Prep Time

• 20 minutes

Cook Time

• 6–8 hours on LOW or 3–4 hours on HIGH

Total Time

• About 6½–8½ hours

Servings

• 8

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Ingredients

For the Soup

• 1½ pounds (680 g) lean ground beef (90% lean) or ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped into bite-sized pieces
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, diced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium beef broth
• 1 cup uncooked long-grain white rice (or brown rice)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 bay leaves

Optional Garnishes

• Fresh parsley
• Grated Parmesan cheese
• Crushed red pepper flakes
• Sour cream

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Instructions

Step 1: Brown the Meat

In a large skillet over medium-high heat:

• Cook the ground beef until browned.
• Add the onion and cook for 3–4 minutes until softened.
• Stir in the garlic and cook for 30 seconds.
• Drain excess grease if needed.

Step 2: Add to the Slow Cooker

Transfer the meat mixture to the slow cooker.

Add:

• Cabbage
• Carrots
• Celery
• Bell pepper
• Diced tomatoes
• Tomato sauce
• Beef broth
• Worcestershire sauce
• Paprika
• Italian seasoning
• Parsley
• Salt
• Pepper
• Bay leaves

Stir well.

Step 3: Cook

• LOW: 6–8 hours
• HIGH: 3–4 hours

Step 4: Add the Rice

About 30–40 minutes before serving:

• Stir in the uncooked rice.
• Cover and continue cooking until the rice is tender.

Step 5: Finish

• Remove the bay leaves.
• Taste and adjust seasoning.
• Garnish as desired and serve hot.

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. For best texture, freeze before adding the rice and cook fresh rice when reheating.

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Tips for Success

• Lean ground beef keeps the soup less greasy.
• Brown rice can be used but requires a longer cooking time.
• Add extra broth if the soup thickens during storage.
• The flavor often improves the next day.

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Approximate Nutrition (Per Serving)

Makes 8 servings.

• Calories: 305
• Protein: 22 g
• Carbohydrates: 20 g
• Dietary Fiber: 3 g
• Sugars: 6 g
• Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 60 mg
• Sodium: 690 mg
• Potassium: 730 mg
• Vitamin A: 70% Daily Value
• Vitamin C: 35% Daily Value
• Calcium: 6% Daily Value
• Iron: 18% Daily Value

Nutrition values are estimates and will vary depending on the brands and ingredients used.

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes. Ground turkey or ground chicken makes a lighter version of the soup.

Can I use brown rice?

Yes. Brown rice works well but needs about 45–60 minutes to cook in the slow cooker. You can also cook it separately and stir it in before serving.

Can I make this on the stovetop?

Yes. Brown the meat, add all ingredients except the rice, and simmer for 30–40 minutes. Add the rice and continue simmering until tender.

Can I make it in an Instant Pot?

Yes. Brown the meat using the Sauté function, add the remaining ingredients (except the rice), and pressure cook on High for 10 minutes. Add the rice afterward using Sauté mode until tender, or use cooked rice.

Why is my soup too thick?

The rice absorbs liquid as it sits. Add extra beef broth or water when reheating to reach your preferred consistency.

Can I make it low carb?

Yes. Omit the rice or replace it with cauliflower rice. If using cauliflower rice, stir it in during the last 10–15 minutes of cooking.

Can I freeze leftovers?

Yes. The soup freezes well, though rice may soften. For the best texture, freeze the soup without rice and add freshly cooked rice after reheating.

What can I serve with cabbage roll soup?

• Crusty bread or garlic bread
• Dinner rolls
• Cornbread
• Green salad
• Roasted vegetables