepared and placed in crockpot to keep warm.
      I usually use a whole head of cabbage for this dish.

      • Laurie says

        A family favorite for us too, and prepared exactly the same way (except we always use bow ties). Hungarian comfort food!

      • Brenda says

        Oh my goodness, someone else who knows what Halushki is my grandmother used to make this and I make it those days I just need some comfort food.

      • Sara says

        That sounds amazing! I’d make it now but I’m down a few ingredients. I’m preparing the soup again tonight for tomorrow’s dinner (Christmas eve!). The frying cabbage smells incredible! I will be trying that recipe soon! Thanks!

  2. Lynda Cook says

    This looks so yummy right now, I’m not feeling the greatest today and I sure could go for a bowl of this right now, mmmmmm

  3. Charlene Argaez says

    I was searching for another post of yours and came across this; immediately sidetracked! Adding this to my meal rotation next week.

  4. Laurie says

    Its in the crockpot right now! My family recipe for stuffed cabbage calls for a handful or two of barley in the sauce, as well as rice in the meat mixture. So, instead of adding cooked rice later, I dumped a couple handfuls of barley into the crockpot with everything else. Otherwise I followed the recipe exactly. I can’t wait for dinner!

  5. Kathy says

    Will make this for my sister and her family since my people not crazy about stuffed cabbage and my sister always gives me some when she makes it – just for me! Wondering if will put some ham in soup or even fry up some bacon before browning meat and etc. to give it more flavor? Maybe I will. Soup sounds great especially with colder temps heading our way here in CT.

  6. Christine says

    can this recipe freeze well? To utilize the cabbage, I’d like to make 1 recipe for dinner and 1 to freeze for future slow cook. Thanks.

  7. Cindy Merrill says

    One thing I would like to point out- adding salt really isn’t needed; in fact, I would use no salt added tomato sauce and replace the sodium with a tablespoon of red wine vinegar.

  8. Kelly says

    This looks SO good. I love cabbage (I’m Irish I have too). I love the idea of finding a good soup for the winter months. Gonna try this. Thanks for the inspiration.

  9. Julia H says

    This looks great! But there’s a couple questions I have….first, it doesn’t say what size slow cooker you need? I just got my first one, but it’s a very small crock pot…I can’t tell if this receipie is for a larger crock pot or a smaller one. Don’t receipies usually tell you what size crock pot you need? Also, I find myself wondering if I could leave out the beef, when I make this for friends who are vegetarian….or what I could put in instead of the meat. I’m not vegetarian, but some friends are. Thanks for any idea on this! And thanks for the receipie!

    • says

      I believe the one I own is a 4 quart size. I don’t own one of the big ones.

      For a vegetarian option, I think it would be fine to leave out the beef. You could also try ground soy – the kind that looks and tastes like beef – and see how that is?

      • Julia H says

        Hmmm, mine is really small – 2.5 quarts. I wonder if I should cut this receipie in half? Thanks very much for the idea about the vegeterain option! Good idea.

  10. Anne Taylor says

    Yumm! This soup sounds delish! Me thinks it sounds perfect for a Sunday dinner with my grandkids!

    Thanks for the recipe!

  11. Laurie Nykaza says

    This recipe looks so delicious cant wait to make it for my family especially were having cold weather right now so they like a hot dinner.

  12. says

    Hi Stacie, I don’t normally respond to blogs but feel it necessary to thank you for this recipe!! It is so delicious! I use this recipe as my go-to, in fact I’m making it as I write this! Thank you so much for sharing with beginner/intermediate cooks like myself, it is a simple recipe and so yummy!

  13. Janet Bradley says

    I made this the other day and it was TO DIE FOR!!!!!! In Maryland we have had the WINTER FROM H–, and I have been making lots of soups. This one is at the top of the list for REALLY GOOD SOUPS!!!!!!!!

    Thanks, Janet

  14. says

    even though it’s spring, I had to try this. so glad I did. my husband loved it and even wanted it
    again the next night. He warned me not to lose this recipe. Thanks so much for a great hit!

  15. Carly says

    I am going to try this but I’m going to leave out the onions, I hate onions. I was thinking that you could also use peppers for a change instead of cabbage. Like how you make stuffed peppers, you could just do this here with the peppers. Unfortunately for me this won’t be easy because of the three cups of diced tomatoes, I will have to go through each tomato piece to make sure it’s not the end. You’d be surprised what they throw i there. I’m going to use the petite diced tomatoes. I also noticed a recipe for butter/cabbage/noodles in the pan. Wouldn’t there be something else needed in that to give it some kind of flavor? Thanks.

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