Description
This Crockpot Cabbage Roll Casserole is a slow-cooked, hearty dinner combining ground beef, rice, and cabbage in a rich tomato sauce. It’s an easy twist on traditional cabbage rolls and perfect for busy families, comfort food lovers, and freezer meal preppers.
Ingredients
1 pound ground beef
1 cup uncooked white rice
1 medium green cabbage, chopped
1 medium onion, diced
3 cloves garlic, minced
28 ounces crushed tomatoes
15 ounces tomato sauce
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a skillet, brown ground beef with diced onion and garlic until no longer pink. Drain excess fat.
2. Chop green cabbage into medium-sized chunks, avoiding very small pieces.
3. In the crockpot, layer half the chopped cabbage, followed by beef mixture, uncooked rice, half the crushed tomatoes, and half the tomato sauce. Repeat layers.
4. In a bowl, mix beef broth, Worcestershire sauce, salt, and pepper. Pour evenly over ingredients in crockpot.
5. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until rice and cabbage are tender.
6. Stir gently and serve warm.
Notes
Use green cabbage for best texture.
Don’t skip browning the meat; it adds depth.
Let cool before storing to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg