There’s something about cabbage rolls that takes me straight back to church basements and farm kitchen tables, where big enamel pots simmered all afternoon and the whole house smelled like comfort. Traditional cabbage rolls are a labor of love—boiling the cabbage, rolling each little bundle, tucking them just so into a pan. These days, my hands aren’t as quick as they used to be, and I know many of you are juggling busy days, grandkids, and a to-do list that never seems to end. That’s where this easy slow cooker unstuffed cabbage roll soup comes in. It has all the cozy flavors of the old-fashioned Midwestern cabbage rolls so many of us grew up with—savory beef, tender cabbage, tomatoes, and rice—without any of the fussy rolling. Everything goes into the slow cooker, and time does the rest, just like the big pots that used to bubble away on Grandma’s back burner. It’s the kind of soup you put on in the morning and come home to when the light is fading and you’re ready for a bowl of something that feels like home.
This soup is a meal in itself, but it really shines when you give it a few simple companions. I like to serve it with thick slices of buttered crusty bread or a pan of warm cornbread to soak up every last bit of the tomato broth. A simple side salad—just lettuce, onion, and a drizzle of vinegar and oil—adds a nice crisp bite alongside all that hearty goodness. If you’re feeding a bigger crowd, a plate of sliced cheese and pickles on the table feels wonderfully old-fashioned and stretches the meal a bit further. And for a true Midwestern touch, a dollop of sour cream on top of each bowl, with a sprinkle of fresh parsley, makes it feel just a little special without any extra fuss.
Easy Slow Cooker Unstuffed Cabbage Roll Soup
Servings: 6-8 servings
Ingredients
1 lb ground beef (80–90% lean)
1 small onion, diced
3 cloves garlic, minced (or 1 teaspoon garlic powder)
4 cups chopped green cabbage (about 1/2 of a medium head)
1 medium carrot, peeled and diced (optional, for a touch of sweetness)
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
4 cups beef broth (or enough to cover ingredients in slow cooker)
1/2 cup uncooked white rice (long-grain or medium-grain)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika (sweet or smoked)
1–1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1–2 teaspoons brown sugar (optional, to mellow the tomatoes)
1 bay leaf
Chopped fresh parsley, for serving (optional)
Sour cream, for serving (optional)
Directions
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