Crock-Pot Cabbage Roll Soup
There is nothing better than homemade soup and I love trying new recipes.
I am a big fan of cabbage rolls. They are one of my top favorite dinners to make. Cabbage rolls are that one meal that is time consuming to make but the end result is out of this world. This soup tastes just like my favorite cabbage rolls but in a soup that I can eat with a side of crackers. And, it is easier to make!
Brown the hamburger, onion and garlic in a skillet on the stove top. Make sure to drain all the drippings before adding the meat to the slow cooker. The drippings will add too much grease to this soup.
I like to slice the cabbage in half with a large butcher knife. And then quarter the halves. Remove any outside leaf that is too large or brown and then chop one or two of the quarters to get your cabbage for the soup. You want the pieces larger and not diced.
This soup does reheat nicely and will store for 5-7 days in an air tight container in the fridge. I do not recommend freezing the soup.
Serve with a slice of French Bread for dipping and you have a meal.
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