This easy slow cooker stuffed cabbage soup with ground sausage is comfort food at its best. It’s essentially an “unstuffed” cabbage roll soup that cooks in your crockpot all day and develops deep, bold flavors. If you enjoyed the classic slow cooker cabbage recipes, this version will likely bring back warm childhood memories while requiring very little hands-on prep.
This soup is a family favorite—easy to make, hearty, and kid-approved. I serve it with warm rolls for dipping. The combination of cabbage, seasoned meat, rice, and tomato-forward broth produces a satisfying bowl that’s both nostalgic and filling. Because it cooks slowly, flavors meld and the cabbage softens without falling apart when timed correctly.
If you’re new to simple cabbage dishes, don’t be intimidated. Cabbage is economical, low in calories, and adds excellent texture and bulk to soups and one-pot meals. This recipe gives many of the same flavors as labor-intensive stuffed cabbage rolls but with a fraction of the prep work, making it perfect for busy weeknights.
I wasn’t always a cabbage enthusiast, but recipes like this converted me. If you like the flavors of cabbage rolls, you’ll love this soup version—same savory profile with much less effort. It feeds a family easily, so it’s ideal as a main dish for a household of four to six, or as a filling side when serving a larger group.
Ingredient Notes
Pick up a whole head of cabbage and use about half for this recipe; the remainder stores well or can be used in other dishes. For best flavor, use beef broth rather than water — it adds depth to the tomato base. A jar of spaghetti sauce supplies seasoning and body, which keeps this recipe quick and simple without sacrificing taste.
Tomato soup is used here instead of plain tomato sauce because it brings a smoother, richer flavor that complements the other ingredients. If you prefer a chunkier texture, canned diced tomatoes could be substituted, but you may want to add extra seasonings such as Worcestershire sauce to balance the flavors.
Can you make cabbage soup without rice?
Yes, you can omit the rice if you prefer, but the rice makes the soup more filling and gives it a comforting texture similar to stuffed cabbage. If you use rice, add uncooked white rice directly to the slow cooker so it cooks in the broth; long-grain or jasmine both work well.
I use hot ground sausage for bold flavor, which often eliminates the need for many additional seasonings. Ground beef is a fine alternative if you want a milder taste. For a vegetarian version, skip the meat and increase the vegetables and beans or lentils for protein.
Do you need to precook meat?
Yes. Cook the ground sausage or beef with diced onion on the stovetop until no pink remains, then drain excess fat and add the cooked meat to the slow cooker. Browning the meat first adds flavor and ensures safe, even cooking. Finely diced onion softens during the long cook time and melds into the broth; that said, very picky eaters can skip it if necessary.
Adjust the amount of liquid based on your texture preference. Use less beef broth for a thicker, more casserole-like finish, or add more broth for a soupier result.
How Long to Cook Stuffed Cabbage Soup in the Slow Cooker
After browning the meat and adding all the ingredients to the crockpot, cook on high for about 4 hours. This timing yields tender cabbage that still holds some texture. If you prefer a very soft cabbage, extend the cook time in 20–30 minute increments, checking frequently near the end to avoid overcooking. Since cabbage is leafy, it can go from tender to mushy relatively quickly.
Mistakes to Avoid
To prevent mushy cabbage, avoid overcooking. Check the soup during the final half hour of the recommended time and remove it once the cabbage reaches your preferred texture. If you add spicy ingredients, add them sparingly at first—it’s difficult to reduce heat once incorporated, so adjust to taste before serving.
Nutrition varies depending on the type of sausage or meat you use, and any substitutions will affect calories, fat, and sodium. The recipe yields a balanced, hearty soup but you can lighten it by using leaner meat and low-sodium broth.
Slow Cooker Stuffed Cabbage Soup Recipe
By Justine
Prep: 15 mins | Cook: 4 hrs | Total: 4 hrs 15 mins | Servings: 8
Equipment
- 1 slow cooker
Ingredients
- 1/2 head cabbage, cut into small 1″ cubes
- 2/3 cup uncooked white rice (not instant)
- 42 oz beef broth
- 1 tbsp Worcestershire sauce
- 1 jar spaghetti sauce (about 23 oz)
- 19 oz tomato soup
- 1 lb ground sausage or ground beef
- 1 small onion, diced
- 1 tbsp garlic salt
- 1 tsp oregano
- 1 tsp basil
Instructions
- In a skillet, cook the ground sausage (or beef) with the diced onion over medium heat until the meat is browned and no longer pink. Drain any excess fat and transfer the cooked meat to the slow cooker.
- Add the uncooked rice, beef broth, Worcestershire sauce, spaghetti sauce, tomato soup, garlic salt, oregano, and basil to the slow cooker. Stir to combine all ingredients evenly.
- Top the mixture with the chopped cabbage, gently pushing the pieces down so they sit partially submerged in the liquid.
- Cover and cook on high for 4 hours. Check the cabbage toward the end of the cooking time and continue in short increments if you prefer a softer texture.
- Serve hot, optionally topped with a sprinkle of grated Parmesan cheese.
Nutrition (approximate)
Serving size: about 8 oz. Nutrients will vary with specific ingredients and brands used. This recipe is hearty and moderately high in sodium if using regular canned products and seasoned sausage; choose low-sodium broth and sauce or leaner sausage to reduce sodium and fat.
Other slow cooker recipes you’ll love
If you want a lighter cabbage soup without a tomato base, try a simple broth-based crockpot cabbage soup. Split pea soup and slow cooker chicken and dumplings are also excellent comfort dishes that cook hands-off in the slow cooker. Potatoes or crusty rolls pair well with this stuffed cabbage soup for a complete meal.