Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 3 garlic cloves minced
- 3 carrots chopped
- 1 green bell pepper chopped
- ¾ cup uncooked long-grain rice
- 6 cups cabbage cored and cut into bite-sized pieces
- 1 can diced tomatoes 28 ounces, undrained
- 1 can tomato sauce 15 ounces
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth plus more as needed
- 1 teaspoon sugar optional
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 bay leaves
- Fresh chopped parsley optional, for topping
Equipment
- Large skillet
- 6-quart Crockpot, or larger if needed to stay within the recommended fill level
- Spoon or spatula
- Ladle
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking the beef into crumbles, until browned and the onion has softened.
- Add the garlic and cook briefly until fragrant. Drain excess grease and transfer the beef mixture to the Crockpot.
- Add the carrots, bell pepper, uncooked rice, cabbage, diced tomatoes with their juices, tomato sauce, tomato paste, and Worcestershire sauce.
- Pour in the beef broth. Add the optional sugar, oregano, thyme, salt, pepper, and bay leaves. Stir gently to combine and moisten the rice. Keep the contents within the slow cooker’s recommended fill level.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the rice is cooked and the cabbage and carrots are tender. Begin checking at the shorter end of the range to avoid overcooking the rice.
- Remove and discard the bay leaves. Stir in additional broth as needed for a thinner soup, then taste and adjust the seasoning.
- Ladle into bowls and top with chopped parsley, if desired.
Nutrition
Notes
Separate rice option: Omit the uncooked rice from the Crockpot. Prepare the ¾ cup dry rice separately according to package directions, then divide the cooked rice among bowls and ladle the finished soup over it.
Rice texture: Rice cooked in the soup will continue absorbing broth and softening as it sits. Avoid holding the finished soup for an extended period if you want more distinct grains.
Storage: Refrigerate promptly in shallow, sealed containers for 3–4 days.
Reheating: Warm on the stovetop over medium heat until heated through, adding broth as needed. Freezing: For better texture, freeze the soup without rice and add cooked rice when serving.
Rice texture: Rice cooked in the soup will continue absorbing broth and softening as it sits. Avoid holding the finished soup for an extended period if you want more distinct grains.
Storage: Refrigerate promptly in shallow, sealed containers for 3–4 days.
Reheating: Warm on the stovetop over medium heat until heated through, adding broth as needed. Freezing: For better texture, freeze the soup without rice and add cooked rice when serving.