Crockpot Cabbage Roll Soup Recipe

Crockpot Cabbage Roll Soup Recipe

How To Make Crockpot Cabbage Roll Soup

Put a twist on a family-favorite dish by making this crockpot cabbage roll soup with slow-cooked cabbage, beef, and bacon in a flavorful tomato broth.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • 1lbbacon,thick, diced
  • 1large onion,diced
  • 3garlic cloves,minced
  • 1lbground beef,lean
  • cuplong grain rice,uncooked
  • 8cupscabbage,chopped
  • 28ozdiced tomatoes,(1 can)
  • 10oztomato soup,(1 can)
  • 2tbsptomato paste
  • 6cupsbeef broth
  • cupsV8,or other vegetable juice
  • 1tsppaprika
  • 1tspthyme
  • 1tbspWorcestershire sauce
  • salt and pepper,to taste
  • parsley,for garnish


  1. In a skillet, cook the bacon until crisp.

  2. Drain the bacon on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.

  3. Brown the onion and beef in the bacon fat.

  4. Once browned, drain the excess fat, then add to a 6-quart crockpot.

  5. Add the garlic, rice, cabbage, diced tomatoes, tomato soup, tomato paste, beef broth, V8, paprika, thyme, Worcestershire sauce, salt, and pepper to the crockpot. Stir to combine.

  6. Cover, then cook on High for 3 to 4 hours or Low for 6 to 7 hours until the rice is fully cooked.

  7. Stir in half of the cooked bacon.

  8. Spoon the soup into bowls, then top with the remaining bacon and parsley.

  9. Serve, and enjoy!


  • Calories: 360.13kcal
  • Fat: 23.15g
  • Saturated Fat: 8.05g
  • Trans Fat: 0.50g
  • Monounsaturated Fat: 10.09g
  • Polyunsaturated Fat: 2.80g
  • Carbohydrates: 22.02g
  • Fiber: 4.11g
  • Sugar: 7.63g
  • Protein: 16.65g
  • Cholesterol: 51.79mg
  • Sodium: 949.23mg
  • Calcium: 91.95mg
  • Potassium: 825.85mg
  • Iron: 2.78mg
  • Vitamin A: 48.50µg
  • Vitamin C: 47.92mg
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