Slow Cooker Cabbage Roll Casserole
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.
Why You’ll Love This Recipe
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.
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.
FAQ
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.
Weight Watchers Cabbage & Beef Rice Skillet
Ingredients
- 1½ pounds (680 g) 93% lean 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 no-sugar-added tomato sauce
- 1½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- In a large nonstick pot or skillet, cook the lean ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the chopped cabbage and cook for 5–7 minutes until it starts to soften.
- Add the uncooked rice, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and black pepper.
- Stir everything together and bring to a gentle boil.
- Reduce the heat, cover, and simmer for about 20–25 minutes, or until the rice is fully cooked and the cabbage is tender. Stir occasionally.
- Let it rest for 5 minutes before serving.
Weight Watchers Tip: Use lean ground beef, low-sodium broth, and no-sugar-added tomato sauce to keep the Points lower. Avoid adding oil or butter
