Directions
Brown the beef: In a large skillet over medium heat, cook the ground beef and diced onion together, breaking the meat up with a spoon, until the beef is no longer pink and the onion is softened, about 6–8 minutes. Drain off excess fat if needed.
Add garlic: Stir in the minced garlic and cook for another 30–60 seconds until fragrant. If using garlic powder instead, you can add it later with the other seasonings.
Layer in the slow cooker: Add the chopped cabbage and diced carrot to the bottom of a 5- to 6-quart slow cooker. Spoon the browned beef and onion mixture over the top.
Add liquids and tomatoes: Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir gently to combine everything.
Season the soup: Add the uncooked rice, Worcestershire sauce, dried thyme, dried oregano, paprika, salt, pepper, brown sugar (if using), garlic powder (if you didn’t use fresh), and the bay leaf. Stir again so the rice and seasonings are evenly distributed.
Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the cabbage is tender and the rice is cooked through. Give it a stir once or twice if you’re nearby, especially toward the end, to keep the rice from settling too much.
Adjust consistency and seasoning: If the soup is thicker than you’d like, add a bit more broth or water until it reaches your preferred consistency. Taste and adjust the salt and pepper, adding a pinch more brown sugar if the tomatoes taste too sharp.
Serve: Remove the bay leaf. Ladle the hot soup into bowls. Top each serving with a sprinkle of fresh parsley and a spoonful of sour cream, if you like, and serve with warm bread or cornbread alongside.
Variations & Tips
This is the kind of recipe that happily bends to what you have on hand, just like the farmhouse soups our mothers and grandmothers made. If you prefer a leaner soup, swap the ground beef for ground turkey or a mix of beef and pork for a richer, more old-world flavor. You can also use brown rice instead of white; just add it at the beginning and plan for a slightly longer cook time, or cook the brown rice separately and stir it in near the end so it doesn’t get too soft. For a lower-carb version, leave out the rice altogether or replace it with riced cauliflower added during the last 30–45 minutes of cooking. If you like things a little heartier, stir in an extra half-pound of meat or a handful of cooked barley. A splash of apple cider vinegar at the end brightens the flavors and echoes those old cabbage recipes that always had a bit of tang. For a milder, sweeter soup, use a mix of green and Savoy cabbage and don’t be shy with the carrot. And if you’re cooking for just one or two, this soup freezes beautifully—cool it, portion it into containers, and tuck it away for the kind of night when you need something warm and familiar without lifting more than a spoon.
ADVERTISEMENT
