Cabbage rolls happen to be one of my very favorite dishes. By now I am sure it is easy to see, that with my girls being so young, I love a quick dinner. Taking the time to hand-roll each cabbage roll just isn’t currently in the cards for me. Dumping ingredients into a crockpot, walking away for hours and coming back to a home cooked meal, well that just tickles my fancy! I created this recipe by combining and playing with a few different versions I found online. I was never quite happy with the final result, and it always seemed like something was missing. After my third attempt, I was able to get it right. Greek Style Crockpot Cabbage Roll Soup is now a family favorite, especially when I am craving Greek food on a cold day.
Crockpot Cabbage Roll SoupPrint Me!
- 1 c. Brown Rice
- 4 c. Chopped Green Cabbage, about 1/2 a head
- 1 Tbs Oregano
- 1/2 Tbs Italian Seasoning
- 2lbs Ground Beef
- 2 c. Beef Broth
- 1 Chopped Yellow Onion
- 2 Cloves Freshly Minced Garlic
- 1/3 c. White Wine Vinegar
- 2-15oz. cans Diced Italian Tomatoes
- 1-15oz can Tomato Sauce
- Salt and Pepper to taste
In a medium stove-top skillet, brown ground beef, chopped onion and garlic cloves. Drain juices and put into crockpot with all remaining ingredients, except for brown rice and chopped cabbage. Cook in crockpot on high for 4-6 hours or on low for 6-8 hours.
Cook brown rice according to directions on the package. Set aside once finished cooking. Chop cabbage and set aside.
Add cooked rice and cabbage to crockpot 30 minutes prior to serving. Mix soup well before serving.
Serve and enjoy!