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Stuffed Cabbage Soup

A heartwarming and nutritious slow cooker stuffed cabbage soup that combines the cozy flavors of traditional cabbage rolls in a convenient, sippable form, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 head cabbage (cut into small 1" cubes) Green cabbage works best as it holds up well during cooking.
  • 2/3 cup rice (uncooked, not instant) Consider using brown rice or quinoa for a healthier touch.
  • 42 oz beef broth Vegetable broth can be used for a vegetarian version.
  • 1 tbsp Worcestershire sauce Adds depth of flavor.
  • 1 jar spaghetti sauce (about 23 oz) Choose your favorite brand.
  • 19 oz tomato soup
  • 1 lb ground sausage (or ground beef) Substitute with ground turkey or chicken for a lighter option.
  • 1 small onion (diced)
  • 1 tbsp garlic salt
  • 1 tsp oregano
  • 1 tsp basil

Method
 

Preparation
  1. Brown the ground beef and diced onions in a skillet over medium heat until the meat is brown and cooked through.
  2. Transfer the meat and onion mixture to your slow cooker.
  3. Add the beef broth, Worcestershire sauce, spaghetti sauce, tomato soup, rice, garlic salt, oregano, and basil to the slow cooker. Stir until well combined.
  4. Add the cabbage pieces on top of the soup mixture and gently press them down to ensure they are submerged.
  5. Set your slow cooker to high and cook for about 4 hours.
  6. Serve with a sprinkle of parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of hot water or broth if it thickens too much. This soup freezes well—just label your container with the date.