Slow Cooker Cabbage Roll Soup: A Cozy Pressure Cooker Delight
This hearty unstuffed cabbage roll soup is made easy in the pressure cooker. It’s full of savory beef, tender cabbage, and cozy tomato broth—perfect for hands-off cooking and meal prep comfort.
Equipment
- 1 Slow Cooker 6-quart or larger
Ingredients
Main Ingredients
- 1 lb ground beef browned
- 1 onion chopped fine
- 1 red bell pepper diced
- 3 cloves garlic minced
- 4 cups chopped cabbage
- 1 cup shredded carrot
- 14.5 oz diced tomatoes canned
- 8 oz tomato sauce
- 4 cups beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup uncooked Minute rice
- chopped fresh parsley for garnish (optional)
Instructions
Instructions
- In a skillet over medium high heat, cook the ground beef until browned and no longer pink. Drain excess fat.
- Add chopped onion and minced garlic and sauté until onion is soft and translucent.
- Transfer beef, onion, and garlic mixture to your pressure or slow cooker insert.
- Add diced bell pepper, chopped cabbage, shredded carrot, diced tomatoes, tomato sauce, beef broth, paprika, oregano, salt, and pepper. Stir until well combined.
- Cover and cook on low heat setting for 6 hours.
- Add uncooked Minute rice and cook another 45 minutes. Taste and adjust seasoning. Garnish with fresh parsley if desired and serve.
Notes
Leftovers store well in airtight containers for up to 4 days chilled, or freeze them for up to 3 months. Thaw and reheat slowly to preserve tenderness and rich flavor.