September is almost upon us and the shortening of the Summer’s daylight hours is just starting to get more noticeable. So in honor of the impending Fall weather I thought I would make a hearty slow cooker soup to celebrate. This soup’s humble ingredients go perfectly together and create a delicious and satisfying dish. This soup is pretty much a deconstructed cabbage roll recipe and the broth is flavored with herbs, Worcestershire and paprika. The cabbage and beef becomes fall apart tender after slow cooking it for hours. Garnish with grated cheese and parsley.
Slow Cooker Cabbage Roll Soup
(Makes 8-10 servings)
Printable Version
Ingredients:
- 1 yellow onion, chopped
- 1 tbsp butter
- 1 lb ground beef
- 5 cups cabbage, chopped
- 1 tbsp Worcestershire
- 1 tsp salt
- 4 cloves garlic, minced
- 1 tbsp paprika
- 4 cups beef stock
- 1 tbsp fresh oregano, minced
- 2 tsp basil
- 29 oz. crushed tomatoes
- 29 oz. tomato sauce
- 8 servings rice (made to order per serving)
- Cheese, grated (optional)
- Parsley, chopped for garnish (optional)
- Pepper, to taste
Directions:
- In a saute pan, melt the butter and cook the onion for about 5 minutes, covered.
- Add the minced garlic, ground beef, Worcestershire and paprika.
- Brown the beef for about 3-5 minutes and break apart with a fork into crumbles.
- Transfer to a 6 qt. sized slow cooker. Add the cabbage, crushed tomatoes, tomato sauce, oregano, beef stock, salt, pepper and basil.
- Cook 8-10 hours on low, 4-5 hours on high. Taste and adjust seasoning levels.
- Cook rice individually per serving following directions on package, (about 1/4-1/2 cup dried per bowl).
- Add the cooked rice to each bowl and ladle the soup over the rice. Stir together and garnish with cheese and parsley if desired.
