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Dump, set, and forget – then watch your guests come back for seconds
Transforming classic cabbage rolls into a hearty slow cooker soup is a total game-changer. No rolling, no stuffing, no fuss. Just all the cozy, savory flavors you love – tender cabbage, seasoned ground beef, and a rich tomato broth – with barely any work. Plus, it’s naturally low in carbs thanks to riced cauliflower instead of rice. Say goodbye to traditional cabbage rolls and hello to a bowl of warm, comforting goodness that guests will crave again and again.
🥣 Ingredients
Ingredient Amount
Olive oil 1 tablespoon
Onion, finely diced 1
Garlic cloves 5
Ground beef 2 pounds
Dried thyme 1 teaspoon
Dried oregano 1 teaspoon
Salt 1 teaspoon
Black pepper ½ teaspoon
Fresh parsley, roughly chopped ¼ cup
Marinara sauce 1 (16-ounce) jar
Water 5 cups
Cauliflower, riced ½ head (about 2 cups)
Cabbage, sliced 1 small head
👨🍳 Cooking Directions
1. Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the beef
Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.
3. Season the meat
Stir in the dried thyme, oregano, salt, and black pepper. Cook for 1 more minute to toast the spices. Turn off the heat and stir in the fresh parsley.
4. Combine in the slow cooker
Transfer the beef mixture to your slow cooker. Add the jar of marinara sauce, 5 cups of water, sliced cabbage, and riced cauliflower. Stir everything together until well combined.
5. Slow cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the cabbage is tender and the flavors have melded beautifully.
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