slow cooker cabbage and ground beef soup

A slow cooker cabbage and ground beef soup is an absolute winner when you want a hearty, nutrient-dense, high-protein meal that is naturally low in carbs and packed with comforting flavors. Often called “unstuffed cabbage roll soup,” it delivers all the savory depth of traditional cabbage rolls with a fraction of the work.

Ingredients

• The Protein: 1.5 lbs lean ground beef (or ground chuck)
• The Base Veggie: 1 medium head of green cabbage (core removed and chopped into bite-sized bite pieces)
• The Aromatics & Veggies:
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 medium carrots (sliced—optional, for a touch of natural sweetness)
  • 1 bell pepper (diced, optional)
• The Tomatoes & Broth:
  • 1 can (14.5 oz) diced tomatoes (undrained)
  • 1 can (8 oz) tomato sauce
  • 6 cups rich beef bone broth (or regular beef broth)
• The Seasoning & Herbs:
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • A pinch of smoked paprika or red pepper flakes (if you like a little kick)

Step-by-Step Instructions

1. Brown the Ground Beef (Crucial Step for Flavor)

1. Heat a skillet over medium-high heat. Add your ground beef, breaking it up with a wooden spoon, along with half of the diced onion.
2. Cook until the beef is fully browned and cooked through, and the onions are translucent (about 6 to 8 minutes). Drain any excess grease.
   (Browning the meat first builds a deep, savory foundation and prevents the soup from feeling greasy).

2. Load the Slow Cooker

1. Transfer the cooked beef and onions into your slow cooker.
2. Add the chopped green cabbage, remaining diced onions, minced garlic, carrots, and bell pepper right on top of the meat.

3. Add Liquids and Seasonings

1. Pour in the diced tomatoes (with their juices), tomato sauce, and beef bone broth.
2. Stir in the Worcestershire sauce, oregano, thyme, salt, black pepper, paprika, and drop the bay leaf right into the center. Give everything a good stir to combine.

4. Slow Cook Low and Slow

1. Cover and cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
2. The slow cooking allows the cabbage to melt down into tender ribbons and lets the savory beef and tomato broth infuse deeply into every layer.

5. Finish and Serve

1. Remove and discard the bay leaf before serving.
2. Taste the soup and adjust the salt and pepper if needed. Ladle it into warm bowls—it makes for an incredibly satisfying, nourishing meal that tastes even better the next day!