Description

A hearty, deconstructed version of classic stuffed cabbage rolls made easy in the slow cooker. Packed with ground beef, tender cabbage, and rice in a rich savory tomato broth.

Ingredients

1 lb (450g) lean ground beef
1 large onion, chopped
1 medium head green cabbage, chopped into 1-inch pieces
2 carrots, peeled and diced
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
4 cups beef broth
1/2 cup uncooked long-grain white rice
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp dried oregano
1/2 tsp paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Brown Beef: In a skillet, cook ground beef and onion over medium-high heat until beef is browned. Drain excess fat.
Combine: Add the beef mixture to a 6-quart slow cooker. Add the chopped cabbage, carrots, garlic, diced tomatoes, tomato sauce, beef broth, oregano, paprika, bay leaf, brown sugar, and vinegar. Stir well.
Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until cabbage is tender.
Add Rice: Stir in the uncooked rice. Cover and cook on HIGH for an additional 30-40 minutes until rice is tender.
Finish: Remove bay leaf. Taste and adjust salt and pepper. Garnish with fresh parsley before serving.

Notes

Low Carb: Omit the rice and use cauliflower rice instead (add it in the last 30 minutes).

Pre-Cooked Rice: If you have leftover rice, stir it in just 10 minutes before serving to warm through so it doesn’t get mushy.

Freezer Friendly: This soup freezes well! If planning to freeze, consider cooking the rice separately and adding it when serving to prevent it from soaking up all the broth.

Prep Time: 20 mins
Cook Time: 7 hrs
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: Eastern European-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 8g
Sodium: 890mg
Fat: 12g
Saturated Fat: 4.5g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 5g
Protein: 22g
Cholesterol: 55mg