13 Reviews of Crock Pot Stuffed Cabbage Soup

From: yamakarasu

On Jan 17, 2007

This was SO good, I couldn't stop eating it! I used less liquid so it was more like a thick hearty stew, and I absolutely loved it like that. I used barley instead of rice, and I think I would stick with the barley because of its wonderful texture. I had some leftover cooked sliced beef and sausage, so I used both in place of the meat in the recipe, and it was just fabulous. I added some tomato sauce on top as well, and cooked everything on high for exactly 4 hours. Everything was tender and delicious. I can't wait to make this again, and that'll be soon!

From: LB in Middle Georgia

On Mar 6, 2009

Personal taste doesn’t make a recipe bad so I will not rate this but instead tell you our experience. I followed this recipe except for the Tabasco sauce, I was out. I used another hot sauce that my 16 year old son suggested; he is a large consumer of hot sauce. Oh and I used regular sugar. The recipe was simple enough and it smelled good all day when it was cooking. It really is a beautiful dish, I am including a picture, the texture was nice and I personally liked the barley. Though it was not suited to our taste, after the first bite there was a particular sweet flavor that none of us liked, it wasn’t bad just not what we are use too.

From: Tebo

On Sep 2, 2005

This was just excellent. Very hardy and filling. It makes a lot too so the freezer is happy too!! I, too, think barley is better than rice in a soup. I did add some additional beef broth after is was done to make it more like a soup!! Thanks littleturtle.

From: Michele Lee

On Feb 11, 2009

Love, Love, Love this soup!!! The only thing I did different was to use regular sugar (and more of it) & lemon juce, so that it had the sweet & sour flavor that I get when I make stuffed cabbage. This one is a definate keeper and I will be making this often!!!Thanks.

From: Gabby LSW

On Apr 28, 2008

This deserves nothing less than 5 stars. I used 2lbs of ground beef (already cooked and frozen so just needed to defrost), 1 largish vadalia onion, vegetable bouillon instead of beef, brown rice and left out the tabasco sauce. I put it together last night and let it cook while we slept. Upon rising, DH stirred it and let it finish cooking while we go ready for work. We refrigerated during the day and warmed part of it up on the stove for dinner. YUMMMY! DH was thrilled as he was looking for the taste of a soup he had at a restaurant recently. This captured the essence but gave him a heartier 'meal' soup instead of a 'side soup'. Thanks for sharing this!!

From: *Parsley*

On Apr 2, 2006

This soup is hearty and great as a meal. I opted to use the beef cube stew meat; I browned them on all sides before putting in the crockpot; they got nice and tender. I just thought it needed a little extra flavor, so I added some extra garlic, some celery seed and thyme. I opted for the rice and the crushed tomatoes. Thanx for posting the recipe. I'll make it again with the extra seasonings.

From: Howtex

On Feb 5, 2006

We were definately not crazy about this soup. It really stunk up my house as it cooked (the cabbage), and it just didn't taste so great. A disappointment since I love cabbage rolls and the ingredients made sense. Sorry.

From: MissPenny

On Sep 17, 2005

I loved everything about this soup/stew. I followed the directions and added barley instead of rice which i think lends a more creamy texture. I didnt have spenda but had Equal so added to packets. I also added more Tabasco sauce to taste at the end because we like more heat. Thank you!

From: Jules211

On Oct 17, 2006

Made this tonight. It was good. I added onion and some mixed veggies, a 14 oz can of diced garlic and basil tomatoes. Oh yeah a splsh of red wine. Didn't use cabbage used 1/2 bag of cole slaw mix. We loved it. The kids ate it right up.

From: Debutante8

On Oct 17, 2009

LOVED IT!!! I used V-8 and regular sugar and it was delish! Easy too!