Crockpot Cabbage Roll Casserole
Description
This Crockpot Cabbage Roll Casserole has all the comforting flavors of classic stuffed cabbage in an easy, no-roll recipe. Tender cabbage, seasoned ground beef, rice, tomatoes, onions, and garlic slowly cook together in a rich tomato sauce until everything is deliciously tender. It’s hearty, budget-friendly, family-approved, and perfect for a busy weeknight.
Ingredients
1½ lb (680 g) lean ground beef
1 medium green cabbage, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
1 can (28 oz / 800 g) crushed tomatoes
1 can (14.5 oz / 410 g) diced tomatoes
2 tbsp tomato paste
2½ cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp brown sugar, optional
1½ tsp paprika
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp black pepper
½ tsp salt, or to taste
2 tbsp fresh parsley, chopped
Instructions
1. Brown the beef:
Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onion begins to soften. Drain excess grease if needed.
2. Add the garlic:
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
3. Layer the crockpot:
Add about half of the chopped cabbage to the bottom of the slow cooker. Spread the browned beef mixture over it, followed by the uncooked rice. Add the remaining cabbage on top.
4. Make the tomato sauce:
In a bowl, whisk together the crushed tomatoes, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, brown sugar, paprika, oregano, basil, garlic powder, black pepper, and salt.
5. Combine:
Pour the tomato mixture evenly over the cabbage, beef, and rice. Gently press the cabbage down with a spoon so it is mostly covered with liquid.
6. Slow cook:
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cabbage and rice are tender and the beef mixture is fully cooked.
Avoid lifting the lid too often, as this can increase the cooking time.
7. Finish:
Stir everything gently to distribute the sauce and rice. Taste and adjust the seasoning. Sprinkle with fresh parsley before serving.
Serving Ideas
Serve this casserole with a crisp green salad, steamed green beans, roasted vegetables, or crusty whole-grain bread. A sprinkle of Parmesan cheese on top is also delicious.
Meal Prep & Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if the casserole becomes too thick.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q&A
Q: Can I use ground turkey instead of beef?
Yes! Ground turkey is a great lighter alternative and works well with the cabbage and tomato sauce.
Q: Can I use brown rice?
Yes, but brown rice generally requires more liquid and a longer cooking time. For the most reliable crockpot texture, use long-grain white rice as written.
Q: Can I make this without rice?
Absolutely. Simply reduce the broth slightly and add extra cabbage or another vegetable.
Q: Can I add cheese?
Yes! A little shredded mozzarella or Parmesan added during the final 15–20 minutes makes a delicious cheesy variation.
Q: Can I prepare this ahead of time?
Yes. Brown the beef and chop the vegetables ahead of time. Refrigerate them separately and assemble the casserole when you’re ready to cook.