Slow Cooker Cabbage Roll Soup With Beef and Lentils

This slow cooker cabbage roll soup turns the familiar flavors of stuffed cabbage into an easy, spoonable dinner. Lean ground beef, brown lentils, tomatoes, paprika, and plenty of cabbage make it a protein-focused bowl with very little hands-on work after the initial prep. Make it when you want a warm dinner now and useful leftovers for lunches later in the week.

Why this cabbage-roll-inspired soup works

Traditional cabbage rolls can take time to fill, roll, and bake. This soup uses the same general flavor direction in a more practical format: savory beef, sweet-tender cabbage, tomato broth, and paprika in one slow cooker.

Lentils take the place of a rice-heavy base. They add body to the broth and make each serving more substantial without requiring a separate pot. Brown or green lentils are the best fit because they hold their shape through a longer cook.

Browning the beef first is the one important active step. It builds deeper flavor and lets you drain off excess fat before the ingredients go into the slow cooker.

Ingredients for slow cooker cabbage roll soup

• Lean ground beef: Choose 90% lean ground beef for a rich beef flavor with less excess fat in the finished soup.
• Brown or green lentils: Use dry lentils, not canned lentils. Pick through them and rinse well before adding them to the slow cooker.
• Green cabbage: A mix of cabbage added at the beginning and near the end gives the soup both soft cabbage flavor and a few more distinct pieces.
• Crushed tomatoes and tomato paste: These create a full tomato broth without the sweetness of prepared pasta sauce.
• Beef broth: Use a broth you enjoy drinking, since it is a major part of the finished soup.
• Onion, carrots, and garlic: These vegetables add sweetness and savory depth.
• Sweet paprika and dried herbs: Paprika gives the soup its warm, cabbage-roll-inspired character. Dried oregano and thyme round out the tomato broth.
• Red wine vinegar: A small amount stirred in at the end brightens the soup. It is optional, but useful if the broth tastes flat after cooking.

How to make it

1. Heat a large skillet over medium-high heat. Cook the ground beef and diced onion, breaking up the meat, until the beef is no longer pink. Ground beef should reach 160°F on an instant-read thermometer. Drain any excess fat.
2. Transfer the beef and onion to a 6-quart slow cooker. Add the rinsed lentils, carrots, garlic, 4 cups of the cabbage, crushed tomatoes, tomato paste, broth, paprika, oregano, thyme, salt, pepper, and bay leaf. Stir well, making sure the tomato paste is dispersed.
3. Cover and cook until the lentils are tender: 4 to 5 hours on HIGH or 7 to 8 hours on LOW. Cooking time can vary with the age and brand of dry lentils.
4. Stir in the remaining cabbage during the final 30 minutes on HIGH or final 45 minutes on LOW. Cook until this cabbage is tender but still has some texture.
5. Remove and discard the bay leaf. Stir in the red wine vinegar, if using. Taste and adjust the salt and pepper before serving.

Practical tips for the best texture

Use brown or green lentils rather than red lentils. Red lentils soften quickly and will make the broth thicker and more blended.

Do not add all of the cabbage at once if you prefer visible pieces of cabbage in your soup. The first addition softens into the broth, while the later addition stays a little more defined.

Check the lentils for tenderness rather than relying only on the clock. If they are still firm, cover the slow cooker and continue cooking, checking every 20 to 30 minutes on HIGH or 30 to 45 minutes on LOW.

The soup thickens as it stands because the lentils continue to absorb liquid. Stir in a splash of broth or water when reheating if you prefer a looser consistency.

Substitutions and variations

Ground turkey can replace the ground beef. It will make a lighter-tasting soup, so use turkey broth or beef broth based on the flavor you want. Cook ground turkey to 165°F before adding it to the slow cooker.

Yellow onion works well in place of white onion. Savoy cabbage can replace green cabbage and will become more tender during cooking.

If you do not have red wine vinegar, use apple cider vinegar. Start with the same amount, then taste before adding more. Lemon juice can also add brightness, though it gives the soup a different flavor.

