Slow Cooker Unstuffed Cabbage Roll Soup
Do you ever crave a hearty, comforting meal without the hassle of complex preparation? If so, you’ll love this Slow Cooker Unstuffed Cabbage Roll Soup! This delicious concoction combines the rich flavors of seasoned ground beef, tender cabbage, and savory tomatoes, creating a satisfying dish that warms your soul. Not only is it wholesome and filling, but it also saves you time by doing all the cooking for you in a slow cooker. In this article, we’ll dive into why this soup is such a fantastic recipe and guide you through making it right at home!
Why You’ll Love This Slow Cooker Unstuffed Cabbage Roll Soup
This recipe is perfect for busy families looking for a tasty and nutritious meal. Here are a few reasons why you’ll adore this unstuffed cabbage roll soup:
- Quick and Easy: With minimal prep time and a simple cooking process, you can enjoy a home-cooked meal without stress.
- Perfect for Beginners: The recipe is straightforward, making it an ideal choice for new cooks. Just follow the steps, and you’re good to go!
- Ideal for the Whole Family: Packed with protein, veggies, and carbs, this soup satisfies both children and adults alike.
- Economical: Using budget-friendly ingredients, this recipe is cost-effective and offers great bang for your buck.
- Freezer Friendly: You can easily make a large batch and store leftovers for quick meals later in the week.
The Necessary Ingredients
Before we get cooking, let’s gather the ingredients needed for this comforting soup. Here’s what you’ll need:
- 1 ½ lbs lean ground beef (90/10 or 85/15), browned and drained
- 1 small onion, finely chopped
- 3–4 cups green cabbage, chopped (about ½ medium head)
- 1 cup uncooked white rice (long-grain or parboiled)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium beef broth
- 3–4 tbsp minced garlic (fresh)
- 1 tbsp paprika (sweet)
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp black pepper
- 1–1 ½ tsp kosher salt, to taste
- 1–2 tsp brown sugar (optional, to balance acidity)
- 2 tbsp tomato paste (optional, for richer tomato flavor)
- 1–2 tbsp red wine vinegar or apple cider vinegar (finish, to brighten)
- Fresh parsley, chopped, for garnish
Notes and Substitutions on Ingredients:
- Ground Beef: While lean ground beef is the traditional choice, you can also use ground turkey or chicken for a lighter option. Alternatively, for a vegetarian version, substitute with cooked lentils.
- Cabbage: If you’re not a fan of green cabbage, feel free to experiment with savoy cabbage or even kale for a different texture and flavor.
- Rice: Long-grain rice is recommended for this recipe, but if you prefer brown rice, just keep in mind that it may extend the cooking time slightly as it takes longer to become tender.
How to Prepare the Slow Cooker Unstuffed Cabbage Roll Soup Step by Step
Now that we have our ingredients ready, let’s get to the fun part—cooking! Follow these simple steps to create your Slow Cooker Unstuffed Cabbage Roll Soup:
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Brown the Ground Beef:
In a skillet over medium heat, cook 1 ½ lbs of lean ground beef with a pinch of salt and pepper. Break up the meat as it cooks until it’s browned. Drain any excess fat.- Pro Tip: Browning the beef enhances the flavor by allowing it to caramelize, resulting in a richer taste in the soup.
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Add to the Slow Cooker:
Transfer the browned ground beef to your slow cooker. Add in the finely chopped onion, chopped cabbage, and uncooked rice.- Pro Tip: If possible, chop the onions as finely as you can—this helps them cook down and blend seamlessly into the soup.
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Stir in the Remaining Ingredients:
To the slow cooker, add 1 can of crushed tomatoes, 1 can of tomato sauce, 4 cups of low-sodium beef broth, 3–4 tablespoons of minced garlic, 1 tablespoon of paprika, 1 teaspoon of dried oregano, 1 bay leaf, and black pepper. If using, stir in the tomato paste.- Pro Tip: Tomato paste adds depth to the flavor; if you opt to include it, ensure you stir it well until fully incorporated.
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Set the Slow Cooker:
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the cabbage is tender and the rice is cooked.- Pro Tip: For the best results, avoid frequently opening the slow cooker during cooking, as this can lower the temperature and extend the cooking time.
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Final Seasoning:
Once the cooking time is up, stir in the red wine vinegar and brown sugar (if using) to brighten up and balance the flavors. Taste your soup and adjust the salt as necessary.- Pro Tip: The vinegar gives the soup a lovely brightness; just a splash can elevate the flavors dramatically.
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Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of cracked pepper.- Pro Tip: For an added touch, serve with a slice of crusty bread on the side for dipping!
Serving Suggestions
Now that your Slow Cooker Unstuffed Cabbage Roll Soup is ready, here are some creative and practical serving ideas:
Perfect Pairings:
- Drinks: Serve with a glass of red wine, like Merlot, to complement the rich flavors, or try a chilled apple cider for a refreshing non-alcoholic option.
- Side Dishes: Pair with a simple green salad or garlic bread to make a complete meal.
Occasions:
- Weeknight Dinner: Perfect for busy evenings when you want something warm and filling without much prep.
- Special Occasion Meal: Great for potlucks or family gatherings, as it feeds a crowd effortlessly.
