Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain off any excess fat from the skillet. If using a slow cooker with a browning function, you can do this step directly in the slow cooker insert.
- Transfer the browned ground beef to the slow cooker insert.
- Add the chopped onion, diced carrots, and diced celery to the slow cooker insert, distributing them evenly over the beef.
- Layer the shredded or chopped cabbage over the vegetables and beef. Don’t worry if it looks like a lot; it will cook down significantly.
- Pour the crushed tomatoes and diced tomatoes (with their juices) over the cabbage.
- Carefully pour the beef broth over all the ingredients.
- Sprinkle in the dried oregano, dried basil, garlic powder, black pepper, and salt. If using, add the bay leaf.
- Stir gently to combine the seasonings and ensure the liquids are distributed, but don’t worry about mixing everything perfectly at this stage, especially the cabbage, as it will wilt as it cooks.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the cabbage is tender and the flavors have melded.
- Once cooked, remove and discard the bay leaf (if used). Stir the soup thoroughly before serving.
- Taste and adjust seasonings as needed, adding more salt or pepper if desired.
- Ladle the warm soup into bowls and garnish with fresh parsley or dill, if using. Serve hot.
Cooking Tips and Variations
For the best flavor and texture in your Friendly Slow Cooker Cabbage Soup, don’t skip browning the ground meat. This crucial step creates a rich, savory foundation for the entire soup, preventing a bland or greasy result. Make sure to drain off any excess fat after browning to keep the soup lighter. If you’re short on time, you can brown the meat the night before and store it in the fridge, ready to be added to the slow cooker in the morning. When adding the cabbage, pile it high; it will dramatically reduce in volume as it cooks, so a full slow cooker is usually perfect. Avoid overfilling past the maximum fill line, though, to prevent spills.
This recipe is incredibly versatile, allowing you to tailor it to your preferences. For a different protein, substitute ground turkey, chicken, or even Italian sausage (mild or spicy) for the ground beef. If you prefer a vegetarian or vegan option, omit the meat entirely and use vegetable broth, adding a can of drained and rinsed cannellini beans or lentils for extra protein and fiber. You can also experiment with other vegetables; bell peppers, zucchini, or green beans would make excellent additions. For an extra kick, a pinch of red pepper flakes can be added. A squeeze of fresh lemon juice at the end can brighten up the flavors beautifully, and a dash of Worcestershire sauce can add an extra layer of umami. Serve this hearty soup with a side of crusty bread for dipping, or a sprinkle of grated Parmesan cheese for an added savory touch.
Storage and Reheating
This Friendly Slow Cooker Cabbage Soup is fantastic for meal prep and makes excellent leftovers. Once the soup has cooled completely, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace if using containers, as liquids expand when frozen. It can be stored in the freezer for up to 3 months. Thaw frozen soup in the refrigerator overnight before reheating.
To reheat, simply pour the desired amount of soup into a saucepan and warm over medium heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual portions in the microwave; cover the bowl and heat in 1-2 minute intervals, stirring between each, until hot. If the soup seems a bit thick after refrigeration or freezing, you can add a splash of extra broth or water to reach your desired consistency. The flavors often deepen and improve the next day, making it an even more enjoyable meal.
Frequently Asked Questions
Can I make this soup without browning the ground beef first?
While you technically can, it’s highly recommended to brown the ground beef before adding it to the slow cooker. Browning creates a richer, deeper flavor profile and helps to render out excess fat, preventing a greasy soup. If you skip this step, the meat may have a less desirable texture and the soup’s overall flavor will be less robust.
What kind of cabbage is best for this soup?
Green cabbage is the most traditional and recommended choice for this soup. Its texture holds up well during the long cooking process, becoming tender without turning mushy, and its mild flavor complements the other ingredients perfectly. You can shred it or chop it into bite-sized pieces, depending on your preference.
Can I add other vegetables to this slow cooker cabbage soup?
Absolutely! This recipe is very forgiving and adaptable. Feel free to add other vegetables such as bell peppers (any color), zucchini, green beans, corn, or even potatoes. If adding potatoes, cut them into small cubes so they cook through properly in the slow cooker. Remember that some vegetables, like zucchini, cook faster than others, so you might add them in the last hour of cooking if you prefer them less soft.
Is this soup suitable for a low-carb diet?
Yes, this slow cooker cabbage soup is naturally low in carbohydrates, especially if you stick to the main ingredients. Cabbage and other non-starchy vegetables are excellent choices for a low-carb eating plan. Be mindful of any optional additions like potatoes or beans, which would increase the carb count. Using lean ground beef also helps keep the fat content reasonable for a balanced low-carb meal.