In a large skillet, heat olive oil over medium heat. Add ground beef, onion, Worcestershire sauce, garlic, and paprika to skillet and cook until beef is crumbled and browned, about 5-8 minutes. Remove skillet from heat and drain any excess grease.
In a 6 quart crock pot or larger, add the cabbage, beef broth, fire-roasted tomatoes, vegetable juice, rice, tomato paste, allspice, and salt and pepper to taste. Gently stir or rearrange the ingredients to make room, then add the cooked beef on top. Stir well. Crock pot will be very full; this is okay, as cabbage will cook down. If desired, add up to 1 additional cup of beef broth.
Cover crock pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Serve cabbage roll soup immediately with parsley for garnish.
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