This 5-ingredient slow cooker cabbage roll casserole gives you all the cozy flavors of classic stuffed cabbage rolls with almost no effort. You simply brown your ground beef, pour it into the crock, and add four more pantry-friendly ingredients for a hearty, tomatoey, cabbage-filled meal that tastes like it simmered all afternoon on Grandma’s stove. It’s perfect for busy weeknights in a small-town kitchen when you want something comforting that will have the whole family asking for seconds.
Serve this cabbage roll casserole in warm bowls with a sprinkle of shredded cheese or a spoonful of sour cream on top if your family likes it extra creamy. It’s wonderful over a scoop of fluffy mashed potatoes or buttered egg noodles to soak up the sauce. Add a side of crusty bread or dinner rolls for dipping, and round out the meal with a simple green salad or steamed green beans for a little freshness on the plate.
5-Ingredient Slow Cooker Cabbage Roll CasseroleServings: 6
Ingredients1 1/2 pounds lean ground beef
1 small head green cabbage, cored and chopped (about 6–7 cups)
1 (24-ounce) jar tomato pasta sauce
1 cup uncooked white long-grain rice, rinsed
1 cup beef broth (or water with 1 teaspoon beef bouillon granules)
1 teaspoon salt (optional, to taste)
1/2 teaspoon black pepper (optional, to taste)
DirectionsIn a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease to keep the casserole from becoming too oily.
Pour the browned ground beef into the bottom of your slow cooker, spreading it out in an even layer so it covers the base (this should look like a close-up top-down layer of browned beef at the bottom of the crock).
Sprinkle the uncooked, rinsed white rice evenly over the beef layer. Do not stir; keeping it in an even layer helps the rice cook more evenly as it absorbs the liquid.
Layer the chopped cabbage over the rice, gently pressing it down so it fits but is still a bit fluffy. The slow cooker will soften and shrink the cabbage as it cooks.
In a medium bowl or large measuring cup, stir together the tomato pasta sauce and beef broth until well combined. If using, add the salt and black pepper to this mixture and stir again.
Pour the tomato sauce mixture evenly over the cabbage layer, making sure to cover as much of the cabbage as possible. Do not stir; the liquid will work its way down through the layers as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the rice is tender and the cabbage is soft. Avoid lifting the lid too often so the heat and moisture stay in and the rice cooks properly.
Once cooked, gently stir the casserole from top to bottom to mix the beef, rice, cabbage, and sauce together. Taste and adjust seasoning with a little more salt and pepper if needed before serving warm.
Variations & TipsFor picky eaters, you can chop the cabbage more finely so it blends into the casserole and is less noticeable, or use half cabbage and half frozen mixed vegetables for a milder flavor. If your family prefers a little sweetness like traditional cabbage rolls, stir 1–2 teaspoons of brown sugar into the tomato sauce and broth mixture before pouring it over the cabbage. For extra richness, you can add a handful of shredded mozzarella or cheddar cheese on top during the last 15–20 minutes of cooking, just until melted. To make this a bit lighter, use extra-lean ground beef or swap half the beef for ground turkey. If you like more tang, serve with a spoonful of sour cream or plain Greek yogurt. Food safety tips: Always brown ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C) before adding it to the slow cooker. Drain excess fat to prevent greasy texture and reduce splatter. Do not put frozen ground beef directly into the slow cooker; always thaw it fully in the refrigerator first. Once cooked, refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days, reheating until hot and steaming before serving.
