This little slow cooker cabbage roll soup is what I turn to on those evenings when the clock is ticking, the fridge looks bare, and I just don’t have the energy for a big production. It tastes like the stuffed cabbage rolls I grew up with on Midwestern church potluck tables, but without all the rolling, stuffing, and baking. Instead, you just tumble raw shredded cabbage into the slow cooker, pour tomato soup over the top, add three simple pantry staples, and let it putter away all afternoon. It’s humble, hearty, and comforting in that old-fashioned way that makes the house smell like someone’s been fussing in the kitchen all day, even though you barely lifted a finger.
I like to ladle this cabbage roll soup into big bowls and serve it with thick slices of buttered white bread or a pan of warm cornbread to soak up the tomatoey broth. A simple side of cottage cheese with pepper, or a crisp green salad with a tangy dressing, balances the richness nicely. If you have leftover mashed potatoes, spoon a little into the bottom of each bowl and pour the soup over the top for a real stick-to-your-ribs supper. A jar of dill pickles or pickled beets on the table brings that old Midwestern supper feel full circle.
Slow Cooker 5-Ingredient Cabbage Roll SoupServings: 6
Ingredients
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly shredded
2 cans (10 3/4 ounces each) condensed tomato soup
4 cups beef broth (or water with bouillon)
1 pound lean ground beef, browned and drained
1/2 cup uncooked long-grain white rice, rinsed
Directions
Shred the cabbage: Remove any tough or wilted outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, then slice each quarter into thin shreds with a knife or food processor.
Layer the cabbage in the slow cooker: Pile the raw shredded cabbage directly into the bottom of a 5- to 6-quart slow cooker. It will look like a lot, but it cooks down nicely.
Add the rice: Sprinkle the rinsed uncooked long-grain white rice evenly over the top of the cabbage so it’s fairly well distributed.
Brown the beef: In a skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink. Drain off any excess fat, then scatter the cooked beef over the cabbage and rice in the slow cooker.
Pour on the liquids: In a bowl or large measuring cup, whisk together the condensed tomato soup and the beef broth until fairly smooth. Pour this tomato soup mixture evenly over the top of the cabbage, rice, and beef in the slow cooker, making sure most of the cabbage is moistened. Gently press down with a spoon if needed so everything settles into the liquid.
Cook the soup: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage is very tender, the rice is cooked through, and the flavors have melded. Stir once or twice during the last hour if you’re nearby, to make sure the rice isn’t clumping and everything is cooking evenly.
Adjust consistency and season: If the soup is thicker than you like, stir in a little extra hot broth or water until it reaches your preferred consistency. Taste and add salt and pepper to your liking. Give it a good stir to bring up the cabbage and beef from the bottom.
Serve: Ladle the hot cabbage roll soup into bowls. If you like, top with a small pat of butter or a sprinkle of dried parsley for an old-fashioned touch. Serve warm, and refrigerate leftovers; the flavors deepen by the next day.
Variations & Tips
For a leaner version, you can swap the ground beef for ground turkey or a mix of half beef and half turkey; just be sure to season well since leaner meats can be a bit milder. If you prefer a more traditional cabbage roll flavor, stir in 1 to 2 teaspoons of dried onion flakes and a good pinch of garlic powder along with the rice, keeping the ingredient list simple but familiar. Those who like a little sweetness, the way some grandmothers made their cabbage rolls, can add 1 to 2 tablespoons of brown sugar into the tomato soup mixture before pouring it over the cabbage. For a tangier, almost “old-country” taste, splash in a tablespoon of apple cider vinegar at the end of cooking. To stretch the soup for a crowd, add an extra cup of broth and a handful of additional shredded cabbage; it will still be hearty. Leftovers reheat beautifully on the stovetop or in the microwave, and the rice continues to soak up flavor, so you may wish to thin it with a bit more broth the next day. If you need this to simmer while you’re out longer than 7 hours, cook on LOW and set the slow cooker to warm once the cabbage is tender to keep everything from overcooking.
