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Cabbage Roll Soup

This cabbage roll soup has all the flavor of cabbage rolls and truly none of the fuss. It all cooks together in a Crockpot, a satifying dinner for cold weather
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Prep Time 4 hours 10 minutes
Cook Time 9 minutes
Total Time 4 hours 19 minutes
Servings: 7
Course: Soup
Cuisine: Italian
Calories: 359
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt, or to taste
  • 1 (28 ounce) can crushed tomatoes
  • chopped fresh parsley, for serving (optional)
  • 1 quart beef broth
  • 2 (8-ounce) cans tomato sauce
  • 2 tablespoons red wine vinegar
  • 1 (16 ounce) bag tri-color coleslaw mix
  • 1 tablespoon olive oil
  • 1 1/4 pounds lean ground beef
  • 1  cup finely chopped onion
  • 3  cloves garlic, minced

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add beef and cook until mostly browned, crumbling with a wooden spoon, about 5 minutes. Add onion and cook until onion begins to soften, about 3 minutes. Stir in garlic and remove from heat.
  2. Transfer ground beef mixture to a slow cooker. Add coleslaw, beef broth, tomatoes, tomato sauce, brown sugar, vinegar, salt and pepper. Stir to combine; cover and cook on High for 4 hours or on Low 6 to 8 hours.
  3. Serve with fresh parsley if desired.

Notes

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