Crockpot Cabbage Soup Recipe

As I ladle steaming spoonfuls of this hearty cabbage soup from my slow cooker, I’m reminded of why this recipe has become a staple in my kitchen. This soul-warming Crockpot Cabbage Soup combines old-world comfort with modern convenience, creating a nutritious, low-calorie meal that’s perfect for busy weekdays or meal prep Sundays.

Dating back to peasant cooking traditions across Eastern Europe, cabbage soup has long been celebrated for its ability to create a satisfying meal from simple, affordable ingredients. My slow cooker version honors these roots while making the process virtually hands-free. The long, slow cooking allows the flavors to develop beautifully, transforming humble cabbage into a tender, flavorful dish that’s both healthy and satisfying.

Ingredients

For 8 generous servings

Base Vegetables

• 1 medium head cabbage, chopped (about 2 lbs / 900g)
• 3 carrots, sliced (about 1.5 cups / 200g)
• 2 celery stalks, chopped (about 1 cup / 120g)
• 1 medium onion, diced (about 1 cup / 150g)
• 3 garlic cloves, minced (about 1 tablespoon / 9g)

Proteins & Base

• 1 pound (450g) lean ground beef or turkey (optional)
• 6 cups (1.4L) low-sodium chicken or vegetable broth
• 1 can (14.5 oz / 411g) diced tomatoes
• 1 can (6 oz / 170g) tomato paste

Seasonings

• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon chili flakes (optional)
• Salt and black pepper to taste

Optional Add-ins

• 1 medium zucchini, diced (about 1 cup / 120g)
• Fresh parsley for garnish

Detailed Instructions

1. Vegetable Preparation

I start by giving all my vegetables a thorough wash. The key to consistent cooking is uniform sizing, so I chop the cabbage into 1-inch pieces, slice the carrots into ¼-inch rounds, and dice the celery and onion into similar-sized pieces. This ensures everything cooks evenly.

2. Meat Preparation (Optional)

When I’m adding meat, I heat a large skillet over medium-high heat. Once hot, I add the ground meat, breaking it into small, uniform pieces with a wooden spoon. I cook it until no pink remains (about 7-8 minutes) and drain any excess fat. This pre-cooking step ensures proper food safety and better texture.

3. Slow Cooker Assembly

I layer the ingredients in my slow cooker in this order:

1. First, I place the chopped cabbage at the bottom
2. Then add the carrots, celery, onion, and garlic
3. If using meat, I add it next
4. Pour in the diced tomatoes and tomato paste
5. Add all seasonings
6. Finally, I pour in the broth, ensuring all ingredients are well covered

4. Cooking Process

I secure the lid and set my slow cooker according to my schedule:

• LOW setting: 6-8 hours (my preferred method for deeper flavor)
• HIGH setting: 3-4 hours

About 30 minutes before serving, I taste and adjust the seasonings. If using zucchini, I add it at this point to maintain its texture.

5. Serving Suggestions

Just before serving, I give the soup a gentle stir and garnish with fresh chopped parsley. I love serving this with:

• Crusty whole grain bread
• A dollop of Greek yogurt
• A sprinkle of grated Parmesan cheese
• Extra red pepper flakes for heat lovers

Storage and Reheating Tips

This soup actually improves over time as the flavors continue to develop. I store it in airtight containers in the:

• Refrigerator: Up to 5 days
• Freezer: Up to 3 months

Nutrition Information

Per serving (1/8 of recipe, with lean ground beef)

• Calories: 215
• Protein: 18g
• Carbohydrates: 21g
• Fiber: 6g
• Fat: 9g
• Sodium: 580mg
• Potassium: 820mg
• Vitamin C: 75% DV
• Vitamin A: 110% DV
• Iron: 15% DV

Without meat per serving:

• Calories: 120
• Protein: 5g
• Carbohydrates: 21g
• Fat: 2g

This hearty soup is not only delicious but also fits into most healthy eating plans, including low-carb, keto (without carrots), and weight loss diets. The high fiber content makes it particularly satisfying, while the lean protein (if using meat) helps maintain muscle mass.