Slow Cooker Cabbage Roll Casserole

Prep Time: 20 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Servings: 6

This casserole has the familiar flavors of cabbage rolls without the work of filling and rolling individual leaves. Tender cabbage cooks with seasoned ground beef and tomatoes in the slow cooker. Cooked rice goes in near the end so it stays soft without turning mushy.

Ingredients

1½ lb lean ground beef
1 medium onion, diced
3 garlic cloves, minced
1 medium green cabbage, chopped into bite-sized pieces (about 7 cups)
1 can (28 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 cups cooked white rice
¼ cup beef broth or water, only if needed
Chopped parsley, optional for serving

Instructions

Brown the beef. Cook the ground beef and diced onion in a large skillet over medium heat for 7–9 minutes, breaking the beef into small pieces. Cook until no pink remains and the onion has softened. Drain excess fat. Stir in the garlic and cook for 30 seconds more.
Fill the slow cooker. Place the chopped cabbage in a 6-quart slow cooker. Add the beef mixture, diced tomatoes with their juices, tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Stir as well as you can; the cabbage will shrink as it cooks.
Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cabbage is tender. Stir once about halfway through if convenient. The tomatoes and cabbage should release enough liquid, but if the mixture looks dry, add up to ¼ cup beef broth or water.
Add the rice. Stir in the cooked rice during the final 20–30 minutes of cooking. Cover again and let it heat through. Taste and adjust the salt and pepper.
Serve. Spoon the hot casserole into bowls. Sprinkle with parsley if desired.

Tips

Use cooked rice: Adding uncooked rice at the start can give uneven results because slow cookers vary in temperature and the cabbage releases different amounts of liquid.
Chop the cabbage into fairly even pieces so it becomes tender at the same time.
If the casserole is more liquid than you like, remove the lid for the last 15–20 minutes and stir occasionally.
For a slightly tangier cabbage roll flavor, stir in 1 tablespoon of lemon juice at the end.

Storage

Let leftovers cool, then refrigerate them in an airtight container within 2 hours. They will keep for up to 4 days. Reheat until steaming hot, adding a splash of water if the rice has absorbed too much sauce.

Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The cabbage will be softer after freezing.

Serving Ideas

Serve the casserole on its own as a hearty dinner, or pair it with a green salad and crusty bread. A spoonful of sour cream on top is also delicious.

Nutrition Benefits

Ground beef provides protein and iron, while cabbage adds vegetables and fiber. Rice makes the dish more filling. Using lean beef and draining excess fat keeps the sauce from becoming greasy.