Description

This Crockpot Cabbage Roll Casserole is a comforting and hearty slow-cooked dish that combines the flavors of traditional cabbage rolls without the tedious rolling. Ground beef or turkey, rice, tomato sauces, and spices are layered with fresh cabbage and slow cooked to tender perfection. Optionally topped with melted cheese, this one-pot meal is perfect for an easy family dinner with minimal prep.

Ingredients

Scale

Meat and Vegetables

1 large head of cabbage, chopped
1 pound ground beef or turkey
1 onion, chopped
2 cloves garlic, minced

Grains

1 cup uncooked rice

Tomatoes and Sauces

1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce

Spices

1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Optional

1 cup shredded cheese (optional)

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Instructions

Brown the meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and set aside to be added later.
Sauté aromatics: In the same skillet, add the chopped onion and minced garlic and sauté for 2-3 minutes or until the onion becomes translucent and fragrant.
Combine filling: In a large bowl, mix together the cooked meat, sautéed onions and garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, dried oregano, dried basil, salt, and pepper until well combined.
Layer the casserole: Place half of the chopped cabbage in the bottom of the crockpot. Spoon half of the meat and rice mixture evenly over the cabbage. Repeat with the remaining cabbage and meat mixture, creating two distinct layers.
Slow cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. The cabbage should be tender and the rice fully cooked by the end.
Add cheese (optional): About 30 minutes before the end of cooking, sprinkle the shredded cheese evenly over the top. Cover again and allow the cheese to melt nicely before serving.

Notes

You can use ground turkey for a leaner alternative to ground beef.
Make sure to chop the cabbage finely so it cooks thoroughly and evenly.
If you prefer, rinse the rice briefly before adding to reduce excess starch.
This dish can be stored covered in the refrigerator for up to 3 days and reheated gently.
For a dairy-free option, omit the cheese topping or use a vegan cheese substitute.