This slow cooker 4-ingredient unstuffed cabbage roll casserole is my weeknight answer to classic Eastern European stuffed cabbage, without any of the rolling and fuss. You get the same cozy combination of ground beef, cabbage, rice, and tomato sauce, but everything cooks together in one crock, hands-off. It’s the kind of practical, filling dinner my aunt swears by—especially on busy nights—because it tastes like it simmered all afternoon, yet takes only a few minutes of prep and four simple pantry-friendly ingredients.
Serve this unstuffed cabbage roll casserole straight from the slow cooker with a sprinkle of black pepper and a little hot sauce if you like heat. It’s hearty enough to stand alone, but a simple green salad with a tangy vinaigrette or some steamed green beans helps balance the richness. Warm crusty bread or buttered dinner rolls are great for soaking up the tomatoey juices. If you enjoy dairy, a spoonful of sour cream or plain yogurt on top adds a nice cool contrast.
Slow Cooker 4-Ingredient Unstuffed Cabbage RollsServings: 6
Ingredients
1 1/2 pounds lean ground beef
1 medium head green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced
1 cup uncooked long-grain white rice, rinsed
2 jars (24 ounces each) tomato pasta sauce or thick marinara sauce
Directions
In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks, until no pink remains and most of the moisture has cooked off, 6 to 8 minutes. Drain off excess fat if needed.
While the beef browns, core the cabbage and slice it into thin strips, about 1/2-inch wide. Rinse the rice under cold water until the water runs mostly clear, then drain well.
Lightly coat the inside of a large slow cooker (5- to 6-quart) with nonstick spray or a thin film of oil to help prevent sticking.
Add half of the sliced cabbage to the bottom of the slow cooker, spreading it into an even layer.
Spoon half of the browned ground beef over the cabbage, then sprinkle half of the rinsed, drained rice evenly over the beef.
Pour one jar of tomato pasta sauce evenly over the rice and beef layer, using a spatula or spoon to spread it so most of the rice is moistened.
Repeat the layers with the remaining cabbage, the rest of the ground beef, and the remaining rice. Pour the second jar of tomato pasta sauce over the top, pressing down gently with a spoon to settle the mixture so the rice is mostly submerged in sauce.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the rice is tender and the cabbage is very soft and translucent. Avoid lifting the lid during the first half of the cooking time so the heat and moisture stay trapped.
Once cooked, stir the casserole well from top to bottom to combine the layers and distribute the rice and sauce evenly. Taste and adjust seasoning at the table with salt, pepper, or a little hot sauce if desired.
Let the mixture sit, covered, on the WARM setting for 5 to 10 minutes to thicken slightly, then serve directly from the slow cooker.
Variations & Tips
For a lighter version, substitute ground turkey or chicken for the beef, keeping in mind that very lean meat can benefit from a splash of olive oil for richness. If you prefer more traditional cabbage roll flavor, choose a tomato-basil or garlic-forward marinara and add a bay leaf or a pinch of dried dill at the table (not counted among the core four ingredients). You can use brown rice instead of white, but it will require a longer cook time—plan on LOW for about 6 to 7 hours and make sure it’s fully tender before serving. For a slightly smoky twist, mix half ground beef with half ground pork or add a bit of smoked paprika when serving. If your sauce is on the thin side, let the casserole rest on WARM with the lid slightly ajar for 10 to 15 minutes to thicken. Leftovers reheat well on the stovetop or in the microwave with a spoonful of extra tomato sauce or a splash of water to loosen the mixture.
