Crock Pot Unstuffed Cabbage Rolls
A cozy, hearty, and easy version of cabbage rolls cooked in a slow cooker, perfect for a weeknight dinner with minimal effort.
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.
Notes
This dish is great for leftovers. It keeps in the fridge for 4 days and can be frozen for up to 3 months.