Crock Pot Cabbage Roll Soup

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Crock Pot Cabbage Roll Soup is a simple twist on traditional Cabbage Rolls, a family favorite for years! Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot.

This creates a nutritious and tasty soup that will warm your belly from the inside out! This is going to be your new family favorite meal!

Crock Pot Cabbage Roll Soup in white bowl

Crock Pot Cabbage Roll Soup

I absolutely LOVE a good soup recipe. Soups are a great way to incorporate so many delicious flavors into one bowl. They’re easy to make and inexpensive, there’s good reason my Easy Hamburger Soup recipe is one of my most popular recipes on Facebook!

Crock Pot Cabbage Roll Soup contains several servings of veggies along with lean protein all simmered to perfection. We serve this alongside homemade Dinner Rolls for a meal that my family requests over and over again!

A Family Favorite

Growing up with Polish grandparents,  cabbage rolls (and Cabbage and Noodles aka Haluski) were a staple in our family for both family gatherings and Sunday dinner. It was always one of my favorite things!

Traditional cabbage rolls are time-consuming – between preparing the filling, cooking the cabbage till tender and then there is the labour rolling them – whew! Of course, we make Cabbage Roll Casserole which is the lazy cabbage roll version with no rolling required.

As much as I love cabbage rolls (and unstuffed cabbage roll casserole), there really is nothing better than coming home to a meal ready to eat.

Cabbage roll soup in crockpot with ladle

Easy Prep

Cabbage is easy to prepare and inexpensive (view more info in the The Ultimate Guide to Cabbage).This Crockpot Cabbage Roll Soup is the answer to rushed meal prep on busy weeknights!

Simply prepare your ingredients the evening before and quickly toss them into the crockpot before leaving the house for school or work or carrying on with your errands, soccer practice and swim lessons.

Dinner is ready when you are!

Easy Substitutions in Crock Pot Cabbage Roll Soup

  • Ground Beef:  You can substitute sausage,  ground pork or ground turkey for half of the ground beef.
  • Rice: To make this Cabbage Roll Soup lower in carbs, substitute the rice for Cauliflower Rice (this also lowers the calories or points if you’re following Weight Watchers).
  • Diced Tomatoes: If you prefer whole canned tomatoes to diced, they also work great in this recipe.
  • V8 Vegetable Juice: You Can use tomato juice in place of the vegetable juice or even canned tomato soup. (Do not substitute tomato sauce, it has a different flavor).
  • Sodium: The low sodium/no sodium versions of all products in this soup work perfectly.

All the flavour and goodness of traditional cabbage rolls simmered together in one delicious bowl of crock pot cabbage roll soup! And the very best thing is it’s so easy!

Uncooked ingredients for cabbage roll soup in crockpot ready to be cooked

Add the Bacon

Depending where you’re from, you may or may not add bacon to your cabbage rolls. It is used in this soup to add a slight smoky and salty flavor. We fry the bacon until crisp and then use a little bit of the bacon fat to cook the onion and beef. The bacon itself is stirred in just before serving (and used as a garnish) to keep it nice and crisp.

Finished cabbage roll soup in white bowls

How to Freeze Cabbage Roll Soup

This Crock Pot Cabbage Roll Soup makes a HUGE batch of soup, perfect for feeding a crowd, eating a couple of nights in a row or taking for lunches. If you have leftovers, this soup also freezes well.  I just simply spoon the desired amount in a freezer bag lay it flat to freeze (either large or individual servings).

If I’m feeding the family, I defrost it in the fridge the night before and dinner is ready to heat and eat in a flash!

Once you try it, I know for sure this Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

More Recipes from the Cabbage Patch

Crockpot cabbage roll soup in white bowl with spoon
4.62 from 36 votes
Review Recipe

Crockpot Cabbage Roll Soup

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 servings
Author Holly Nilsson
Course Soup
Cuisine American
Cabbage, onion, beef and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crock pot. This creates a nutritious and tasty soup that will warm your belly from the inside out!


