Ingredients
For the soup
– 1½ lb (680 g) lean ground beef
– 1 medium green cabbage, chopped into bite-sized pieces
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 cup uncooked long-grain white rice, rinsed
– 1 can (28 oz / 794 g) crushed tomatoes
– 1 can (15 oz / 425 g) tomato sauce
– 1 can (10 oz / 283 g) diced tomatoes with green chilies (such as Ro-Tel)
– 4 cups (960 ml) beef broth
– 2 tbsp olive oil, if needed for browning
Seasonings
– 1 tsp salt, or to taste
– ½ tsp black pepper
– 1 tsp paprika
– 1 tsp dried oregano
– 1 tsp dried basil
– 1 tsp Italian seasoning
– 1 tbsp brown sugar, optional, to balance tomato acidity
– 1 bay leaf, optional
Instructions
1. Prepare the vegetables: Wash the cabbage, remove the tough core, and chop the leaves into bite-sized pieces. Dice the onion and mince the garlic.
2. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart until fully browned. Drain excess grease.
3. Cook the aromatics: Add the diced onion and garlic to the beef. Cook for another 2–3 minutes until fragrant and softened.
4. Prepare the tomato mixture: In a large bowl, combine crushed tomatoes, tomato sauce, diced tomatoes with green chilies, beef broth, salt, pepper, paprika, oregano, basil, Italian seasoning, and optional brown sugar. Stir well.
5. Layer the slow cooker: Add the chopped cabbage to the bottom of a 6-quart slow cooker. Add the browned beef and onion mixture.
6. Add the tomato sauce: Pour the prepared tomato mixture over the beef and cabbage. Stir gently to distribute the ingredients.
7. Slow-cook: Cover and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the mixture is bubbling.
8. Add the rice: Stir in the rinsed uncooked rice and make sure it is submerged in the liquid. Cover and cook on HIGH for another 30–60 minutes, checking frequently until the rice is tender. Cooking time depends on the rice variety and slow cooker.
9. Check consistency: If the mixture becomes too thick, add ½–1 cup warm beef broth. Remove the bay leaf and taste for seasoning.
10. Serve: Spoon into bowls and serve hot. Add fresh parsley or a little black pepper if desired.
Important: This timing is for regular long-grain white rice. Brown rice takes longer and may need to be cooked separately. Avoid leaving cooked rice in the slow cooker on warm for extended periods.
Nutrition Information
Estimated per serving, based on 8 servings.
Nutrient Approximate amount
Calories 320–380 kcal
Protein 20–25 g
Carbohydrates 35–42 g
Total fat 10–15 g
Saturated fat 4–6 g
Fiber 4–6 g
Sugar 7–10 g
Sodium 650–950 mg
Nutrition varies depending on the ground beef, broth, canned tomatoes, and portion size.
Nut & Allergen Information
– Peanuts and tree nuts: Not intentionally included in this recipe.
– Dairy: No dairy ingredients are required in the basic recipe.
– Gluten: The basic ingredients are naturally gluten-free, but check the beef broth and canned seasoning products for gluten-containing additives.
– Possible soy: Check broth and canned product labels.
– Nut-free preparation: Check all packaging for nut ingredients and cross-contact warnings.
– Gluten-free option: Use certified gluten-free beef broth and seasonings.
Always check ingredient labels if preparing this meal for someone with food allergies.
Q/S — Questions & Tips
Q: Can I use ground turkey instead of ground beef?
Yes! Ground turkey or ground chicken works well. The flavor will be a little lighter.
Q: Can I use cooked rice instead of uncooked rice?
Absolutely. Stir in about 3 cups cooked rice during the final 15–20 minutes, just long enough to heat through.
Q: Can I use brown rice?
Yes, but brown rice takes considerably longer to cook. For reliable results, cook it separately and stir it into the finished soup.
Q: Can I make this recipe without Ro-Tel?
Yes. Replace it with an additional can of diced tomatoes. Add a little chopped green pepper or a pinch of chili flakes if you want extra flavor.
Q: How do I make the soup thicker?
Use less broth or allow the soup to simmer uncovered briefly. The rice will also naturally thicken the mixture.
Q: Can I make it spicy?
Yes! Add crushed red pepper flakes, cayenne pepper, or diced jalapeños.
Q: Can I prepare it ahead of time?
Yes. Brown the beef and chop the vegetables a day ahead. Refrigerate them separately and assemble the slow cooker when ready to cook.
Q: How should I store leftovers?
Refrigerate within 2 hours in shallow airtight containers and use within 3–4 days. Reheat until steaming hot throughout. Avoid leaving cooked rice at room temperature.
Q: Can I freeze it?
Yes, but rice and cabbage may soften after thawing. Freeze in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Chef’s tip: Brown the ground beef before adding it to the slow cooker. This creates a deeper savory flavor, while adding the rice near the end helps prevent it from becoming mushy.