Cabbage Soup - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Cabbage Soup

Crock Pot Ladies Cabbage Roll Soup 


1 Pound Extra Lean Ground Beef 

1 Medium Yellow Onion (Peeled And Diced) 

3 Cloves Garlic (Peeled And Minced) 

4 Cups Riced Cauliflower (Fresh Or Frozen) 

6 Cups Chopped Cabbage 

28 Ounces Canned Diced Tomatoes 

10 Ounces Canned Tomato Soup 

2 Tablespoons Tomato Paste 

5 Cups Low Sodium Beef Broth 

1 1/2 Cups Vegetable Juice 

1 Teaspoon Ground Paprika 

1 Teaspoon Dried Thyme 

1 Tablespoon Worcestershire Sauce 



  1. In a medium skillet set over medium-high heat on the stove-top brown the ground beef and

onion until the beef is cooked and crumbled and the onion is fragrant. Add cooked beef and 

onions to a 6 quart or larger slow cooker. 

  1. Add all of the remaining ingredients to the slow cooker and stir to combine. (The slow cooker will

be very full.) 

  1. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
  2. Ladle hot soup into bowls and enjoy!


Recipe Notes: We opted to make this soup lower in carb by using riced cauliflower instead of the 

traditional rice that you use in cabbage rolls. If you are not on a low carb diet and wish to use rice 

instead of cauliflower you can omit the riced cauliflower called for in the recipe and add 1 1/2 cups of 

dried long-grain white rice during the final 30 minutes of cooking the soup. 

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