This Crockpot cabbage roll soup delivers all the comforting flavor of cabbage rolls and truly none of the fuss. It all cooks together in a slow cooker—an easy, hearty dinner for cold weather.
Crockpot Cabbage Roll Soup
This Crockpot cabbage roll soup delivers all the comforting flavor of cabbage rolls and truly none of the fuss. It all cooks together in a slow cooker—an easy, hearty dinner for cold weather.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds lean ground beef
- 1 cup finely chopped onion
- 3 cloves garlic minced
- 16 ounce bag tri-color coleslaw mix
- 1 quart beef broth
- 28- ounce can crushed tomatoes
- 8- ounce cans tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 8.8 ounce packet of ready rice
- chopped fresh parsley for serving (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add beef and cook until mostly browned, crumbling with a wooden spoon, about 5 minutes. Add onion and cook until onion begins to soften, about 3 minutes. Stir in garlic and remove from heat.
- Transfer ground beef mixture to a slow cooker. Add coleslaw, beef broth, tomatoes, tomato sauce, brown sugar, vinegar, salt and pepper. Stir to combine; cover and cook on High for 4 hours or on Low 6 to 8 hours. Stir in ready rice during the last 10 to 15 minutes of cooking, or until heated through.
- Serve garnished with fresh parsley if desired.
