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slow cooker cabbage roll soup

Slow Cooker Cabbage Roll Soup

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

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)

Method

  1. 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.
  2. 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.
  3. Optional: Season with salt/pepper, light brown sugar to taste.
  4. 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.
  5. If soup is too thick, add more broth to dilute, adjust seasoning, allow 15 minutes of additional cooking time.

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