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

Swap the meat: You can use ground turkey or chicken instead of beef for a lighter version; just make sure to use a flavorful marinara so the soup doesn’t taste bland.
Add more veggies: Toss in a cup of frozen mixed vegetables or diced carrots with the cabbage for extra color and nutrition—no need to thaw first.

Make it smoky: Stir in 1 teaspoon smoked paprika or use a smoky marinara to give the soup a deeper, almost barbecue-like flavor.
Change up the grain: If you don’t have white rice, you can use instant rice (stir it in during the last 30 minutes of cooking) or cooked rice stirred in at the end. For a low-carb option, skip the rice entirely and reduce the broth by about 1 cup for a slightly thicker soup.
Spice level: If your family likes heat, add a pinch of red pepper flakes or a splash of hot sauce when you season at the end.
Meal prep tips: This soup reheats really well for lunches—store in the fridge for up to 4 days or freeze in individual portions for up to 3 months. If freezing, let it cool completely first and leave a little space at the top of the container for expansion.