THE RECIPE JOURNAL · Dinner
Delicious Slow Cooker Cabbage and Rutabaga Soup
This hearty soup is perfect for cozy evenings, combining tender cabbage and sweet rutabaga in a flavorful slow-cooked broth. It’s easy to make and packed with comforting, wholesome goodness that warms you from the inside out.
FROM THE KITCHEN • Delicious Slow Cooker Cabbage and Rutabaga Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Seasoned Fried Chicken
Something delicious to watch next.
01
Step 1
Start by tossing the chopped cabbage, diced rutabaga, orzo pasta, chopped onion, minced garlic, and fresh dill into your slow cooker. Pour in the water and vegetable broth, then give everything a good stir to combine. Put the lid on and let it cook on low for about 5 to 9 hours, until the veggies are soft and the soup has thickened up nicely. Once it’s ready, give it a taste and adjust the seasoning if needed. Serve it up warm and enjoy!
Why you’ll love it
This soup is hearty and full of flavor, making it perfect for chilly days. The slow cooking process brings out the natural sweetness of the rutabaga and softens the cabbage just right. It’s a comforting meal that’s also packed with nutrients.
How to serve
Serve this soup with warm crusty bread or a side of buttered rolls. A sprinkle of fresh herbs like parsley or thyme adds a nice touch. It also pairs well with a simple green salad for a balanced meal.
Storage & leftovers
Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating.
