Slow Cooker Unstuffed Cabbage Rolls are my answer to the weeknight dinner slump. You know those days when you want something cozy and satisfying but you also want to toss everything in the pot and walk away? Same here. This recipe gives you all the classic flavors of cabbage rolls without the rolling, tucking, and fussing. It is hearty, budget friendly, and the leftovers taste even better the next day. If you love a set it and forget it meal that still feels homemade, you are in the right place.
How To Make Crock Pot Unstuffed Cabbage Rolls
Think of this as a deconstructed version of the classic. You get tender cabbage, savory beef, tomato richness, and rice that soaks up all the flavor. It is comfort food with barely any effort, which is exactly why I keep it on repeat during busy weeks. If you are new to slow cooking or just want a dependable dinner, this one is a winner.
Ingredients
- 1 to 1.5 pounds lean ground beef or ground turkey
- 1 medium green cabbage, core removed and chopped into bite size pieces
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup uncooked long grain white rice, rinsed
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste for extra richness
- 2 cups low sodium beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar to balance acidity
- Optional garnishes: chopped parsley, a squeeze of lemon, sour cream, or grated Parmesan
Step by step directions
- Brown the meat: In a skillet, cook the ground beef with a pinch of salt and pepper until no longer pink. Drain excess fat. This step deepens flavor and keeps your sauce from getting greasy.
- Layer in the slow cooker: Add chopped cabbage, onion, and garlic to the crock. Pour in the browned meat.
- Flavor base: Stir in tomato sauce, diced tomatoes, tomato paste, broth, Worcestershire, paprika, salt, pepper, and sugar if using.
- Add the rice: Rinse the rice to remove extra starch, then stir it in so it is submerged in the liquid. This helps it cook evenly.
- Cook: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. Rice should be tender and cabbage soft but not mushy.
- Finish and taste: Stir well, then taste and adjust seasoning. If it is thicker than you like, splash in extra broth. If it is thinner, let it sit uncovered 10 to 15 minutes to thicken.
- Serve: Ladle into bowls and top with parsley, lemon, or a dollop of sour cream if you like.
Why this works for weeknights
Two words: low effort. You brown meat, toss everything in, and let the slow cooker make magic. The rice cooks right in the pot, which means fewer dishes. It also reheats beautifully for meal prep. For more simple set it and forget it ideas, browse my slow cooker recipes.
Cooking Tips
To keep things easy and foolproof, here are a few tricks I have learned after many batches of Slow Cooker Unstuffed Cabbage Rolls. Little adjustments go a long way.
Use the right rice. Long grain white rice cooks more predictably in the slow cooker. Brown rice needs more liquid and a longer cook time, so if you swap, add 1/2 cup extra broth and plan on an extra hour on Low.
Mind your liquids. The rice absorbs a lot, but cabbage releases liquid too. If you like it soupier, add an extra 1/2 to 1 cup broth at the start. If it ends too thick, stir in broth at the end until it hits your favorite texture.
Season in layers. Salt the meat as it browns, then taste again before serving. Tomatoes can taste sharp, so a tiny bit of sugar or a squeeze of lemon balances it nicely.
Make it lighter or richer. Swap in ground turkey, or go half beef half turkey. Want it richer? Add a splash of heavy cream at the end for a silky finish.
Add veggies smartly. Bell pepper, shredded carrot, or a handful of spinach work well. Stir in tender greens during the last 10 minutes so they do not overcook.
Looking for another cozy, big batch dinner? This easy slow cooker Texas style chili hits similar comfort notes with a totally different vibe.
Last winter I made this for my dad who normally skips cabbage. He had two bowls, took the leftovers home, and texted me the next day that it tasted even better. That is the kind of win I love.
How To Serve Crock Pot Unstuffed Cabbage Rolls
Once your pot is ready, you have options. This dish is a full meal on its own, but a little something on the side can make it feel extra special. Here are some simple ways I serve it.
- With a creamy side: A scoop of velvety potatoes is perfect. Try these slow cooker mashed potatoes if you want hands off bliss.
- With bread: Warm crusty bread or garlic toast for dunking into the tomato broth.
- Fresh crunch: A simple salad with lemony dressing to cut through the richness.
- A little heat: Top with red pepper flakes, hot sauce, or a drizzle of chili oil.
- For dessert: Keep the slow cooker theme going with this bubbly slow cooker berry crumble.
