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slow cooker cabbage roll soup

Slow Cooker Cabbage Roll Soup

Rika
5 from 4 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Servings 6

Ingredients
 

  • 12 oz lean ground beef
  • 2 tablespoons olive oil
  • 1 medium yellow onion
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 4 cups green cabbage, chopped
  • 1 can, 14.5 oz fire roasted tomato
  • 1 can, 12 oz tomato sauce
  • 4 cups beef broth or vegetable broth
  • ¼ teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon all spice powder
  • optional: 1 ½ teaspoons light brown sugar
  • ½ cup uncooked white long grain rice or wild rice, (OR use pre-cooked rice and add it to the slow cooker about 10 minutes before serving)

Instructions
 

  • Heat 2 tablespoons olive oil on a large skillet over low-medium heat. Cook yellow onion, carrots and celery stalks until tender for about 3-4 minutes. Transfer to a slow cooker.
  • In a slow cooker, combine ground beef, green cabbage, fire roasted tomato, tomato sauce, beef broth, garlic powder, Worcestershire sauce, and all spice powder. Cover and cook on low for about 6-7 hours or 3 hours on high.
  • Optional: Season with salt/pepper, light brown sugar to taste.
  • Rinse the rice thoroughly and pour it into the slow cooker at about halfway through the cooking process (or about 1 hour on high heat).
    Note: If you are worried about the rice getting too mushy, you can use pre-cooked rice and add it to the slow cooker about 10 minutes before serving.
  • If soup is too thick, add more broth to dilute, adjust seasoning, allow 15 minutes of additional cooking time.
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