Servings: 8
Prep Time: 20 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: About 6½–8½ hours

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Ingredients

Main Ingredients

• 1 lb (450 g) lean ground beef (90% lean)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 green bell pepper, diced (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 6 cups low-sodium beef broth
• 1 cup uncooked long-grain white rice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar (optional, balances acidity)
• 2 tablespoons tomato paste

Seasonings

• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 bay leaf

Optional Garnishes

• Fresh parsley
• Grated Parmesan cheese
• Sour cream
• Crusty bread

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Instructions

Step 1: Brown the Beef

1. Heat a large skillet over medium-high heat.
2. Cook the ground beef until browned.
3. Add onion and garlic and cook for 3–4 minutes.
4. Drain excess fat if necessary.

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Step 2: Fill the Slow Cooker

Add to the slow cooker:

• Cooked beef mixture
• Cabbage
• Carrots
• Celery
• Bell pepper
• Diced tomatoes
• Tomato sauce
• Tomato paste
• Beef broth
• Worcestershire sauce
• Brown sugar
• Paprika
• Italian seasoning
• Parsley
• Salt
• Pepper
• Bay leaf

Mix well.

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Step 3: Slow Cook

• Low: 6–8 hours
• High: 3–4 hours

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Step 4: Add Rice

About 30–40 minutes before serving, stir in the uncooked rice.

Cook until the rice is tender.

(If making ahead or freezing, cook the rice separately and add it when serving to prevent it from becoming overly soft.)

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Step 5: Serve

Remove the bay leaf.

Serve hot with:

• Fresh parsley
• Parmesan cheese
• Sour cream (optional)
• Crusty bread or dinner rolls

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Stovetop Instructions

1. Brown beef, onion, and garlic.
2. Add remaining ingredients except rice.
3. Simmer for 35–40 minutes.
4. Add rice and cook another 20 minutes.
5. Serve.

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Instant Pot Instructions

1. Use Sauté mode to brown beef, onion, and garlic.
2. Add remaining ingredients except rice.
3. Pressure Cook on High for 10 minutes.
4. Quick release pressure.
5. Stir in rice and use Sauté mode for 15–20 minutes until the rice is cooked.

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Nutrition Facts (Approximate Per Serving)

Nutrition values are estimates and depend on the specific ingredients used.

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Storage

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months. For the best texture, freeze without the rice and add freshly cooked rice when reheating.

Reheating:
Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally. Add a splash of broth if the soup thickens too much.

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Tips for Success

• Browning the beef first adds more flavor.
• Chop vegetables into similar sizes for even cooking.
• Use freshly shredded cabbage for the best texture.
• If the soup is too thick, stir in extra broth.
• For a thicker soup, add a little extra cooked rice.

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Variations

• Turkey Version: Substitute ground turkey or chicken.
• Low-Carb: Replace rice with cauliflower rice (add during the last 10 minutes).
• Spicy: Add crushed red pepper flakes or diced jalapeños.
• Extra Veggies: Stir in zucchini, mushrooms, or green beans.
• Vegetarian: Replace the beef with lentils or beans and use vegetable broth.

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Frequently Asked Questions (Q&A)

Q: Can I use brown rice?
A: Yes. Brown rice takes longer to cook, so either add it earlier or cook it separately.

Q: Can I use frozen cabbage?
A: Yes, but fresh cabbage provides a firmer texture.

Q: Can I make this ahead of time?
A: Yes. The flavor often improves after a day in the refrigerator.

Q: Why did my rice become mushy?
A: Rice continues to absorb liquid during storage. Cook it separately if you plan to store leftovers.

Q: Can I freeze this soup?
A: Yes. For the best results, freeze the soup without the rice and add freshly cooked rice after reheating.

Q: What can I serve with this soup?
A: Crusty bread, garlic bread, cornbread, or a simple green salad pair well with it.

Q: Can I make it dairy-free?
A: Yes. The soup itself contains no dairy; simply skip dairy-based garnishes like Parmesan or sour cream.

Q: Is this soup gluten-free?
A: It can be. Use a gluten-free Worcestershire sauce and ensure your broth is certified gluten-free.