Serving Tips:
- For an added touch, top individual bowls with a dollop of sour cream or a sprinkle of grated cheese.
- Consider serving the soup in bread bowls for a fun and unique presentation!
Storage and Reheating Tips
Storing your leftovers correctly will help maintain their quality for future meals. Here’s how to do it:
Refrigerated:
- Duration: Store in the refrigerator for up to 4 days.
- Type of Container: Use an airtight container to keep the soup fresh and prevent spills.
Freezed:
- If possible: This soup freezes well! Place it in freezer-safe containers or heavy-duty freezer bags.
- Packaging: Leave some space at the top of the container for the soup to expand as it freezes.
- Defrosting: For best results, thaw in the refrigerator overnight before reheating.
Reheating:
- Best Method: Reheat gently on the stove over medium heat until heated through. You can also use the microwave—heat in short intervals, stirring occasionally, until hot.
Guaranteed Success Tips
To ensure your Slow Cooker Unstuffed Cabbage Roll Soup turns out perfectly every time, keep these golden rules in mind:
- Don’t rush the browning process: Take your time to brown the beef; it adds tons of flavor.
- Adjust seasoning to taste: Everyone’s palate is different, so feel free to enhance flavors as you wish.
- Be mindful of the cooking time: Avoid lifting the lid too often while cooking, as it disrupts the slow cooking process.
- Prep your vegetables uniformly: Cutting your vegetables to similar sizes ensures they cook evenly.
- Add vinegar last: This step brightens the dish, so it’s best to add it at the end of cooking.
Recipe Variations
Feel free to experiment with this unstuffed cabbage roll soup by trying one of these variations:
- For a spicy version: Add 1 teaspoon of Espelette pepper or red pepper flakes to give your soup a kick.
- For a vegan version: Replace the ground beef with cooked lentils or chickpeas and use vegetable broth instead of beef broth for a hearty option.
- For a creamy version: Stir in a cup of heavy cream or half-and-half before serving for a richer soup.
Frequently Asked Questions (FAQ)
Q1: Can I use brown rice instead of white rice?
Yes, but note that brown rice takes longer to cook. It will require a little extra liquid and time. Consider adding another hour on LOW or 30 minutes on HIGH for the best results.
Q2: What can I substitute if I don’t have tomato paste?
In place of tomato paste, you can use more crushed tomatoes, although the dish will be less rich. An alternative could be a bit of ketchup, although the flavor profile will vary.
Q3: How do I prevent the soup from being too watery?
If you find your soup is too watery, make sure to use long-grain rice—that helps thicken the soup as the rice absorbs the liquid. You can also add in more vegetables, like carrots or zucchini, to give it more body.
Q4: Can I add other vegetables to this soup?
Absolutely! Feel free to include diced carrots, bell peppers, or even sweet corn for extra flavor and nutrition.
Q5: Is there a way to make this dish ahead of time?
Definitely! You can prep the ingredients in advance and store them in the refrigerator for a day or two. Then just add them to your slow cooker when you’re ready to cook.
Q6: Can I make this soup on the stovetop?
Yes! Follow the same steps for browning the beef and then combine all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for about 30–40 minutes or until everything is tender.
Q7: Can I adjust the acidity in the soup?
Yes! Adjust the balance of acidity by modifying the amount of vinegar or sugar you add. The brown sugar can help negate the acidity from the tomatoes, creating a more balanced flavor profile.
Now that you have all the information and tips you need, get ready to enjoy a warm and satisfying bowl of Slow Cooker Unstuffed Cabbage Roll Soup! Bon appétit!
Unstuffed Cabbage Roll Soup
Ingredients
Main Ingredients
- 1.5 lbs lean ground beef (90/10 or 85/15), browned and drained You can substitute with ground turkey or chicken.
- 1 small onion, finely chopped Chop as finely as possible.
- 3-4 cups green cabbage, chopped (about ½ medium head) Savoy cabbage or kale can be used for different textures.
- 1 cup uncooked white rice (long-grain or parboiled) Brown rice can be substituted but will extend cooking time.
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium beef broth
- 3-4 tbsp minced garlic (fresh)
- 1 tbsp paprika (sweet)
- 1 tsp dried oregano
- 1 leaf bay leaf
- 0.5 tsp black pepper
- 1-1.5 tsp kosher salt, to taste
- 1-2 tsp brown sugar (optional, to balance acidity)
- 2 tbsp tomato paste (optional, for richer tomato flavor)
- 1-2 tbsp red wine vinegar or apple cider vinegar (to brighten)
- to taste fresh parsley, chopped, for garnish
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef with a pinch of salt and pepper until browned. Drain any excess fat.
- Transfer the browned ground beef to your slow cooker. Add in the finely chopped onion, chopped cabbage, and uncooked rice.
- Add in crushed tomatoes, tomato sauce, beef broth, minced garlic, paprika, dried oregano, bay leaf, and black pepper to the slow cooker. If using, stir in the tomato paste.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the cabbage is tender and the rice is cooked.
- Once done, stir in red wine vinegar and brown sugar (if using) to adjust flavors.
- Ladle the soup into bowls and garnish with freshly chopped parsley.