Slow Cooker Meaty Cabbage Soup

A hearty, comforting slow-cooker soup loaded with ground beef, tender cabbage, tomatoes, carrots, and savory herbs. It’s easy to throw together and makes a generous pot for family dinners or meal prep.Servings: 6–8
Prep time: 20 minutes
Slow-cooking time: 6–8 hours on LOW or 3–4 hours on HIGH
Total time: About 7 hours

Ingredients

• 1½ lb (680 g) ground beef
• 1 medium green cabbage, chopped
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 can (28 oz/800 g) crushed tomatoes
• 1 can (15 oz/425 g) diced tomatoes, preferably undrained
• 6 cups (1.4 L) beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika, optional
• 2 tablespoons chopped fresh parsley

Optional additions

• 1 cup frozen green beans
• 1 zucchini, chopped
• 1 bell pepper, diced
• ½ teaspoon red pepper flakes
• 1 cup cooked rice, added near the end

1. Brown the beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns.

Drain excess grease.

Stir in the garlic and cook for another 30 seconds.

Why brown the beef?

You can technically put raw ground beef directly into a slow cooker, but browning it first gives the soup a much deeper, richer flavor and better texture.

2. Add the vegetables to the slow cooker

Place the chopped cabbage, onion, carrots, and celery in the slow cooker.

Add the browned beef.

Don’t worry if the cabbage seems like it fills the cooker—it will shrink considerably as it cooks.

3. Add the tomatoes and broth

Pour in:

• Crushed tomatoes
• Diced tomatoes
• Beef broth

Add the tomato paste and Worcestershire sauce.

4. Season

Add:

• Italian seasoning
• Paprika
• Oregano
• Bay leaf
• Salt
• Black pepper
• Smoked paprika, if using
• Red pepper flakes, if using

Stir everything together.

5. Slow cook

Cover and cook on:

LOW: 6–8 hours

or

HIGH: 3–4 hours

The soup is ready when the cabbage and carrots are very tender and the flavors have melded together.

6. Final seasoning

Remove the bay leaf.

Taste the broth.

Add additional salt, pepper, Worcestershire sauce, or herbs as needed.

Stir in fresh parsley just before serving.

Make It Extra Meaty

For a more substantial soup, use:

• 1 lb ground beef
• ½ lb Italian sausage

Brown both together before adding them to the slow cooker.

The sausage adds a wonderful savory, slightly spicy flavor.

Low-Carb Version

This soup is naturally easy to make low-carb.

Use:

• Cabbage
• Beef
• Celery
• Zucchini
• Bell pepper
• Tomatoes in moderation

Skip rice and potatoes.

For an even lower-carb version, use a little less carrot and choose a tomato product with no added sugar.

Hamburger Cabbage Soup

For a classic hamburger-soup flavor, add:

• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika

Serve with shredded cheddar on top.

It tastes almost like a cheeseburger transformed into a warm bowl of soup.

Stuffed Cabbage Soup

For stuffed-cabbage flavor, add:

• 1 cup uncooked long-grain rice
• 1 extra cup beef broth
• 1 teaspoon paprika
• 1 tablespoon brown sugar, optional

Add the uncooked rice during the last 60–90 minutes on LOW, or until tender.

Don’t add it at the beginning unless you’re using a rice variety that can withstand extended slow cooking.

Spicy Cabbage Soup

Add:

• ½–1 teaspoon red pepper flakes
• ½ teaspoon cayenne
• 1 chopped jalapeño
• Hot Italian sausage instead of some of the ground beef

Finish with fresh parsley.

Creamy Version

After the soup has finished cooking, stir in:

• ½ cup heavy cream
• ½ cup shredded Parmesan

Keep the slow cooker on LOW for about 10 minutes, just until warmed through.

Don’t boil after adding the cream.

Serving Suggestions

Serve the soup with:

• Crusty bread
• Garlic bread
• Cornbread
• A simple green salad
• Shredded Parmesan
• Fresh parsley
• A spoonful of sour cream

For a low-carb meal, skip the bread and top each bowl with Parmesan and fresh herbs.

Storage

Let the soup cool slightly before refrigerating.

Store in airtight containers for up to 4 days.

The cabbage may become even more flavorful overnight.

Freezing

This soup freezes very well.

Cool completely and transfer to freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

If you plan to freeze it, leave out the rice and add freshly cooked rice when reheating for the best texture.

Best tip

For the richest flavor, brown the beef first and let the soup cook low and slow. The cabbage becomes silky and tender, the tomatoes create a rich broth, and the beef gives the whole pot that satisfying, hearty flavor.