Dump-and-Go Slow Cooker Unstuffed Cabbage Roll Soup

by

A cozy classic guests ask for again and again

This slow cooker soup has everything people love about old-fashioned cabbage rolls — savory beef, tender cabbage, tomatoes, and rice — without the rolling, stuffing, or fuss. It’s hearty, comforting, and perfect for feeding a crowd.

Serves: 6–8

Ingredients

  • 1 lb ground beef (80–90% lean)

  • 1 small onion, diced

  • 3 cloves garlic, minced (or 1 tsp garlic powder)

  • 4 cups chopped green cabbage (about ½ a medium head)

  • 1 medium carrot, diced (optional, for sweetness)

  • 1 (14.5 oz) can diced tomatoes, undrained

  • 1 (15 oz) can tomato sauce

  • 4 cups beef broth (or enough to just cover ingredients)

  • ½ cup uncooked white rice

  • 1 Tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 tsp paprika (sweet or smoked)

  • 1–1½ tsp kosher salt

  • ½ tsp black pepper

  • 1–2 tsp brown sugar (optional, balances the tomatoes)

  • 1 bay leaf

For serving (optional):
Chopped fresh parsley, sour cream, crusty bread or cornbread

Instructions

1. Brown the beef (important for flavor)

In a skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is soft, about 6–8 minutes.
Drain excess grease.

2. Add garlic

Stir in the garlic and cook 30–60 seconds until fragrant.

3. Dump into the slow cooker

Add cabbage and carrot to the bottom of a 5–6 quart slow cooker.
Spoon the beef mixture over the top.

4. Add everything else

Pour in diced tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, thyme, oregano, paprika, salt, pepper, brown sugar (if using), and bay leaf.
Stir gently to combine.

5. Slow cook

  • LOW: 6–8 hours

  • HIGH: 3–4 hours

Cook until cabbage is tender and rice is fully cooked. Stir once or twice near the end if possible.

6. Finish & serve

Remove the bay leaf. Adjust seasoning and add more broth if you want it thinner.
Serve hot with parsley and a dollop of sour cream.

Crowd-Pleasing Tips & Variations

  • Extra rich: Use half beef, half pork

  • Low-carb: Skip rice or add riced cauliflower in the last 30–45 minutes

  • Heartier: Stir in cooked barley at the end

  • Brighter flavor: Finish with a splash of apple cider vinegar

  • Freezer-friendly: Cool completely and freeze up to 3 months

If you want, I can also:

  • Turn this into a true dump-everything-raw version

  • Scale it for a party or church supper

  • Rewrite it as a viral recipe post or printable card

Just tell me 👍