Slow Cooker Cabbage Roll Casserole

Slow Cooker Cabbage Roll Casserole is a comforting one-pot meal that combines the classic flavors of stuffed cabbage rolls without all the hassle. It’s a delightful dish that fills your home with an appetizing aroma as it cooks. This recipe is perfect for busy families or anyone who loves easy, flavorful meals.

Why Make This Recipe

This casserole is not only simple to prepare but also very satisfying. The combination of tender cabbage, seasoned ground beef, and rice creates a hearty meal that can feed a crowd. Plus, using a slow cooker means you can set it and forget it, making it an ideal dish for busy weeknights or cozy weekends.

How to Make Slow Cooker Cabbage Roll Casserole

Ingredients

• 1 and 1/2 pounds ground beef
• 1 medium head green cabbage, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1 28-ounce can diced tomatoes, undrained
• 1 15-ounce can tomato sauce
• 1 and 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Brown the ground beef and diced onion in a large skillet until the beef is fully cooked and the onion begins to soften. Drain any excess grease.
2. Add minced garlic to the skillet and cook for an additional 30 seconds.
3. Lightly grease a 6-quart slow cooker.
4. Layer half of the chopped cabbage, half of the beef mixture, and half of the uncooked rice in the slow cooker.
5. Repeat with the remaining cabbage, beef, and rice.
6. In a separate bowl, combine the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and black pepper.
7. Pour this tomato mixture evenly over the casserole and gently press everything down into the liquid.
8. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage and rice are tender.
9. Stir gently before serving.

How to Serve Slow Cooker Cabbage Roll Casserole

Serve this casserole warm directly from the slow cooker. It pairs well with crusty bread or a fresh side salad for a complete meal.

How to Store Slow Cooker Cabbage Roll Casserole

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Slow Cooker Cabbage Roll Casserole

• For added flavor, consider mixing in some herbs like parsley or dill.
• Make sure to chop the cabbage into small pieces to ensure it cooks evenly.
• For a bit of heat, add crushed red pepper flakes to the tomato mixture.

Variation

You can easily switch up the protein in this recipe. Ground turkey or chicken can be used instead of beef for a lighter option. You may also add other vegetables like bell peppers or carrots for extra nutrition.

FAQs

Q: Can I use cooked rice instead of uncooked?
A: Yes, if you use cooked rice, you should reduce the cooking time, as it will not need as long to soften.

Q: Is this recipe gluten-free?
A: Yes, but check the ingredients like beef broth and Worcestershire sauce to ensure they are gluten-free.

Q: Can I double this recipe?
A: Yes, you can double the ingredients, but you might need a larger slow cooker or you can cook it in batches if necessary.

Slow Cooker Cabbage Roll Casserole

A comforting one-pot meal that combines the classic flavors of stuffed cabbage rolls with minimal hassle, perfect for busy families.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds ground beef Browned before adding to the slow cooker.
• 1 medium head green cabbage, chopped Chop into small pieces for even cooking.
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked long-grain white rice Layered as part of the casserole.
• 1 28-ounce can diced tomatoes, undrained
• 1 15-ounce can tomato sauce
• 1.5 cups beef broth Check for gluten-free if necessary.

Seasonings

• 1 tablespoon Worcestershire sauce Check for gluten-free if necessary.
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Method

 

Preparation

1. Brown the ground beef and diced onion in a large skillet until the beef is fully cooked and the onion begins to soften. Drain any excess grease.
2. Add minced garlic to the skillet and cook for an additional 30 seconds.
3. Lightly grease a 6-quart slow cooker.
4. Layer half of the chopped cabbage, half of the beef mixture, and half of the uncooked rice in the slow cooker.
5. Repeat with the remaining cabbage, beef, and rice.

Cooking

1. In a separate bowl, combine the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and black pepper.
2. Pour this tomato mixture evenly over the casserole and gently press everything down into the liquid.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage and rice are tender.
4. Stir gently before serving.

Notes

For added flavor, consider mixing in some herbs like parsley or dill. For a bit of heat, add crushed red pepper flakes. Make sure to chop the cabbage into small pieces to ensure it cooks evenly.