  • 1 lb thick bacon diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 lb lean ground beef
  • 2/3 cup uncooked long grain rice
  • 6-8 cups cabbage chopped
  • 1 28 ounce can diced tomatoes
  • 1 10 oz can tomato soup
  • 2 tablespoons tomato paste
  • 5-6 cups beef broth
  • 1 1/2 cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • parsley for garnish

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  1. In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
  2. Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
  3. Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
  4. Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
  5. Stir in half of cooked bacon.
  6. Spoon into bowls, top with remaining bacon and parsley if desired.
Nutrition Information
Calories: 299, Fat: 17g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 883mg, Potassium: 649mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 5g, Protein: 16g, Vitamin A: 565%, Vitamin C: 30%, Calcium: 53%, Iron: 2.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cabbage roll soup



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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    1. Basmati usually needs a bit less liquid and a bit less cook time. Since this is a soup, I wouldn’t worry too much about the liquid but I would check the rice a little bit sooner to make sure it doesn’t overcook.

    1. You will find the print button on the recipe card Eileen. You can also hit Ctrl F (or command F on Mac) and type “Print Recipe” and it will take you to the print button. Hope that helps.

  1. I made this and went by measurements and instructions ! The thyme overpowered the whole dish . I was very dissatisfied. Next time no thyme !

  2. Made cabbage soup and it was outstanding. I shared recipe with friends snd family. I also have cabbage rolls in the oven. We can’t wait to try them. Thank you for sharing your recipes.

    1. That should work Dennis. You will have a slightly different flavor (and color thanks to the red cabbage) but still yummy! Let us know how it turns out.

  3. I am making this for dinner right now and my one child that doesn’t like cabbage said it looks good. Hoping he will like it just as much as he does when he eats it. I made this soup on the stovetop instead of the crockpot and it worked like a charm. Cabbage is cooked and rice is cooked in just 45 minutes or so from starting the recipe. I browned my meat first, I didn’t use bacon because it just didn’t sound that great to me. Then while my meat was draining I sauteed my onions and then cooked the cabbage for about 5 to 10 minutes before throwing in the rest of the ingredients. I waited till the cabbage was almost cooked through before throwing in my cup of rice. It smells amazing in my house right now and I can’t wait to try this soup.

    1. Hi Ron, you can view this recipe by selecting the jump to recipe button at the top of the page or by scrolling to the bottom of the page.

  4. My son posts these recipes all the time. I copy them for further use. This cabbage roll soup is going to be made today

  5. Recipes look really good and I don’t have to buy a Kraft product to make them. Looking forward to finding some new ideas!

  6. I didn’t prepare this crock pot cabbage roll recipe. It was served at a soup affair I attended. There were so many soups, but this was a stand out. My personal favorite! It was so delicious. I bought what was leftover (just a quart) and it was even better the second day. I spoke to the cook who indicated she made no changes to the original recipe. I cannot wait to give this a go in my kitchen.

  7. I love making soups in the crockpot. This was a great find being that I had most everything at home. Only changes I made because I didn’t have tomatoe soup. I used 1 cup of prepared bloody mary mix I had in the fridge, and I used 3 cans of diced tomatoes and chilies b/c I did not have stewed tomatoes. I also added fennel seed, because I love that flavor in soups that have sausage type meats in there. Did not have bacon, but I did throw in some leftover corned beef that I had in the freezer. Looks fantastic! Thank you!

  8. I live alone. Therefore most of the recipes make enough for me to eat for a month! Would it be possible to reduce the cabbage roll soup down to about two servings? That would give me some to eat and some to freeze.

  9. Hubby and I both enjoyed the soup, with a few substitutions. I couldn’t find any tomato paste in the cupboard and so I used tomato paste instead of that and the v8. I doubled the thyme and paprika, added oregano and basil and cayenne, and doubled the beef. I was going to make the bacon but then I forgot.. and it tasted great without it. We’ll make it again, for sure.

    1. You could use tomato juice or perhaps canned tomato soup or a bit of tomato sauce. You can also leave it out and add extra broth if you’d like.

