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- 1 large head of green cabbage, chopped - 1 lb ground beef (or ground turkey for a leaner option) - 1 cup cooked brown rice - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes (with juice) - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love how simple yet flavorful this soup is. The star of the dish is the green cabbage. When chopped, it adds a nice crunch and sweetness. Ground beef, or turkey if you prefer, brings in protein and richness. Cooked brown rice adds heartiness and texture. Don't forget the onion and garlic. They give a wonderful base flavor. Diced tomatoes add a bright, tangy note, and beef broth brings it all together. Worcestershire sauce adds a touch of umami. The oregano and paprika give depth and warmth. Finally, season with salt and pepper to balance everything. Add fresh parsley on top before serving. It looks nice and tastes fresh. This blend of ingredients makes a warm, comforting bowl of soup that feels like a hug on a chilly day. To start, take your ground beef and place it in a skillet over medium heat. Cook it until it turns brown and no longer looks pink. This should take about 5 to 7 minutes. Once cooked, drain any extra fat. Set the beef aside for later. Next, grab your large head of cabbage. Chop it into small pieces. You want the pieces to be bite-sized. Then, take your onion and dice it. Finally, mince the garlic cloves. These steps will help your soup cook evenly and taste great. In your slow cooker, start layering the ingredients. First, add the chopped cabbage. Then, add the browned ground beef. After that, sprinkle in the cooked brown rice, diced onion, and minced garlic. This order helps the flavors mix well. Now, pour in the canned diced tomatoes with their juice. Add the beef broth and Worcestershire sauce. Stir everything gently to combine. Then, season your mix with oregano, paprika, salt, and pepper. Taste it and adjust if needed. Cover your slow cooker with its lid. Set it to cook on low for 6 to 8 hours. If you’re short on time, you can also cook it on high for 3 to 4 hours. Either way, the cabbage will become tender and flavorful. As the cooking time nears the end, check for doneness. The cabbage should be soft and the flavors well blended. Before serving, taste the soup one last time. If you feel it needs more seasoning, add it now. This process leads to a warm, hearty meal, ready to enjoy! Adjusting Seasonings to Taste Start with the seasonings listed in the recipe. After cooking, taste the soup. If you want more flavor, add salt, pepper, or extra herbs. For a little kick, try adding red pepper flakes. This soup is yours, so make it how you like! Cooking Time Tips for Best Results For the best flavor and texture, cook the soup on low for 6-8 hours. This allows the cabbage to soften and flavors to blend. If you're short on time, cooking on high for 3-4 hours works too. Just check the cabbage for tenderness before serving. Garnishing with Fresh Parsley When ready to serve, ladle the soup into bowls. Sprinkle fresh parsley on top for color and freshness. This small touch makes your dish look bright and inviting. Pairing Ideas This soup pairs well with crusty bread. It is perfect for dipping! A light salad on the side adds crispness. Try a simple green salad with a light vinaigrette. This balance of flavors makes for a complete meal. {{image_2}} You can change the meat in this soup. Ground turkey works well for a leaner dish. It keeps the soup light but still tasty. If you prefer a meat-free option, try using lentils or mushrooms. Both choices add protein and flavor without meat. Another fun twist is to swap grains. Instead of brown rice, you can use quinoa. Quinoa cooks quickly and adds a nice texture. It also brings a nutty flavor that complements the soup well. To boost the flavor, think about adding spices or herbs. A dash of cumin or a sprinkle of red pepper flakes gives the soup a warm kick. Fresh herbs like basil or thyme add a bright note. Just remember to adjust the amounts to your taste. You can also mix in different vegetables. Carrots add sweetness and color, while celery gives a nice crunch. Try adding bell peppers for a bit of sweetness or zucchini for a soft texture. Each choice makes the soup richer and more satisfying. How do you store leftover soup? First, let the soup cool down. Once cool, pour it into a container. Use a container with a tight lid. This helps keep the soup fresh in your fridge. You can store it for up to four days. When ready to eat, just reheat it on the stove or in the microwave. Recommended container types? Glass containers work great. They don’t stain and are easy to clean. You can also use BPA-free plastic containers. Just make sure they are safe for heat. What are the steps for freezing soup? Start by letting the soup cool completely. Then, pour it into freezer-safe bags. Remove as much air as you can before sealing. This helps prevent freezer burn. Label the bags with the date. You can freeze it for up to three months. How do you reheat frozen soup? First, take the soup out of the freezer. Let it thaw in the fridge overnight. If you’re in a hurry, run the bag under cold water. Once thawed, heat it on the stove or microwave. Stir it well and enjoy! Can I use frozen cabbage for this recipe? Yes, you can use frozen cabbage. It works well in soups. Just add it straight to the slow cooker. Frozen cabbage may have a softer texture, but it will still taste great. How long does the soup last in the fridge? This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. How to tell when the cabbage is cooked? The cabbage is done when it is tender. You can easily pierce it with a fork. If it feels soft and breaks apart, it is ready to eat. Can I cook this on high heat for a quicker meal? Yes, you can cook it on high. It will take about 3 to 4 hours. Just keep an eye on the cabbage to make sure it cooks well. How many calories per serving? This soup has about 300 calories per serving. The calorie count may change with different meats or added ingredients. What are the health benefits of this soup? This soup is packed with nutrients. Cabbage is high in fiber and vitamins. The ground beef adds protein, while brown rice gives you energy. It's a comforting and healthy meal. This recipe combines easy steps with common ingredients to create a tasty dish. We covered main ingredients like cabbage, ground beef, and rice. I shared tips for cooking in a slow cooker and variations to try. You can even adjust spices or substitute proteins for a healthier option. Remember, cooking should be fun and flexible. Enjoy experimenting with flavors and serving ideas. This soup not only warms the belly but also nourishes the soul. Try it today!

Slow Cooker Stuffed Cabbage Soup

Warm up with this delicious Hearty Slow Cooker Stuffed Cabbage Soup! Packed with ground beef, brown rice, and healthy cabbage, this comforting dish is super easy to make in your slow cooker. Just combine the ingredients, let it cook, and enjoy a flavorful meal perfect for any day. Click to explore the full recipe and bring warmth to your dinner table tonight! #SlowCookerRecipes #CabbageSoup #ComfortFood #HealthyEating
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Ingredients
  

1 large head of green cabbage, chopped

1 lb ground beef (or ground turkey for a leaner option)

1 cup cooked brown rice

1 medium onion, diced

2 cloves garlic, minced

1 can (14 oz) diced tomatoes (with juice)

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.

    In the slow cooker, combine the chopped cabbage, cooked beef, cooked brown rice, diced onion, and minced garlic.

      Pour in the diced tomatoes with their juice, beef broth, and Worcestershire sauce. Stir to mix all the ingredients.

        Season with oregano, paprika, salt, and pepper, adjusting to taste.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender.

            Before serving, taste the soup and adjust seasoning if necessary.

              Serve hot, garnished with freshly chopped parsley on top.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Ladle the soup into bowls, adding a sprinkle of parsley for color and a slice of crusty bread on the side for dipping.