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Crockpot Cabbage Roll Soup 1

Crockpot Cabbage Roll Soup

This hearty Crockpot Cabbage Roll Soup delivers all the rich flavors of traditional cabbage rolls with just 15 minutes of prep time. A comforting, low-carb meal perfect for busy weeknights or meal prep Sundays.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine Eastern European
Servings 8 servings
Calories 215 kcal

Equipment

  • Slow Cooker/Crockpot
  • Large Skillet
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Cutting Board
  • Chef's Knife

Ingredients
  

Protein & Vegetables

  • 1 pound lean ground beef 93% lean, or ground turkey for a lighter option
  • 1 medium onion finely diced (about 1 cup)
  • 3 cloves garlic minced (or 1 tablespoon jarred minced garlic)
  • 1 medium green cabbage about 2 pounds, chopped into 1-inch pieces

Canned Goods & Liquids

  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can tomato sauce 8 oz
  • 4 cups low-sodium beef broth or vegetable broth for a lighter flavor
  • 2 tablespoons tomato paste

Grains & Herbs

  • 1/2 cup uncooked brown rice or cauliflower rice for ultra-low carb
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika smoked paprika adds extra depth of flavor
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon until no pink remains (about 5-7 minutes). Drain excess fat, leaving just enough to sauté the aromatics.
  • Add the diced onion to the meat and cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Transfer the meat mixture to your slow cooker. Add the chopped cabbage, diced tomatoes with their juice, and tomato sauce.
  • Pour in the beef broth and stir in the tomato paste until well combined. Add the uncooked rice, bay leaf, oregano, paprika, thyme, salt, and pepper. Stir to ensure even distribution of ingredients.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours. The soup is done when the cabbage is tender and the rice is fully cooked.
  • Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with fresh chopped parsley.

Notes

For a vegetarian version, replace the ground beef with 2 cups of cooked lentils or 1 package of crumbled tempeh, and use vegetable broth.
For a keto-friendly version, replace the brown rice with cauliflower rice, adding it during the last 30 minutes of cooking.
The soup freezes beautifully for up to 3 months, making it perfect for meal prep.
If cooking on low for more than 8 hours, consider adding the rice during the last 2 hours to prevent it from becoming too soft.
A dollop of low-fat sour cream or Greek yogurt adds a wonderful tangy dimension to this hearty soup.

Nutrition

Calories: 215kcalCarbohydrates: 24gProtein: 18gFat: 6gSaturated Fat: 2gSodium: 480mgPotassium: 820mgFiber: 5gSugar: 8g
Keyword Cabbage Roll Soup, Crockpot Soup, Low Carb Soup, Healthy Soup, Slow Cooker Recipe
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