  10. This looks amazing. I only have a 5 qt. Crock Pot, what do you suggest I use less of , or will it fit ? I was thinking less of the beef broth.

    1. I am not sure if it will fit but keep in mind you want to fill your slow cooker no more than 2/3 full so it can cook properly (and this is a fairly large recipe). You might like to half the recipe. Let us know how it goes!

  11. I added some Crushed Red Pepper flakes to kick it up a notch. I didn’t like the consistency of rice. Will add it later so it’s not mushy like baby food but like regular rice.

  12. This sounds so good. But I am not sure of the diced tomatoes. It says 128 ounces but does it mean one 28 ounce can? Help. Thanks

  13. I’ve got it cookin’ on the stove now. Tweaked it a little after reading the comments. I substituted the hamburger with keilbasa sausage, omitted the rice, added 3 1/2 cups
    presoaked pinto, split pea, lentil beans. Added 2 stalks celery & 2 carrots & 1-2 cans green beans. Double up on the spices. Simmered it in a big stockpot on the stove for 45-60 min. Otherwise, everything else remained the same. Can’t wait to try it, it smells sooo good.

  14. Tried this today in my new instapot,it was Amazing,cooked in 25 mins,cabbage was so tender and flavor was Great!!!❤️Will make this again

  15. Waste of my time and money, could not even eat this mess..!!! Had to throw it away.
    I looked at 2 different recipes and chose this one, what a mistake.

    1. Sorry this didn’t work out for you, it’s one of our favourites. What kind of problem did you have with the recipe as most readers have had great success with it.

  16. Made this according to the recipe yesterday. Had good flavor and I like it, however it is nothing like a soup. It is so thick my spoon will stand up in it on its own. Can I add more broth or vegetable juice now that it is already cooked as I heat it up to eat it?

  17. I made this today and it is amazing! Didn’t add the V8 or tomato paste, and it still tasted so good! My hubby couldn’t stop eating and my daughter picked up 2 servings for her and her girlfriend and the loved it too! Thanks for this great recipe!

  18. For additional seasoning, I added a packet of Liptons Beefy Onion Soup powder, a little more Worcestershire Sauce and I sautéed the cabbage and extra onion in the bacon grease before adding to slow cooker. Everything else was by the original recipe. Pretty good!

  19. I hate having left over ingredients as they never seem to get used. So, instead of tomato soup and V8 I used the remaining 5 oz of tomato paste (comes in a 6 oz can) and all of the 2nd box of beef broth (comes in 32 oz box – recipe calls for 48oz) No partial containers of stuff to clutter up the fridge!

    Love the soup and that it’s made in the crock!!

    1. My soup is cooking and smells delicious! As far as the odd amounts needed for the recipe—we will drink the V8 juice and freeze the extra broth but my best hack is I put spoonfuls of tomato paste on a plate and freeze. When frozen I put them in a bag and label. I always have tablespoons ready for chili, stew, or sauce as needed.

  20. To make it even better, after frying the bacon, make a roux by adding flour slowly, equal parts. We just save breakfast bacon grease in a cup. Cook slowly until the roux is dark brown. Let it cool; it will be like putty. Add chunks to the crock pot. Really gives a great depth of flavor.

  21. I love this recipe. I make it exactly as stated. This is my third time making it, and it turns out perfect every time!

  22. This recipe is amazing!!! I find though as I have a small slow cooker only 4 quart that I have to adjust the amounts of liquid. So I omitted the v8 juice. I’ve made this numerous times. Tastes exactly like cabbage rolls and very easy and cheap to make. I highly recommend it 

  23. Excellent recipe, but should crockpot on high for a min of 5 hrs to get the cabbage past al dente texture (or maybe steam the cabbage prior to adding). Can’t wait to have the leftovers for lunch today. It’s delicious with sweet buttered cornbread.

  24. Yes, very full crockpot whereas it was tasty the thyme was a little over powering. Cut back to 1/4 teaspoon. The smell really got my juices going as it filled the kitchen divine. Could hardly wait to try. Needs more liquid too maybe short the tomato soup and more beef stock. Yummy nonetheless.

