Crockpot Unstuffed Cabbage Rolls

Crockpot Unstuffed Cabbage Rolls

Crockpot Unstuffed Cabbage Rolls bring all the comforting flavors of traditional cabbage rolls without the work of rolling individual leaves. Tender cabbage, seasoned ground beef, rice, tomatoes, and herbs slowly cook together in a rich tomato sauce for an easy and satisfying family dinner. This deesviral home-style recipe is perfect for busy days when you want a warm, hearty meal waiting for you at dinnertime.

Ingredients

1 1/2 lbs (680 g) lean ground beef

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 small head green cabbage, roughly chopped

1 cup (190 g) uncooked long-grain white rice

1 can (28 oz / 794 g) crushed tomatoes

1 can (14.5 oz / 411 g) diced tomatoes

2 tablespoons tomato paste

3 cups (720 ml) beef broth

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh parsley, chopped, for serving

Preparation

1. Brown the Beef

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion.

Cook for about 6–8 minutes, breaking the beef into small pieces, until browned and the onion is softened. Add the garlic and cook for another 30 seconds.

Drain any excess grease.

2. Fill the Slow Cooker

Transfer the cooked beef mixture to the slow cooker.

Add the chopped cabbage, rice, crushed tomatoes, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, smoked paprika, oregano, parsley, thyme, salt, and black pepper.

Stir gently until everything is evenly distributed.

3. Slow Cook

Cover and cook on LOW for 5–6 hours or HIGH for approximately 3–4 hours.

Stir once or twice during cooking if possible. The dish is ready when the cabbage is tender and the rice is fully cooked.

4. Check the Consistency

If the mixture becomes too thick before the rice is completely tender, add another 1/4–1/2 cup of warm beef broth.

For a thicker consistency, remove the lid during the final 20–30 minutes of cooking.

5. Serve

Taste and adjust the salt and pepper as needed.

Spoon the unstuffed cabbage rolls into bowls and finish with freshly chopped parsley. Serve hot.

Tips for the Best Results

Cut the cabbage into fairly large pieces so it keeps some texture during the long cooking time.

Browning the ground beef before adding it to the slow cooker gives the dish a richer flavor and prevents excess grease.

Check the rice toward the end of cooking because different varieties can absorb different amounts of liquid.

For extra flavor, add a pinch of red pepper flakes or a teaspoon of brown sugar to balance the acidity of the tomatoes.

Serving Suggestions

Crockpot Unstuffed Cabbage Rolls are hearty enough to serve as a complete meal. They also pair beautifully with warm crusty bread, homemade dinner rolls, cornbread, or a simple green salad.

A spoonful of sour cream on top is another delicious option if you prefer a creamy finish.

Storage

Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days.

Reheat gently on the stovetop or in the microwave. Add a splash of beef broth if the rice has absorbed too much of the sauce during storage.

This easy slow-cooker version gives you the classic flavor of homemade cabbage rolls in a simpler, comforting one-pot meal that’s perfect for family dinners.