Soup is one of those things that we don’t typically crave during most of the year, but once winter rolls around it’s all we can think about. One dish that we DO think about frequently however, is cabbage rolls. Usually comprised of cabbage leaf-wrapped beef, this classic is flavorful and comforting, so when we got the craving for it the other day, we almost made it the traditional way…but then the craving for soup hit and we thought, why not make them both at the same time?
This thought led us to this easy, delicious recipe for un-stuffed cabbage rolls – plus, we made it the slow cooker, so it really couldn’t be an easier meal to make on a cold day. All you have to do is brown the beef before it goes in, then mix everything together and let the slow cooker work it’s magic. The resulting soup is hearty and chock-full of the traditional flavors we know and love. It doesn’t get better than this!
Un-Stuffed Cabbage Roll Soup
20 minutes active; 3+ hours inactive to prepare serves 8
- 2 pounds ground beef
- 1/2 large cabbage, sliced
- 1 (16 oz.) can marinara sauce
- 5 cups low-sodium beef broth
- 4 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/2 head cauliflower, grated or riced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.
- Add garlic and cook for 1-2 minutes, or until fragrant, then add in ground beef. Season generously with salt and pepper, along with parsley, oregano and red pepper flakes, if using, and cook until browned on all sides.
- Using a large slotted spoon, transfer mixture to slow cooker, then stir in marinara sauce beef broth, cabbage and grated cauliflower. Mix until everything is evenly coated.
- Cover slow cooker and cook on high for 3 hours (or on low for 6), or until cabbage is tender.
- Taste and adjust seasoning, if necessary, then serve hot and enjoy.
Recipe adapted from Sugar-Free Mom