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Crockpot Cabbage Roll Casserole

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A simplified, hands-off version of classic cabbage rolls that layers chopped cabbage with seasoned meat and rice for a cozy family dinner.

Ingredients

Scale
  • 1 large head of cabbage, chopped
  • 1 pound ground beef or ground turkey
  • 1 cup uncooked long-grain white rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup shredded cheese, optional (cheddar, mozzarella, or a blend)

Instructions

  1. Heat a large skillet over medium heat. Add the ground beef or turkey and cook until no pink remains, breaking it into small pieces. Drain any excess fat and transfer the meat to a large mixing bowl.
  2. In the same skillet, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion is translucent and fragrant. Add the cooked onion and garlic to the bowl with the meat.
  3. Add the uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, dried oregano, dried basil, salt, and pepper to the bowl. Stir thoroughly so the rice and seasonings are evenly distributed.
  4. Place half of the chopped cabbage in the bottom of the crockpot, pressing down slightly to create an even layer. Spoon half of the meat and tomato mixture over the cabbage.
  5. Add the remaining cabbage and top with the rest of the meat mixture, spreading it evenly. Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the cabbage is tender and the rice is fully cooked.
  6. If you want cheese, sprinkle the shredded cheese over the casserole during the last 30 minutes of cooking so it melts into a golden layer. Serve hot.

Notes

Use long-grain white rice for predictable cooking times, or swap to brown rice if you increase the cook time slightly. Lean ground beef or ground turkey can reduce excess fat.

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