There’s something about cabbage rolls that takes many of us straight back to church basements and farm kitchen tables, where big enamel pots simmered all afternoon and the whole house smelled like comfort. Traditional cabbage rolls are a labor of love—boiling the cabbage, rolling each little bundle, and tucking them carefully into a pan.
These days, though, many of us are juggling busy schedules, family responsibilities, and days that seem to move faster than they used to. That’s where this easy slow cooker unstuffed cabbage roll soup comes in. It has all the cozy, old-fashioned flavor of the Midwestern cabbage rolls so many of us grew up with—savory beef, tender cabbage, tomatoes, and rice—without any of the fuss.
Everything goes into the slow cooker, and time does the rest. Just like those big pots that used to bubble away on Grandma’s back burner, this soup simmers gently until it’s rich, hearty, and deeply comforting. It’s the kind of meal you put on in the morning and come home to as evening settles in—ready for a warm bowl of something that feels like home.
This soup is satisfying all on its own, but it truly shines with a few simple sides. Thick slices of buttered crusty bread or warm cornbread are perfect for soaking up the tomato-rich broth. A simple salad—just lettuce, onion, and a splash of vinegar and oil—adds a crisp contrast. For a crowd, a plate of sliced cheese and pickles on the table gives the meal a charming, old-fashioned feel. And for a true Midwestern touch, a dollop of sour cream and a sprinkle of fresh parsley make every bowl feel just a little special.
Easy Slow Cooker Unstuffed Cabbage Roll Soup
Servings: 6–8
Ingredients
1 lb ground beef (80–90% lean)
1 small onion, diced
3 cloves garlic, minced (or 1 teaspoon garlic powder)
4 cups chopped green cabbage (about ½ of a medium head)
1 medium carrot, peeled and 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 (long- or medium-grain)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika (sweet or smoked)
1–1½ teaspoons kosher salt, to taste
½ teaspoon black pepper, to taste
1–2 teaspoons brown sugar (optional, to mellow the tomatoes)
1 bay leaf
Chopped fresh parsley, for serving (optional)
Sour cream, for serving (optional)
Directions
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