Slow Cooker Cabbage Roll Casserole
Slow cooker cabbage roll casserole with ground beef, cabbage, tomatoes, and rice. All the classic flavor without stuffing or rolling.
Servings: 6
Ingredients
- 1 lb ground beef or Italian sausage
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 medium green cabbage chopped
- 3 carrots chopped
- 3½ cups beef broth
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup uncooked white rice
Instructions
- In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is browned and the onion is softened. Drain and discard excess grease.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Transfer the beef mixture to the slow cooker.
- Add the chopped cabbage, carrots, beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, paprika, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the cabbage is tender.
- Stir in the uncooked white rice. Cover and cook on HIGH for 1 additional hour, or until the rice is tender.
- Remove and discard the bay leaf. Taste and adjust seasoning if needed before serving.
Video
Notes
- This dish thickens as it cools and reheats well.
- Italian sausage adds extra flavor if you prefer a richer version.
- Freeze leftovers in individual portions for easy meals later.
- Serve with bread or rolls for a complete dinner.
Nutrition
Calories: 357kcal | Carbohydrates: 36g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1340mg | Potassium: 859mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5502IU | Vitamin C: 66mg | Calcium: 142mg | Iron: 4mg
