Crockpot Cabbage Roll Casserole 🥬🍅🥩

All the comforting flavors of traditional cabbage rolls—without the rolling! This slow cooker casserole is hearty, easy to prepare, and perfect for busy weeknights.

Prep Time: 20 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: Up to 8 hours 20 minutes
Servings: 6–8

Ingredients

• 1½ pounds (680 g) lean ground beef (or half beef, half ground pork)
• 1 tablespoon olive oil (if needed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium head green cabbage (about 2 pounds), chopped into bite-sized pieces
• 1 cup uncooked long-grain white rice
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves

Optional Garnishes

• Fresh parsley, chopped
• Sour cream
• Shredded mozzarella or cheddar cheese

Instructions

1. Brown the Meat

• Heat a large skillet over medium-high heat.
• Cook the ground beef and onion until the meat is browned and the onion is softened.
• Drain excess grease if necessary.
• Stir in the garlic and cook for 30 seconds.

2. Make the Sauce

In a bowl, whisk together:

• Crushed tomatoes
• Tomato sauce
• Diced tomatoes
• Beef broth
• Tomato paste
• Brown sugar
• Worcestershire sauce
• Smoked paprika
• Italian seasoning
• Garlic powder
• Onion powder
• Salt and pepper

3. Layer the Crockpot

1. Lightly grease the slow cooker.
2. Spread one-third of the chopped cabbage in the bottom.
3. Add half the browned beef mixture.
4. Sprinkle half of the uncooked rice over the beef.
5. Pour one-third of the tomato sauce mixture over the layers.
6. Repeat with another layer of cabbage, beef, rice, and sauce.
7. Finish with the remaining cabbage and the rest of the sauce.
8. Tuck the bay leaves into the sauce.

4. Cook

• Low: 6–8 hours
• High: 3–4 hours

The casserole is done when the cabbage is tender and the rice is fully cooked.

5. Finish

• Remove the bay leaves.
• Stir gently to combine all the layers.
• Let rest for 10 minutes before serving.

Serving Suggestions

• Crusty bread or garlic bread
• Buttered egg noodles
• Mashed potatoes
• Steamed green beans
• Simple cucumber salad

Optional Cheesy Version

During the last 20–30 minutes of cooking:

• Sprinkle 1–1½ cups shredded mozzarella or cheddar over the top.
• Cover until melted.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Microwave individual portions for 2–3 minutes.
• Or reheat in a 350°F (175°C) oven for about 20 minutes.

Approximate Nutrition (per serving, based on 8 servings)

• Calories: 360
• Protein: 24 g
• Carbohydrates: 27 g
• Fat: 17 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 620 mg

Tips for Success

• For extra flavor, substitute fire-roasted diced tomatoes for regular diced tomatoes.
• If using brown rice, increase the cooking time by about 1–2 hours on Low and add an extra ½ cup of broth.
• Want more vegetables? Stir in shredded carrots or diced bell peppers with the onions when browning the meat.
• Leftovers often taste even better the next day as the flavors continue to meld.