AI-generated serving illustration of lentil, mushroom and brown-rice cabbage roll soup

Healthy Recipes · Soups & Chilis

Slow-Cooker Cabbage Roll Soup with Lentils, Mushrooms & Brown Rice

Name: Slow-Cooker Cabbage Roll Soup with Lentils, Mushrooms & Brown Rice
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 1 tablespoon olive oil; 12 ounces (340 g) cremini or white mushrooms, finely chopped; 1 medium onion (about 1 cup), finely chopped; 3 garlic cloves, minced; 1 bag (16 ounces / 454 g) plain tri-color coleslaw mix, without dressing; 4 cups (960 ml) low-sodium vegetable broth; 1 can (28 ounces / 794 g) no-salt-added crushed tomatoes; 2 cans (8 ounces each / about 425 g total) no-salt-added tomato sauce; 1 teaspoon sweet paprika; 1 teaspoon brown sugar, optional; 1 tablespoon red wine vinegar, plus more to taste; ¼ teaspoon salt, or less to taste; ½ teaspoon freshly ground black pepper; 3 cups (about 585 g) cooked brown or green lentils, drained; use firm lentils, not red lentils; 2 cups (about 390 g) cooked brown rice, plain and unsalted; Chopped fresh parsley, for serving, optional

Serves 6 · Prep 20 minutes · High about 4 hours or Low about 6 hours

Tender cabbage, browned mushrooms and lentils in a tangy tomato broth, finished with whole-grain brown rice for a comforting vegetarian meal.

Prep20 min

Slow Cook4 hr High / 6 hr Low

Yield6 servings

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Serving image is an AI-generated illustration; actual results vary.

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Whole-Food FocusDesigned to make nutrient-dense choices easier.

Flavor FirstHerbs, spices and aromatics bring satisfying flavor.

Everyday WellnessA practical recipe for a balanced eating pattern.

Ingredients

1 tablespoon olive oil
12 ounces (340 g) cremini or white mushrooms, finely chopped
1 medium onion (about 1 cup), finely chopped
3 garlic cloves, minced
1 bag (16 ounces / 454 g) plain tri-color coleslaw mix, without dressing
4 cups (960 ml) low-sodium vegetable broth
1 can (28 ounces / 794 g) no-salt-added crushed tomatoes
2 cans (8 ounces each / about 425 g total) no-salt-added tomato sauce
1 teaspoon sweet paprika
1 teaspoon brown sugar, optional
1 tablespoon red wine vinegar, plus more to taste
¼ teaspoon salt, or less to taste
½ teaspoon freshly ground black pepper
3 cups (about 585 g) cooked brown or green lentils, drained; use firm lentils, not red lentils
2 cups (about 390 g) cooked brown rice, plain and unsalted
Chopped fresh parsley, for serving, optional

Helpful Notes & Simple Swaps

Use fully cooked lentils and rice. Dried lentils and uncooked rice need different liquid amounts and cooking times; they are not direct substitutes here.
For convenience, use no-salt-added canned lentils, drained and rinsed, or refrigerated plain cooked lentils. Firm brown or green lentils hold their shape better than red lentils.
Choose plain shredded cabbage and carrots, not prepared coleslaw with dressing. Look for broth with about 140 mg sodium per cup or less and tomato products labeled no salt added.
The teaspoon of sugar is optional. Taste first: tomatoes differ in sweetness, and using less vinegar may give the balance you prefer.
For meal prep, refrigerate soup promptly in shallow containers and use within 3–4 days. Freeze cooled portions for up to 3 months; rice will soften after freezing and reheating.
If cooking brown rice separately, allow its package cooking time in addition to the stated prep time. The recipe timing assumes cooked lentils and rice are already available.

Recipe Inspiration

Inspired by Nicole McLaughlin’s Crockpot Cabbage Roll Soup on Allrecipes. This Women First adaptation replaces beef with lentils and mushrooms, uses vegetable broth and brown rice, reduces added sugar and salt, and provides original instructions and ingredient proportions.

Directions

Brown the mushrooms. Warm the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their released liquid has mostly evaporated and they begin to brown. Add the onion and cook for another 4–5 minutes until softened. Stir in the garlic and paprika for 30 seconds.
Build the soup. Transfer the skillet mixture to a 6-quart slow cooker. Stir in the coleslaw mix, broth, crushed tomatoes, tomato sauce, optional sugar, vinegar, salt and black pepper. Keep the cooked lentils and rice refrigerated until needed.
Let the cabbage soften. Cover and cook on High for about 3½ hours, or on Low for about 5½ hours, until the cabbage is tender. Slow cookers vary; allow extra time if the cabbage is still firm.
Finish with lentils and rice. Stir in the cooked lentils and cooked brown rice. Cover and cook on High for another 20–30 minutes, until everything is steaming hot throughout. If the soup is too thick, stir in a little hot water or low-sodium broth.
Taste and serve. Taste the broth and adjust with a little more vinegar or black pepper if needed. Divide into six generous portions and add optional parsley. Any extra broth, salt or accompaniments will change the nutrition estimate.

Pairs Well With

If this sounds good, these are worth trying too:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/slow-cooker-cabbage-roll-soup-lentils-mushrooms-brown-rice.html

Food & Women’s Health

Explore the health connections

Lentils, vegetables and whole-grain rice offer a practical way to build a varied plant-forward meal. These links explain everyday nutrition; this soup is not a treatment for symptoms or urinary infections.

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.