If you crave the hearty comfort of classic cabbage rolls but dread the rolling and baking, then get ready to fall in love with this Slow Cooker Unstuffed Cabbage Roll Soup. All the beloved flavors—tender cabbage, savory ground beef, sweet tomato, and warming spices—come together in one cozy, effortless bowl. This recipe is my go-to when the weather turns cool or when I need a meal that fills both belly and soul, and I promise: it tastes just like grandma’s cabbage rolls, but with a fraction of the fuss!

Slow Cooker Unstuffed Cabbage Roll Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Slow Cooker Unstuffed Cabbage Roll Soup has its own little moment to shine—nothing complicated, just simple, real-food staples that pack a punch of homestyle flavor. Here’s what you’ll need and why you shouldn’t skip any part of this delicious lineup:

Ground beef (1 lb, lean preferred): Lean ground beef gives the soup rich, satisfying depth without feeling greasy, and packs in a good amount of protein.
Onion (1 medium, diced): Onion adds natural sweetness and savory complexity—don’t underestimate its power to brighten up the whole pot!
Garlic (3 cloves, minced): Garlic brings in that irresistible aroma and earthy bite—freshly minced tastes best.
Green cabbage (4 cups, chopped): The heart of the soup! Cabbage becomes melt-in-your-mouth tender as it simmers, soaking up all those flavors.
Carrots (2, sliced): Carrots lend a touch of sweetness and a pretty pop of color.
Beef broth (4 cups): This is your flavor-building base—use a good quality broth for best results.
Diced tomatoes (1 can, 14.5 oz, with juice): Tomatoes add juiciness and tang, creating that classic cabbage roll taste.
Tomato sauce (1 can, 15 oz): This helps to thicken the soup and deliver a deep umami richness.
White rice (¼ cup, uncooked): Rice bulks up the soup and gives it the signature “cabbage roll” texture; long grain works best.
Brown sugar (1 tbsp): Just a touch to balance the acidity of tomatoes and highlight the natural sweetness in the veggies.
Worcestershire sauce (1 tbsp): Adds savory, complex depth for that just-right “secret ingredient” flavor.
Paprika (1 tsp): A sprinkle of paprika brings warmth and a subtle smokiness.
Dried thyme (½ tsp): Thyme weaves an earthy, woodsy note throughout the broth.
Bay leaf (1): Simmering with a bay leaf infuses the broth with gentle, aromatic backbone—just remember to fish it out before serving.
Salt and black pepper (to taste): Essential for seasoning and brightening all the other flavors in the pot.

How to Make Slow Cooker Unstuffed Cabbage Roll Soup

Step 1: Brown the Ground Beef

Start by heating a large skillet over medium heat and add the ground beef. Cook it until nicely browned and crumbly, breaking it apart as it cooks. If there’s excess grease, go ahead and drain it—you want all the flavor without unnecessary heaviness.

Step 2: Sauté Onion and Garlic

Once the beef is browned, stir in your diced onion and minced garlic. Keep them moving in the pan for a couple of minutes until the onion turns soft and golden, and a beautiful garlicky aroma wafts up. This step builds the foundation of deep flavor your Slow Cooker Unstuffed Cabbage Roll Soup deserves!

Step 3: Transfer to the Slow Cooker

Scoop the cooked beef, onion, and garlic straight into your slow cooker. Top with the freshly chopped cabbage and sliced carrots—don’t worry if it looks like a lot; the cabbage will cook down and cozy right in.

Step 4: Add the Broth and Tomatoes

Pour in the beef broth first, then add the can of diced tomatoes (juice and all) and the tomato sauce. The tomatoes bring that classic cabbage roll tang, and the broth melds everything together.

Step 5: Stir in Rice and Seasonings

Sprinkle the uncooked white rice over the mixture, followed by brown sugar, Worcestershire sauce, paprika, dried thyme, and the lone bay leaf. Don’t skip these pantry staples—each one layers in just the right amount of warmth, sweetness, and savory punch.

Step 6: Mix and Cook

Give the soup a thorough stir to combine all the goodness. Cover the slow cooker and set it on low for six to seven hours or on high for three to four hours. Let it do its magic while your kitchen starts to fill with mouthwatering, homey aromas.

Step 7: Final Touches

After the soup is finished cooking, use tongs or a spoon to remove the bay leaf. Taste and adjust with salt and black pepper as you like—every slow cooker and ingredient is a little different, so this step lets you make the soup truly yours.

