Slow Cooker Cabbage Roll Casserole has all the cozy flavors of traditional stuffed cabbage rolls without the work of rolling individual cabbage leaves. Ground beef, tender cabbage, rice, tomatoes, and a savory tomato sauce cook together in the crockpot for an easy, hearty dinner.
This is the kind of recipe I like when I want old-fashioned comfort food but don’t want a long preparation process. Instead of blanching cabbage leaves, preparing individual rolls, and carefully arranging them in a pan, everything is layered right in the slow cooker.
This recipe gives you the comforting flavor of cabbage rolls with considerably less hands-on work. There’s no boiling, stuffing, or rolling individual cabbage leaves.
It’s also a complete meal in one slow cooker. Beef, vegetables, rice, and sauce are all there, so you don’t need several separate dishes to make dinner filling.
And slow cooking works beautifully with cabbage. Several hours of gentle cooking soften the leaves while giving them plenty of time to absorb the beef and tomato flavors.
The cabbage becomes wonderfully tender as it cooks and absorbs flavor from the beef and tomato sauce. Rice makes the casserole especially filling while soaking up some of those savory cooking juices.
By the time it’s ready, you get everything you’d expect from a cabbage roll in every spoonful—tender cabbage, seasoned beef, soft rice, and plenty of rich tomato flavor.
Ingredients You’ll Need
You’ll need familiar cabbage roll ingredients:
- Ground beef
- Green cabbage
- Yellow onion
- Garlic
- Long-grain white rice
- Diced tomatoes
- Tomato sauce
- Beef broth
- Worcestershire sauce
- Paprika
- Garlic powder
- Salt
- Black pepper
How To Make Slow Cooker Cabbage Roll Casserole
Step 1: Add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is completely browned and the onion begins to soften, breaking the meat into small crumbles.
Step 2: Drain away the excess grease. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Step 3: Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
Step 4: Add half of the chopped cabbage to the bottom of the slow cooker and spread it into an even layer.
Step 5: Spoon half of the browned beef and onion mixture over the cabbage, followed by half of the uncooked rice.
Step 6: Repeat with the remaining cabbage, beef mixture, and rice.
Step 7: In a bowl, stir together the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and black pepper.
Step 8: Pour the tomato mixture evenly over everything in the slow cooker. Gently press the ingredients down so the rice has plenty of contact with the liquid.
Step 9: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage and rice are tender and the casserole is hot throughout.
Step 10: Gently stir everything together before serving, making sure the beef, rice, cabbage, and tomato sauce are evenly distributed.
Slow Cooker Cabbage Roll Casserole Variations
Cheesy Cabbage Roll Casserole
Sprinkle shredded mozzarella or cheddar over the finished casserole and cover briefly until melted.
Extra-Beefy Cabbage Casserole
Increase the ground beef for a meatier version with less emphasis on the cabbage and rice.
Spicy Cabbage Roll Casserole
Add crushed red pepper or a little cayenne to the tomato sauce for gentle heat.
Beef And Mushroom Cabbage Casserole
Cook sliced mushrooms with the beef and onion for additional savory flavor.
Extra-Cabbage Casserole
Increase the chopped cabbage slightly for a vegetable-heavy version of the classic dish.
Storing Slow Cooker Cabbage Roll Casserole
Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
What Kind Of Cabbage Should I Use?
Regular green cabbage is ideal. It becomes tender during slow cooking while still maintaining enough texture to give the casserole some structure.
Do I Need To Cook The Cabbage First?
No. Add the chopped cabbage raw. Several hours in the slow cooker give it plenty of time to soften.
Should I Cook The Rice First?
No. The rice goes into the slow cooker uncooked and absorbs the tomato sauce and broth as the casserole cooks.
Why Is My Rice Still Firm?
It may not have had enough contact with the cooking liquid. Make sure the rice is surrounded by sauce and continue cooking until completely tender.
Do I Have To Brown The Beef First?
Yes, I recommend it. Browning improves the texture and lets you drain excess grease before adding the meat to the slow cooker.
Can I Make This Ahead?
Yes. Leftovers reheat especially well, making this a convenient recipe for meal prep or next-day lunches.
The rice will continue absorbing some of the tomato sauce during storage. Add a splash of beef broth or tomato sauce while reheating if the casserole has become thicker than you prefer.
What To Serve With Slow Cooker Cabbage Roll Casserole
- Mashed potatoes: Creamy potatoes make an especially comforting base for the beef, cabbage, and tomato sauce.
- Crusty bread: A warm rustic loaf is perfect for soaking up the savory tomato juices.
- Green beans: Their simple, fresh flavor works nicely alongside the hearty casserole.
- Fresh salad: A crisp salad with tangy vinaigrette adds something lighter to the meal.
- Roasted carrots: Their natural sweetness pairs nicely with the cabbage and tomato sauce.
- Dinner rolls: Soft, warm rolls make an easy addition to this cozy slow cooker dinner.
Don’t cut the cabbage into extremely small pieces. Medium bite-sized pieces hold up better during several hours of slow cooking and give the finished casserole a more satisfying texture.
And make sure the uncooked rice has enough contact with the sauce. Rice needs moisture to become tender, so gently pressing everything down before covering the crockpot helps it cook more evenly.
Slow Cooker Cabbage Roll Casserol
Ingredients
- 1½ 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
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Brown the ground beef and onion in a large skillet until the beef is fully cooked and the onion begins to soften.
- Drain the excess grease.
- Add the garlic and cook for 30 seconds.
- Lightly grease a 6-quart slow cooker.
- Layer half of the chopped cabbage, half of the beef mixture, and half of the uncooked rice in the slow cooker.
- Repeat with the remaining cabbage, beef, and rice.
- Combine the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and black pepper.
- Pour the tomato mixture evenly over the casserole and gently press everything down into the liquid.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage and rice are tender.
- Stir gently and serve warm.
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