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Bowl of crockpot cabbage roll soup with two vintage spoons and linens

Simple Crockpot Cabbage Roll Soup

  • Author: Chelsea at
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Slow cooker
  • Cuisine: Polish


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 pound lean ground beef
  • 1 large head green cabbage, thinly sliced
  • 2 28-ounce cans crushed tomatoes + juices
  • 1/4 cup apple cider vinegar
  • 1/4 cup no sugar added raisins (optional)
  • 2/3 cup riced cauliflower
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. Heat olive oil in a skillet over medium-high heat. Add the onion and cook for 5-6 minutes, until softened and fragrant. Add the ground beef to the skillet and partially brown it, using a spatula to break the meat up into smaller chunks.
  2. Transfer the beef and onion to the crock of a slow cooker. Add the cabbage, crushed tomatoes, apple cider vinegar, raisins, cauliflower, tomato paste, garlic, parsley, sea salt, and black pepper. Stir to incorporate.
  3. Cook on LOW for at least 6 hours, or until the cabbage has softened. Stir again before serving. Leftovers will keep in the fridge for at least a week, or freeze for up to 3 months.


If you'd like the soup to be a little thicker/heartier, just use 1 can of crushed tomatoes and only 2 tablespoons of apple cider vinegar.

Keywords: slow cooker, crockpot, cabbage roll, soup, whole30, paleo, low carb