Crock Pot Stuffed Cabbage Soup Recipes

Steps:

• In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
• Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
• Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
• Cover and cook on LOW for 9 hours.
• Stir soup well; continue to cook covered on LOW for another hour.

Steps:

• Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Steps:

• Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
• Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
• Cook on High for 8 hours.

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Steps:

• 1. Heat olive oil and garlic on medium high heat.
• 2. Add onions and shallots and cook until softened.
• 3. Add ground beef and cook until browned and no longer pink, then drain of excess fat.
• 4. Add seasonings to beef and marinara sauce4.
• 5. Add the riced cauliflower to the beef mixture and stir until coated.
• 6. Pour the beef into the crockpot.
• 7. Pour the beef broth into the crockpot and add cabbage.
• 8. Stir to combine everything.
• 9. Cook on high 3 hours or on low for 6 hours. If you don't have a crockpot, simply cook the ground beef in a Dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.

Steps:

• Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
• Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
• Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
• Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
• Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
• To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

Steps:

• Wash cabbage leaves. Boil 4 cups of water. Turn heat off and soak the leaves in the water for 5 minutes. Remove, drain and cool.
• Combine remaining ingredients except tomato paste and water. Place 2 Tablespoons of mixture on each leaf and roll firmly. Stack in the crock pot.
• Combine tomato paste and water and pour over stuffed cabbage.
• Cover and cook on low for 8-10 hours.