This is a classic; however, you will find most people have their own version.  It is a rich, comforting soup.  Served alongside low-carb biscuits, this is a complete and satisfying meal.

Cabbage Roll Soup is all the marvelous deliciousness of cabbage rolls but it is so much easier to make!!  No cooking the cabbage first, no stuffing and no rolling; just throw it all in the slow-cooker and let it cook and simmer all day or all night long.  Feel free to add onion.  I didn't as my husband's system cannot tolerate cooked tomatoes and onions together.  The flavor of this soup is rich and it is full of healthy vegetables.  This cabbage soup has got to be one of my favorites.  You can use tomato sauce instead of diced tomatoes.  If you like you can add one chopped carrot or celery stick to the crock pot. 

If you prefer you could use ground turkey in this soup.  Once cooked, keep in an airtight container in the refrigerator.  You can make substitutions as you see fit with this crockpot cabbage roll soup.

1 lb lean ground beef (0.45 kg)

1 tbsp minced garlic (15 mL)

11/2 tsp salt (7 mL)

1 tsp black pepper (5 mL)

1 tsp red pepper flakes (5 mL)

1 tsp Italian seasoning (5 mL)

4 cups chopped cabbage (1 L)

4 cups chicken*, OR beef stock (1 L)

1 green pepper, chopped

14.5 oz can diced tomatoes (411 g)


In large nonstick frying pan, cook ground beef until turning brown.  Add minced garlic, salt, black pepper, red pepper flakes and Italian seasoning.  Cook 5 minutes more, stirring occasionally. 

In slow-cooker, place ground beef and top with cabbage, chicken, OR beef stock, green pepper and diced tomatoes.  Stir gently to combine well.  Place lid on slow-cooker and set for 4 hours on high or 7 hours on low. 

Helpful Hints:  *I used homemade chicken stock as I always have some in the freezer.  I make mine in the slow-cooker as well from a rotisserie chicken carcass.   *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  8 servings

1 serving

168.6 calories

14.6 g protein

9.7 g fat

1.4 g fiber

4.2 g net carbs 

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