  25. I’m finishing this up right now. Entering it in a family contest tonight. Because I worked today (8-3:30)  I set it on low (minus the cabbage, bacon and rice) at 7:30am. At 3;00 I had my daughter turn it on high. When I got home it was bubbling. At 4:15 I added the rice and at 5:15 I will add the cabbage and bacon. I don’t want the cabbage overdone so I hope adding the last ingredients later will illiminate. I need it all done by 7:00. We’ll see how it turns out. It’s 4:30 now. 

  26. Hello, greetings from Poland. I’ve made this soup yesterday with few changes: used only salt, pepper, sugar and paprika from spices, omitted tomato soup, used mix of beef and pork mince. I’ve tried to make it taste like our traditional cabbage rolls :) It is wonderful, thank you for the recipe and the inspiration. I’ve recently bought my crock pot, they’re not that popular in Poland, so I think I’ll be frequent guest on your website.

  27. Delish! I ended up making mine stovetop, I would say it took about and hour and a half. I agree with the others that mentioned it needed more spices. I ended up doubling all the spices…Maybe a bit more to taste, including the Worcestershire. I also cooked the rice separate and added it when I dished up. Really yummy! Next time I will plan better and make it in the crockpot!

  28. After a hour of prep time and 8 hours of cooking. This soup is amazing. I used 2# of ground meat, 6 cups of chopped cabbage and a entire bag of Sucess rice. No bacon. It cooked up very hearty and filling! Husband loves it so much, he’s on his 2nd bowl! This is a keeper for us! THANK YOU

  29. Fixed this today for first time. Really good but after 7 hrs ib crockpot the cabbage wasnt tender. Wondering what would happen if steam cabbage prior to adding.

    interested in comments

  30. I omitted the vegetable juice. Only used 3 cups of broth. Then along with the bacon and fresh parsley, I sprinkled a tbsp of fresh grated Parmesan on the top. The toppings made the soup a hit. Very delicious. I will make it again. 

    1. I’m sure it would work, I haven’t tried it but cooking time may need to be adjusted. Let us know how it works out for you.

  31. how much salt and pepper should be added?…it says to taste..mines cooking but it needs something…ive added a couple teaspoons of salt and some pepper, still needs something..everything i have added was full sodium if that helps…

    1. As far as seasoning with salt and pepper, I would use how much tastes good to you. Adding another favorite spice can only make things better!

    2. Did you get an answer to this question? I also added more salt and pepper. But the toppings (crispy bacon and fresh parsley) made the soup a lot more tasty. I also added a tbsp of fresh grated Parmesan. 

  32. Bought all needed ingredients and excited to make this first thing in morning before kids wake up. Should be ready come supper time :-) been so cold out here lately we need something good to warm us up.

    1. The one thing I noticed is the tomato soup. You would have to find a gluten free one. If you have a British shop or Wegman’s near you, Heinz makes a creamy tomato soup.

  33. I want to make this substituting rice with cauliflower. When should I add it into to soup? I was thinking 30 mins before it’s finished? 

  34. This turned out very well. I used the stove top. I used only beef but only because the last time I made cabbage rolls he said my mother didn’t use sausage. He ate seconds which is very unusual. Thank you

  35. Excellent!Perfect broth was rich!(used whole can of paste,and oregano instead of thyme)
    About to try it again!Only used 5 stripes of Bacon ,might slice up the turkey kielbasa this time!

  36. I don’t own a slow cooker, if I want to cook this in the  oven, how high should I set the oven for, was thinking like 250 degrees to 275 degrees ?

  37. I’m pretty excited to try out this recipe because my husband loooves cabbage rolls! It’s actually in the slow cooker right now! One of the only changes I did was turkey instead of beef and quinoa instead of rice.

    I’m going to feature this on my blog of you don’t mind! I want to be able to credit you for your recipe when I have it up!

