Dump-and-Go Slow Cooker Unstuffed Cabbage Roll Soup

1 tsp paprika (sweet or smoked)

1–1½ tsp kosher salt

½ tsp black pepper

1–2 tsp brown sugar (optional, balances the tomatoes)

1 bay leaf

For serving (optional):
Chopped fresh parsley, sour cream, crusty bread or cornbread

Instructions
1. Brown the beef (important for flavor)
In a skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is soft, about 6–8 minutes.
Drain excess grease.

2. Add garlic
Stir in the garlic and cook 30–60 seconds until fragrant.

3. Dump into the slow cooker
Add cabbage and carrot to the bottom of a 5–6 quart slow cooker.
Spoon the beef mixture over the top.

4. Add everything else
Pour in diced tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, thyme, oregano, paprika, salt, pepper, brown sugar (if using), and bay leaf.
Stir gently to combine.

5. Slow cook
LOW: 6–8 hours

HIGH: 3–4 hours

Cook until cabbage is tender and rice is fully cooked. Stir once or twice near the end if possible.

6. Finish & serve
Remove the bay leaf. Adjust seasoning and add more broth if you want it thinner.
Serve hot with parsley and a dollop of sour cream.

Crowd-Pleasing Tips & Variations
Extra rich: Use half beef, half pork

Low-carb: Skip rice or add riced cauliflower in the last 30–45 minutes

Heartier: Stir in cooked barley at the end

Brighter flavor: Finish with a splash of apple cider vinegar

Freezer-friendly: Cool completely and freeze up to 3 months

If you want, I can also:

Turn this into a true dump-everything-raw version

Scale it for a party or church supper