Directions

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

Add the diced onion and minced garlic to the skillet. Cook until onion is soft and translucent.

Transfer the beef mixture to your slow cooker.

Add the chopped cabbage, sliced carrots, beef broth, diced tomatoes, tomato sauce, uncooked rice, brown sugar, Worcestershire sauce, paprika, thyme, and bay leaf.

Stir everything together until well combined.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the cabbage and rice are tender.

Remove the bay leaf. Taste and season with salt and pepper as needed.

Ladle into bowls and serve hot.

Serving Suggestions

Pair this soup with:

Crusty bread or warm dinner rolls

A fresh green salad for contrast

A sprinkle of shredded cheese on top (optional but delicious)

Variations & Tips

Protein options: Try ground chicken, pork, or plant-based meat alternatives.

Veggie boosts: Add chopped bell peppers, celery, or mushrooms.

Spice it up: Toss in red pepper flakes or diced jalapeños.

Thicker soup? Stir in a small can of tomato paste.

Make-ahead friendly: Tastes even better the next day.