Step 8: Serve and Enjoy

Ladle the Slow Cooker Unstuffed Cabbage Roll Soup into cozy bowls. Sprinkle with fresh parsley for a burst of color and herby freshness if you’re feeling fancy!

How to Serve Slow Cooker Unstuffed Cabbage Roll Soup

Garnishes

Top each bowl with a sprinkle of chopped fresh parsley or dill for freshness, or a grating of Parmesan for extra richness. A dollop of sour cream can balance the tangy tomato base and give it a luxurious finish. If you like a little zip, try adding a squeeze of fresh lemon or a splash of hot sauce before serving.

Side Dishes

Pair your Slow Cooker Unstuffed Cabbage Roll Soup with warm, crusty bread—think baguette, rye, or even a hearty whole wheat roll—for sopping up the delicious broth. A simple side salad with crisp greens and a subtle vinaigrette complements the soup marvelously, and if you really want to channel that Eastern European comfort, a small plate of pickles or sauerkraut makes a fun, zesty addition.

Creative Ways to Present

If you want to mix things up, serve this soup in hollowed-out bread bowls or alongside a platter of assorted toppings for everyone to customize their bowl. For a weeknight wow, ladle the Slow Cooker Unstuffed Cabbage Roll Soup into large mugs for a hands-on, fireside experience, perfect for eating by the couch or around a bonfire.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in a tightly sealed container in the refrigerator for up to four days. You’ll notice that the flavors deepen and become even more satisfying by day two—this soup is a meal prep hero!

Freezing

Slow Cooker Unstuffed Cabbage Roll Soup freezes exceptionally well. Let the soup cool completely before portioning into freezer-safe containers or bags. For best results, enjoy it within three months—just remember that the texture of rice and cabbage may soften a bit upon thawing, but the flavor will still be outstanding.

Reheating

Reheat leftovers gently on the stovetop over medium heat or in the microwave, stirring every so often until heated through. If the soup has thickened in the fridge, stir in a splash of broth or water to bring back its perfect consistency.

FAQs

Can I use ground turkey or pork instead of beef?

Absolutely! Ground turkey or pork both work beautifully in this soup and make great alternatives if you want to lighten things up or just use what you have on hand. Simply follow the same instructions as you would for ground beef.

Do I have to brown the beef first?

Browning the beef before it goes in the slow cooker is recommended for maximum flavor and better texture, but in a pinch, you can add it directly to the slow cooker (just break it up well and expect a slightly different flavor profile).

Will brown rice work instead of white rice?

Yes, you can substitute brown rice, but be aware it takes longer to cook and may need a bit of extra broth since it absorbs more liquid. If using brown rice, add an additional 30 to 60 minutes on high to ensure it’s fully tender.

Can I make this soup vegetarian?

Definitely! Swap the ground beef for cooked lentils or a meat substitute, and use vegetable broth instead of beef broth. You’ll still get all the savory, cozy flavor that makes Slow Cooker Unstuffed Cabbage Roll Soup a winner.

Is this soup gluten-free?

Yes—this recipe is naturally gluten-free, as long as you check that your Worcestershire sauce and beef broth don’t contain any hidden gluten ingredients. Always double-check labels if you’re serving someone with celiac or gluten sensitivity.

Final Thoughts

Packed with hearty flavor and fuss-free comfort, Slow Cooker Unstuffed Cabbage Roll Soup is just begging to become your next cold-weather staple. Give it a try for your next busy weeknight or family gathering—I promise, every spoonful brings the warmth of home and a taste of tradition, no rolling required!

Slow Cooker Unstuffed Cabbage Roll Soup Recipe

★★★★★

4.9 from 7 reviews

Author: Sophie
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A hearty and comforting Slow Cooker Unstuffed Cabbage Roll Soup recipe that captures all the flavors of traditional cabbage rolls without the hassle. Packed with ground beef, cabbage, carrots, and a flavorful broth, this soup is perfect for a cozy night in.

Instructions

Cook the Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
Sauté Onion and Garlic: Add diced onion and minced garlic to the skillet and sauté for 2–3 minutes until softened.
Transfer to Slow Cooker: Transfer the beef, onion, and garlic to a slow cooker. Add chopped cabbage and sliced carrots.
Add Broth and Tomatoes: Pour in beef broth, diced tomatoes (with juice), and tomato sauce.
Season and Cook: Stir in uncooked rice, brown sugar, Worcestershire, paprika, thyme, and bay leaf. Mix everything together well. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Final Touches: Remove bay leaf. Taste and adjust salt and pepper before serving.
Serve: Ladle into bowls and garnish with fresh parsley if desired.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American