For a mild heat, add 1/4 teaspoon crushed red pepper flakes with the dried herbs. Keep the paprika sweet rather than smoked so the tomato, cabbage, and beef flavors remain the focus.

Serving suggestions

Serve this slow cooker cabbage roll soup with crusty whole-grain bread, a simple green salad, or a scoop of plain Greek yogurt if you want a cool, tangy topping. Chopped parsley or dill also works well as a fresh finish.

For meal-prep lunches, portion the soup into individual containers after it has cooled promptly. The lentils and cabbage make it filling enough to serve on its own.

Storage and meal prep

Cool the soup promptly in shallow containers and refrigerate it for 3 to 4 days. For longer storage, freeze cooled portions in freezer-safe containers, leaving room for expansion. For best quality, use frozen soup within 2 to 3 months.

Thaw frozen portions in the refrigerator. Reheat on the stovetop over medium heat or in the microwave, stirring as needed, until the center reaches 165°F. Add a little broth or water if the lentils have thickened the soup during storage.

A comforting slow cooker dinner for the week

This cabbage-roll-inspired soup keeps the comfort of tomato, beef, cabbage, and paprika while skipping the careful rolling step. With lentils in the pot, it is a simple way to make a satisfying slow cooker dinner and stock the refrigerator with ready-to-reheat portions.

MACRO SIMMER RECIPE

Slow Cooker Cabbage Roll Soup With Beef and Lentils

A tomatoey, paprika-forward cabbage-roll-inspired soup made with lean ground beef, brown lentils, and two additions of green cabbage for a hearty slow cooker dinner.

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PREP

20 minutes

COOK

4 to 5 hours on HIGH or 7 to 8 hours on LOW

TOTAL

4 hours 20 minutes to 8 hours 20 minutes

YIELD

6 servings

SLOW COOKER

6-quart slow cooker

SAFE TEMP

Ground beef must reach 160°F before it is added to the slow cooker. Reheat leftovers to 165°F.

Equipment6-quart slow cooker, large skillet, wooden spoon, cutting board, chef's knife, measuring cups and spoons, instant-read thermometer

Scale ingredients

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Ingredients

• 1 1/4 pounds 90% lean ground beef
• 1 medium yellow onion, diced, about 1 1/2 cups
• 1 cup dry brown or green lentils, picked through and rinsed
• 2 medium carrots, diced, about 1 cup
• 4 garlic cloves, minced
• 6 cups shredded green cabbage, divided
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 5 cups low-sodium beef broth
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 bay leaf
• 1 tablespoon red wine vinegar, optional
• Chopped parsley or dill, optional for serving

Instructions

1. 1Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the meat is no longer pink and reaches 160°F. Drain excess fat.
2. 2Transfer the cooked beef and onion to the slow cooker. Add the lentils, carrots, garlic, 4 cups of cabbage, crushed tomatoes, tomato paste, beef broth, paprika, oregano, thyme, salt, pepper, and bay leaf. Stir until the tomato paste is fully combined.
3. 3Cover and cook for 4 to 5 hours on HIGH or 7 to 8 hours on LOW, until the lentils are tender.
4. 4Stir in the remaining 2 cups cabbage. Cover and cook for 30 minutes on HIGH or 45 minutes on LOW, until the cabbage is tender.
5. 5Remove the bay leaf. Stir in the red wine vinegar, if using. Taste and season with additional salt and pepper as needed. Serve hot with parsley or dill, if desired.

Allergens

This recipe contains no major allergens as written. Check labels on packaged broth and other prepared ingredients, since brands can vary.

Substitutions

Use 1 1/4 pounds ground turkey in place of the ground beef, cooking it to 165°F before adding it to the slow cooker. Use apple cider vinegar in place of red wine vinegar. Savoy cabbage can replace green cabbage, though it will soften more quickly.

Storage, freezing and reheating

Refrigerate cooled soup in shallow containers within 2 hours and use within 3 to 4 days. Freeze cooled portions in freezer-safe containers for best quality within 2 to 3 months. Thaw in the refrigerator, then reheat on the stovetop or in the microwave until the center reaches 165°F. Add broth or water as needed to loosen the soup.