Serving tip: give each bowl a squeeze of fresh lemon and a sprinkle of parsley for brightness. That tiny hit of acid really lifts the whole dish.
How to Store Crock Pot Unstuffed Cabbage Rolls
This recipe is fantastic for leftovers. Let everything cool until just warm, then portion into airtight containers. It keeps in the fridge for 4 days. Reheat gently on the stove over low heat with a splash of broth or water, or microwave in short bursts, stirring in between so the rice warms evenly.
Freezing: Yes, you can freeze it. The rice gets a bit softer after thawing, but it still tastes great. Cool completely, pack flat in freezer bags or freezer safe containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop with extra broth to loosen.
Food safety: As with any meat dish, do not let it sit out at room temp more than 2 hours. Label containers with the date so you know when to use them.
If you are in a meal prep groove, try a batch of these tender slow cooker pulled pork sandwiches to stash in the freezer for later.
FAQs & Tips
Can I skip browning the meat? You can, but I do not recommend it. Browning builds flavor and improves texture. If you skip, use lean meat and skim any fat from the surface before serving.
Can I make it vegetarian? Yes. Swap the meat for 2 cups cooked lentils or a plant based crumble and use vegetable broth. Add the lentils during the last hour so they do not get mushy.
How do I keep the rice from getting mushy? Rinse it first and do not overcook. If your slow cooker runs hot, check at the earlier end of the time range.
Can I use pre shredded cabbage? Sure. Use about 8 to 10 cups. It softens a little faster, so start checking doneness 30 minutes early.
What size slow cooker should I use? A 6 quart works best for this amount. If yours is smaller, halve the recipe so it does not overflow.
Craving another slow cooked classic with big flavor? This cheesy comfort sausage and potatoes dinner always gets demolished at my table.
Common Questions
Is this the same as classic cabbage rolls? Same flavors, less work. You get tender cabbage, beef, rice, and tomato sauce without rolling individual leaves.
Can I use cauliflower rice? Yes, but add it during the last 30 minutes so it does not disappear. You will also want less liquid since it will not absorb as much.
What if my sauce tastes too acidic? Stir in 1 teaspoon sugar or a splash of cream. Simmer uncovered for 10 minutes to mellow it out.
Can I make it in the oven? Absolutely. Combine everything in a Dutch oven, bring to a gentle bubble on the stove, then bake covered at 350°F for about 60 to 75 minutes, stirring once.
How many servings does this make? About 6 hearty bowls, or 8 smaller portions, which makes it great for leftovers or sharing.
Let’s Get This Cozy Pot Going
There is something special about a pot of Slow Cooker Unstuffed Cabbage Rolls bubbling away while you get on with your day. It is simple, deeply comforting, and the kind of dinner that makes the house smell like a hug. If you want another take or a slightly different spin, I also like the version from Crock Pot Unstuffed Cabbage Rolls – The Country Cook for more ideas and tweaks. Try it this week, stash a container for later, and enjoy the kind of meal that practically cooks itself. Happy slow cooking and let me know how you serve yours.
Crock Pot Unstuffed Cabbage Rolls
Ingredients
Main Ingredients
- 1 pound lean ground beef or ground turkey Can use either meat based on preference.
- 1 medium green cabbage, core removed and chopped into bite size pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long grain white rice, rinsed Rinse before use to remove excess starch.
- 15 ounces can tomato sauce
- 14.5 ounces can diced tomatoes, undrained
- 2 tablespoons tomato paste For extra richness.
- 2 cups low sodium beef broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon kosher salt Plus more to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon sugar Optional, to balance acidity.
- Optional garnishes: chopped parsley, a squeeze of lemon, sour cream, or grated Parmesan
Instructions
Preparation
- In a skillet, cook the ground beef with a pinch of salt and pepper until no longer pink. Drain excess fat.
- Add chopped cabbage, onion, and garlic to the slow cooker. Pour in the browned meat.
Flavoring
- Stir in tomato sauce, diced tomatoes, tomato paste, broth, Worcestershire sauce, paprika, salt, pepper, and sugar if using.
- Rinse the rice to remove extra starch, then stir it in so it is submerged in the liquid.
Cooking
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the rice is tender and cabbage is soft but not mushy.
- Stir well, then taste and adjust seasoning. If too thick, add extra broth. If too thin, let sit uncovered for 10 to 15 minutes to thicken.
Serving
- Ladle into bowls and top with parsley, lemon, or a dollop of sour cream if desired.
