Crock Pot Cabbage Roll Soup Recipe with Kielbasa….yes please!
As we creep closer and closer to Fall I start to think about slow cooker soups. There is nothing quite like walking into your house and knowing that dinner is ready and it smells delicious!
I would use my crock pot every day if I could! We end up with so many leftovers that I end up freezing and using later on that it is fantastic. This Crock Pot Cabbage Roll Soup Recipe is perfect for freezing and using later!
One of my favorite things about crock pot soups is the ability to freeze them and use them on the days you just don’t want to go to the grocery store or even think about cooking a meal. We all have those days that sitting on the couch and microwaving dinner seems like a dream come true!
I am not sure there is anything better than coming home to a hot bowl of soup that is ready when you are. You don’t have to stress about standing by the stove or figuring out what to have for dinner!
Are you a big fan of Kielbasa? My dear Husband John is a huge fan of Kielbasa and would happily have me cook with it daily if I felt like it. Did you know we have a ton of Kielbasa Recipes? Head over to our Kielbasa Recipes page to see all of the options for cooking with Kielbasa.
If you love hearty soups check out this crock pot gumbo recipe! Filled with meaty goodness!
Crock Pot Cabbage Roll Soup Recipe with Kielbasa
4 Cups Sour cabbage, shredded (can use sauerkraut here if you can’t find sour cabbage)
6 oz Kielbasa, diced
2 Cups Rice, cooked
4 Cups Chicken Stock
1 Tbsp. Dill, dried. (use more if you like the herb)
½ Onion, diced
1 Green onion, diced
4 – 5 pieces of cooked Bacon, diced
1 tsp Pepper
2 tsp Garlic, minced
Pin this recipe to make it easier to find when you are ready to make it!
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes
- 4 Cups Sour cabbage shredded (can use sauerkraut here if you can’t find sour cabbage)
- 6 oz Kielbasa diced
- 2 Cups Rice cooked
- 4 Cups Chicken Stock
- 1 Tbsp. Dill dried. (use more if you like the herb)
- ½ Onion diced
- 1 Green onion diced
- 4 – 5 pieces of cooked Bacon diced
- 1 tsp Pepper
- 2 tsp Garlic minced