Dump chopped cabbage over ground beef, together with 4 ingredients, into slow cooker for a wholesome dinner

This slow cooker 6-ingredient cabbage roll soup is my lazy-day answer to traditional cabbage rolls. Instead of rolling and stuffing, you literally dump chopped cabbage over raw ground beef, add just four more pantry-friendly ingredients, and let the slow cooker do the work. It has all the cozy flavors of classic Midwest-style cabbage rolls—savory beef, tender cabbage, and a tomato-y broth—with almost no prep and almost no dishes.

It’s the kind of wholesome, set-it-and-forget-it dinner that everyone in my house asks for on chilly weeknights. On busy evenings when I’m juggling work and trying to get dinner going before the night gets away from me, this is exactly the kind of recipe I lean on.

Serve this cabbage roll soup in big bowls with a slice of crusty bread, cornbread, or buttered dinner rolls to soak up the broth. A simple green salad or steamed green beans on the side keeps things light but filling.

If you want to stretch it a bit more, ladle the soup over cooked white or brown rice, or even mashed potatoes. A sprinkle of extra shredded cheese or a dollop of sour cream on top is totally optional, but both make it feel extra cozy.

Slow Cooker 6-Ingredient Cabbage Roll Soup

Servings: 6

Ingredients
1 1/2 pounds lean ground beef
1 small head green cabbage, chopped (about 6–7 cups)
1 (24-ounce) jar marinara or tomato pasta sauce
4 cups low-sodium beef broth
1/2 cup uncooked long-grain white rice, rinsed
1 teaspoon kosher salt, plus more to taste
Directions