1. Ingredients
Main ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef (85–90% lean) | 900 g (2 lb) |
| Green cabbage, chopped | 1 medium head (about 800 g) |
| Uncooked long-grain white rice | ¾ cup (about 140 g) |
| Yellow onion, diced | 1 large |
| Garlic, minced | 4 cloves |
| Crushed tomatoes | 1 can (400 g) |
| Diced tomatoes | 1 can (400 g) |
| Tomato sauce | 1 can (225–250 g) |
| Tomato paste | 2 tbsp |
| Beef broth | 4 cups (950 ml) |
| Olive oil | 1 tbsp, if needed |
Seasonings
| Ingredient | Quantity |
|---|---|
| Worcestershire sauce | 1 tbsp |
| Brown sugar | 1 tsp, optional |
| Paprika | 1 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | ½ tsp |
| Italian seasoning | 1 tsp |
| Black pepper | ½ tsp |
| Salt | ¾ tsp, or to taste |
| Bay leaf | 1 |
Optional garnish: Chopped fresh parsley, grated Parmesan, or a spoonful of sour cream.
2. Detailed cooking instructions
Step 1 — Brown the ground beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for 7–10 minutes, breaking it into small crumbles with a wooden spoon.
Cook until no pink remains and the beef reaches 71°C (160°F). Drain excess fat if necessary.
Step 2 — Cook the onion and garlic
Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic, paprika, oregano, thyme, and Italian seasoning. Cook for another 30 seconds.
Step 3 — Prepare the cabbage
Remove the tough outer leaves from the cabbage. Cut it into quarters, remove the hard core, and chop the leaves into bite-sized pieces.
Spread the cabbage across the bottom of the slow cooker.
Step 4 — Assemble the slow cooker
Add the browned beef and onion mixture over the cabbage. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, black pepper, salt, optional brown sugar, and bay leaf.
Pour in the beef broth and mix gently.
Important: For the best texture, do not add the uncooked rice at the beginning of a long slow-cooking period. It can become overly soft and absorb too much liquid.
Step 5 — Slow cook the soup
Cover and cook until the cabbage is tender and the flavors have blended:
-
LOW: 4–5 hours
-
HIGH: 2½–3½ hours
Cooking times vary by slow cooker. Check that the cabbage is tender before proceeding.
Step 6 — Add the rice
For the most reliable result, cook the rice separately in boiling water according to its package directions. Drain and stir it into the finished soup during the last 10–15 minutes.
Alternatively, add rinsed rice directly to the slow cooker with about 1–1½ extra cups of hot broth during the final 45–60 minutes on HIGH. Check frequently and cook until tender.
Step 7 — Adjust the flavor
Remove the bay leaf. Taste the soup and add more salt, pepper, or Worcestershire sauce as needed. If it is too thick, add a little hot broth. If it is too thin, simmer uncovered briefly.
Step 8 — Serve
Ladle the hot soup into bowls and garnish with fresh parsley. Serve with crusty bread or warm dinner rolls.
3. Nutrition information
Estimated per serving — based on 8 servings
Approximately 390 calories
Protein
25 g
Carbohydrates
39 g
Total fat
14 g
Dietary fiber
5–7 g
Saturated fat
5–6 g
Total sugars
9–12 g
Sodium
600–900 mg
Nutrition is approximate and varies with beef leanness, canned tomato brands, broth, and added salt.
Estimated nutrition for the full recipe
| Nutrient | Approximate total |
|---|---|
| Calories | 3,120 kcal |
| Protein | 200 g |
| Carbohydrates | 312 g |
| Total fat | 112 g |
| Dietary fiber | 40–56 g |
4. Tips for the best results
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Richer flavor: Brown the beef and onion before adding them to the slow cooker.
-
Softer cabbage: Chop the cabbage into smaller pieces and ensure it has enough broth.
-
Less acidity: Add a small amount of brown sugar if the tomatoes taste too sharp.
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Lower fat: Choose lean ground beef and drain excess fat after browning.
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More vegetables: Add diced carrots, celery, or bell peppers.
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Lower-carb version: Replace the rice with cauliflower rice, adding it during the final 10–15 minutes.
5. Storage and reheating
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Refrigerate leftovers in airtight containers within 2 hours of cooking.
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Store for 3–4 days in the refrigerator.
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Freeze for up to 3 months for best quality.
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Reheat on the stovetop until steaming hot throughout, stirring occasionally. Add extra broth if the rice has absorbed too much liquid.
Serving suggestion: Finish each bowl with fresh parsley and cracked black pepper. This soup is filling enough to serve as a complete meal on a cold evening.