    Thanks!!!! Can’t wait to read more recipes form you!

  38. Making the Cabbage Roll Soup as we speak, but I am running out of room. I am using a Crock Pot Smart Pot 4-7 quart. Half way thru I will ladle out some cabbage before I can add the diced tomatoes! Am I using the wrong size Crockpot?

  39. This was absolutely delicious! I used ground turkey and italian sausage instead of ground beef. I also added a little extra onion and garlic pepper. I also used wild rice and it all cooked very well on the low setting for 7 hours.

  40. I wanted to know if it would work if I did it on the stove in stead of a crockpot. I want it today but dont have six hours with my work schedule

  41. We made this today. Cooked for 7 hours on low on crockpot. Was not even close to done so we transferred to a stock pot and cooked for about an hour. It was delicious. Hubby went back for thirds. We will be making this again just not in crock pot. Lol

  42. Do I need to use the V8 and tomato soup?  Trying to cut carbs.   Would like to know the total carbs too.  I will be omitting the rice too

  43. I’ve made similar and love that soup so definitely and going to try this, but with variations as I have to watch fat content due to hubbies’ heart issues. 93% lean Ground beef will be boiled and all the fa tis at the top of the water. I drain it and rinse it super good with hot water as well. Bacon would have to be omitted due to the fat content so onions would be sauteed in a heat friendly oil.

  44. My mom passed away a year ago and I fear some of her recipes have gone with her. We are polish and I love polish food! I remember my mom making stuffed cabbage (golumpki) when I was young. This sounds amazing…and like you said, much easier. It’s in the crock pot now. I basically made as is except for one thing. I used both fresh shredded cabbage and also added most of a large can of sauerkraut (because I love it so much). It’s only been cooking an hour and already smells amazing. Can’t wait to dig in!  Thanks so much for your recipe. 

    1. FYI…came out great. I like a heartier “soup” so I intentionally made it on the thick side. The sauerkraut was a great addition. I love it tangy so I didn’t rinse it. It definitely came through. I highly recommend! I’ve already passed the recipe along to others. (Even a friend of mine who come here from Poland!)

  45. I made this soup last night and of course added my own touches to it, as in a little extra hamburger, bacon and onion. We like our stews on the thick side! Very easy to make, the directions were easy to follow. It was pretty good and nice and thick just like we prefer. A little lacking on the spice side, I would double the spices next time around. The smell drove me and our furry family member nuts starting about 2 in the morning! LOL

    The author of this recipe is absolutely right, in that it will FILL your 6 quart crockpot. I will be packaging it into smaller portions for my honey and I to enjoy over the next couple of months. We love soups, stews, chilis and chowders; I look forward to trying a few more from this website!

    1. The Worcestershire sauce is added with the seasonings and the V8 is added along with the broth but it’s not shown in the video.

  46. i made rhis only thing i added is the canaloni beans. it was outstanding. my family love it. served with vorn bread. thanks

  47. I get the cooked bacon part but…
    If you are cooking the whole thing for 6 hours, why does the onions and ground beef have to be cooked first! 6 hours is plenty of time for the onions and meat to cook!

    1. Mainly because the beef will release fat and most of it is drained off to avoid an oily soup. I usually cook my beef and onions together so the beef has more flavor.

  48. I have this in my crock pot right now…it tastes wonderful…I made a couple of changes because of what I like in my soups…I left out the rice and used white kidney beans ( cannellini beans )…I know cabbage rolls should have rice.. so mine will be different than yours…I left out the tomato soup because I don’t use canned soups…hope you don’t mine me changing some of the things in your soup…the flavor is wonderful…thank you…

    1. I am so glad you were able to make this recipe work for your preferences Sherry! I think the white kidney beans sound like a tasty substitution!

  49. If I want my cabbage to be a more tender crisp, at what point should I add it to the crockpot with the rest of the ingredients? Thanks:)

    1. Excellent recipe.  Don’t know which was better, the cabbage roll soup or the other choices posted with this recipe.  Look forward to trying several of the others.