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Slow Cooker Cabbage and Beef Soup Recipe

Slow Cooker Cabbage and Beef Soup

A hearty crockpot soup made with ground beef, cabbage, vegetables, tomatoes, and beef broth. Add optional rice for a comforting cabbage-roll-inspired variation.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 1 small, about 1½-2 pounds Green cabbage, cored and chopped
  • 3 medium Carrots, peeled and sliced
  • 2 stalks Celery, sliced
  • 1 14.5-ounce can Diced tomatoes, undrained
  • 1 8-ounce can Tomato sauce
  • 4 cups Beef broth
Seasonings
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon, or to taste Kosher salt
  • ½ teaspoon Black pepper
  • 1 leaf Bay leaf
Optional
  • ½ cup Uncooked long-grain white rice

Method
 

Step-by-Step
  1. Brown the ground beef in a skillet over medium-high heat for 6–8 minutes, breaking it into small pieces, until no pink remains. Drain excess fat.
  2. Add the browned beef, onion, garlic, cabbage, carrots, and celery to a 6-quart slow cooker. Place the cabbage toward the bottom or sides so it stays as submerged in the broth as possible.
  3. Stir in the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, black pepper, and bay leaf. Add the uncooked rice now if using it.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the cabbage and vegetables are tender. If the soup looks very thick with rice, add another ½–1 cup beef broth.
  5. Remove the bay leaf before serving. Taste the soup and adjust the salt and black pepper as needed.

Notes

Brown and drain the beef before slow cooking to improve flavor and prevent a greasy broth. The rice is optional and absorbs liquid, so add extra broth if needed. Add a splash of broth when reheating leftovers because cabbage and rice continue absorbing liquid.