Crockpot Cabbage Rolls Soup

Step 1

In a large skillet over medium-high heat, brown the ground beef until fully cooked. Remove any excess fat from the pan. .

Step 2

Add in the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Step 3

Transfer the cooked beef, onion, and garlic mixture to the slow cooker. Add the chopped cabbage, diced carrot, and diced bell pepper. Gently stir together.

Step 4

Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the uncooked rice, brown sugar, smoked paprika, dried parsley, salt, and black pepper. Stir the whole mixture together and top with the bay leaves.

Step 5

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables, especially the cabbage, are tender and the rice is cooked.

Step 6

About 15 minutes before serving, stir in the apple cider vinegar to brighten the flavors. Remove the bay leaves. Taste and adjust seasoning if necessary.

Step 7

Ladle the soup into bowls and garnish with fresh chopped parsley.