Gav Martell: He’s in the Kitchen


Slow Cooker Cabbage Roll Soup Recipe

An unwrapped take on a classic

Slow Cooker Cabbage Roll Soup
Traditionally my family made cabbage rolls for special holidays. My mom would set up the kitchen in the morning and start making cabbage rolls en masse. Some were served for whichever holiday was coming up that week and a bunch more were made to put in the freezer. Cabbage rolls are not an easy undertaking, and if you're already making them, you might as well make a lot!
I came up with this recipe for an easy, slow cooker take on the classic. No rolling, no boiling, or freezing cabbage. As easy as 1..2..3.. Give it a try and see if it's a hit with your family. My kids love it as much as the real thing!
Slow Cooker Cabbage Roll Soup
1 tablespoon oil
1 yellow onion, chopped
1 garlic cloves, minced 
1lb lean ground beef
1 cabbage, shredded
4 cups chicken broth
2 cans condensed tomato soup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1/2 cup uncooked rice
1/2 cup canned, diced tomatoes
2-4 cups water
Salt and pepper, to taste
 Heat a large skillet over medium-high heat. Add oil and saute onion until translucent. Add garlic and meat; cook,  stirring often, until meat is browned. Drain well and then place contents into a slow cooker.
 Add cabbage and remaining ingredients to slow cooker. Use water to fill crockpot to within an inch of the top. Turn to low and cook for 8 to 10 hours.
 I like adding salt and pepper at the end of the cooking process to ensure perfect results.