Gluten-Free Slow Cooker Cabbage Roll Soup
A hearty one-pot soup that captures all the comforting flavors of traditional cabbage rolls without the tedious rolling and stuffing. Tender ground beef mingles with soft cabbage, carrots, and bell peppers in a rich tomato-based broth, while rice adds substance and texture. The addition of smoked paprika brings depth, while apple cider vinegar brightens the entire dish. Perfect for busy weeknights when you want the satisfaction of cabbage rolls with minimal hands-on effort. This warming soup serves a crowd and tastes even better the next day.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium green cabbage, chopped
- 2 large carrots, peeled and diced
- 1 large bell pepper, diced
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 4 cups beef stock
- ½ cup uncooked long grain white rice
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- fresh parsley, chopped
Instructions
- 1
Brown ground beef in large skillet over medium-high heat until fully cooked and remove excess fat
- 2
Add onion and garlic to skillet and cook until onion is translucent
- 3
Transfer beef mixture to slow cooker and add cabbage, carrots, and bell pepper
- 4
Pour in crushed tomatoes, tomato sauce, and beef broth
- 5
Stir in rice, brown sugar, smoked paprika, parsley, salt, pepper, and top with bay leaves
- 6
Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and rice is cooked
- 7
Stir in apple cider vinegar 15 minutes before serving and remove bay leaves
- 8
Taste and adjust seasoning, then ladle into bowls and garnish with fresh parsley
Tips
Brown the beef well to develop deeper flavor and remove excess fat for a less greasy soup.
Add the apple cider vinegar near the end to maintain its bright, acidic punch that balances the rich tomato base.
This soup tastes even better the next day as flavors meld, making it perfect for meal prep.
Good to Know
refrigerate up to 4 days in airtight container
can be made 1-2 days ahead, flavors improve with time
ladle into bowls and garnish with fresh parsley
Common Mistakes
do not skip browning the beef to avoid bland flavor
remove bay leaves before serving to avoid choking hazard
Substitutions
FAQ
Can I use pre-cooked rice instead of uncooked?
Add pre-cooked rice in the last 30 minutes of cooking to prevent it from becoming mushy and overcooked.
What if my cabbage is still too firm after cooking?
Continue cooking on low for another 30-60 minutes, or cut the cabbage into smaller pieces next time for faster cooking.
How long will this soup keep in the freezer?
Freeze for up to 3 months in freezer-safe containers, though rice texture may change slightly upon thawing.